Greatest Recipes

SANDI BROOKS (WFCJ53B) 2 c Matzah farfel

Cold water 2 tb Margarine or oil

2 Eggs

1/2 ts Salt

1/3 c Sugar

1 Apple, pared, sliced/diced

1 Banana sliced

1/2 c Chopped nuts

Grease for the pan the COmplete Passover Cookbook, by Frances AvRutick. In a small bowl, cover the farfel with cold water, drain immediately. The farfel should be moist but not soggy. In a large mixiing bowl, beat the eggs with the oil or margarine.Add the farfel. Stir well. Add the apple or banana and the nuts. Gently mix. Pour the into greased 8″ square pan. Bake in a 350 oven until brown, 30-40 minutes. Serves 6-8. This is the only recipe I have for this as it is not something I make. I do think that there were other farfel kugel recipes earlier. I would backdate and see if there are any still alive. Or post a note to Elaine Radis who has collected the Pesach recipes on her meal master. Sandi in Vernon,CT 04/15 11:14 pm Reformatted by Elaine Radis

——————————PATTI - VDRJ67A—————————— ———————————–SALAD———————————– 6 oz Mostaccioli; uncooked

2 1/2 c Smoked turkey breast; cut in

- strips 1 1/2 c Cantaloupe; cubed

1/3 c Green onions; sliced

1 1/2 c Strawberries; sliced

1/2 c Slivered almonds; toasted

———————————-DRESSING———————————- 1/3 c Lemon juice

1/4 c Oil

1/4 c Honey

1/2 ts Grated lemon peel

To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10 minutes or until golden brown, stirring occasionally. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingredients except strawberries and nuts; toss. In jar with a tight fitting lid, combine all dressing ingredients; shake well. Pour over salad; toss to coat. Cover; refrigerate 1-2 hours to blend flavors, stirring occasionally. Just before serving, gently stir in strawberries and almonds.

1/3 c Dried apple rings;

1/4 c Heaped bulgur;

2/3 c Cup natural yogurt

-=OR=- 2/3 c Fromage frais;

1/4 c Milk;

A little artifical sweetener -(optional) Mix the apple and bulgur in a bowl, then stir in the yogurt or formage frais and half the milk. Cover and set aside for 30 minutes, or until the bulgur is softened and swollen. The grain should stillhave some bite, although it can be left covered in the refrigerator overnight. Stir well and add extra milk necessary to make the mixture creamy. The mixture can be sweetened with artificial sweetener if liked. Very the fruit, if you like, or add fresh fruit to the plain soaked bulgar. Food Exchanges were not listed. Source: The Diabetic Cookbook by Bridget Jones. Brought to you and yours via Nancy O’Brion and Her Meal-Master

1 lb Dried apricots

2 oz Split almonds

3 Oranges

2 Lemons

2 1/2 lb Sugar

2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit; leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1 1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. From WWiVNet. Reposted in Home Cooking by Cathy Harned.

-Nancy Speicher DPXX20A 1 1/3 c Sugar

2/3 c Evaporated milk (small can)

3 tb Butter or margarine

3 pk Semi-sweet chocolate pieces

-6 oz each 3 c Miniature marshmallows

1/2 c Chopped walnuts

1/2 c Candied cherries; halved

1. Combine sugar, milk and butter or margarine in a medium-size heavy

saucepan; heat to boiling over medium heat, stirring constantly; cook for 6 minutes, or until candy thermometer reaches 227F. 2. Remove from heat; add chocolate pieces and marshmallows; stir

until chocolate and marshmallows are melted and mixture is smooth; quickly stir in walnuts and cherries. 3. Spoon into buttered 8×8x2″ pan; let stand until set; cut into

squares. You may press this fudge into tiny tart pans, then decorate with nuts. Makes about 3 pounds. From Family Circle 11/72 Homemade Candies

———————————–CRUST———————————– 1 c Unbleached flour

1/3 c Sugar

1/4 c Almonds; toasted

1/4 ts Salt

7 T Unsalted butter; chilled and

Cut into pieces 1 Egg yolk

1/4 ts Almond extract

———————————-FILLING———————————- 4 8oz packages cream cheese;

At room temperature 1 1/2 c Sugar

1/4 c Scotch whisky

1 T Vanilla extract

4 lg Eggs

2 c Sour cream

—————————-BUTTERSCOTCH TOPPING—————————- 2 c Sugar

2/3 c Plus 1 T scotch whisky

2/3 c Whipping cream

1/4 c Unsalted butter

3/4 c Toasted almonds; very

Coarsely chopped Sweetened whipped cream Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan with 3-inch high sides, with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden, about 25 minutes. Transfer to rack, cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack, peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature. Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in a large bowl until well blended. Add eggs, one at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges, but centre 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack and cool 10 minutes. Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead) Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool, but still pourable, about 2 hours. Mix in 1/2 cup almonds Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour. Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake. Bon Appetit Magazine May 1993