Grandma Joan's Recipes

G R A N D M A J O A N ’ S R E C I P E S

FOREWORD Our family has always surrounded itself with delicious food, made with love by our family members. My Great-Grandma, Bubbe Minnie, was an excellent cook. My mom’s dad (my grandfather) loved to cook and comes from a long line of foodies. Papa Mac owned a truck stop/diner/luncheonette on 9th Avenue in NYC for awhile until he switched careers.

His brother, my Great Uncle Al worked at the best bakeries in Long Island. My mom’s maternal grandma, Mimi kept a jar of schmaltz on her counter at all times and baked incredible delicacies for Passover and other Jewish Holidays. My mom was and still is to this day, an excellent cook and baker. What other teenagers ran home from school to pop a chicken kiev into the toaster oven for a snack or requested duck a la orange for their birthday dinner? Her repertoire of cakes (Harvey Wallbanger, Kahlua Chocolate just to name a few) along with William Greenburg’s cookies from NYC were just a small part of her recipe collection. In the 1970’s she went onto an exotic food kick and I was often the taste tester of a variety of interesting and trendy foods including Szechuan Chinese Food which she would run into NYC to obtain very obscure ingredients for from Chinatown, raw veggies such as cauliflower and mushrooms (not popular at the time until she made them so) with homemade green goddess dressing and straw and hay pasta, which to this day, am thankful she retained the recipe for (it is included in this book) She also collected recipes from restaurants we loved to frequent. Danny Chang’s in Atlantic Beach had this incredible 8 ingredient chicken and is included in this book. The only two recipes we have yet to obtain are Cairo’s Baked Clams and Cooky’s Steakpub’s creamy garlic dressing. I have faith (and confidence) she will find them in the very near future.

I dedicate this book to my mom who instilled in me a love of cooking, celebrating any and all occasions with family and friends (and lots of delicious food) and giving me the foundation for my career. Keep on cooking mom!

TABLE OF CONTENTS BREADS/ CAKE/ SWEETS 05 Allen Mintz’s Hot Rolls - Buttermilk Biscuits - Date Nut Loaf 06 Irish Freckle Bread (Makes 2 loaves) - Apricot Chocolate Cream Cake 07 Banana Split Cake - Bernie’s Ultimate Chocolate Cake 08 Bernie’s Carrot Cake - Pumpernickel a la Bernie - Carrot Cake 09 Chocolate Cheesecake - Deep Dark Kahula Cake - Sour Cream Coffee Cake 10 Ebinger’s Blackout Cake 12 Boston Cream Pie - Pumpkin Cake 13 Fudgy Chocolate Layer Cake - Harvey Wallbanger Cake Lake Niagara Wine Cake 15 Chocolate-Pecan Brownies - Best-Ever Chocolate Chip Cookies - Kenniston Hill Inn: Chocolate Drop Cookies 16 Famous Amos Chocolate Chip Cookies - Meringue Cookies Ida’s Cookies - Russian Tea Cookies 17 Ruglach - Almond Cookies - The Practically Perfect Cookie 18 William Greenberg Cookies - Cheesecake - Refrigerator Lemon Cheesecake - World’s Best Cheesecake 20 Strawberry Glaze - Apple Crumb Pie 21 Joan Spector’s Apple Pie - Crumbly Apple Pie 22 Lemon Meringue Pie - Banana Nut Muffins 23 Healthy Apple-Walnut Muffins - Chocolate Sunshine Roll 25 Flower Pot Dessert - Hungarian Plum Cobbler - Peach Melba Mold 26 Joan’s Chocolate Chestnut Mousse - Lime Mini Tarts Feuilletage Rapide (Fast Puff Paste) 27 Pastry Cream - Rice Pudding - Boorma 28 Strawberry Nut Torte 29 Zabaglione STARTERS/ MAIN COURSE/ PASTA 33 Marinated Mushrooms - Mushroom Cheese Special - Cheese Pie - Spinach-Feta Strudel 34 Sweet Corn and Potato “Vichyssoise” with Garlic Chives Chipotle Lime Vinaigrette - Broccoli Salad 35 Gordon Pea Salad - Italian Potato Salad - Oven-Baked Rice Potato Paprikash - Summer Grilled Vegetables 36 Steamed Zucchini Blossoms filled with Shrimp and Lobster Baked Stuff Fish 37 Baked Fish - Squid with Celery, Peas, Scallions and Ginger Meat Rolls - Veal Marsala 38 Swedish Meatballs - Pollo alla Fiorentina

39 Joan’s Fruited Chicken Kabobs - Chicken Kiev Duck 40 Pearl’s Lemon Chicken - Barbecued Veal London Broil - Bordelaise Sauce - Garlic Butter 42 Cannelloni Genovese - Eggplant Sorrento Eggplant Spaghetti Sauce 43 Puttanesca - Spinach Mushroom Lasagna Tortellini Della Nonna 45 Straw and Hay - Zucchini Lasagna ASIAN 49 Egg Rolls - Har Hop Shrimp Toast 50 Beef Sate - Hot and Sour Soup - Bok Choy Leaf Soup 52 Wontons - Roasted Meat Dumplings 53 Bean Sprout Salad with Egg - Cantonese Broccoli - Dry Sauteed String Beans 54 Roast Pork Fried Rice - Shanghai Noodles Beef Chow Fun 56 Cold Sesame Noodle - Danny Chang’s 8 Ingredient Chicken 57 Cashew Chicken - Chicken and Nuts with Hoisin Sauce - Chicken in Plum Sauce 58 General Ching’s Chicken - Chicken with Peanuts 59 Steak Kue - Spicy Crispy Whole Sea Bass JEWISH 63 Passover Apple Cake I - Passover Apple Cake II - Passover Sponge Cake 64 Mimi’s Passover Sponge Cake - Tzimmes Grandma Sayde’s Mandelbrot 66 Food Processor Challah - Rebecca’s Challah 67 Noodle Dough - Noodle Dough II 68 Fillings for Kreplach - Bubba Minnie’s Chicken Soup (plus Matzo Balls) 69 Beef Soup - Herkimer Chicken Soup 70 Matzah Balls - Charlestonian Chicken or Beef Broth - Matzah Balls with Ginger and Nutmeg 71 Cottage Cheese Soup - Cold Fruit Soup

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Allen Mintz’s Hot Rolls 10 cups all purpose flour .75 oz dry yeast .5 cup warm water 2 - 12 oz cans evaporated milk, beaten

1.5 cups butter, melted 3 eggs, beaten 2 tsp salt .75 cup sugar

In a large bowl, add a tbsp of flour to the yeast and dissolve in the warm water. Let sit until it becomes foamy.

Add melted butter and beaten eggs to the evaporated milk. Add mixture to the yeast and stir well. Gradually add flour and mix well.

Cover the mixture with a dish towel and set in a warm area (at least 85 degrees) until doubled in size, about 35 to 45 minutes. On a flour surface, roll dough to a thickness of .75 to 1 inch. Cut rolls with a two inch cookie cutter and place on a greased baking pan. Allow rolls to rise about two inches, about 20 minutes. Preheat the oven to 300 degrees and bake for 25 minutes, until rolls are light brown. Yields 50 rolls.

Buttermilk Biscuits 2 cups all-purpose flour 1 tbsp baking powder .75 tsp salt

.5 tsp baking soda 5 tbsp chilled solid vegetable shortening 1 cup buttermilk

Preheat the oven to 425 degrees fahrenheit. In a large bowl, sift together flour, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until a dough forms.

Turn the dough out onto a lightly floured surface. Gater into a disk. Knead lightly a few times just until smooth.

(The dough can be made up to 2 hours ahead, wrapped in plastic wrap and refrigerated until ready to use). Pat the dough to .75 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to .75 inch thick and cut out more biscuits. Bake the biscuits until golden, 12 to 15 minutes. Serve hot.

Date Nut Loaf 1 cup chopped dates 1 tsp baking soda .75 cup boiling water 1 egg .75 cup brown sugar 1 tsp salt

Tsp vanilla 1.5 cups all-purpose flour, sifted 1 tsp baking powder .75 cup chopped walnuts .5 cup melted butter

Place chopped dates in a bowl, add baking soda. Pour boiling water over dates and soda. Mix well and let stand until cool. Beat egg until light; add sugar gradually, beating as you add it. Add salt and vanilla and combine with date mixture. Stir flour and baking powder together and add to date mixture. Add cool melted butter and chopped walnuts, and mix well. Pour into well greased 9 x 5 inch loaf pan and bake in 350 degree oven for 50 to 60 minutes.

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Irish Freckle Bread 4.75 to 5.75 cups unsifted flour .5 cup sugar 1 tsp salt 2 packages Fleishmann’s Active Dry Yeast 1 cup potato water or water (cook 1 potato in cup

water) .5 cup Fleishmann’s Margarine 2 eggs (at room temperature) .25 cups mashed potatoes (at room temperature) 1 cup seedless raisins

In a large bowl mix 1.5 cups flour, sugar, salt and undissolved yeast. Combine potato water and margarine. Heat over low heat until liquid is warm (120 to 130 degrees fahrenheit). Margarine does not need to melt. Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs, potatoes and .5 cup flour or enough flour to make a thick batter. Beat at high speed for 2 minutes. Stir in raisins and enough additional flour to make a soft dough. Turn onto a floured board; knead until smooth and plastic (8 to 10 minutes).

Place in a greased bowl; turn to grease top. Cover; let rise in a warm place free from draft, until doubled, about 1 hours and 15 minutes.

Punch dough down; turn onto floured board. Divide into 4 pieces. Shape each into a slender loaf, about 8.5 inches long. Put 2 loaves side by side, in each of 2 greased 8.5 x 4.5 x 2.5 loaf pans. Cover; let rise until doubled, about 1 hour. Bake at 350 degrees fahrenheit, about 35 minutes, or until done. Remove from pans and cool. *If plain water is used, rising time will be about 1 hour and 45 minutes.

Apricot Chocolate Cream Cake 1 can (17 oz) apricot halves 1 package (6 oz) semi-sweet chocolate morsels .25 cup water .75 cup butter 1.75 cup sugar 1 tsp vanilla 3 eggs

1 tsp baking soda .75 tsp salt 2.25 cups unsifted flour 2 cups heavy cream 2 tbsp sugar 2 tbsp orange liqueur or brandy

Drain apricot halves well, set three or four aside for garnish, chop remaining for filling and reserve the syrup.

Place chocolate morsels with water in the upper half of the double boiler and heat until blended over hot water.

Remove from heat.

In a bowl, cream butter until light, gradually beat in sugar. Add vanilla and beat in eggs, one at a time. Add melted chocolate, mixing well. Add baking soda and salt and add unsifted flour alternatively with apricot syrup, mixing well after each addition and ending with flour.

Pour batter into two greased and floured layer-cake pans (9inch) and bake in a moderately hot oven (375 degrees) for 3 minutes or until the cake springs back at touch of a finger and pulls away from the sides of the pan.

Allow to cool in the pan for 10 minutes. Shake loose and turn out on racks to complete cooling.

When cool, split into four thin layers. Whip cream with sugar and orange liquor (or brandy) until stiff. Dip out a fourth for top. Add chopped apricots to the rest of the cream. Spread over top of three layers, add fourth layer and finish off with plain whipped cream. Garnish with reserved apricot halves. Chill in the refrigerator until serving time.

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Banana Split Cake 1 stick butter, melted 1.5 cups graham cracker crumbs 2 egg whites 2 cups confectioners sugar 8 oz package cream cheese, softened, 3 or 4 bananas

1 large can crushed pineapple 1 cup chopped nuts 9 oz carton cool whip .5 cup cherries halved Chocolate syrup

Combine butter with crumbs and pat in bottom of 9x13 inch pan.

Beat egg whites and sugar till blended. Add cream cheese and beat until smooth. Spread over graham cracker crust. Slice banana and put a layer on cream cheese mixture. Drain pineapple, spread over bananas. Sprinkle half of nuts over pineapple. Spread cool whip evenly over this.

Garnish with rest of chopped nuts and cherries then drizzle with chocolate.

Bernie’s Ultimate Chocolate Cake 3 ounces unsweetened chocolate 2.25 cups sifted cake flour 2 tsp baking soda .5 tsp salt .25 pound butter 1 pound brown sugar 3 eggs 1 cup plain yogurt or sour cream or buttermilk 1 cup boiling water

2 to 3 tsps vanilla 1 cup semisweet chocolate in bits or chips For Frosting: 4 oz unsweetened chocolate 4 tbsp butter 3 cups confectioners sugar .5 cup warm milk 1 tsp vanilla .5 tsp almond extract

Grease 2 8-inch round cake pans of 1 9x13 inch baking pan. Line the bottom of pans with wax paper. Sprinkle cocoa over wax paper lightly. Preheat oven to 350 degrees.

Melt unsweetened chocolate in double boiler. Sift flour, baking soda and salt. Set aside.

Cream butter and add sugar gradually, creaming well. Add eggs, 1 at a time and beat hard after each addition.

Add melted chocolate. Beat in flour and yogurt alternatively, starting and ending with flour. Add boiling water and vanilla slowly.

Pour this very thin mixture in pans. Do not fill more than half way. Sprinkle top with chips -- they will sink.

Bake at 350 degrees about 45 to 50 minutes or until cake tests done. Cake can be served with or without frosting -- great with vanilla or coffee ice cream.

For frosting: Melt chocolate and butter in a bowl, one that can be used with a mixer, by placing it over simmering water. When melted, add sugar and milk alternatively, beating while adding. Add vanilla and almond extract. Watch for desired consistency.

Note: Use more sugar for a fudgy frosting, a moist frosting needs more milk. Beat well for smoothness. An egg yolk gives the frosting more shine. Additional softened butter will make it more creamy.

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Bernie’s Carrot Cake 1.25 cups corn oil 2 cups sugar 3 eggs 2 cups flour 2 tsp cinnamon 2 tsp baking soda 2 tsp vanilla 1 tsp salt 3 cups shredded carrots

1 cup chopped nuts .5 cup crushed and rained pineapple 1 cup raisins, optional For frosting: .5 cup (1 stick) butter 8 oz cream cheese 1.25 cups confectioners sugar .25 to .5 cup crushed and drained pineapple .25 to .5 cup chopped walnuts

Preheat oven to 350 degrees. If using raisins, soak at least 20 minutes in boiling water, then drain or longer longer in sherry or cognac. Butter 2 8-inch cake pans and 1 additional smaller pan or 1 9x13 inch pan. In a large bowl, combine oil, sugar, eggs, flour, cinnamon, baking soda, vanilla, salt, carrots, nuts, pineapple and raisins and mix until well blended. Pour batter into prepared pans halfway up the sides. Bake 45 minutes to 1 hour or until cake tests done.

For frosting: Cream butter, cream cheese and sugar until slightly fluffy. Mix in pineapple and walnuts. Wait until the cake is cool before adding icing.

Pumpernickel a la Bernie 2 cups flour 1 tbsp salt 2 packages yeast 2 cups skim milk, heated to lukewarm .25 cups oil 2 tbsps unsweetened cocoa

.25 cup dark molasses 2 tbsp dark food coloring, optional 3 cups pumpernickel flour 1 to 2 cups white flour 1 cup miller’s bran 2 tbsps caraway seeds

Combine 2 cups flour, salt and yeast. Add skim milk. Mix in oil and egg and combine lightly. Add cocoa, molasses and food coloring. Beat 3 minutes. Stir in pumpernickel and enough white flour to form a soft dough. Add bran. Knead 2 minutes, let rise in a greased bowl about 1 hour. Dust baking pans with cornmeal. Punch down dough, then shape into 6 round loaves about 6 to 8 inches in diameter. Cover and let rise for another 45 minutes.

Bake in 350 degree oven for 35 to 45 minutes. Remove immediately and cool on rack. Makes 6 loaves.

Carrot Cake 1 bunch carrots 4 eggs 1.5 cups sugar 1 tsp baking powder 1 tsp baking soda 1 cup oil

1.5 cups flour .25 tsp almond extract .5 tsp vanilla Grated orange and lemon rind, juice from both Raisins & walnuts (add last)

Use tube form pan and mix ingredients well. Add raisins and walnuts last. Bake 1 hour and 10 minutes.

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Chocolate Cheesecake 2 cups chocolate wafer crumbs 5 tbsp melted butter 3 packages (8 oz each) cream cheese, room temperature 1 cup granulated sugar

5 large eggs 2 oz semisweet chocolate, melted For frosting: 6 oz semisweet chocolate, melted .25 cup sour cream

To prepare crust, in a medium bowl, mix together chocolate crumbs and butter until well blended. Press into a 9 inch springform pan. Preheat oven to 300 degrees fahrenheit. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of the cream cheese mixture into crust. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely.

Transfer cheesecake to a serving plate, cover with plastic wrap and chill for 2 hours. Uncover cheesecake; carefully remove the side of pan. To prepare frosting, in a small bowl, mix together chocolate and sour cream.

Spread over cheesecake. Chill briefly until frosting is set.

Deep Dark Kahula Cake 1 package devil’s food cake mix 4 eggs 1 cup sour cream .25 cup vegetable oil 1 package instant chocolate pudding 1 package chocolate chips

.25 cup of water .25 cup kahula For Kahlua Cream: 1 pint of whipping cream 1 tbsp instant coffee .25 cup kahlua

Preheat over to 350 degrees. Place all ingredients except chocolate chips in bowl. Mix thoroughly. Fold in chocolate chips and mix well. Turn into a well-greased bundt pan. Bake 5 minutes to one hour until cake springs back. Let cool 20 minutes and turn out of pan. When nearly cool, cover with foil. Serve with Kahlua Cream.

For Kahlua cream: Whip cream and kahlua in a chilled bowl. Gradually add coffee and whip until stiff. Serve with cake.

Sour Cream Coffee Cake .75 cup finely chopped walnuts 1.5 tsp cinnamon .75 cups butter or margarine 3 cups all purpose flour 1.5 cups sour cream

3 eggs 1.5 tsp baking powder 1.5 tsp baking soda 1.5 tsp vanilla 1.25 cups sugar plus .75 cup of sugar (separate)

In a small bowl, combine .75 cup sugar with walnuts and cinnamon. Grease 10-inch tube pan and preheat oven to 350 degrees. In a large bowl, beat butter with 1.25 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until incorporated then beat at medium speed for 3 minutes. Spread half of the batter in the pan and sprinkle with half of the nut mixture. Add rest of batter and sprinkle remaining nut mixture.

Bake for 60 to 70 minutes minutes. Makes twelve servings.

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Ebinger’s Blackout Cake Cake Batter: 2 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt .5 cup unsweetened cocoa 2 tbsp boiling water 2 oz unsweetened chocolate, coarsely chopped .75 cup milk 1 cup butter, at room temperature 2 cups sugar 4 large eggs, separated 2 tsp vanilla extract Chocolate Filling: 1 tbsp plus 2 tsp unsweetened cocoa

2 cups boiling water .75 cups plus 1 tbsp sugar 1 oz bittersweet chocolate, coarsely chopped 3 tbsp cornstarch 1 tbsp cold water .25 tsp salt 1 tsp vanilla extract 2 tbsp butter Chocolate frosting: 12 oz semisweet chocolate, coarsely chopped .75 cup unsalted butter .5 cup hot water 1 tbsp light corn syrup 1 tbsp vanilla extract

To make cake: Preheat the oven to 375 degrees. Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Transfer to a piece of wax paper. Set the bowl aside. Combine the cocoa and boiling water in a small bowl to form a paste. Combine the chocolate and milk in a small saucepan over medium heat. Stir until the chocolate melts. Remove from the heat and whisk a small amount into the cocoa paste to loosen it, then whisk the cocoa mixture into the remaining milk mixture and return the pan to medium heat. Stir for about 1 minute. Set aside to cool to room temperature.

In the reserved bowl, cream the butter and sugar together until light using an electric mixture on medium. Add the egg yolks one at a time, then add the vanilla. Slowly stir in the chocolate mixture. Fold in the dry ingredients until mixed. In another bowl, beat the egg whites with clean beaters using an electric mixer until soft peaks form. Fold into the chocolate batter. Divide the batter between the prepared pans and bake in the center of the oven about 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans about 15 minutes then remove from pans and place on wire racks to cool completely.

To make filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chopped chocolate. Combine the cornstarch and cold water and stir it and athe salt into the cocoa mixture.

Increase the heat to medium and bring to a boil stirring constantly. Let boil 1 minute, then remove from the heat and whisk in the vanilla and butter. Transfer to a bowl, cover loosely and refrigerate 1 hour until cool.

To make frosting: In the top of a double boiler over hot but not simmering water, melt the chocolate, stirring until smooth. Remove the top of the pan from the heat and whisk in the butter, 1 tablespoon at a time. If necessary, return the top to the heat to melt the butter completely. Whisk in the hot water all at once, and when smooth, whisk in the corn syrup and vanilla. Cover and chill to firm (no longer than 15 minutes) before using.

To assemble the cake: Slice each cake layer horizontally in half with a serrated knife. Place one layer on a serving plate. Generously cover with half the filling. Top with a second layer and the remaining filling. Place third layer on top. Apply a thin layer of frosting to the top and side of this 3-layer cake. Refrigerate for 10 minutes.

Crumble the remaining cake layer. Apply the remaining frosting to the cake and sprinkle the top and side liberally with the cake crumbs. This is best kept refrigerated and served within 24 hours. Makes 12 servings.

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Boston Cream Pie Cake: 3 large eggs, separated 1 tsp vanilla extract .5 cup granulated sugar Pinch of salt .75 cup cake flour Filling: .5 cup granulated sugar .25 cup all-purpose flour

1.5 cups milk 6 large egg yolks 2 tsp vanilla extract Pinch of salt Glaze: .5 cup granulated sugar 3 tbsp light corn syrup 2 tbsp water 4 oz semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees. Grease a 9 inch round cake pan. Line with waxed paper. Beat together egg yolks and vanilla medium speed until blended. Beat in half of sugar until very thick and pale. Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry peaks form. Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not overmix.

Pour batter into prepared pan. Bake cake until top springs back when lightly pressed, 25 minutes. Loosen cake by running a metal spatula around sides of pan. Invert cake onto a wired rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool completely on rack.

Meanwhile, prepare filling in a saucepan, mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes. Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on a serving plate. Spread evenly with filling.

Top with remaining cake layer.

To prepare glaze, in a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets.

Pumpkin Cake 2 cups sugar 1.25 cups vegetable oil 1.5 cups pumpkin puree (can substitute apple or carrot) 4 eggs 3 cups flour 2 tsp baking soda

2 tsp baking powder 2 tsp cinnamon Pinch nutmeg 1 tsp salt .5 cup seedless raisins .5 cup golden raisins 1 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Place the sugar, oil and pumpkin puree in a large mixer bowl and beat well on medium speed. Add the eggs, one at a time, beating well after each addition.

Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt and fold into the cake batter. Stir in the raisins and nuts. Pour into a greased 10-inch tube pan. Bake one hour and 15 minutes or until done. Do not open the oven door under one hour. Let cool slightly in pan before turning onto a rack.

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Fudgy Chocolate Layer Cake Batter: 1.75 cups all purpose flour 1 cup less 1 tbsp unsweetened cocoa power 1.25 tsp baking soda â…› tsp salt .75 cup butter, softeneed â…” cup granulated sugar /23 cup firmly packed brown sugar 2 large eggs

2 tsp vanilla extract 1.5 cups buttermilk Frosting and Garnish .5 cup butter,softened 1.5 cups confectioners sugar, sifted 3 oz unsweetened chocolate, melted 2 tsp vanilla extract Chocolate shavings (optional)

Preheat oven to 350 degrees. Line bottoms of two 9-inch round cake pans with waxed paper. Grease paper and sides of pans. Dust with flour. Mix flour, cocoa, baking soda and salt. In another bowl, beat butter, granulated sugar and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla.

At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Divided batter equally between prepared pans. Bake cakes until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool for10 minutes. Turn out onto racks. Remove paper. Turn layers top side up and cool completely.

To prepare frosting, beat butter and confectioners sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth. Place 1 cake layer on a serving plate; spread with frosting. Top with the remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.

Harvey Wallbanger Cake 1 package orange cake mix 1 small package instant vanilla pudding 4 eggs .5 cup crisco oil .5 cup orange juice .5 cup Galliano (or banana liqueur)

2 tbsp vodka Icing: 1 cup sifted powdered sugar 1 tbsp orange juice 1 tbsp Galliano 1 tsp vodka

Mix all ingredients together on low speed for about 30 seconds. Then mix at medium for 5 minutes. Grease 10 inch tube pan. Bake 350 degrees for 45 to 50 minutes. Cool for 10 minutes in pan. Remove. While still warm add icing.

Lake Niagara Wine Cake 1 package yellow cake mix 1 package vanilla instant pudding mix 4 eggs

.75 cup salad oil .75 cup Widmer Lake Niagara Wine .75 tsp nutmeg or mace

Combine all ingredients. Mix with an electric mixer for 5 minutes at medium speed. Pour batter into a greased angel food cake pan. Bake at 350 degrees for 45 to 50 minutes or until done. Cool in pan for about 5 minutes before removing to cool on the cake rack. Sprinkle with confectioners sugar. Semi dry white wine.

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Chocolate-Pecan Brownies (from Great American Home Baking) .75 cup all-purpose flour .25 tsp baking soda .75 cup granulated sugar .5 cup butter or margarine 2 tbsp water

12 oz semisweet chocolate morsels 1 tsp vanilla extract 2 large eggs .5 cup chopped pecans

Preheat oven to 325 degrees. Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda. In a saucepan, combine sugar, butter and water. Bring to a boil over medium heat; remove immediately from heat. Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth. Transfer mixture to a medium bowl. Cool completely. Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth. Stir remaining chocolate morsels and nuts into batter. Pour batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer the pan to a wire rack to cool completely. Cut into squares.

Best-Ever Chocolate Chip Cookies (from GA Home Baking) 1.5 cups all purpose flour, sifted 1 tsp baking soda 1 tsp ground cinnamon 1 cup butter, softened .5 cup firmly packed light brown sugar

1 cup granulated sugar 1 large egg 1 tsp vanilla extract 1.5 cups old-fashioned rolled oats 1 cup semisweet chocolate chips

Mix together flour, baking soda and cinnamon. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap, chill for 1 hour.

Preheat oven to 350 degrees. Grease 2 baking sheets. Shape cookies into 1-inch balls. Place cookes, 2inches apart on prepared baking sheets. Flatten each cookie slightly. Bake cookies until lightly browned around edges, 10 to 12 minutes. Transfer baking sheets to wire racks to cool slightly.

Transfer cookies to racks to cool completely. Makes 4 dozen cookies.

Kenniston Hill Inn: Chocolate Drop Cookies .5 cup crisco shortening 2 squares unsweetened baking chocolate 2 eggs 1 cup sugar

1 â…“ cup flour 1 tsp vanilla .5 cup chopped nuts (optional)

Melt shortening and chocolate together Beat eggs; add sugar and whisk together well. Add melted chocolate mixture, vanilla, flour and nuts; mix well. Drop by heaping tablespoon on cookie sheet. Bake at 40 degrees for 6 minutes.

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Famous Amos Chocolate Chip Cookies 1 cup margarine, room temperature .75 cup firmly packed light brown sugar .75 cup granulated sugar 1 tsp water 1 tsp vanilla 2 medium sized eggs

2.25 cups all-purpose flour, sifted 1 tsp baking soda .5 tsp salt 2 cups raisins 12 oz semisweet chocolate bits

In large bowl, beat margarine, sugars, vanilla, water and eggs until creamy and thoroughly blended. By hand, stir in flour, baking soda, salt until well blended. Stir in raisins and chocolate bits. Drop by teaspoon onto an ungreased cookie sheet.

Bake at 375 degrees for 8 minutes. 1 minute longer if crisp cookie is desired. Makes about 6 dozen cookies.

Meringue Cookies 2 egg whites .5 cup sugar Pinch of cream of tartar

.5 cup chocolate bits .5 cup chopped walnuts

Beat egg whites until stiff, add sugar gradually. Fold in nuts and chocolate. Drop on waxed paper or greased cookie sheet. Bake for one hour and fifteen minutes at 250 degrees. Cool thoroughly. Makes 2 dozen cookies.

Ida’s Cookies 1 cup flour 1 stick margarine 1 tsp sugar

1 tbsp extract (maple or vanilla) 1 cup chopped walnuts

Preheat oven to 350 degrees. Mix flour and margarine, then add sugar, extract and chopped walnuts. Form into small balls. Put on a cookie sheet. Press balls down. This makes circular chookie. If desired, you can make crescent shapes. They do not spread, so can be placed fairly close together. Bake for one hour. Yields about 18 to 20 cookies.

Russian Tea Cookies .5 cup margarine or butter .25 cup confectioners sugar Pinch of salt

2 cups flour 1 tsp vanilla .75 cup walnuts or pecans

Cream margarine, confectioners sugar and pinch of salt. Add in flour and vanilla. Knead with hands. Mix well.

Mix in nuts. Form into a large ball. Put in waxed paper (or plastic wrap) Chill in the refrigerator for about 2 hours (or over night).

Preheat oven to 375 degrees. Unwrap and pull small pieces from the ball. Shape into small sausages. Place on a lightly greased cookie sheet about ½ to ¾ inch apart. They spread into an oval shape. Bake 15 to 17 minutes.

When cool, sprinkle with powdered sugar. Yields 36 to 40 cookies.

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Rugelach 8 oz cream cheese .5 butter or margarine, unsalted

2 cups flour 1 cup filling

Mix cream cheese and butter, then add 2 cups flour. Mix very well. Divide into 4 balls and chill overnight. With a floured rolling pin and floured hands, roll each ball into a circle. Cut each circle into 12 wedges. Place filling at widest part of wedge. Roll towards the point. Shape into crescents. Preheat oven to 400 degrees and bake until lightly brown. Options. When cool, you can douse with cinnamon sugar or powdered sugar mixed with a little lemon juice.

Filling ideas: 1) raisins, walnuts, apricot preserves, 2) raspberry preserves and 3) raisins, walnuts, cinnamon, sugar.

Almond Cookies 2.75 cups flour 1 cup sugar 1 cup butter or margarine

1 egg 1 tsp almond extract .5 tsp baking soda

Mix flour and sugar. Cut in butter and add in egg and extract. Shape into one inch balls (flour hands). Flour bottom of a glass. Press down on balls (I put the balls on the cookie sheet and then press with bottom of glass).

Bake in a slow oven 325 degrees until light brown. Yields 36-40 cookies. Optional: Put half almond on each cookie before baking.

The Practically Perfect Cookie 2.25 cups flour 1 level tsp baking soda 1 level tsp salt .75 cups sugar .75 cups dark brown sugar, packed

2 sticks butter, room temperature 1 tsp vanilla extract 2 large eggs 12 oz semisweet chocolate chips

Preheat oven to 375 degrees. Mix the flour, baking soda and salt in a bowl and set aside. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mix until it’s pale, light and very fluffy.

Add the vanilla at the mixer’s lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so so. The eggs should be well beaten in, and the mix should look creamed, not curdled. Add the flour, baking soda and salt, one-half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds.

Scrape down the bowl’s sides with a spatula, add the chocolate chips and mix at low speed for about ten seconds. If need be, scrape the bowl’s sides again and mix for a few more seconds. Put tablespoonfuls of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden (nine minutes in an electric oven, 10 to 11 minutes in a gas oven).

Remove and let them cool on a rack. Enjoy.

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William Greenberg Cookies 2 cups butter 1 cup sugar 1 egg 1.5 tsp vanilla

4.5 cups flour, sifted 1.5 cups pecans .25 cup sugar (reserve)

Preheat oven to 350 degrees. Beat butter with 1 cup sugar and egg in a large bowl until light and fluffy. Beat in vanilla. Stir in flour and nuts, blending well to make stiff dough. Gather dough into a ball. Roll dough a quarter at a time to a quarter inch on a lightly floured surface with lightly floured rolling pin. Cut with a 1.5 inch round cookie cutter. Bake one inch apart on an ungreased cookie sheet for 15 minutes. Roll in sugar while warm.

Cheesecake 3 lbs cream cheese 2.5 cups sugar 2 tsp vanilla extract

3 large eggs 4 oz sour cream Graham cracker crust

Blend cream cheese and sugar. Then add vanilla extract. Continue blending then add eggs, one at a time. Blend between each egg. Mix in sour cream. Pour on top of a graham cracker crust on a ten inch spring pan in a water bath. Bake at 350 degrees for 2 hours.

Refrigerator Lemon Cheesecake 3 packages sponge lady fingers 1 large and 1 small cream cheese 1 pint heavy cream

.75 cups sugar (may use less) 1.5 cans lemon pie filling

Soften cream cheese and mix with sugar. Set aside. In a separate bowl, whip heavy cream. Layer 10 inch spring pan with lady fingers, side and bottom. Blend cream cheese and whipped cream together very well. Layer as follows: Whip cream mix, lemon pudding then lady fingers over. Repeat: top with lemon filling, decorate with ladyfingers and refrigerate overnight.

World’s Best Cheesecake 1.75 cups graham cracker, crumbs .25 cup pecan halves .5 tsp cinnamon .5 cup butter, melted 3 eggs, well-beaten 2 packages (8 oz) cream cheese, softened

1 cup sugar .25 tsp salt (optional) 2 tsp vanilla .5 tsp almond extract 3 cups sour cream

This is Phyllis Kutler’s recipe. Her family always thought it was the world’s best.

Preheat oven to 375 degrees. Mix graham crackers, nuts, melted butter and cinnamon in a food processor.

Spread on bottom and sides of a ten inch spring form pan. Combine remaining ingredients, except sour cream, in mixer and blend until smooth. Fold in sour cream. Pour into crust and bake 35 to 45 minutes in middle of oven or until all but the center is firm. Top with strawberries or raspberries. If using frozen fruit, thaw completely, place in saucepan, stir in 1 tsp cornstarch and stir until thickened. Cool before spreading on top of cake.

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Strawberry Glaze (for cheesecake) 1 quart strawberries â…“ cup sugar

Âź cup water 1 tbsp cornstarch

Crush enough berries to make half cup. Boil crushed berries, sugar, water and cornstarch for two minutes, stirring. Add the butter. Strain and cool. Arrange remainder of whole berries over top of cheesecake and pour the glave over the berries. Chill.

Apple Crumb Pie (by Michael Romano) For the crust: 1 cup unbleached all purpose flour Pinch of kosher or sea salt .5 cup cold unsalted butter 2 to 2.5 tbsp ice water For the topping: 1 cup unbleached all purpose flour .5 cup dark brown sugar, packed 2 tsp cinnamon .5 cup cold unsalted butter

For the filling: 1 cup granulated sugar 2 tsp cinnamon 5 tbsp unsalted butter 3 lbs macintosh apples, peeled and cut into 1 inch dice (8 to 9 cups) 1 vanilla bean, cut in half lengthwise .25 cup unbleached all purpose flour Squeeze of fresh lemon juice

To make pie crust: In a medium bowl, combine flour and salt. Cut the butter into small cubes, and add to flour mixture. Using a pastry blender or fingertips, cut or blend butter into the flour until pea-size pieces are formed.

Add just enough ice water so the mixture can be formed into a ball. Do not overwork the dough or the crust will be tough. Wrap dough in plastic wrap, and chill for at least 1 hour.

Meanwhile, make the crumb topping: In a medium bowl, combine the flour with the brown sugar and cinnamon.

Cut the butter into small pieces. Add the butter to the flour mixture and with our hands (or a pastry blender) work the butter into the flour mixture until crumbs are formed (the lumps will be about the size of hazelnuts).

Refrigerate until needed.

Preheat oven to 350 degrees. Adjust the shelf to the lower third of the oven. On a lightly floured surface, roll out the dough â…› inch thick. Press into a 9-inch pie pan, and trim excess dough; flute or fold and press edges to make a border. Prick the bottom of the pie shell with the times of a fork, and refrigerate or freeze briefly to set crust.

When crust has set, line the dough with foil, fill with pie weights or dried beans and bake for 15 minutes. Remove weights and foil, and continue baking for about 15 minutes, or until crust just begins to brown. Remove from oven and cool.

To make the filling: Combine sugar and cinnamon. In a large skillet or saute pan, melt the butter over medium heat. Add diced apples and sugar mixture. With a small knife scrape the seeds from the vanilla bean into the apple mixture, and discard the bean. Cook the apples, stirring, about 5 minutes, or until the edges just begin to soften. Add .25 cp flour, and continue to cook, stirring until the flour is completely absorbed, about 2 to 3 minutes. Remove from heat, and add a squeeze of fresh lemon juice to taste.

To assemble pie: Add cooked apple mixture to pie shell, mounding it high in the center. Cover with crumb topping. Bake in a preheated 350 degree oven until filling bubbles and crumbs are lightly browned, about 30 to 40 minutes. Serve warm, cut in wedges.

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Joan Spector’s Apple Pie Crust: 1.75 cup flour .25 cup sugar 1 tsp cinnamon ⅓ lb butter ⅔ tsp salt Apple cider, enough to bind dough Topping: ⅓ cup brown sugar ⅓ cup sugar ½ cup flour Pinch salt

1 tbsp cinnamon 1 cup chopped walnuts ¼ lb butter Filling: 6 large macintosh apples, cored & sliced 1 ⅔ cup sour cream 1 egg (or 2 if eggs are small) 1 cup sugar ½ tsp salt 2 tsp vanilla ⅓ cup flour

Preheat oven to 450 degrees. Combine all crust ingredients and roll out. Mix all filling ingredients and fill pie shell. Bake at 450 degrees for ten minutes, then bake at 350 degrees for 35 to 40 minutes then stir filling.

Blend topping ingredients and place on top of pie. Bake for additional 15 minutes.

Crumbly Apple Pie (from Great American Home Baking) Crust: 1 cup all purpose flour .5 tsp salt ⅓ cup chilled solid vegetable shortening .25 cup ice water Filling: 7 medium granny smith, golden delicious or gravenstein apples, peeled, cored, and very thinly sliced

.5 cup granulated sugar 1 tsp ground cinnamon .25 tsp ground nutmeg .25 tsp salt Topping: .75 cup firmly packed dark brown sugar .75 cup all purpose flour .5 tsp ground nutmeg ⅓ cup chilled butter, cut into small pieces

Place oven rack in lowest position. Preheat oven to 400 degrees.

To prepare a crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tbsp at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap and chill for 30 minutes.

On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

To prepare filling, mix together all ingredients. Spoon into crust. To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.

Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack to cool.

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Lemon Meringue Pie (from Great American Home Baking) 1 9-inch packaged pie crust, prebaked if frozen Filling: 4 large egg yolks 3 large eggs 1 cup granulated sugar .75 cup fresh lemon juice 2 tbsp cornstarch

.5 cup chilled butter, cut into small pieces Meringue 4 large egg whites .25 tsp cornstarch .25 sp cream of tartar .5 cup superfine sugar 1 tsp vanilla extract

Preheat oven to 350 degrees.

To prepare filling, on top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice and cornstarch.

Place over simmering water.

Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust.

To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff but not dry, peaks form.

Spoon meringue into a large pastry bag fitted with a star tip. Pipe meringue decoratively over filling to the edge of crust. Bake pie until meringue is golden, 12 to 15 minutes.

Banana Nut Muffins (from Great American Home Baking) .5 cup butter, softened 1 cup granulated sugar 2 large eggs 2 large ripe bananas, mashed 2 cups all purpose flour 1 tsp salt

1 tsp baking powder .5 tsp baking soda 1 cup buttermilk .5 cup chopped pecans 1 tsp vanilla extract

Preheat oven to 400 degrees. Grease 12 standard sized muffin pan cups or use paper liners.

Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas until smooth.

Mix together flour, salt, baking powder and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.

Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.

Spoon batter into a prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin-pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm. Makes 12 muffins.

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Healthy Apple-Walnut Muffins (from GA Home Baking) 2 cups all purpose flour 1 tsp baking soda .25 tsp ground cinnamon .25 tsp ground ginger .25 tsp allspice .25 tsp ground nutmeg .25 rounded tsp salt 2 large eggs 1 cup plus 2 tbsp frozen, thawed apple juice con-

centrate ⅔ cup buttermilk 2 tbsp oat bran 2 small granny smith apples, peeled, cored and chopped ⅓ cup chopped walnuts 1 small granny smith apple, peeled and cored and cut into 12 slices

Preheat oven to 375 degrees. Grease 12 standard size muffin-pan cups or line with paper liners.

Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Mix together eggs, apple juice and buttermilk. Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not overmix. Gently stir in chopped apples and nuts.

Spoon batter into prepared pan, filling cups two-thirds full. Garnish each muffin with an apple slice. Bake muffins until golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly.

Turn muffins out onto rack to cool completely.

Chocolate Sunshine Roll .5 cup all purpose flour, sifted ⅓ cup cocoa .75 tsp baking powder .25 tsp salt 4 eggs, room temperature .75 cups granulated sugar 1 tsp vanilla extract Confectioner’s sugar

Orange Cream Filling: 1 cup heavy cream 2 to 2.5 tbsp confectioners sugar 1 to 2 tbsp frozen orange juice concentrate, thawed Chocolate Drizzle Toppings: .25 cup semisweet chocolate morsels 2 tbsp butter or margarine

Preheat oven to 350 degrees. Sift flour with cocoa, baking powder and sets then set aside. In a small bowl, using an electric mixer at high speed, beat eggs until foamy. Add sugar, about 2 tablespoons at a time, beating well after each addition, until thick and lemon-colored (about 5 minutes). With a rubber spatula, carefully fold in flour mixture, one third at a time. Blend in vanilla.

Pour batter into 15x10x1 inch jelly roll pan which has been greased, lined with waxed paper and greased again.

Bake 15 minutes or until the top springs back when pressed lightly with finger. Turn out at once onto a clean towel, sprinkled well with confectioners sugar. Remove paper from cake and trim off crusts. Roll up quickly, rolling up the towel with the cake to prevent the cake from sticking. Cool. Unroll carefully, so that the cake will be left on the towel. Spread with orange cream filling. Start rolling up cake from narrow end by folding edge of cake over and tucking it in. Wrap towel around cake and roll to shape it. To Serve, sprinkle with confectioners sugar and garnish with chocolate drizzle if desired. Makes 8 servings.

For Orange Cream filling: In a chilled bowl, combine cream with confectioners sugar. Beat until cream holds its shape. Fold in undiluted orange juice. To make chocolate drizzle: In the top of a double boiler, over hot water, melt chocolate and stir in butter. Cool slightly and drizzle from the tip of a spoon over the sliced roll.

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Flower Pot Dessert 8 oz cream cheese .25 cup margarine 1 cup confectioners sugar 3.5 cups milk

2 package french vanilla instant pudding 12 oz container frozen dairy topping 1 lbs package oreo cookies

Cream together cream cheese, margarine and sugar. In a separate bowl, mix milk, pudding and dairy topping then combine with the cream cheese mixture. Crush cookies in food processor and layer them with pudding mixture in clean flower pot. Refrigerate until firm. Decorate with a few silk flowers (wrapped in plastic wrap).

Hungarian Plum Cobbler 24 Italian plums (prune plums), pitted and cut in quarters .25 cup brown sugar 3 tbsp flour 1.5 tbsp cinnamon

1 cup flour 1 cup sugar 1 tsp baking powder 1 beaten egg

Place plums in 2 quart pyrex dish, which you have buttered. Mix brown sugar, 3 tbsp flour and cinnamon, then sprinkle over plums. Combine flour, sugar, baking powder and beaten egg, then crumble over top. Melt .5 tsp butter and drizzle over.

Bake at 375 degrees for 45 minutes.

Peach Melba Mold 1 can (1 lbs, 14 oz) sliced cling peaches 1 envelope unflavored gelatin .25 cup sugar ⅛ tsp salt .25 cup cold water .25 cup lemon juice 1 envelope unflavored gelatin

⅓ cup sugar ⅛ tsp salt 1 cup milk 1 tsp vanilla 1 cup heavy cream 1 cup diced peaches (reserved from earlier)

Drain syrup from peaches, reserve. Sprinkle gelatin over .5 cup peach syrup in medium saucepan over low heat, stir constantly until gelatin dissolves (2 to 3 minutes).

Remove from heat, stir in sugar and salt. Add remaining peach syrup, water and lemon juice. Pour over thin layer into mold, chill slightly.

Make a pattern with several peach slices and spoon a little gelatin mixture over them. Chill until thickened but not firm.

Dice remaining peach slices (reserve 1 cup for cream layer). Fold remaining peaches into gelatin mixture and spoon into mold over layer of peach slices.

Chill until almost firm, then prepare cream layer.

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Joan’s Chocolate Chestnut Mousse 4 eggs, separated .5 cup butter 4 oz semisweet chocolate, melted

.5 cup chestnut puree (purchase canned) 1 tsp vanilla 1 tbsp strong coffee

Beat egg yolks with sugar. In a separate bowl, beat egg whites until stiff. Add the melted chocolate (cooled) and chestnut puree to egg yolks and add vanilla and coffee. Blend egg whites into the chocolate mixture. Refrigerate.You may serve as is, in dessert dishes or chocolate candy cups or make a trifle. You will need heavy whipping cream and some run or kirsch, if desired for the trifle.

Choose a crystal bowl. Place a layer of sponge cake on the bottom (I have made this for Passover also). Sprinkle some rum or kirsch on the sponge cake. Whip the cream. Cover the sponge with a layer of mousse, a layer of whip cream, more sponge cake. Repeat layering until all ingredients are used up. End with the whip cream layer. Garnish with shaved chocolate.

Lime Mini Tarts Lime curd filling: 3 large eggs .75 cup sugar .5 tsp ground ginger .5 cup fresh lime juice 1 tbsp grated lime rind

Tart shells and garnish: 3 packages (2.1 oz each) mini-phyllo pastry shells (15 pre-baked shells per package, 45 shells total) 1 firm, ripe mango, peeled, pitted, sliced and cut into 1x1/4 inch pieces 1 cup sliced strawberries

In a heavy bottom, medium-sized saucepan, whisk together eggs, sugar, ginger and lime juice. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 6 minutes. (Mixture should register 60 degrees on an instant-read thermometer). Transfer to a medium-sized bowl; stir in lime rind. Cover surface with plastic wrap; refrigerate 2 hours or until chilled. Once chilled, spoon 1.5 teaspoons of lime curd into each phyllo shell; top with a piece of mango and a strawberry slice. Serve immediately or refrigerate up to 4 hours. Garnish with additional grated lime rind, if desired.

Feuilletage Rapide (Fast Puff Paste) 1 lbs instant flour (4 cups), plus .5 cup for the rolling 1 lbs cold sweet butter, cut into 1 inch pieces

1 tsp baking powder .5 tsp salt 1 cup very cold water

Place all the ingredients, except the .5 cup of flour used for rolling, into a large bowl and mix together with our hands for a few seconds, just enough to gather all ingredients into a ball. The butter should still be in pieces.

Sprinkle the board with some of the reserved flour and roll the dough into a rectangle about 18 inches long by 8 inches wide. You will be surprised to see how malleable this dough is. Be sure to have enough flour on the board so that the dough can slide and expand during the rolling. Sprinkle generously with flour to coat all the pieces of butter. This is why the butter should be very cold. Brush excess flour from the surface of the dough and give a double turn. If the dough is still workable give another double turn. Allow to rest refrigerated for 15 minutes and then give 2 more double turns (a total of 6 double turns) in a row if possible. Allow the dough to rest refrigerated for a few minutes before using. Follow the same storing and using procedures for classic puff paste. Bake at 400 degrees until brown, then flip over and return to oven.

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Pastry Cream 2 envelopes unflavored gelatin dissolved in 4 tbsp of water 2 cups milk

.5 cup sugar 2 tbsp flour 6 egg yolks

Beat yolks, then add sugar and add flour. Scald milk and add yolk mixture and keep stirring over low heat. Whip heavy cream.

Rice Pudding .5 cup uncooked rice 1.5 tsp grated lemon rind 3 eggs 3.5 cups milk â…“ cup granulated sugar 1 tsp nutmeg or cinnamon 2 tsp vanilla 2 tbsp butter or margarine .5 cup raisins Heat oven to 300 degrees. Cook rice until tender (put aside). Beat eggs slightly. Stir into eggs the vanilla, sugar, lemon rind and raisins. Stir milk into rice and then into egg mixture. Sprinkle with nutmeg and dot with butter.

Pour into 1.5 quart casserole. Place casserole in baking pan (fill with hot water up to 1 inch of top of casserole).

Bake uncovered 1 hour and 25 minutes. Stir once about halfway into baking to avoid breaking top, stir from sides gently. Test for doneness, insert knife in center and if clean pudding is ready.

Boorma 1 lb walnuts, finely chopped 2 tbsp cinnamon 5 tbsp superfine sugar 1.5 lbs sweet butter, melted 1 lb phyllo dough

Syrup: 2 cups sugar 1.5 cups water 1 tbsp lemon juice .5 cup honey (optional)

Mix walnuts, cinnamon and sugar. Set aside.

Preheat oven to 350 degrees. Prepare a jelly roll pan. Unfold dough. Cut in half. Take out 1 sheet. Fold 1 inch of dough down from the top. Sprinkle about 1 tablespoon of nut mixture on the dough. Place a wooden dowel (about .75 inch) on the top end.

Roll dough loosely around it toward you. Shrivel dough gently off the dowel, holding each side with index finger and thump. Place on pan. Repeat until all dough is used arranging each Boorma next to one another touching.

Pour hot melted butter with a spoon over the forms. Bake for 20 minutes. Drain off excess butter. Boil syrup below and cool while Boormas are baking. Pour syrup in a pie plate. Dip each Boorma while hot into cool syrup.

Store in a plastic box, foil or covered dish. Do not use plastic wrap. Freeze or refrigerate.

To prepare sauce, cook sugar and water, stirring until sugar melts and liquid is clear. Simmer for 3 or 4 minutes.

Remove from what; add lemon juice and honey.

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Strawberry Nut Torte Torte Layers: 7 eggs separated 1 cup sugar .5 cup shelled filberts with skins removed .5 cup pecans or walnuts ⅛ tsp salt 2 tbsp cake flour (or matzo meal) Cream filling: 1 pint strawberries, sliced 2 tbsp very fine sugar 2 tbsp fraises des bois or orange-flavored liqueur

1 tsp gelatin 2 tbsp water 1 cup heavy cream Glaze 12 oz currant jelly 2 tbsp fraises des bois or orange-flavored liqueur Garnish: 1 pint strawberries ¾ cup heavy cream, whipped ⅓ cup chopped, shelled and skinned filberts

Preheat oven to 350 degrees.

To make the layers, beat the egg yolks until they are lightly colored and very thick. Add the sugar, a tablespoon at a time, while beating vigorously until the mixture is very thick. When the beaters are raised from the mixture, it should drop to form a rope on the surface of the batter.

Meanwhile, finely grate the filberts and pecans or walnuts. (A mouli hand grater of Moulinex electric grater gives the finest texture. The fine blade of a meat grinder can be used, but preferably not a blender). There should be one and a half cups of nuts after grating.

Combine the nuts, salt and cake flour. Fold into the egg yolk mixture. Beat the egg whites until stiff but not dry.

Stir one third of the whites into yolk mixture. Fold in the remaining whites and turn into two nine-inch layer pans which have been greased and lined on the bottom with parchment paper or greased wax paper.

Bake 35 to 40 minutes or until done. Set aside cake pans on a rack and slide a spatula around the sides of the cake to loosen. Cool in the pans 10 minutes, The layers will shrink. Remove from pans, remove parchment or wax paper and finish cooling on the rack Assemble cake when it is cold.

To make the filling, sprinkle the sliced strawberries with the sugar and strawberry liqueur. Set aside. Soak the gelatin in the water and heat gently to dissolve. Beat the heavy cream and when it starts to chicken, pour in the hot gelatin mixture in a steady stream while still continuing to beat. When cream mixture is very thick, fold in the strawberry mixture. Use this filling between the cake layers.

To make the glaze, heat the currant jelly until it melts. Force through a fine sieve and add strawberry liquor.

Brush the jelly glave over the top of the cake. Arrange the strawberries on top, spoon remaining glaze over the strawberries so they will glisten. Spread whipped cream around the outside edge of the cake and sprinkle with the filberts. Refrigerate the cake several hours before serving. It can be held in the refrigerator over night. Yields eight to ten servings.

Note: To skin filberts, spread them in a shallow pan and bake in a 350 degree oven for about 15 minutes. Transfer to a bowl, cover with boiling water, drain immediately. Rub the nuts back and forth between two towels to loosen the skins.

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Zabaglione 1 pint of fresh strawberries or blueberries 1.5 cups of heavy cream 4 tbsp sugar

8 egg yolks â…” cup marsala (grand marnier or cognac)

Clean berries. Divide into 6 large stemmed wine glasses and refrigerate. Whip the cream. When it is nearly thickened, add 1 tablespoon sugar and continue whipping. Refrigerate. Put the egg yolks, remaining sugar and marsala into a round bottomed glass bowl and sprinkle with a little cold water. Place over boiling water and beat the mixture with a wire whisk until it turns into a thick cream custard. Place the pot over ice and let cool before blending in the whipped cream. Refrigerate for half an hour, then pour over berries.

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S E S

Marinated Mushrooms 2 lbs fresh mushrooms, sliced .5 tsp pepper .5 cup wine vinegar .5 tsp sugar 1 cup olive oil 1 tsp tarragon .5 garlic clove, minced 2 tsp chives .5 tsp salt 1 tbsp lemon juice Mix all ingredients together, except mushrooms, to make marinade. Put sliced mushrooms in a bowl or jar. Add marinade to cover mushrooms. Refrigerate overnight. Dip out, drain, and serve with cocktail toothpicks or add to salad, sandwiches, antipasto, etc. Use marinade as a salad dressing. Makes approximately 8 servings.

Mushroom Cheese Special 1 cup chicken broth 2 tsp onion, grated 4 tbsp chili sauce or ketchup .25 tsp salt

Pinch of ginger Butter 1 lbs fresh mushrooms, sliced .5 cup finely grated parmesan cheese

In a small saucepan, heat chicken broth. Add grated onion, chili sauce/catsup, salt and ginger. Cook for 5 minutes. In a heavy skillet, heat plenty of butter and saute mushrooms. Add the hot seasoned broth and lightly shake the skillet a few minutes. When ready to serve, add parmesan cheese. Keep heat low and lightly blend cheese through until smooth. Pile generous amounts onto crackers and fresh bread. Serve hot.

Cheese Pie - Tiropeta 12 eggs 1 lb feta cheese 1 lb ricotta cheese

.5 lb butter, melted and cooled .5 lb phyllo pastry leaves .5 lb butter, melted for buttering pastry

Beat eggs until thick. In another bowl, mix cheese with half pound melted butter. Add eggs to the cheese mixture. Line an 11x14x2 inch pan with 10 buttered sheets of phyllo leaves. Add egg-cheese mixture. Top with 8 buttered cheese of phyllo. Do not cut. Bake in a 350 degree oven for about 30 minutes or until golden brown.

Cut in squares. Serve room. Yield 16 squares.

Spinach-Feta Strudel 1 package phyllo dough 1 package frozen spinach, thawed and drained 1.5 tbsp olive oil .75 cup finely chopped onion .75 cup salt butter 3 eggs beaten

Pepper to taste .25 cup chopped scallion, green part included .25 lb feta cheese crumbled .25 cup fresh dill, chopped .25 cup fresh italian parsley, chopped .5 cup sweet butter, melted and clarified

Remove phyllo from refrigerator 3 hours before using. Brown onions in salt butter. Mix onions, eggs, scallions, cheese, dill, parsley, spinach, olive oil; season with pepper.

(Cont’d) PAGE 33

Preheat oven to 350 degrees. Cut sheets of phyllo pastry 3 inch strips; spread with butter. Put one teaspoonful of cheese filling on the end of strip, then fold into triangles. Bake on a jelly roll pan buttered, 15 minutes or until golden. An alternative way of preparing this is to butter an 8x8 pan. Place 12 sheets of buttered phyllo on bottom, filling in the middle and 12 remaining sheets of phyllo, buttered and cut through the top, making into 2 inch squares and baking one hour.

Sweet Corn and Potato “Vichyssoise� with Garlic Chives 6 ears of sweet corn, kernels freshly scraped from the cob (reserve the cobs) 1.5 tbsp unsalted butter 2 leeks, white part only, washed and thinly sliced, about 1 cup 1 small white onion, peeled and thinly sliced, about 1 cup

2 medium-sized potatoes, pelled, quartered lengthwise and thinly sliced, about 3 cups 1 stalk celery, trimmed, washed and sliced, about 1 cup Kosher or sea salt, freshly ground white pepper .25 tsp cayenne pepper 4 tbsp garlic chives, snipped

Chop the reserved cobs into 1 inch pieces and place them in a large saucepan. Cover with 2 quarts of cold water and bring to a boil. Lower the heat and allow the cobs to simmer, coveredf , for 45 minutes. Strain the corn broth and reserve. Discard the cobs.

Melt the butter in a large saucepan and gently cook the corn kernels, leeks, potatoes, celery and onions until the onions and leeks have wilted. Do not allow the vegetables to color. Season to taste with the salt, pepper and cayenne, and add the corn broth. Bring to a boil, lower the heat and allow to simmer, covered, until all the vegetables are completely tender (about half hour).

While the soup is still hot, carefully puree it in two or more batches in a food processor or blender until completely smooth. Adjust the seasoning. Allow the soup to chill overnight (or over ice for quicker results) and serve in chilled bowls with the garlic chives sprinkled on top. (Note: garlic chives are available in the Union Square Greenmarket. You may also substitute chives or chopped parsley).

Chipotle Lime Vinaigrette 1.25 tbsp fresh lime juice 1 tbsp honey 2 tbsp champagne vinegar 1 tsp brown sugar 1 tsp chopped chipotle in adobo

Fresh black pepper, to taste .5 tbsp garlic confit 2 tbsp vegetable oil 1 tbsl walnut oil .25 tsp kosher salt

In a food processor fitted with the metal blade, combine the lime juice, honey, vinegar, sugar, chipotle, pepper and garlic. Process. Add the oils with the engine running. Add salt. Makes about .25 cup.

Broccoli Salad 2 bunches broccoli .5 cup sugar 1 cup raisins 2 tbsp red vinegar 1 medium onion, chopped 5 slices bacon, well done 1 cup mayo Chop bacon and combine with raisins, onion, mayo, sugar and vinegar. Crumble bacon over top.

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Gordon Pea Salad 1 can Le sueur Pea .25 cup chopped onion 2 hard boiled eggs, crumbled

2 to 3 tbsp mayo Pepper Chopped pimiento (Optional)

Combine ingredients.

Italian Potato Salad 6 Potatoes 1 can pitted black olives 2 celery stalks, diced Small jar roasted peppers 2 basil leaves

3 tomatoes, quartered .25 cup olive oil .25 cup water Salt and pepper, to taste

Boil potatoes whole, peel and cut in pieces. In a bowl, combine potatoes, peppers, celery, tomatoes, onions, salt, pepper and basil. Mix then pour oil and water, then mix again.

Oven-Baked Rice 1 cup long grain converted rice Salt to taste 2 tbsp vegetable oil 2.5 cups chicken stock Preheat oven to 400 degrees. Heat oil in an ovenproof pan and saute rice until very white, about three minutes.

Add salt and chicken stock. Cover with aluminum foil and place in oven at 400 degrees for 40 minutes. Rice should be light and fluffy. If it gets hard on top, add a little water while cooking. Yields 4 servings.

Potato Paprikash Brown diced onion in oil. Add salt, pepper and paprika. Add sliced potatoes (cut thick) and cover and simmer for 15 minutes. Add half glass water and more paprika.

Summer Grilled Vegetables 1 yellow squash, diced 1 zucchini, diced 1 piece fennel, diced 3 pieces red peppers, julienne 2 red onions, julienne

1 large eggplant, cubed 1 bunch fresh basil Salt and pepper, to taste 2 tbsp olive oil

Get a large saute pan very hot and put a couple of tablespoons of olive oil in a pan. Throw diced vegetables into a pan and let sear and turn dark brown and toss until semi tender. Take off fire, mix with julienne of fresh basil, salt and pepper to taste.

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Steamed Zucchini Blossoms filled with Shrimp and Lobster 16 large blossoms (with baby zucchini attached if possible) .5 lb fresh shrimp, shelled and deveined 1 egg white .25 cup heavy cream 1 lb lobster meat .25 tsp garlic, finely chopped Pinches of salt, black pepper and cayenne pepper 1 tsp brandy Sauce: 1 carrot

1 small onion 1 head of garlic 1 cup fish stock 1 cup heavy cream 1 cup cooked Italian tomatoes .25 cup white wine 1 large bunch of mint, coarsely chopped with stems 2 tbsp sweet butter Pinches of salt and black pepper .5 lemon juice

Place shrimp, egg white and a pinch of salt into the cuisinart. Puree into a paste. Add cold cream. Remove from cuisinart and place in a bowl. Add finely diced lobster meat. Season with salt, black pepper, cayenne and brandy.

Place mixture into a pastry bag. Pipe into the zucchini blossoms. Do not overfill. Twist the end of each flower to seal it. If baby zucchini are attached, then slice 3 or 4 times along the length of zucchini leaving them attached to the flowers.

Steam flowers in a bamboo steamer over billing water for about 5 minutes or until filling feels firm and cooked.

Serve on top of tomato-mint sauce.

For the sauce: Coarsely chop carrot, onion and garlic (without peeling any of them). Sweat in butter over low heat without browning. Add white wine and reduce until almost dry. Add fih stock, tomato and mint. Simmer for half an hour. Strain through a fine sdieve pushing down on solids to extract all liquids. Return to a clean pot.

Add cream and bring to a boil. Reduce until slightly thickened. Season to taste with salt, black pepper and lemon juice. When serving, add mint chiffonade.

Baked Stuff Fish 1 lb haddock or cod fillets, fresh or frozen 2 tsp oil .25 cup onion, chopped .25 cup celery, chopped 2 cups whole wheat bread cubes, soft

4 tsp parsley, chopped .25 tsp sage .25 tsp salt .25 tsp pepper 1 tbsp margarine, melted

Thaw frozen fish in the refrigerator overnight. Greased shallow baking pan lightly with oil. Heat oil in a small frypan. Add onion and celery. Cover and cook, stirring occasionally, until vegetables are tender.

Stir in bread cubes, 3 teaspoons of parsley, sage, salt and pepper. Arrange half of the fillets in a baking pan.

Spread bread mixture over fillets in pan. Top with remaining fillets.

Cover and bake at 325 degrees for 15 minutes. Mix margarine with remaining parsley. Spoon over fish fillets.

Continue banking, uncovered, until fish flakes easily when tested with a fork, about ten minutes.

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Baked Fish Fish fillets Milk .5 cup flour

.5 cup cornmeal or crushed cornflakes Seasoning to taste Margarine or oil

Cut fish fillets into serving size pieces. Dip fillets into milk, roll in a mixture of flour cornmeal and seasonings.

Place coated fish in a baking pan. Dot with margarine or oil. Bake at 350 degrees for 20 to 30 minutes or until fish is tender and nicely brown.

Squid with Celery, Peas, Scallions and Ginger 1 lb cleaned squid, as small as possible 2 tsp cornstarch 3 tbsp dry sherry 2 tbsp plus 1 tsp peanut or corn oil 2 tbsp ginger, peeled and finely julienned

1 cup peas 1.5 cup celery, cut crosswise on the diagonal into .25 inch slices .75 cup bottled clam juice .5 bunch scallions, cut crosswise on diagonal into .5

Rinse and drain the cleaned squid. Cut the mantles in half lengthwise, then crosswise into strips about .25 inch wide. Quarter or halve the tentacles lengthwise, as size dictates.

Stir together the cornstarch, sherry and 1 teaspoon of the oil, then combine with the squid to marinate. Heat the remaining 2 tablespoons of oil in a large skillet. Add the ginger, peas and celery, cook, stirring constantly, for 30 to 40 seconds. Add the clam juice and bring to a simmer. Cover and cook until the clery just begins to lose its crush, 3 to 4 minutes. Add the squid and its marinade and the sliced scallions. Stir over moderate heat for about 2 minutes, or until the squid is opaque and even textured throughout when sampled.

Meat Rolls 1 to 1.5 lbs top round (bracciole), pounded thin 3 to 4 slices of bacon 2 tbsp Italian flat parsley

1 garlic clove 1 tbsp crisco

Cut slices of top round into 2X4 inch slices. In a food processor, mix parsley, bacon and crisco. Place on meat strips and roll up. Put on skewers, barbeque or broil.

Veal Marsala Breaded veal, cooked 1.5 tbsp bovril â…“ cup water

â…” cup marsala wine Sliced mushrooms Lemon slices and parsley, garnish

Add oil in a pan with bovril, water and marsala wine. Stir and bring to a boil, then add sliced mushrooms. Add veal to pan and cover then cook until tender or in a covered pan in a slow oven. Garnish with lemon slices and parsley.

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Swedish Meatballs 1 lb ground veal or pork 2 tbsp butter 1 lbs ground beef Sauce: 3 slices stale white bread, soaked in .5 cup milk 3 tbsp butter or oil 2 eggs, slightly beaten 1 large clove garlic .5 cup sauteed onions 4 tbsp butter Sauteed mushrooms (optional) 2 cups consomme or beef broth .5 tsp salt 1 tsp tomato paste .5 tsp pepper 1 tsp bovril .5 tsp freshly ground pepper 1 cup sour cream .5 tsp freshly ground nutmeg Combine meat with bread, eggs, onions and seasonings. Use your hand to blend it lightly but well. Dipping your hands in cold water form small balls. Heat skillet and melt 2 tbsp butter (written note: plus 2 tbsp oil).

Brown the meatballs on all sides and transfer to a saucepan or oven casserole. Prepare the sauce.

To prepare the sauce, in the skillet used for browning the meat, add three tbsp butter. When butter is melted and sizzling, add crushed garlic. Blend flour well over flame. Remove from flame and gradually add consomme, paste and bovril. Set over a low flame and allow sauce to come to a boil, stirring constantly.

When sauce is thickened, turn off the flame. Stir a tablespoon of hot sauce into sour cream. When it is blended thoroughly add another, then another until sour cream is thoroughly blended with at least one cup of hot sauce.

Pour all into the skillet and stir well. Heat on low flame for one minute. Pour over meatballs and turn meatballs in sauce.

Heat meatballs, cover over a low flame for 20 minutes or bake in a casserole in a 350 degree oven for 20 minutes. Serve with buttered noodles or plain boiled white rice.

Note: Meatballs may be browned on a jelly roll pan at 450 degrees for 10 minutes (written note: instead of this step, can make entirely in the oven). Sour cream must be warmed with hot sauce first or it will curdle.

Pollo alla Fiorentina 6 chicken cutlets, sliced thin .5 packager frozen spinach, defrosted 6 slices ham 6 slices fontina cheese 2 eggs 1.5 tbsp heavy cream .5 tbsp parsley

â…“ cup grated cheese â…” cup vegetable oil 8 tbsp butter .5 cup white wine Juice of one lemon 1 cup chicken broth 1 tbsp cornstarch mixed with 3 tbsp water

Place amounts of spinach, ham and cheese in the center of the cutlet (fold over once). Dust chicken in flour. In a mixing bowl add eggs, cream, parsley and blend well. Fry chicken in vegetable oil until crisp and golden in color. In a pan large enough to accommodate all the chicken, melt butter and add wine (dry white) and cook until it evaporates then add broth and cornstarch mixture, squeeze half lemon juice. Add chicken and cook for a few minutes on low flame.

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Joan’s Fruited Chicken Kabobs 2 packages of thick cut boneless breasts 1 can peach or apricot halves 1 can pineapple chunks 3-4 fresh apple, any variety (I use red and green to

give dish color) .75 cup honey Garlic powder

Cut chicken into large cubes. Drain canned fruit and reserve the juice. Cube the apples. Sprinkle the chicken with garlic powder according to your taste. String the chicken and fruit on kabobs alternating chicken with various fruit pieces. Lay in a flat shallow pan. Mix about 1 cup of the fruit juice with the honey. Pour over the kabobs and let marinate for several hours. You may prepare these in advance and marinate overnight). Cooking time is approximately 12 minutes. Grill in the broiler or on the barbeque, turning frequently so they cook evenly. Serve over rice flavored with remaining fruit juice.

Chicken Kiev 1 cup butter 2 tbsp chopped parsley 1.5 tsp dried tarragon leaves 1 clove garlic, crushed .75 tsp salt â…› tsp salt

6 boned whole chicken breasts .75 cups all purpose flour 3 well beaten eggs, plus 1 tbsp cold water 1.5 cups packed dry bread crumbs Oil for deep frying

In a small bowl, with rubber scraper, thoroughly mix butter, parsley, tarragon, garlic, salt and pepper. On foil, shape into 6 inch squares. Freeze until firm for about 40 minutes.

Meanwhile, wash chicken, dry well on a paper towel. Using a small sharp knife, carefully remove skin. Cut each breast in half. To flatten chicken, place each half, smooth side down on sheet of wax paper; cover with second sheet. Using a mallet pound chicken to about .25 inch thickness, being careful not to break meat.

Cut frozen butter into 12 pats. Places pat of herb butter in center of each piece of chicken. Bring long sides of chicken over butter; fold ends over, making sure that no butter is showing. This is important to keep the herb butter inside during frying. Roll each chicken piece in the flour on a sheet of waxed paper. Dip each in beaten egg, roll in crumbs, coating evenly. Shape each piece, with palm of hands into triangles. Refrigerate covered for 1 hour until chilled. In a dutch oven heat salad oil 3 inches deep to 375 degrees on deep frying thermometer.

Add chicken pieces, 3 pieces at a time. Fry, turning with tongs, til browned, 5 minutes. Drain. Keep warm in a 200 degree oven for up to 15 minutes in a large pan lined with paper towels.

Duck Rub duck inside and out with garlic clove. Stuff with orange slices. Cook on rack until brown and crisp at 350 degrees.

Sauce: Saute a diced onion in 2 teaspoons of fat drippings. When brown add flour to five slices of orange with peel on. Add water, then cover and simmer for a few minutes. Add half cup water or red wine or brandy and one cup orange juice. Let cook and pour hot sauce over duch just before serving.

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Pearl’s Lemon Chicken 1 - 3.5 lb chicken, cut into one inch chunks (about 40 pieces) 3 cups vegetable oil 1.5 tbsp soy sauce 1.5 tbsp sherry .25 tsp sugar 1 to 2 cloves of garlic, finely minced .25 tsp sesame oil Batter: 1.5 cups flour

.5 tsp salt 1 tbsp baking powder .25 cup vegetable oil 1 egg yolk 1 cup beer Sauce: .75 cup sugar .5 cup white vinegar 1 cup chicken stock

Combine soy sauce, sherry, sugar, garlic and sesame oil for marinade. Mix chicken with marinade and let sit for one hour. For the batter, mix dry ingredients together and add oil and egg yolk. Stir mixture until i looks like pastry dough and add beer, slowly. Stir with whisk until pancake batter consistency is reached. Let batter rest for one hour.

Barbecued Veal 1 lb veal scaloppine cut in small pieces .25 cup salad oil 2 garlic cloves 3 tbsp soy sauce

2 tbsp ketchup 1 tbsp vinegar .25 tsp black pepper

Combine all ingredients except veal. Marinate veal in this mixture for several hours. Saute veal and marinade in one tablespoon of oil in an uncovered skillet for 30 minutes.

London Broil Sauce: Saute an onion (diced) and two cloves crushed garlic in a large lump of butter. Add dash of worcestershire sauce. Cut half pound fresh mushrooms and add to sauce. When brown, add one to two cups ketchup and enough water to thin to desired consistency. Pour over sliced cooked meat.

Bordelaise Sauce 2 tbsp butter 2 tbsp finely minced shallots .75 cup dry red wine 1 can beef gravy

2 tbsp lemon juice 2 tbsp minced parsley Salt and cayenne pepper to taste .75 cup sliced mushrooms, cooked in a little butter

Melt butter in a saucepan and cook the shallots until they are transparent. Add the wine and simmer until reduced in half and add the remaining ingredients and heat well.

Garlic Butter Combine 3 minced cloves garlic, salt and pepper and half cup softened butter with a fork and pile the butter in a serving dish and chill slightly.

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Cannelloni Genovese 8 rectangles of fresh made pasta (4 inch squares, 1 garlic clove order in advance from Valencia) Parsley .5 cup grated parmesan cheese 2 eggs 2 tbsp oil 2.5 cups tomato sauce 1 lb mozzarella cheese 2 cups besciamella sauce 1 cup cooked chopped spinach 1 glass red wine 1 lbs beef cut in small cubes, sirloin 1 lb ricotta cheese 1 large onion Written note: Italian mushrooms, optional 1 carrot Chop onion, parsley and carrot. Saute with meat and garlic in 2 tbsp oil until brown. Add wine (mushrooms), let evaporate. Add salt and pepper. Add tomato sauce. Let simmer until tender. Prepare besciamella sauce. Cook paste in boiling water for 3 minutes. Drain, place in cold water to keep separate. Drain meat from sauce and chop it. Beat eggs in large bowl, add meat, chopped spinach, ricotta, salt and pepper. Drain pasta on paper towel. Divide in 8. Roll up. Place in a single layer in a shallow baking dish. Top each cannelloni with besciamella sauce, tomato sauce, grated parmesan and mozzarella. Bake in oven 350 degrees for 35 minutes.

Eggplant Sorrento 1 large or 2 small eggplants 2 eggs 4 oz mozzarella 1 cup seasoned bread crumbs Salt and pepper to taste Grated Cheese Tomato sauce (marinara)

Sauce: Can whole tomatoes .25 cup olive oil 1 garlic clove Salt and pepper 1-2 fresh basil leaves

Peel eggplants and slice .25 inch round. Flour and fry in frying oil and pair off in size and fill with spoonful of filling and a thin slice of mozzarella. Fry again as a sandwich and brown on both sides. Place in dish and sprinkle with cheese and top with sauce. Serve hot or place in a pan to keep warm.

For the filling, place bread crumbs, salt, pepper, cheese and 2 eggs and mix until it is a paste. For the sauce, put can of whole tomatoes in blender. In a saucepan, add olive oil and brown garlic. Remove the garlic and then add salt and pepper to taste. Add blended tomatoes and basil leaves and allow sauce to simmer.

Eggplant Spaghetti Sauce by Joan Talbert .5 cup oil (I use extra light olive oil) 1 large eggplant, unpeeled and chopped 2 medium onions, chopped .5 head cauliflower, chopped 1 green pepper, chopped .5 cup fresh flat italian parsley, chopped .5 lbs mushrooms, sliced 8 garlic cloves, minced or mashed 2 very large cans of italian tomatoes

1 bay leave 1 tsp dried basil 1 tsp oregano 1 tsp thyme .5 tsp marjoram .5 tsp rosemary .5 tsp salt (optional) 1 cup dry red or white wine PAGE 42

Heat oil in a large pot. Add all the vegetables and the garlic. Saute over medium heat for 15 minutes stirring frequently. Add tomatoes and tomato sauce and all the seasonings. Bring to a boil and then reduce heat. Cover and simmer for 3 to 4 hours. During the last hour of cooking add the wine. This makes a large amount of sauce.

It freezes well. For variety, you may add fish or meatballs.

Puttanesca 3 tbsp olive oil 8 tbsp butter 1 tsp chopped garlic 7 anchovy filets, minced 1.5 cups imported italian tomatoes 2 - 7 oz cans tuna in oil, undrained

1 tbsp parsley Pinch oregano 2 basil leaves 1.5 lbs pasta .5 cup grated cheese .75 cup pitted olives

Heat oil and 45bsp butter in a saucepan. Add garlic, anchovies and cook for 3 minutes. Add Tomatoes and pepper, cook for 15 minutes and stir in olives, tuna, parsley, oregano and basil and remaining butter.

Cook for about 10 minutes then set aside. Cook pasta and combine sauce over pasta and serve with grated cheese.

Spinach Mushroom Lasagna by Joan Talbert 2 boxes lasagna noodles, uncooked 1 lb ricotta cheese 1 large package mozzarella cheese (I use part skim), sliced thin 2 packages frozen spinach (you may substitute broccoli)

Mushrooms 32 oz can of tomato sauce 1 egg Pam or other vegetable spray.

Mix together the egg and the ricotta cheese. Spray the bottom of the pan with Pam. Layer the pan as follows: Tomato sauce, lasagna noodles (uncooked), cheese mixture, spinach, mushrooms, sliced mozzarella cheese.

End with the noodles and top with tomato sauce. In each corner of the pan (4) pour Âź cup of water (8 oz total).

Cover and seal tightly with Reynolds wrap or other foil. Bake for 1 hour and 15 minutes at 350 degrees. No peeking, do not unseal the top until cooking time is completed! This recipe will serve 6 to 8 people, freezes well.

Tortellini Della Nonna 200 tortellini (with meat) 1 tbsp butter .5 pint heavy cream

.5 cup cooked peas 1 cup grated cheese Pepper

Cook tortellini, then drain. In a frying pan, melt butter, add tortellino and mix over low flame. Pour in cream, peas and pepper and cheese. Blend until it is rich and creamy. Serve hot with additional grated cheese.

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Straw and Hay 10 tbsp butter .5 lb fresh mushroom 1 garlic clove 1 lb green and 1 lb regular macaroni 1.5 lb sweet italian sausage, removed from casing .75 pint of heavy cream .5 tbsp flat italian parsley .5 cup grated cheese 4 basil leaves or 1 tsp dried Pinch tarragon Pinch oregano Pinch nutmeg Pinch sage Melt 8 tbsp butter in skillet and add garlic and sausage meat and cook for 20 minutes. Add herbs, mushrooms (sliced) and cook for an additional 15 minutes. Cook and drain pasta. Melt remaining butter in a large pan and add pasta. Saute lightly over low flame then add half of the sauge and all of the heavy cream. Toss well until cream thickens. Lay pasta in a platter, top with remaining sauce and grated cheese.

Zucchini Lasagna 4 large zucchini, cut lengthwise into thirds and quarter inch strips .5 lb ground chuck .5 lb ground veal .25 cup spanish onion, minced 1 - 16 oz can tomato puree 2 tsp garlic salt 1 garlic clove

1 tsp oregano â…› tsp freshly ground pepper 12 oz dry cottage cheese .25 cup grated romano or parmesan cheese 1 egg 2 tbsp flour 4 oz muenster cheese .25 cup grated romano cheese

Place zucchini in 1.5 quart baking dish. Add water, cover and cook on high until fork tender. Transfer to colander and drain, 4 minutes from time they boil.

Sweat onion and add beef, break up meat with a fork and cook over high heat. Continue cooking until meat is no longer pink. Drain well.

Stir in tomato puree, salt, garlic, oregano and pepper. Cook uncovered over high heat about 2 minutes. In a bowl, combine cottage cheese, parmesan or romano and egg and blend well.

Arrange half of the zucchini slices in a large oval au gratin dish. Sprinkle with 1 tbsp flour, layer with half of the cheese mixture, then meat sauce and muenster. Repeat. Sprinkle with remaining cheese.

Cook in the oven at 375 degrees until bubbly, about 10 to 15 minutes. Serves 8 to 10 people.

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Egg Rolls - Cocktail Size 4 cups water 2 cups celery, thinly sliced 4 cup chinese cabbage, shredded .5 lb medium sized shrimp, shelled and cleaned 6 chinese dry mushrooms, soaked in hot water until soft and sliced thinly 1 piece 2 inch long bamboo shoot, thinly sliced in thin strips .5 cup chinese roast pork, thin strips 3 scallions, diced

.25 lb fresh water chestnuts, peeled and sliced into thin strips 1 tsp salt 2 tbsp sesame oil 1 tbsp thin soy sauce 2 tbsp cooking oil Dash of pepper 2 cups cooking oil 1 package thin wonton skins 1 egg, beaten for sealing egg rolls

In a pot, boil 4 cups of water and then add celery. Cover and cook for 10 minutes, then add the chinese cabbage.

Let it cook for 5 minutes longer. Drain and let cold water run over until the celery mixture is cold. Squeeze all the water out, then place the dried mixture on top of a towel. Roll the towel over the celery mixture and squeeze for further drying. Put aside for later use. In the pot, place the shrimp and put enough water to cover. Cook shrimp until they turn pink (5 to 10 minutes). Drain and let cold water run over until shrimp are cold, slice thinly and put aside for later use.

In dry wok, add the celery mixture. Stir fry until dry and slightly brown. Add shrimp then add the ingredients: mushrooms, bamboo shoots, chinese roast pork, scallions and water chestnuts, one at a time. Stir fry as each ingredient is being added. Season with salt, sesame oil, soy sauce and pepper. Mix well. Remove to a platter and let cool before filling the egg rolls.

Making the egg rolls, pick up 1 teaspoon of stuffing. Put in one corner of wonton skin. Brush egg in the same corner. Fold the egg corner over stuffing and seal to the middle. Now you have a shape that looks like a triangle.

Then brush to the left and right corner. Fold each these two corners toward the center and seal the corners on top of the stuffing. Now you have a shape that looks like an envelope. Put the egg in the remaining corner and roll tightly. Press to secure seal.

In wok, put in the 2 cups of cooking oil. Heat until oil is hot, put in egg rolls, one by one into the wok and let them fry until golden brown. Pick up egg rolls and drain on a paper towel. Serve the egg rolls with duck sauce, plum sauce and mustard sauce. Makes about 6 dozen in cocktail sizes and 1 dozen in large sizes.

Har Hop Shrimp Toast 1 lb shrimp (shell, devein and soak in cold water for half hour) .25 cup water chestnuts, minced 2 scallion stalks (white part only, diced) 1 loaf white bread Marinade:

4 tbsp soy sauce 3 tsp oil .5 sp salt 1 tbsp sugar Dash pepper, to taste

Combine the shrimp with the water chestnuts, scallions and marinade. Fold in ingredients gently until mixture is thick. Let sit for one hour. Add egg white, slightly beaten. With a cookie cutter, cit circles of bread and slice the bread rounds in half lengthwise. You should now have 2 thin round slices. This will enable you to make small round sandwiches with the shrimp mixture. Heat oil, add sandwiches (har hops), a few at a time. Deep-fry until golden. Drain on paper towels.

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Beef Sate 1 lb beef tenderloin or sirloin steak, cut into half inch cubes 1 tbsp ginger root, minced very fine 2 tbsp hoisin sauce 4 tbsp soy sauce 1 tsp sesame oil 1 tsp curry powder

Dash pepper to taste, white pepper .5 tsp salt 1 tbsp chinese bbq sauce Cracker Meal 6 oz can pineapple Bamboo wood skewers

Marinate beef cubes with ginger, hoisin sauce, soy sauce, sesame oil, crr powder, pepper, salt and chinese barbeque sauce for at least 2 hours.

Roll marinated beef cubes in cracker meal and skewer on bamboo sticks. Alternate 1 piece of beef, 1 piece of pineapple, approximately 3 pieces of each on skewers. Heat oil. Add beef sticks, a few at a time and deep fry until golden. Drain on a paper towel.

Hot and Sour Soup .25 cup shredded lean pork .25 cup tree ears .25 cup shredded bamboo shoots 2 dried mushrooms 8 tiger lily buds .5 cake fresh bean curd 1 egg 4 cup chicken broth

1 tsp soy sauce .5 tsp sugar 1 tsp salt 2 tbsp wine vinegar 1 tsp sesame oil .5 tsp black pepper Tabasco 2 tbsp cornstarch

Soak the tree ears, mushrooms, tiger lily buds in warm water for 20 minutes. Drain.

Shred mushrooms. Shred bamboo shoots. Cut the bean curd into 1X.25X.25 inch slices. Beat the egg. Dissolve the cornstarch in 3 tablespoon cold water.

Bring broth, pork shreds, bamboo shot shreds, tear ears, mushroom shreds, tiger lily buds and bean curd slices to a boil. Boil for 10 minutes.

Add soy sauce, sugar, salt, vinegar, pepper and a few drops of Tabasco. Thicken with the cornstarch. Turn off heat and add beaten egg. Gently stir a few times. Add sesame oil and serve.

Bok Choy Leaf Soup 8 cups chicken broth 2 small pieces ginger crushed in soup

Bok choy leaves, washed and shredded 1 beaten egg (I used 2)

Bring soup to boil, add bok choy leaves and cook for 5 minutes. Close heat and stir in beaten egg. Can be made in advance.

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Wontons .5 lb wonton skins Egg yolk for sealing skins .5 lb ground pork (can use veal) 1 tsp sherry 1 tbsp soy sauce

1 tsp sugar Dash pepper 1 tbsp cornstarch 1 package frozen chopped spinach, thawed and well drained

Mix pork, sherry, soy sauce, sugar, pepper, cornstarch and spinach in a bowl. Mix well and chill. Feel free to add more heat.

Put half teaspoon of filling on the wonton skin corner nearest to you. Roll up wonton skin ž way toward the opposite corner. Fold the left and right corner under and seal it with egg yolk. Cook wontons for 5 minutes in boiling water. When cooked, rinse under cold water and then drain.

Add wontons to billing chicken broth. Simmer for 2 minutes and add scallions for garnish.

Roasted Meat Dumplings .75 lb ground beef 2 tbsp oil 1 medium onion, chopped 3 tbsp chicken broth 1 tsp sesame oil 2 cups sifted flour .75 tsp salt .75 cup cold water 1 tbsp dark soy sauce 2 tbsp oil 1 tsp minced ginger .5 cup chicken broth 1 tsp sherry Mix beef, onion, sesame oil, salt, dark soy sauce, ginger, sherry, 3 tbsp oil and 3 tbsp chicken broth. Mix 2 cups flour and .75 cup cold water to form dough. Knead the dough for 5 minutes or until smooth then cover the bowl with a dampened cloth and let the dough rest for 30 minutes.

Knead dough for 2 minutes. Cut the dough into two pars and firmly shape each piece into a sausage-like cylinder about 12 inches long and 1 inch in diameter.

Cut the rolls of dough crosswise into half inch slices. Press the slices with the palm of your hand to flatten them to about half inch thickness. Then roll each slice with a rolling pin into a 3 inch round shape, about â…› inch thick. Cover rounds with a dry kitchen towel.

To assemble: Place 1 tbsp of filling in the center of a round of dough. Fold the round in half to make a half moon shape and pinch the edges together at the center of the arc. With your fingers make three or four small pleats on one side of the opening at each end of the arc to gather the dough around the filling. Pinch all along the top of the dumpling to seal pleated and smooth edges together.

To fry: Set a 12 inch skillet over high heat for 30 seconds. Pour in 2 tbsp of oil. Place the dumplings, sides just touching in the pan. Cook over low heat for 5 minutes, or until the bottoms brown lightly. Add half cup of chicken stock, cover the pan tightly and cook over moderate heat for 10 minutes, or until the liquid has been absorbed. Serve hot, reheat at 350 degrees for 15 minutes. Serve with sauce: 2 tbsp dark soy sauce with 1 tsp vinegar.

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Bean Sprout Salad with Egg 1 lb fresh bean sprouts 1 egg 1 tsp oil .25 cup chopped scallions .25 cup wine vinegar

2 tbsp light soy sauce 2 tbsp oil 2 tbsp sesame oil .5 tsp sugar .5 tsp hot pepper oil

Float bean sprouts and stir with your hand. Let the green skin of the bean float off. Drain. Boil 2 quarts of water and plunge in bean sprouts. Turn off the flame and leave sprouts in water for 2 minutes. Drain. Soak in cold water to retain their crispness.

Beat egg. Heat oil, turn off flame, add egg. Swirl pan so the egg covers the entire surface. It forms a large thin pancake. As soon as it sets, remove from wok and slice into julienne strips. Set aside. Combine bean sprouts, egg strips and scallions. Combine the rest of the ingredients. Mix with bean sprout mixture five minutes before serving. Serve cold.

Cantonese Broccoli 1 bunch of fresh broccoli 2 tsp cooking oil 6 - 8 cups water 4 tbsp cooking oil

2 garlic cloves, crushed 1 tsp salt 2 tsp thin soy sauce 1 tsp sesame oil.

Wash and cut up broccoli into bite size pieces. Bring the water to a boil, put broccoli into billing water and add the 2 tsp cooking oil. Cook for 2 to 3 minutes. Drain and let cold water run over broccoli til very cold. Combine in bowl soy sauce and sesame oil.

In wok, add the 4 tbsp oil, heat till hot then add salt and garlic. Stir the garlic until fragrant. With one hand hold the broccoli and the other hand hold the soy sauce and sesame oil mixture and pour them both into the wok at the same time. Stir to mix well until the broccoli is coated with the oil and soy sauce mixture. Remove to a platter and serve hot or cold. You can substitute asparagus, green beans, cauliflower or mixture.

Dry Sauteed String Beans 1 lbs string beans 1 tbsp szechuan preserved vegetables, minced 1 scallion 2 cups oil 6 oz ground pork

Sauce: 1 tbsp dark soy sauce 1 tsp honey 1 tbsp sherry 1 tsp sesame oil

Cut off ends of beans and cut into 2 inch lengths. Mix sauce and set aside. Rinse preserved vegetables with water then mince. Chop scallion. Deep fry beans in oil until they wrinkle, about 3 minutes, remove from wok and drain. Remove all oil but 1 tbsp oil into the bowl, do not wash wok. In the 1 tbsp of oil, stir fry pork until it turns white, add the preserved vegetables and stir fry for one minute. Add beans, scallions and sauce mixture to wok and cook until liquid has evaporated and sauce coats the ingredients.

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Roast Pork Fried Rice 4 cups cooked cold rice 3 tbsp peanut oil 2 eggs beaten until foamy 1 medium sized onion, diced

.5 lb roast pork, diced 2 scallions, coarsely chopped 1 tbsp double black soy sauce 2 tbsp oyster sauce

Separate rice grains loosely. Heat up wok then add 1 tablespoon oil. Cook eggs as you would an omelet. Cut cooked eggs into small strips and set aside. Reheat wok then add remaining oil. Stir fry onions until slightly brown, add half of the chopped scallions and the roast pork. Cook one minute then add rice. Mix well then season with the soy sauce and oyster sauce. Add half of the egg and mix thoroughly. Serve on a platter and garnish with the remaining scallions and egg.

Shanghai Noodles - Northern Provinces 1 lb chinese egg noodles 1 tbsp oil 1 lb ground pork 1 large onion, diced 1 cup celery, diced 2 tbsp cantonese ground bean sauce with 2 cloves garlic crushed

2 tsp hunan chili sauce 1.5 lbs bean sprouts .25 pound diced snow peas 2 cups chicken broth 2 tbsp cornstarch with 4 tbsp cold water Scallions for garnish

Cook egg noodles in salted boiling water until tender, about 7 minutes. Rinse in cold water. Drain well. Place noodles in a roasting pan and add 1 tablespoon of oil. Heat in a warm oven about 200 degrees while you are preparing remaining ingredients.

Preheat wok for 30 seconds empty. Heat half cup oil in wok with garlic. Discard garlic when browned. Stir fry ground pork until pieces separate using a high temperature. Add diced onion and celery. Make a well in the middle of cooking ingredients and add cantonese ground bean sauce and hunan chili sauce. Mix well. Now add bean sprouts and chicken broth. Bring this mixture to a boil and add cornstarch thickener. Add snow peas and mix well. Mix the entire vegetable mixture into egg noodles and serve hot. This dish can be prepared in advance.

Beef Chow Fun 1 lb package of chow fun, cut into half inch strips .5 lb flank steak, sliced again grain â…› inch thick 2 tsp cornstarch 1 tsp rice wine 2 tsp light soy sauce .5 tsp sugar 1 lb bok choy, cut in bite size pieces

.5 lb bean sprouts 1 stalk scallion, cut into 2 inch lengths 1 clove garlic, minced 1 slice ginger 3 tbsp oyster sauce 2 tsp dark soy sauce Peanut oil for stir frying

Marinate beef in cornstarch, rice wine, light soy sauce and sugar for 15 minutes. Heat up wok and add 1 tbsp oil. Stir fry bok choy. Set aside. Add another tbsp oil then brown garlic and ginger. When brown, add scallions and beef. Stir fry for a few minutes then add noodles and bean sprouts. Season with oyster sauce and dark soy sauce. Return vegetables to the wok, mix thoroughly and serve hot.

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Cold Sesame Noodle 4 quarts water 2 tsp salt Noodles 2 tbsp soy sauce 1 tbsp sesame oil (with hot chili) 1 tbsp sesame oil

1 tbsp rice vinegar or cider 1 tsp sugar 1 garlic clove, minced 1 tbsp peanut oil 6 scallions ⅓ cup toasted sesame seeds

Bring 4 quart water to boil (with the 2 tsp salt). Cook noodles for only 2 to 3 minutes. Drain. Rinse in cold water. Combine all ingredients and pour over cold noodles.

Danny Chang’s 8 Ingredient Chicken 1.5 cups cooking oil 1 whole chicken breast, boned, skin removed and cut into half inch cubes (about 2 cups yield) .5 cup shrimp 1 tbsp fresh ginger root, diced fine 1 clove garlic, crushed, chopped fine .25 cup bamboo shoots, diced into .25 inch cubes .25 cup water chestnuts diced into .25 inch cubes 1 cup chinese imported baby corn, cut into .5 cubes

.5 cup button mushrooms ⅓ cup chinese black mushrooms, first soaked then cut into .25 inch cubes 2 tbsp dry sherry wine 1 tbsp granulated sugar 3 tbsp light soy sauce 2 tsp hoisin sauce .5 cup salted, roasted peanuts

Heat oil in wok or skillet to medium hot, about 325 degrees.

Carefully lower diced chicken into oil and “fry-poach” meat until it turns white, about ten minutes. Add shrimp, continuing to fry, until shrimp turns bright pink.

Remove chicken and shrimp and set aside. Drain off all but 2 tbsp of the oil, reserving it for future frying.

Raise heat to high, then add ginger and garlic, allowing to cook for just a minute. Now add bamboo shoots, water chestnuts, baby corn, button and black mushrooms, stir-frying until vegetables are crisp-tender, about 3 minutes.

In a small bowl or measuring cup, mix together the sherry, sugar, soy and hoisin sauce, then pour over the vegetables as they cook. Add the chicken and shrimp, continuing to stir fry for a few minutes.

Just before serving, sprinkle on peanuts.

Also, optional, this dish may be thickened before serving by mixing together 1 tbsp cornstarch and .25 cup chicken broth or water, then stirring it into the mixture, allowing it to heat and become thick.

Serve at once over hot rice. Makes 4 servings.

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Cashew Chicken 8 chinese dry mushrooms Warm water 3 chicken breasts, boned and skinned .5 lb snow peas 5 scallions 1 can drained bamboo shoots 1 cup chicken broth 1 small red pepper

1 small green pepper 2 tbsp cornstarch .5 tsp sugar 1 tbsp oil 1 cup cashew nuts, raw 3 tbsp oil .25 cup soy sauce

Soak mushrooms in arm water for about 30 minutes. Drain then cut into squares. Cut chicken breasts into one inch squares. Prepare snow peas. Slice scallions into one inch diagonal slices. Slice bamboo shoots.

Combine soy sauce, cornstarch and sugar. Deep fry cashew nuts in 1 tbsp oil. Add rest of oil to wok, add chicken and stir fry until opaque. Add peas, peppers and mushrooms. Add chicken broth, cover and simmer for about 2 minutes. Add bamboo shoots and soy mixture. Stir fry until thickened. Simmer for about 1 minutes. Add scallions and cashews. Mix. Serve at once.

Chicken and Nuts with Hoisin Sauce 2 chicken breasts .5 cup diced water chestnuts .5 cup diced sweet peppers .5 cup diced fresh mushrooms .25 cup raw cashew nuts .25 cup diced dried mushrooms

4 tbsp oil 3 tbsp hoisin sauce .5 tsp salt 2 tbsp dry sherry 1 tbsp cornstarch 1 tbsp sugar

Soak dried mushrooms in warm water for 20 minutes, drain and dice. Dice teh water chestnuts, sweet peppers and fresh mushrooms. Skin and bone chicken breasts. Cut into large pieces and mix with sherry and cornstarch.

Heat the wok and add 1 tbsp oil. Stir fry both kinds of mushrooms. Add pepper and mix. Add water chestnuts and mix. Add salt. Remove from wok and set aside. Wipe the wok. Heat the remaining oil. Stir fry the chicken until it is opaque. Add sugar and hoisin sauce. Mix well. Add cooked vegetables, mix well. Add nuts and serve.

Note: The cashew nuts are raw and should be deep fried for a few seconds in very hot oil.

Chicken in Plum Sauce 1 boned chicken breast 3 tbsp oil 1 tsp ginger, chopped 1 tbsp scallion, chopped 1.5 tbsp plum sauce

2 tsp soy sauce 1 cup sliced carrots 1 cup sliced celery .5 tsp salt

Cut chicken into bite size pieces. Heat oil. Add chicken, ginger, scallions and stir fry. Add plum sauce, soy sauce, mix and simmer for 15 minutes. Add carrots, celery, salt and turn heat higher. Make sure you stir well.

Lower heat and simmer 5 to 10 minutes or longer until chicken is tender PAGE 57

General Ching’s Chicken .5 lb chicken chunks 2 oz strip bamboo shoots 2 oz straw mushrooms 1 oz green peas 1 red pepper, slice .5 tbsp dark soy sauce .5 tsp sesame oil

.5 tsp sugar 1 tsp chili paste 1 tsp dry cherry 1 tsp cornstarch 1 tbsp water 1 cup cooking oil

In a large bow combine chicken chunks, garlic, ginger, egg white, cooking wine and set aside. In another bowl (bowl #2), combine soy sauce, sesame oil, sugar, chili paste, cornstarch and water, mix well.

Heat cooking oil in a wok until very hot. Put marinated chicken chunks in a wok and stir for about 1 minute.

Remove all with a strainer but 1 teaspoon oil left. Put bamboo shoots, straw mushrooms, green peas and red pepper then stir-fry for about half a minute.

Return chicken chunks and pour bowl #2 and then stir fry for one minute.

Chicken with Peanuts 2 chicken breasts, boned and skinned 1 egg white 1 tbsp plus 1 tsp cornstarch 2 tbsp dark soy sauce Water 8 whole dried red chili peppers 4 scallions cut in half lengths

1 tsp sugar .5 tsp salt 1 tsp white vinegar 1 tsp sesame oil 2 cups oil .5 cup roasted peanuts

Cut chicken into half inch cubes. In a bowl, mix egg whites, 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon water. Add the chicken and mix well with the hands. Set aside for thirty minutes in the refrigerator.

Wipe the chili peppers with a wet cloth. Remove tips and set on a plate with the scallions. In a cup, combine the sugar, salt remaining cornstarch, remaining soy sauce, vinegar, sesame oil and 2 tablespoon water. Arrange a strainer over a pot near the cooking area.

Heat wok until very hot. Add the oil and heat. Mix the chicken again and add to the hot oil, stirring to separate the pieces. Cook until most of the chicken has turned opaque but is not completely cooked.

Remove oil and chicken to strainer to drain. When oil has drained away, transfer the chicken to the plate.

Heat the wok again. Add 2 tablespoon of drained oil and brown the chili peppers until they turn dark red. Add the scallions and cooked chicken and stir fry one minute.

Stir the ingredients in the cup and add to the chicken while stirring over high heat until it thickens and coats the chicken a clear glaze. Stir in the peanuts and mix well.

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Steak Kue 1.5 lb shell steak 6 tbsp corn oil 2 oz winter bamboo shoots 2 oz black mushrooms 2 oz snow peas 1 oz water chestnuts 1 tsp ground red pepper 1 clove garlic, chopped

1 tbsp soy sauce 1 tbsp cooking wine 1 tsp vinegar 1 tsp sugar Pinch black pepper 1 tsp cornstarch mixed with 2 tbsp water .5 tsp salt

Cut steak into cubes and mix with garlic, soy sauce, cooking wine and pepper. Marinate for 20 minutes.

Rinse mushrooms, cover with warm water and soak for 15 minutes or until soft, then drain and quarter.

Heat wok, add oil until very hot, add steak and stir fry for 2 minutes.

Remove steak with strainer then remove oil except for 1 tablespoon.

With leftover oil, add steak, bamboo shoots, mushroom, snow peas, water chestnuts, red pepper, vinegar, sugar and salt. Stir fry for 2 minutes then add cornstarch slurry.

Pour onto the dish and serve.

Spicy Crispy Whole Sea Bass 1.5 lbs of sea bass 4 oz corn oil 2 stalks of scallion 2 oz chopped chinese black mushrooms 2 oz chopped bamboo shoots 1 clove garlic, chopped 1 tsp cornstarch 1 tbsp soy sauce

1 tsp ground red pepper .25 tsp sesame oil 1 tbsp cooking wine 2 tsp vinegar 1 tbsp sugar 1 tsp cornstarch mixed with 2 tbsp water .5 tsp salt

Clean and wash sea bass and dry with paper towel, make 4 slits into sea bass and rub sea bass with 1 teaspoon cornstarch.

Rinse chinese black mushrooms, cover with warm water and soak for 15 minutes or until soft. Drain and chop.

Heat wok, add oil until very hot then deep fry fish about 15 minutes. Remove fish with strainers then remove oil except for 1 tablespoon.

With leftover oil, add scallion, mushrooms, bamboo shoots, garlic, soy sauce, red pepper, cooking wine, vinegar, sugar and salt. Stir fry for 2 minutes then add the cornstarch slurry.

Pour cooked sauce on top of the deep fried sea bass and sprinkle sesame oil.

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Passover Apple Cake I 9 egg yolks 2 tbsp lemon juice 2 tsp grated lemon peel 9 stiff beaten egg whites 2 tbsp water .5 cup chopped walnuts Sifted powdered sugar

2 cups sugar .5 cup matzo cake meal â…“ cup potato starch 4 medium apples, cored and sliced 1 tsp lemon juice 1 tsp cinnamon

In a large bowl, beat yolks, 3 tbsp lemon juice and the peel until thick and lemon colored. Gradually add 1 cup sugar, beating until smooth. Sift .5 cup sugar with cafe meal and potato starch. Blend into yolk mixture then fold in egg whites. Spread half the batter in a 13x9x2 inch pan. Bake 325 degrees for 30 to 35 minutes until light brown. Meanwhile cook apples covered in the water on low heat for 8 to 10 minutes. Drain and stir in remaining half cup sugar, nuts, remaining lemon juice and cinnamon. Arrange apple mixture over baked cake.

Cover with remaining batter. Bake 50 to 60 minutes more. Cool and sprinkle with powdered sugar.

Passover Apple Cake II .75 cup matzo cake flour .75 cup potato flour 2 â…“ cups sugar 5 eggs, separated 1 cup orange juice

2 tbsp orange rind .5 tsp salt 4 apple, peeled and sliced 2 tsp cinnamon

Preheat oven to 325 degrees. Sift two flours together in a bowl. Add 1.5 cups sugar - make a well with center and drop in egg yolks. Beat until smooth. Add orange rind and juice. In a separate bowl, beat egg whites with salt until stiff. Gradually add .5 cup sugar and continue beating until stiff. Fold into batter and turn into a greased 13x9x2 inch dish. Arrange apple slices over top. Mix remaining â…“ cup sugar with cinnamon and sprinkle over the apple. Bake for one hour or until done.

Passover Sponge Cake 9 egg separated 2 cups sugar 6 tbsp water .25 cup fresh lemon juice .75 cup unsifted matzah cake meal

.75 cup potato starch unsifted 2.5 tsp grated lemon rind .5 tsp grated orange rind .5 tsp salt

Mix together the egg yolks, sugar, water and lemon juice. Beat together at medium speed until light and fluffy.

Add the matzah cake meal, potato starch, lemon rind and orange rind very gradually to the egg yolk mixture.

Make the addition as if you are shaking powder (this is the key to it not falling). It should take 5 minutes or more to add the dry ingredients to the egg mixture.

Beat the egg whites and salt separately until the egg whites are just a little beyond the soft peak stage. Fold the egg white mixture gently but thoroughly into the cake batter. Pour into an ungreased 10 inch tube pan. Bake on the middle rack at 350 degrees for 1 hour and 10 minutes or until the cake springs back when touched lightly.

Cool completely inverted. Remove from the pan when cool.

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Mimi’s Passover Sponge Cake 12 eggs separated 1.25 cups sugar 2 tsp grated orange rind .25 cup orange juice 1 tbsp lemon juice

1 glass (I think six ounces) cake meal 3 tbsp potato starch 1 capful peanut oil 1 cup chopped walnuts

Beat egg yolks with sugar until fluffy and light in color. Whip egg whites until stiff. Add liquid ingredients to egg yolk mixture. Add dry ingredients, gradually blending. Fold in egg whites. Bake in a round pan lined with wax paper brushed with oil at 325 degrees for one hour or until the cake is browned and springs back to the touch. Cool and remove from the pan.

Tzimmes 2 large sweet potato, chunks 4 large carrots, chunks .5 cup dried apricots

.5 cup pitted prunes Orange juice Honey

Preheat oven to 375 degrees. Combine potato, carrots, apricots and prunes in an oven proof casserole dish. Drizzle honey over mixture. Pour enough orange juice to cover the bottom with a quarter inch of juice. Cover the casserole and bake one and a half hours. Serves 8.

Grandma Sayde’s Mandelbrot 3 eggs 1 cup sugar .5 cup walnuts, chopped .5 tsp vanilla extract .5 tsp almond extract (optional)

2 cups flour 2 tsp baking powder .5 tsp salt 1 stick butter or margarine

Preheat oven to 375 degrees. Cream eggs and sugar together in a mixer. With a spoon, stir in chopped nuts, vanilla and almond extract, if using.

In a separate bowl, sift together flour, baking powder and salt.

In a microwave or double boiler, melt butter or margarine. Add, alternatively, ⅓ of the melted butter and ⅓ of the sifted flour to the creamed egg and sugar mixture, combining well with a spoon after each addition. Continue until all ingredients are mixed.

Spoon mixture onto a cookie sheet, making two logs. Using wet hands, shape into 2 loaves.

Bake for half hour until brown on top and bottom. Remove loaves from the oven and slice, while hot, into half inch slices. Turn off the oven.

Lay each slice flat in a baking pan (you may need an additional pan for all the slices). Return to the oven and leave for several hours or overnight, turning once. Makes about 60 to 80 slices.

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Food Processor Challah 1 package yeast .75 cup warm water, divided ⅓ cup plus pinch sugar, divided 2 eggs .5 tsp salt

1/6 cup vegetable oil 4 cups bread flour 1 egg lightly beaten Poppy seeds (optional)

In a small bowl, mix yeast with quarter cup water and a pinch of sugar. Allow to activate about 5 minutes. In the work bowl of a food processor outfitted with a dough hook, place sugar, eggs, salt, oil and half cup water. Add yeast mixture and blend slightly. Add flour and process to form a stiff dough. Place dough in a bowl, shaping into a ball. Cover and allow to rise until tripled in size.

When fully risen, remove dough, place it on a baking sheet and dough into a long cylinder. Coil dough into a spiral, making about 3 circles of diminishing sizes. Allow to rise again in a warm place until doubled in size, about 3 to 4 hours.

When the dough is almost risen, preheat the oven to 350 degrees. Brush bread with lightly beaten egg and sprinkle with poppy seeds, if desired. Bake for about 30 minutes or until the crust is golden and bread looks done.

Makes 1 loaf.

Rebecca’s Challah 2 envelopes dry active yeast 8 tsp plus ⅛ cup sugar 7 ¾ cups flour 2.25 cups warm water

.5 cup plus 1 tbsp oil 2 tbsp kosher salt 3 eggs Poppy seeds (optionals)

Place the yeast, 2 teaspoons sugar and 2 tablespoons flour in a tall tumbler. Add .75 cup warm water and mix well. Set in a warm place, uncovered. Place 4 cups of flour in a big bowl. Add 1.5 cups warm water, half cup oil, half cup sugar, salt and two eggs and mix well.

When the yeast mixture reaches the top of the glass, add it to the batter in the bowl. Mix well and gradually, add three more cups of flour. Knead the mixture right in the bowl until very smooth and elastic. Cover and set in a warm place about five hour or until doubled in bulk.

Knock down dough and add about ⅔ cup more flour, kneading well to give a soft but not sticky dough. Oil the top of the dough with remaining oil. Cover and let rise again until double, about 2.5 hours. Knead again. Divide dough and shape into two loaves to fit 9X5X3 inch greased loaf pans or braid.

To braid, divide each half of the dough into three pieces. Roll each piece into a 9 inch roll. Pinch 3 rolls together at one end and braid into a high twist. Repeat with the remaining three rolls. Et on a greased baking sheet. Cover, let rise until doubled about one hour.

Preheat oven to 350 degrees. Combine the remaining egg and remaining six teaspoons sugar and brush over top of loaves. Sprinkle with poppy seeds if you like. Bake for 45 minutes or until done.

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Noodle Dough 3 eggs .75 tsp salt

2 tbsp water 2 cups all-purpose flour

Beat the eggs slightly. Add water, salt and enough flour to make a medium soft dough. Knead well by hands or in the food processor. Divide the dough into 2 balls. Cover with a moist towel. Working quickly, roll out 1 ball of dough very thin with a rolling pin and cut into 6 strips, each 1.5 inches wide. Then cut into pieces 1.5 inches square. Place .5 tsp meat mixture on each square. Fold into a triangle and press edges together firmly, using flour to bind. Leave as is, or press together two of the ends. Repeat with the second ball of dough. Drop into boiling water and cook, uncovered, 15 minutes.

Note: After being formed, the kreplach can be placed on a cookie sheet, frozen, and then transferred to plastic bags for freezer storage.

Noodle Dough II 2 cups flour 2 eggs

1 tbsp water .5 tsp salt

Place unsifted flour on a board and make a well in the center. Drop the eggs, water and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. Let the rolled dough stand until it feels dry to the touch, but don’t let it get too dry. You can cut the dough into squats or strips or very narrow noodles. For narrow ones, roll up like a jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling salted water or soup for about 10 minutes. Keep the balance in tightly closed jars.

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Fillings for Kreplach Meat: 1 tbsp fat .5 lb ground beef

.5 cup onions, minced Salt and pepper

Heat the fat in a skillet and cook meat and onions in it for 10 minutes, stirring frequently. Add .75 tsp salt, .25 tsp pepper. Cool before placing in squares of dough.

Kasha: 1 cup minced onions .25 tsp pepper 3 tbsp chicken fat or butter 1.5 cups cooked kasha Lightly brown the onion in the fat or butter and stir in the kasha and pepper.

Cheese Potato: .5 cup minced onions 3 tbsp butter 1.5 cups mashed potatoes .5 cup pot cheese

Salt and pepper 1 egg Sour cream

Lightly brown the onions in the butter. Add the potatoes, cheese, 1 tsp salt, ⅛ tsp pepper and egg, beating until smooth. Serve with sour cream.

Chicken: 1.5 cups ground cooked chicken 4 tbsp browned minced onion 1 egg yolk Blend all the ingredients together.

Chicken Liver: .5 lb chicken livers .5 cup minced onions 2 tbsp chicken fat

.75 tsp salt and dash of pepper 1 tbsp minced parsley

2 hard cooked egg yolks 1 tsp salt and ⅛ tsp pepper

Cook the liver and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper. Cool before placing in squares of dough.

Bubba Minnie’s Chicken Soup 6 large chicken quarters 1 large onion, peeled 6 - 8 carrots, cleaned and cut into 3 inch pieces

3 ribs of celery, top removed (saved) and cut in half 1 large (or 2 small) parsnip, peeled 1 bunch of dill, tied together with celery tops

Fill a large stockpot .5 full of water, salt liberally and put to bil. Clean vegetable and soup greens and place in a bowl of cold water to soak. When the water boils, put in chicken, allow it to come back to a boil and begin to skim the fat and debris from the top. Continue to skim until clean. Add the onion, carrots, celery and parsnip, cover and allow to cook, turning down the heat to simmer.

After 30 minutes, add the soup greens, and continue to cook until the chicken is very soft. Remove and discard the soup greens, onions, celery and parsnip. If the soup is not clear, remove chicken, carrots and strain. Then return the chicken and carrots to the pot to serve.

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Matzo Balls 4 large eggs, beaten Dash of pepper .5 cup seltzer 1 cup matzo meal .5 cup vegetable oil Few shakes of powdered ginger 1 tsp salt Mix the eggs with seltzer and oil. Add salt, pepper and ginger and mix well. Add matzo meal and mix well.

Refrigerate for several hours or overnight.

Roll into ball switch moistened hands. Drop into boiling salt water and cook for 20 minutes. Remove from water carefully with a softened spoon and float in the hot soup.

Beef Soup (Basic Recipe for Clear Soup) 2 lbs lean beef 2 stalks celery and leaves 1 marrow bone 1 bay leaf 4 quarts cold water Peppercorns (optional) 1 large onion Salt to taste 1 carrot Bring water with meat and marrow bone to a quick boil and skim carefully before adding vegetables and seasonings.

Simmer gently 2 to 2.5 hours or until meat is very tender. If marrow bone has plenty of marrow, mix cooked marrow with salt and a little paprika and spread on tasted squares of bread or crackers as a special accompaniment.

Serve soup hot after straining. Beef stock or clear soup may be used as a basis for borscht, meat and vegetable soups, purees, gravies, etc.

Store leftover clear soups in covered glass jars in the refrigerator. Remove fat from the top of the soups for use with vegetables, etc.

Lamb Broth: Substitute the beef for lamb. Cook the same. Use of leftover soup meat: Meat may be cut from bones and chopped for use in making Kreplach, Piroshki, Pirogen and other meat filled garnishes.

Herkimer Chicken Soup 4 quarts water 1 whole onion, peeled 4 parsnips, peeled and left whole 1 cut up chicken, preferably stewing .5 cup celery leaves 2 tbsp fresh parsley

2 tbsp fresh or dried dill 1 tbsp salt .25 tsp pepper 1 cup prepared chicken broth 6 carrots, peeled and 1 left whole

Bring all ingredients except the carrots to a boil. Cover and simmer for 3 hours. Add carrots and simmer for 1 more hour or until everything falls apart. Strain and serve with noodles or matzah balls.

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Matzah Balls 4 eggs, slightly beaten 2 tbsp chicken fat, skimmed from the top of the soup 1 cup matzo meal

2 tsp salt 2 tbsp chopped parsley 6 tbsp chicken soup or water 4 quarts salted water

In a medium bowl, beat the eggs and the fat together. Stir in the matzah meal, slt and parsley.

Add the chicken soup or water. Refrigerate 1 hour or more, to permit the meal to absorb the liquids.

In a quart pot with a lid, bring the salted water to a boil. Reduce the water to a simmer and drop in the matzah mixture about 1.5 inches in diameter.

Cover the pot and cook just at a simmer for 20 to 40 minutes. When they are ready, they may be placed in chicken soup to serve.

Charlestonian Chicken or Beef Broth with “Soup Bunch� and Matzah Balls 1 - 5 to 6 pound chicken or 3 large shank bones with meat (about 3 lbs) 1 parsnip, sliced 1 white turnip, sliced .25 white cabbage, shredded .25 red cabbage, shredded .5 rutabaga, sliced

4 large carrots, cut in chunks 2 large onions, quartered 1 - 28 oz can tomatoes 1 handful collard greens 1 stalk celery, cut in chunks 2 tsp thyme Salt and freshly ground pepper, to taste

Cover the shank bones or chicken with water plus 2 inches and simmer, covered, about 2 hours, or until tender.

Add the remaining ingredients and simmer, covered, at least half hour, until vegetables are very tender. Remove meat and strain soup. Adjust seasoning. Serve with matzo balls.

Matzah Balls with Ginger and Nutmeg 4 tbsp chicken soup 4 tbsp shmaltz 2 tsp salt, or to taste .25 tsp grated nutmeg .25 tsp ginger

2 tbsp grated onion 2 tbsp chopped parsley 2 shakes paprika 1 cup matzo meal 4 large eggs

In a large bowl, combine all the ingredients except the eggs. Stir in 1 egg at a time with a wooden spoon, until all 4 eggs are incorporated. Refrigerate a few hours or overnight. Bring an 8 to 10 quart pot of water to a boil.

Add a tablespoon of salt.

Wet your hands with warm water and form the mixture into balls the size of walnuts. Drop into boiling water, coer and let simmer for 30 minutes or until matzah balls are fluffy and floating at the top. Remove with a slotted spoon to bowls of hot chicken soup.

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Cottage Cheese Soup 1 onion, chopped 1 stalk celery, chopped 2 green peppers, chopped 3 tbsp butter 1.5 tsp salt .25 tsp paprika

3 cups water 3 cups milk .5 cup light cream 1 cup cottage cheese

Cook the onion, celery and green peppers in the butter for 15 minutes.

Add the salt, pepper, paprika, water and milk. Cover and cook over low heat for one hour. Just before serving, add the cream and cottage cheese.

Heat but don’t boil. Serves 8

Cold Fruit Soup 1 cup pitted plums .5 tsp salt 1 cup pitted sour red cherries 1 tsp cinnamon 1 cup sliced peaches 2 tbsp cornstarch 6 quarts water 6 tbsp sour cream .25 cup sugar Combine the fruit, water, sugar, salt and cinnamon in a saucepan. Bring to a boil and cook over low heat for 15 minutes.

Force through a food mill. Mix the cornstarch with a little water and stir in the fruit mixture.

Cook over low heat 10 minutes, stirring frequently. Chill and garnish with sour cream. Serves 6.

Chicken Soup 1 soup chicken Chicken feet 3.5 quarts water 2 onions 1 tbsp salt 2 carrots

3 stalks celery 1 parsley root 2 sprigs dill 3 sprigs parsley

Clean the chicken and feet thoroughly (the feet add strength to soup so use as many as you can get). Combine in a deep saucepan with the water and onions.

Bring to a boil and cook over medium heat for 1.5 hours. Add remaining ingredients. Cover and cook over low heat one hour longer, or until chicken is tender. Remove chicken and strain soup.

Makes about 2 to 2.5 quarts soup. Use the chicken in other dishes or serve with soup.

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