Brigitte's Shrimp Or Tuna Mousse Recipe

INGREDIENTS:
2 tb Mayonnaisse
1/2 cup of Water
1 cn Tomato soup
1 pk 8 oz cream cheese
1 teaspoon of Paprika
1 lb Shrimp or 2 sm cns tuna
1/4 cup of Peppers, finely chopped
1/2 cup of Celery, finely chopped
1 tb Onion, grated
1 teaspoon of Worchestershire Sauce
1/4 teaspoon of Salt
1 pk Unflavored gelatin in
Water as directed
DIRECTIONS:
Soak gelatin in water. Heat undiluted sop; add gelatin and stir well
until dissolved. Mash cream cheese; add to soup and continue to heat
until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,
and vegetables and seasonings. Mix well and put into a well-oiled
mold. Enjoy! Source: Brigitte Sealing, Watertown, NY

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Leche Quemada - Burnt Milk Candy Recipe

INGREDIENTS:
1 qt Milk;
-(I use FF powdered milk,
- doubling the amount of
- powder per quantity of
- water)
2 cup of Sugar
1 teaspoon of Vanilla
DIRECTIONS:
Put everything to boil, and when boiling simmer. Mix often. Leave like this
many hours, the color will change, first yellow, than light brown and at
the caramel color (the one that interests us). Remove from stove, add
vanilla, mix so as not to get a skin. Takes a little more than 2 hours
Posted to -Recipes Digest V4 #046 by Kurt Faria on Feb
14, 1997.

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Double Cabbage Coleslaw Recipe

INGREDIENTS:
1/3 cup of Cider vinegar
1/4 cup of Honey-mustard
2 tb Golden brown sugar
2 teaspoon of Celery seeds
1 1/2 teaspoon of Pepper
1 teaspoon of Salt
1/2 cup of Mayonnaise
1/2 cup of Sour cream or plain yogurt
1 md Head green cabbage, shredded
1 md Head red cabbage, shredded
1 bn Green onions, chopped
1/2 cup of Dried currants
DIRECTIONS:
Whisk first 6 ingredients together. Add may and sour cream and whisk until
smooth. Add both cabbages, green onions and currants and toss to coat (I'd
use a large bowl here). Cover and refrigerate at least 4 hours
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Polish Butter Cookies Recipe

INGREDIENTS:
1 cup of Unsalted Butter At Room
Temperature
1/2 cup of (Scant)
2 lg Hard-Cooked Egg Yolks
Pressed Thru' Sieve
1 lg Egg Yolk Lightly Beaten
1 teaspoon of Almond Extract
1 teaspoon of Vanilla Extract
2 cup of All-Purpose Flour
Unbleached
Sugar
DIRECTIONS:
1. Using an electric mixer, cream together the butter and sugar in a
mixing bowl until light and fluffy. Beat in the cooked and raw egg
yolks and both extracts. Using a wooden spoon, gradually incorporate
the flour to make a smooth, somewhat stiff dough. Wrap dough in
plastic wrap and refrigerate 2 hours. 2. Preheat the oven to 350 F.
3. Roll out the dough 2/3 inch thick on a lightly floured surface.
(The cookies are supposed to be plump.) Cut into shapes with small 1
to 1 1/2-inch cookie cutters - hearts and stars work nicely. Gather
up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart
on ungreased baking sheets. 4. Bake cookies until they just begin to
take on the slightest tinge of color, about 10 mins. Cool on wire
racks and store in an airtight container up to 1 week. Makes about 6
dozen small cookies
Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN
0-89480-752-8

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Raised Dough Recipe

INGREDIENTS:
4 Squares yeast cake; crumbled
1/2 cup of Warm water
1 tb Sugar
1 1/2 cup of Milk
2 1/2 Sticks butter
1 1/2 cup of Sugar
2 teaspoon of Salt
8 cup of Flour
1 cup of Sour cream
4 Egg; beaten
DIRECTIONS:
Dissolve yeast in half cup water. Add tablespoon of sugar. Set aside and
allow to become foamy(Proof the yeast)
Heat 1 1/2 cup milk with butter til butter melts. Add sugar and salt. Cool
and combine with yeast mixture. Add 4 cups of flour, sour cream and eggs.
Mix well. Add approximately 4 more cups of flour til you have fairly stiff
batter. Knead until smooth and elastic, adding more flour if necessary
Put in 2 greased bowls. Grease(oil) top of dough. Cover. Refrigerate over
night
Use for coffee cakes, hamantaschen, etc. Best made with butter
Recipe by: DOROTHY SHERMAN - REVISED BY JUDY SHERMAN
DIRECTIONS:
Posted to JEWISH-FOOD digest Volume 98 #037 by "Judy Sherman"
on Jan 20, 1998

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Peanut Butter Noodles Recipe

INGREDIENTS:
8 oz Pasta; linguine (1 package)
3 teaspoon of Peanut butter
1/2 teaspoon of Salt
2 teaspoon of Soy sauce
1 teaspoon of Sesame oil (can substitute o
1 teaspoon of Sugar
1/2 teaspoon of Vinegar; white wine
2 Garlic cloves; minced
1 teaspoon of Onion; grated or minced
DIRECTIONS:
Cook linguine according to package instructions in boiling water;
drain. In large bowl, mix all the remaining ingredients together. Add
linguine to sauce and toss to coat well. Refrigerate. good to pack
for kid's lunches

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Meat 'N Cheddar Loaf Recipe

INGREDIENTS:
1 1/2 lb Ground beef
3/4 cup of Quaker Oats, uncooked
(quick or old-fashioned)
1/2 cup of Grated sharp Cheddar cheese
1/4 cup of Chopped onion
1 teaspoon of Salt
1/2 teaspoon of Dry mustard
1 Egg; beaten
3/4 cup of Milk
DIRECTIONS:
Combine all ingredients throughly. Pack firmly into an 8-1/2" x
4-1/2" x 2-1/2" loaf pan. Bake in preheated moderate oven (350 F.)
about 1 hour and 15 minutes. Let stand 5 minutes before slicing
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias

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