Recipes Included On This Page 14-Minute Maple Candy All-Purpose Marinade American Fritters Apples in Pajamas - Israeli Pongyolas Alma Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * 14-Minute Maple Candy Recipe By : Culinary Arts Institute Encyclopedic CookBook Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups maple syrup 1 cup cream 1/4 cup butter 1 cup chopped nut meats 1 teaspoon lemon extract Cook the maple syrup, cream and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares. From Culinary Arts Institute Encyclopedic CookBook Shared By: Pat Stockett Contributed to the FareShare Gazette by Jim; 1 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 18g Fat (94.2% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 56mg Cholesterol; 93mg Sodium. Exchanges: 3 1/2 Fat. * Exported from MasterCook * All-Purpose Marinade Recipe By : 1993 Taste of Home Magazine Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 1/4 cup soy sauce 1/2 cup vinegar 1/3 cup lemon juice 1/2 cup Worcestershire sauce 2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon pepper 2 teaspoons chopped fresh parsley 1/2 teaspoon garlic powder 1/2 teaspoon hot pepper sauce -- optional (1/2 to 1) Combine all ingredients in a blender container or food processor. Puree until parsley is finely minced. Can be used as a marinade or baste for beef or game. Source : "1993 Taste of Home Magazine" S(Formatted by): "Moonchild2488" Copyright : "1993 Reiman Publications, L.P." Yield : "2 1/2 cups" Contributed to the FareShare Gazette by Jim; 12 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * American Fritters Recipe By : The New Cook Book; 1905 Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Undercooked roast beef or mutton -- sliced **Batter** 1/2 pound flour 1 large egg -- (or 2 small) Salt Milk Lard or dripping for frying Slices of undercooked roast beef or mutton; for the batter, one half pound flour, one large or two small eggs, salt, milk; lard or dripping for frying. Cut the meat into moderately thick slices and as neat a shape as possible, pepper and salt each piece, then make a batter in the above proportions, taking care that it is not very thin. Have ready a pan of boiling lard or dripping, dip each piece of meat into the batter and fry quickly to a light brown. Serve on a hot dish and garnish with a thick border of fried apples. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns. Edited by Grace E. Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto. Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at the Department of Agriculture. This cook book belonged to my Great-Grandmother. MC format by Hallie. Untried. From time to time I share a recipe from a very old cookbook that belonged to my Great-Grandmother. There is no such animal as an 'ingredient list' in the whole cookbook and often the quantities are not given at all, as was often the way recipes were written; many recipes were handed down from mother to daughter verbally as the one taught the other to cook. I have added a rough list of ingredients but have written the recipe as it appears in the book. Some of these recipes use copious amounts of lard, butter and salt but I believe many are adaptable to our current way of cooking so I am sharing some I think look sufficiently interesting to play around with. I treasure this book and although I never had the opportunity to know my ancestor I can imagine her sitting at the kitchen table in her pioneer kitchen deciding which one to make with the ingredients she had available at the time because the book has obviously been well used. By the way, the 'Saturday Night' referred to was a magazine. H. Contributed to the FareShare Gazette by Hallie; 15 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apples in Pajamas - Israeli Pongyolas Alma Recipe By : Foods of Israel Today by Joan Nathan Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large full-flavored apples -- (like Granny Smith) 2/3 cup all-purpose flour 1 pinch salt 2 large eggs 1 tablespoon vegetable oil plus oil for frying 1/3 cup milk 1/4 cup water 1/2 teaspoon cinnamon 2 tablespoons sugar Peel, core and slice each apple crosswise into 6 1/2-inch-thick rounds with holes in the center. Put the flour and salt into a mixing bowl. Gradually whisk in the eggs, the tablespoon of vegetable oil, the milk and water. Dip several apple slices in the batter. The batter should be just thick enough to adhere to the apple slices. If too thin, add more flour. If too thick, add more water. Pour about an inch of vegetable oil into a large, heavy frying pan and heat to about 375F. Place the apple slices in the pan, 4 or 5 at a time, taking care not to crowd them. Fry for a few minutes until the coating is crisp on one side. Using tongs, turn the apples over, continuing to fry until the second side is crisp. Drain on paper towels. Mix the cinnamon and sugar in a small bowl and sprinkle on top of the cooked apples before serving. Makes 24 slices (6 servings). Author : Joan Nathan - "Foods of Israel Today" Formatted by Chupa Babi: 11.29.07 This is the first recipe in "The Foods of Israel Today." Although author Joan Nathan describes it as having been served at a breakfast in Haifa, it appears to be suitable for any meal. Contributed to the FareShare Gazette by Chupa; 11 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 5g Fat (34.1% calories from fat); 4g Protein; 16g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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