Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. B

Toss the fresh mint leaves into a food processor or blender along with the salt, garlic and nuts. (Pine nuts are good; walnuts are okay also.) Start the food processor and then slowly add olive oil. Don t process too long or add too much oil; aim for a consistency that

1. Prepare yogurt sauce: Combine yogurt, cucumber, onion, mint and salt. 2. Prepare Gyros: Combine garlic, oregano, coriander, salt and allspice in small bowl. Pat minute steak dry on paper toweling. Add to spice mixture. 3. Cook steak in oil in skillet over me

Mix together in following proportions for : Fish, Beef or Chicken spice mixture Fish Beef Chicken 6 6 6 salt (may be omitted) 1 2 1 red pepper 4 4 3 black pepper 4 4 3 white pepper 4 2 4 onion powder 4 2 4 garlic powder 2 2 1 thyme 1 ~ oregano

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Yield: 3/4 b

Mixed Italian Olives Freshly ground pepper to taste Oregano to taste Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilize

Recipe by: Felicia Pickering <[email protected]> * plus butter for greasing the pan Butter a 7 by 4 inch loaf pan. Line with wax paper, leaving an overhang of about 1 1/2 inches all around to assist in lifting out the pate later. Preheat the oven to 40

Serves: 8 Combine first 7 ingredients and shape into patties. Set aside. To make sauce, saute onion slices in 3 Tbsp butter or margarine until soft. Add remaining ingredients for sauce. Place patties in large baking pan in single layer and pour sauce over. Cover pan wit

Mash all ingredients until cottage cheese appearance. This recipe is great for anyone watching their cholesterol or for people who don t eat animal products. Use as you would ricotta cheese; in lasagna, stuffed shells, manicotti. Also great on pizza or in layered c

Combine all of the ingredients in a medium bowl, blending well. Cover and refrigerate at least 2 hours before serving. Makes 3 Cups     strongServings: 6/strong  

In saucepan, sprinkle gelatin on cold water to soften. Place over low heat, stirring until gelatin is dissolved. Remove from heat; stir in consomme, liquid from beets and lemon juice. Chill until slightly thickened. Fold in beets and 1 tablespoon onion. Pour into 4 cup ring

In a Dutch oven put chicken and water, add extra water if 4 cups of water don t cover chicken. Boil in medium high heat for 20 minutes, or until chicken is tender. In a small bowl put mole, tomato sauce, Mexican chocolate and chicken bouillon cube. Remove one cup of bro

Combine all ingredients except for bread. Blend well. Slice off ends of bread. Cut into four. Scoop out bread leaving 1/2 inch shell. Tear removed bread into small pieces. Blend into filling. Fill each shell with 1/3 cup mixture. Wrap securely in plastic wrap;chill at least

Saute garlic, onions, and ground round. Add salt, pepper, paprika, and soup. Simmer for 5 minutes. When ready to serve, add sour cream, parsley, and rosemary. Serve over noodles. Recipe By : Jan Deter     strongServings: 6/strong br

Over high heat, brown suet (drippings) in pot. Grease bottom and sides, take out fat chunks. Brown cubed beef lightly. Salt and pepper, add gunk. Stir in onions, mushrooms and sherry. Turn down low and simmer about 10 minutes. Soften cornstarch in cold water; add to bee

This is the recipe I promised to send. It is a bit of a task to prepare, but well worth the effort. The recipe was passed down for many generations in my husbands family who immigrated here from Russia (being Russian Jews) so, I have no idea why they called it German meatba

This is a bit of a task to prepare, but well worth the effort. The recipe was passed down for many generations in my husbands family who immigrated here from Russia (being Russian Jews) so, I have no idea why they called it German meatballs, but a meatball by any other name.

Mix all ingredients and knead into a soft, pliable dough. Let rest for 10 minutes, covered in a warm bowl. The kneading should only be about 15 or 20 minutes. We haven t used a pasta maker on this, but that should work. Divide dough in half. Roll thing, about 1/8 inch.

Wash lentils thoroughly by placing in bowl and covering with water. Remove any that float, drain well. In heavy based skillet, heat ghee (or butter) and fry onion, garlic and ginger a few minutes over medium heat until onion is golden brown. Add tumeric and mix to combine we

Wash dal & bring to a boil. Add salt & turmeric, remove any scum that gathers on the surface. Cover & simmer for 20 to 30 minutes, or until tender. (Mark s note: the recipe doesn t say, but I presume that it is calling for split moong beans: whole ones take a whole l

Brown steak in fat in frying pan, season to taste with salt and pepper. Combine steak, soup, milk and onions in casserole. Bake at 350 degrees F for 1 hour. Serve over cooked rice if desired.     strongServings: 4/strong  

* If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dou

In a deep bowl, combine the flour, sugar, baking powder, baking soda and salt, and stir with a large spoon or fingers until well mixed. Make a shallow well in the center, drop in the eggs, and stir them into the flour mixture. Stirring constantly, pour in the milk in a slow

*Sometimes more... Howard made this just last month in honer of his Dad at JAKE S in Londonderry, VT. It is truly baaad and Mort promised he would eat it only at the restaruant. TAke all the ingredients except the bread and put through the blender or FP. Spray with Pam

1 1/2 lb bulk Italian sausage 15 oz ricotta cheese 4 c meatless spaghetti sauce 8 oz shredded Mozzarella cheese 1 lb mostaccioli (spear shape : pasta) cooked and : drained 1/2 c freshly grated Romano : cheese 1 beaten egg In a Dutch oven, brow

MOZARELLA FRESCA CON POMODORIE ACCIUGHE (MOZARELLA WITH TOMATOES AND ANCHOVIES) Slice the mozarella and arrange alternate overlapping layers of tomatoes and cheese on a serving platter. Sprinkle with oregano, oil, salt and pepper to taste. Garnish with anchovies and bas

Coat cheese slices in flour, dip in egg and bread crumbs then in egg and bread crumbs again. Fry in hot oil until browned a minute or two on each side. Spray baking dish with Pam, spoon small amount of spaghetti sauce on bottom of baking dish, put layer of fried moazza

======================================================= ============== ==== == In a large bowl, combine the gelatin, water, and lemon juice; mix until the gelatin is dissolved. Cover and shill until slightly thickened, but not firm, about 2 hours. With an electric beater on

Preheat the oven to 350 degrees. In a small bowl, combine the parsely, chives, and garlic powder; set aside. Between 2 pieces of waxed paper, gently pound the chicken to 1/4 inch thickness with a mallet or rolling pin. Sprinkle both sides of each breast lightly with salt and

Pack hot sterilized jars with cucumbers, 1 clove garl, 1 pepper, dill and 1/8 teaspoon alum. Bring water, vinegar and salt to boil and pour over cucumbers, filling jar. quickly seal. Do not open for 6 weeks. Mrs. Ben Pearson, Southern Accent, Southern Living Hall of Fam

Clean & wash dahl. Place in a heavy pot. Add 5 c water & bring to a boil. Reduce heat & remove froth. Add garlic, ginger, cilantro, turmeric & cayenne. Cover, leaving lid slightly ajar & cook for 1 1/2 hours. Stir occasionally. When cooked, add salt & lem

Wash mung beans. Place with turmeric & ginger in a large pot. Add 4 cups water & bring to a boil, stirring often. Reduce heat to medium & simmer, partially covered, for 30 minutes. Turn off heat & beat with a wire whisk. When ready to serve, heat puree till pipin

1/4 c Butter 2 ts Black Mustard Seeds 1 Onion Finely Chopped 2 Cloves Garlic Finely : Chopped 1 TB Ginger Root Grated 1 ts Turmeric 2 Green Chiles Finely : Chopped 1 c Red Lentils 4 c Water 1 1/4 c Coconut Milk 1 ts Salt M

Heat oil in medium skillet. Cut mushroom into 1/4 inch thick slices. Saute in hot oil until lightly browned, about 5 minutes. Place on focaccia. Arrange anchovy strips on top. Sprinkle with rosemary. Sprinkle on cheese. Place on baking sheet. Bake at 400 degrees until cheese

Servings: 24 Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste. Remove and discard stems from mushrooms. Clean mushrooms. Spoon a

Bring water to a boil in a pan. Stir in the orzo & cook until al dente. This should take about 7 minutes. Drain & set aside. Saute the garlic, mushrooms & scallions in the oil in a skillet until soft, about 3 minutes. Stir in the orzo, cook for a further 2 m

Heat 1/2 cup of the stock in a large sauti pan and add the onions. Simmer, covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne, lemon zest, and the remaining stock and simmer bris

Heat 1/2 cup of the stock in a large saute pan and add the onions. Simmer, covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne, lemon zest, and the remaining stock and simmer bris

Based on a classic Stroganoff recipe, this version loses the wine (and of course the beef!), and makes a delightful dish with mushrooms, garlic, grainy mustard and thick yogurt. Serve it warm, on a bed of rice, with a side salad. Soften the onions and garlic in the butt

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions o