Onion-potato Pancakes
Ingredients & Directions 1 lb All-purpose potatoes; peeled 2 lg Eggs; beaten 1 Envelope Lipton Recipe -Secrets Onion or Savory -Herb with Garlic Soup Mix 2 tb Olive or vegetable oil; -divided In food processor with grating attachment or with hand grater, coarsely grate potatoes; drain on several layers of paper towels until almost dry. In medium bowl, combine potatoes, eggs and onion soup mix. In 12-inch nonstick skillet, heat I tablespoon oil over medium-high heat and drop 1/2 of the potato mixture by rounded tablespoons into skillet. Cook I minute on each side or until golden brown, pressing down lightly with spatula when turning; drain on paper towels. Repeat with remaining I tablespoon oil and remaining potato mixture. Makes about 24 potato pancakes Variation: Stir in I can (4 ounces) chopped green chilies, drained, or I can (7 ounces) corn, drained, with potatoes. Serving Suggestion: Serve with applesauce and sour cream or plain yogurt. Yields 24 Servings
Portuguese Sweet Bread #5
Ingredients & Directions SMALL LOAF 1/2 c Milk 1 Egg 1 tb Margarine or butter 2 1/4 tb Sugar 1/3 ts Salt 1 1/2 c Bread flour 1 ts Yeast -MEDIUM LOAF- 2/3 c Milk 1 1/3 Eggs 1 1/3 tb Margarine or butter 3 tb Sugar 1/2 ts Salt 2 c Bread flour 1 1/2 ts Yeast LARGE LOAF 1 c Milk 2 Eggs 2 tb Margarine or butter 1/3 c Sugar 3/4 ts Salt 3 c Bread flour 2 1/2 ts Yeast Date: Mon, 01 Apr 1996 23:33:57 GMT From: gemini@synapse.net (Georgette & Dave Burnside) Add ingredients according to manufacturer’s instructions. Bread can be make sweeter by increasing sugar to 3 tablespoons (small loaf), 1/3 cup (medium loaf) or 1/2 cup (large loaf) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #93 From the Meal Yields 12 Servings
Apple Butter Cookies
Ingredients & Directions 1/4 c Butter or Margarine, -softened 1 c Packed Brown Sugar 1 Egg 1/2 c Quick Cooking Oats 1/2 c Apple Butter 1 c All-purpose Flour 1/2 ts Baking Soda 1/2 ts Baking Powder 1/2 ts Salt 2 tb Milk 1/2 c Nuts, chopped 1/2 c Raisins In a mixing bowl, cream butter and sugar. Beat in egg, oats, and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Chill well. drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 15 minutes. NOTE: Freeze baked cookies in tins or freezer bags for the months ahead. From Yields 30 Servings
Honey-soaked Walnut Cake
Ingredients & Directions 3 1/2 c Walnuts; finely ground 1/4 c Matzoh meal 1 ts Ground cinnamon 6 lg Eggs; separated 1 c Sugar 1/4 c Orange juice 2 ts Grated orange peel -HONEY SYRUP- 1/2 c Honey 3 tb Orange juice 1 tb Sugar 20 Walnut halves; more or less Confectioner’s sugar 1. Preheat oven to 350 degrees. Grease 13x9x2-inch baking pan; set aside. Combine ground walnuts, matzah and cinnamon; set aside. In electric mixer, at high speed, beat egg yolks with 1 cup sugar for 5 minutes, until thick and lemon-colored. Beat in the 1/4 cup orange juice and peel; fold into walnut mixture. 2. In large bowl, with clean beaters, at high speed, beat egg whites to stiff peaks. Fold into walnut mixture until no white streaks remain. Pour into prepared pan. Bake 35 minutes, or until cake tests done. Cool cake in pan for 15 minutes. 3. Meanwhile, make Honey Syrup: In small saucepan, heat honey with 1/4 cup water, the juice and sugar until boiling. Simmer 10 minutes. 4. Cut cake almost all the way through into 2-inch diamond-shaped pieces. Place a walnut half in center of each piece. Slowly pour syrup over cake. Let stand 30 minutes, or until syrup is absorbed. Sprinkle with confectioner’s sugar. Serve warm or at room temperature. Makes about 20 servings. MCCALL’S, MARCH 1989 “PASSOVER PLEASERS” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 20 Servings
Amish Friendship Bread (starter Recipe)
Ingredients & Directions -START- 1 pk Active dry yeast 2 1/2 c Warm water 2 c Sifted flour 1 tb Sugar -DAY 5- 1 c Milk 1 c Flour 1 c Sugar -DAY 10- 1 c Flour 1 c Sugar 1 c Milk From: arielle@taronga.com (Stephanie da Silva) Date: Tue, 3 Aug 93 15:26:15 CDT AMISH FRIENDSHIP BREAD (Original Starter Recipe), Linda DiSanto, Austin, Texas Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4: Stir batter DAY 5: Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8: Stir batter each day DAY 10: Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may put 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. REC.FOOD.RECIPES ARCHIVES /CAKES TAKES 10 DAYS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Coucou Seebzamini (thick Potato And Onion Pancake)
Ingredients & Directions 3 md Potato; about 1 lb., prefer 3/4 c Olive oil ;baking potatoes 1 md Onion; peeled and cut into 1/4 ts Turmeric ;1/8 inch slices 1/2 ts Salt 4 Egg Black pepper; freshly ground Drop the potatoes into a saucepan filled with enough boiling water to cover them completely and boil them briskly until they are tender. Drain the potatoes, peel them and in a large bowl mash them to a smooth puree with a fork, potato masher or electric mixer. Beat in the turmeric, salt and a few grindings of pepper and set them aside. In a heavy 10 inch skillet, heat cup of the olive oil over moderate heat until a light haze forms above it. Add the onion and, stirring frequently, cook for about 10 minutes, or until the slices are deeply browned. With a slotted spoon, transfer the onion to the bowl of mashed potatoes. Beat in the eggs one at a time, then taste for seasoning. Pour the remaining 1/4 cup of olive oil into the skillet and heat over high heat until a light haze forms above it. Add the potato-egg mixture and spread it evenly to the sides of the pan with the back of the spoon or a spatula. cover tightly, reduce the heat to low and cook for 6 to 8 minutes, or until the outside edges of the pancake are firm but the center moist. Run a knife around the circumference of the pan to free the pancake, then cut it into 4 pie shaped wedges. cook uncovered over moderate heat for 1 or two minutes, shaking the pan back and forth gently. When the center of the pancake is firm but still slightly moist, cover the skillet with a flat plate and, grasping the plate and skillet firmly together, invert them and turn the pancake out on the plate. Then carefully slide it back into the pan. cover again and cook for 4 to 5 minutes more over moderate heat to brown the underside. Slide out of the pan to a serving platter and serve either hot or at room temperature. 70 of 116 Time Life Series: Middle Eastern Cooking, “circa 69” MMed by: earl.cravens@salata.com Yields 4 servings
Mammoth Peanut Butter M & M's Cookies
Ingredients & Directions Makes 24 large or 48 small -cookies PREP TIME: 20 MINUTES ———————–COOK TIME: 10-12 MINUTES———————– 1 1/4 c Margarine, softened 2 c All purpose flour 1 1/4 c Peanut butter 1 t Baking soda 1 c Granulated sugar 1 1/2 c M & M’s baking bits, 1 c Lightly packed brown sugar -semi-sweet 2 ea Eggs Cream togher margarine, peanut butter and sugars until mixture is light and fluffy. Blend in eggs. Combine flour and baking soda. Add the flour mixure to the sugar mixture gradually, stir until well blended. Mixture will be very stiff. Fold M & M’s into the batter and stir to distribute evenly. To make large cookies, drop 1/4 cup of batter onto a greased cookie sheet about 3 inches apart. Press batter down to a height of bout 1/2 inch. For smaller cookies, use 1 tbsp of batter. Bake in 350F oven for 10-12 minutes, or until the edges are golden brown. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and allow to cool completely. Origin: Recipe Booklet in coupon envelope. Shared by: Sharon Stevens, Oct/94. Yields 24 servings
