Native American pumpkin bread (Natif du pain de citrouille américaine)

The dried pumpkin is pounded, sifted, then soaked in cold water for an hour to an hour and a half. It is then sweetened and grease added. A pan is greased, the pumpkin placed in it, marked with a knife into cakes, and baked in the oven." ... "Cornmeal and Pumpkin: The pumpkin is sliced, boiled, sugar is added, also Indian corn meal to make a pudding. This is eaten with sutgar and milk."

Assemble these supplies:

1 1/2 cups (200g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (240 ml) pumpkin purée*
1/2 cup (120 ml) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (120 ml) chopped walnuts

*To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Steps in preparation:

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Can easily double the recipe.

Yield: Makes one loaf.

Beet cake

Assemble these supplies:

1 1/2 cups beets, cooked and mash-ed and put through sieve and measured
3 eggs
1 cup salad oil
1 1/2 cups sugar
1 3/4 cups flour
2 squares melted chocolate
1 1/2 teaspoons soda
1/4 teaspoon salt
1/4 tablespoon vanilla


Cream cheese frosting 


1/2 cup (115 grams) cream cheese, room temperature
2 cups (250 grams) powdered sugar
1/2 cup (115 grams) unsalted butter, room temperature
1/2 tsp vanilla extract
1 teeny-tiny pinch citric acid (or 1/4 tsp lemon juice)
1–2 tbsp milk


Steps in preparation:

1.Preheat the oven to 350°F. Prepare a 10x15-inch rimmed sheet pan by greasing it and lining the bottom with parchment paper. Set it aside for later.
2.In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set it aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars until they are well combined on medium-low.
4.Add the eggs, one at a time, beating well between each addition, and scraping down the sides of the bowl as needed.
5.Add the vanilla and beat again.
6.With the mixer on low, add the flour mixture alternately with the buttermilk and the grated beets. Continue mixing and scraping down the bowl until the batter is well mixed.
7.Spread the batter in the prepared pan and bake it for about 40 minutes or until a cake tester poked through the center of the cake comes out clean. The cake will begin to pull away from the sides of the pan when it is done.
8.Let the cake cool completely before proceeding.

To make the cream cheese frosting

9.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until it is light and fluffy.
10.With the mixer on low, add the other ingredients, except the milk. Increase the mixer speed to medium-high and continue beating. Thin the frosting out with 1–2 tbsp of milk, as needed, to achieve the desired consistency.

To assemble

11.With a 3.5-inch cake ring or round cookie butter, cut out 8 circles of cake.
12.For each mini cake, rim the cake ring with an 11x4 inch strip of acetate. Secure the ends of acetate ends with a small piece of tape. Place the lined ring on a baking sheet lined with parchment (make sure the sheet fits in the freezer!).
13.Begin building the mini cake by placing one layer of cake at the bottom of the acetate-lined ring. Gently press it down so that it is even. Top with a tablespoon or so of frosting, spread evenly, then another round of cake (pressed down gently) and then another tablespoon of frosting. If you only have one cake ring (like me). Gently pull up the cake ring and repeat the building process.
14.Place the baking sheet with the cakes in the freezer and freeze them overnight or until about 3 or 4 hours before you are ready to serve them. Carefully peel off the acetate strips and let the cakes defrost in the fridge until you are ready to serve them.

Calumet Devil’s Food Cake

The modern devils food cake recipe that my daughter made was from my Betty Crocker Cookbook. The recipe called for red food coloring—but otherwise seemed similar to other modern chocolate cake recipes. The cake was awesome.

Assemble these supplies:

2 cups flour
2 level teaspoons Calumet (or any other brand) baking powder
2 level teaspoons cinnamon
1/2 teaspoon nutmeg
1 3/4 cups granulated sugar
1/2 cup milk
3/4 cup butter
2 eggs
1 cup warm mashed potatoes
2 squares unsweetened chocolate
1 cup chopped nuts

Steps in preparation:

Preheat oven to 350 degrees. Grease and flour baking pan, 13 X 9 X 2 inches. Melt butter and chocolate. Combine with all of the other ingredients except nuts. Beat until well-blended. Stir in nuts.
Pour into pan. Bake approximately 45-50 minutes or until pick comes out clean.

MURGH DO PIAZA

MURG DO PIAZA A famous chicken dish that can be prepared in a jiffy

Ingredients
Chicken pieces 1 kg.
Onions, sliced 500 gms.
Garlic, sliced 50 gms.
Ginger, sliced 50 gms.
Red chili powder 1/2 tsp.
Turmeric powder 1/2 tsp.
Whole red chili 4 nos.
Garam Masala 10 gm.
Tomato puree 300 ml.
Coriander powder 15 gms.
Water 500 ml.
Ghee 150 gms.
Salt To taste

Instructions
1.Slice the onions, ginger and garlic and keep aside.
2.Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3 minutes on high.
4.Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7 minutes, till done.

CHICKEN MAKHANI (BUTTER CHICKEN)

CHICKEN MAKHANI (BUTTER CHICKEN) A rich preparation of chicken marinated in a curd and spice mixture.

INGREDIENTS
Chicken 800 gms.
Kashmiri Red Chili Powder 1 tspLemon Juice 1 tbsp.
Salt To taste
Marination
Curd (Yogurt) 1 cup.
Ginger paste 2 tbsps.
Garlic paste 2.tbsps.
Garam Masala powder 1/2 tsp.
Kashmiri Red chili powder 1 tsp.
Lemon juice 2 tbsps.
Butter 2 tbsps.
Mustard oil 2 tsps.
Salt To taste
Makhani Sauce
Whole garam masala 1 tbsp.
Tomato puree 400 gms.
Sugar/Honey 2 tbsps.
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Red chili powder 1 tbsp.
Garam masala powder ½ tsp.
Fresh cream 1cup.
Kasoori methi ½ tsp.
Chopped green chilies 1 tsp.
Butter 50 gms
Salt To taste

METHOD
1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garammasala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.

KADHAI CHICKEN Traditional Cooked

KADHAI CHICKEN Chicken cooked in a traditional Kadhai. This dish is a good indicator of a cook's expertise!

INGREDIENTS
Whole Chicken 1 no.
Medium Tomatoes 8-10 nos.
Coriander leaves 2 tbsp.
Medium onions 2 nos.
Garlic paste 2 tbsp.
Ginger, finely chopped 2 tbsp.
Dry red chilies 6-8 nos.
Chopped green chilies 8 nos.
Red chili powder 1 tsp.
Whole Coriander (dhania) 1
tbsp.
Garam masala powder 1 tsp.
Coriander powder (dhania
powder) 1tsp.
Whole Garam masala 1 tsp.
Oil 2 tbsp.
Salt As per taste

Procedures
1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies
mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili powder.
6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.
8. Serve hot.

SZECHWAN CHICKEN

SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock.

INGREDIENTS
Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces

PROCEDURES
1. Cut the chicken,retaining the bone, into small serving sized pieces.
2.Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
5.Add the ginger, garlic, red chilies, sesame seeds and spring onion andstir fry on a high flame for 1 minute.
6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
8.Garnish with the spring onion and spring onion tops.

CHICKEN LOLLIPOP( Chicken wings coated with tasty batter and deep fried)

INGREDIENTS
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

METHOD
1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove
and cool.
3.Mix all ingredients thoroughly, except ollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
5.Serve hot with szechwan sauce.

PEPPER CHICKEN(poulet au poivre)

INGREDIENTS
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying

METHOD

1.Clean the chicken and cut into small pieces In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until seeds splutter.
2.Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.
3.Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.
4. Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas.

CHILLY CHICKEN(Recettes de poulet CHILLY)

CHILLY CHICKEN The most popular Chicken preparation. Chicken in chili and Soya
sauce gravy.

INGREDIENTS
Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry Salt
As per
taste

METHOD
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1
tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies

GINGER CHICKEN (Chicken shreds with mushrooms )

GINGER CHICKEN Chicken shreds with mushrooms prepared in Soya - ginger sauce

INGREDIENTS
Cooked & shredded Chicken 500 gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

METHOD

1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a
saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin
slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
6. Add the mushrooms and cook till sauce thickens slightly.
7. Serve hot.

CHICKEN 65

INGREDIENTS
1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying

METHOD
1.Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.
2.Mix ajinomoto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.
3.Deep fry the chicken pieces in oil and drain. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

TANDOORI CHICKEN (Poulet Tandoori)

TANDOORI CHICKEN The most popular variation of grilled chicken in the Indian Cuisine!



INGREDIENTS
Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste


METHOD

1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6 Serve hot with onion slices and lemon wedges.

Russian Grill

1 1/2 lbs. cubed gluten
1/2 cup French dressing
1 clove garlic 1/2 lb. button mushroom (canned)
4 squares tofu 1 teaspoon salt
1/4 teaspoon pepper

Add chopped garlic to the French dressing; pour dressing over the cubed gluten; let stand 1 hour in the refrigerator. Cut tofu into 1" pieces. Alternate gluten and mush-rooms on metal skewers. Allow space between for thorough cook-ing. Season with salt and vetsin. Broil about 15 minutes. Serves 6.

Russian Eggplant Caviar

1 eggplant
2 onions, chopped fine
5 tomatoes Parsley
Salt to taste

Place the eggplant in a pan and bake until soft. Remove skin from eggplant and chop fine. Fry the onions until a golden brown; add tomatoes, eggplant, parsley, and seasoning. Cook until thick. Serve cold on lettuce.

Piroshk

2 chopped onions
1/2 lb. ground gluten
1/2 cup chopped mushrooms
Salt to taste

Fry onions until a light brown; add gluten; brown slightly. Add chopped mushrooms and seasoning. Make a rich flaky pie dough, by mixing 1/2 cup butter, 1/2 cup of sour cream, 1 egg, and 1 1/4 cups flour or enough to absorb the moisture. Cut 3" squares. Fold over and seal with water. Bake in oven for 25 minutes. Serve with gravy made from canned mushroom soup.

Gluten Pilaf

1 1/2 cups slivered gluten
3/4 cup uncooked rice
3 tablespoons butter 2 cups hot water
1 tablespoon chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon vetsin

Wash rice thoroughly. Melt but-ter in heavy skillet. Add rice and heat until golden brown. Add water, vetsin, onion, and Worcester-shire sauce. Heat to boiling. Add gluten and place in casserole. Bake in a moderate oven about 40 min-utes. Serves 4.

Russian Cabbage Rolls

1 lb. gluten, ground
1/2 lb. ground tofu
3 cups cooked rice
1 teaspoon sugar
1 onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 head cabbage
1 tablespoon butter
1 cup hot water
1 can cream of tomato soup

Combine the gluten, tofu, rice, sugar, onion, salt, and pepper. Place cabbage leaves in boiling hot water for few minutes. Roll inside individual cabbage leaves the mix-ture of gluten, rice, tofu, sugar, onion, salt, and pepper. Place rolled cabbage leaves in baking pan. Dot each with butter. Combine soup and water and pour over the rolls. Bake in moderate oven for 1 hour. Serves 6.

Spanish Noodles

6 hard-cooked eggs
8 oz. noodles cooked and drained, salted to taste
1 onion and one green pepper, chopped and sauteed
2 1/2 cups tomatoes
1/4 cup cheese

Add tomatoes and cheese to onions and let simmer for ten min-utes. Blend 1/4 cup margarine and 1/4 cup flour and mix into sauce. Arrange a layer of cooled noodles in baking dish, then a layer of hard-cooked egg, sliced, then a layer of sauce. Arrange in layers till all the amount has been used. Bake in medium oven till bubbly, and serve hot.

Spanish Rice

1 cup rice Minced green pepper and onion
2 tablespoons fat
1 1/2 cups liquid (water and tomato juice)

Slightly saute green pepper and onion in fat in pressure cooker. Add rice and saute to light brown. Add liquid and bring pressure up to 15 pounds, allowing pressure to International Dishes remain only 2 minutes. Reduce the pressure and serve immediately. This is a dry, flaky Spanish Rice.

Spanish Rolls

1/2 pound grated cheese
3 chopped hard-cooked eggs
1/2 cup catsup or tomato paste
1 large onion, grated
1 can (4 1/2 oz.) chopped ripe olives
2 tablespoons green pepper, minced
1/2 teaspoon chili powder
2 teaspoons soy sauce
1/2 can (10 oz.) Vegeburger or 1 1/4 cup gluten burger
1 doz. hard crust rolls

Mix all ingredients together, ex-cept rolls. Cover and refrigerate several hours or overnight to mel-low. Cut tops from rolls. Scoop out tender portion. Spoon fillings into rolls and replace tops. Loosely wrap each in foil and place in a shallow pan or on a cooky sheet. Bake at 250° F. 1 hour.

Spanish Sandwich Spread

Saute
1 chopped onion
1 chopped green pepper
2 tablespoons oil
Scramble with above
2 beaten eggs
Mix into above
2 tablespoons flour
Add and cook until of proper consistency
1 cup thick tomato puree

Saute the onion, pepper in oil. Scramble eggs in onion. Mix in flour and tomato puree and cook until desired consistency. Other seasonings may be added as de-sired.

Lasagna—or Italian-Style Noodles

1 pound gluten, ground
1 clove garlic, minced
1 tablespoon chopped parsley
1 tablespoon basil
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1 1/2 cups) tomato paste
1 10-ounce package lasagna noodles or other noodles
2 12-ounce cartons (3 cups) large-curd cream-style cottage cheese
2 beaten eggs.
2 teaspoons salt
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
1 pound Mozzarella cheese, sliced thin (other cheese may be used, if these are not available)

Brown gluten slowly; spoon ex-cess fat. Add next 6 ingredients to gluten. Simmer, uncovered, till thick, 45 minutes to 1 hour, stir-ring occasionally. Cook noodles in boiling salted water till tender; drain; rinse in cold water. Combine cottage cheese with next 5 ingredients. Place half the noodles in 13 x 9 x 2-inch baking dish; spread half the cottage-cheese mixture over; add half the Mozzarella cheese and half the gluten mixture. Repeat layers. Bake in moderate oven (375° F.) 30 minutes. Let stand 10 to 15 min-utes before cutting in squares. Makes 12 servings.

Italian Spaghetti

1 1/2 cups cooked spaghetti
1 cup ground gluten or small tokwa cubes, crisply fried
2 tablespoons pounded garlic
1 small onion, chopped fine
3/4 cup tomato sauce
1/2 cup water
4/2 cup finely chopped tomatoes
1 small pepper, chopped
1 1/2 teaspoons salt
1/2 teaspoon vetsin
1 tablespoon oil

Saute onions and pepper in hot oil. Add tomatoes and cook well. Add the rest of the ingredients (except spaghetti) and let simmer till it thickens (note: garlic is not sauted in oil). Serve on top of cooked spaghetti. If desired may top with grated cheese. 6-8 servings.

Candlelight seems to add a romantic touch to a favorite of the Ital-ians—Spaghetti!

Pizza Crust

1/2 package dry yeast
1 teaspoon brown sugar
1/2 cup White flour
1/2 teaspoon salt
1/2 cup warm water
2 tablespoons oil
1 cup white flour

Sprinkle yeast onto water. On it sprinkle sugar and let stand until yeast bubbles up (10 minutes). Add oil. Mix flour and salt. Pour yeast liquid into flour and stir until dough is smooth. Oil outside of dough ball. Place in 9" x 14" cake tin. With the hands flatten dough in the tin, pressing out edges to resemble pie crust. Push edges up well. Oil top of dough. Let rise in barely warm oven 20-30 minutes. Add filling and bake 400° F. 15 min-utes then 350° F. about 35 minutes. Pie crust may also be used.

Raviolis

Make and let stand overnight:

2 cups chopped gluten
2 cups well drained chopped spinach
2/3 cup bread or cracker crumbs
2 tablespoons parsley
2 cloves garlic
1/2 teaspoon rosemary
1 teaspoon marjoram
2 teaspoons thyme Salt and pepper to taste
1 cup gtated dry Monterey cheese (other cheese may be used)
8 eggs

Dough:

6 cups flour Mix well and add
1 egg
1 teaspoon olive oil
1 cup lukewarm water

Start stirring from middle and absorb as much flour as possible. Now knead in rest of flour till smooth and elastic. Cover and let stand about 20 minutes. Divide dough in half, roll paper thin, cut in two inch squares. Put a little filling on one half, fold and pinch together. Cook immediately in boil-ing water or else freeze in plastic bags. Cook 7-10 minutes.

Gluten Caciatori

1 pound gluten slices and broth
1/4 cup sliced green pepper
1 8-oz. can tomato sauce
1 8-or. can mushrooms and liquid
1 bay leaf
1/4 teaspoon each spice, thyme, oregano
1/2 cup sliced onion
2 garlic cloves
1 cup water
1 tablespoon soy sauce Salt and vetsin

Saute onion, pepper and garlic in a little oil, add gluten, saute another 5 minutes. Mix spices and liquids together and add all ingre-dients to gluten mixture. Cook slowly on top of stove or in oven 1 hour. Serve with rice cooked in water, vetsin, 1 teaspoon salt and 1 teaspoon margarine to taste.

Dutch Apple Pie

Line a 9-inch pie plate with pastry. Put 3 pounds pared, sliced tart apples into pie shell.

Combine

1 cup heavy cream
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Beat until smooth and thick: gradually blend into mixture of 1/3 cup sifted flour, 3/4 cup sugar, and pinch salt. Pour over apples. Bake at 450° F. for 20 minutes or until crust begins to brown. Then cover pie with foil. Reduce heat to 350° and bake 45 minutes more or until filling thickens. Serve warm with thin slices of Cheddar cheese. Serves 6-8.

Pierogi—Cheese "Pockets"

Filling:
Combine
1 1/2 cups cottage cheese, drained and sieved, (dry is best)
2 slightly beaten egg yolks
1 tablespoon soft butter or margarine
Dash of salt
Dough:
Combine
2 eggs, beaten
1 teaspoon salt
1/4 cup milk
Add
2 cups sifted flour to make a stiff dough

Divide dough in half. Roll dough on floured surface, very thin. Cut into squares 4 x 4 inches. Put cheese mixture on and flap over, pinch edges together firmly or seal with fork. Drop into boiling salted water, cook for about 10-15 min-utes until they come to the top, being careful they don't stick to the bottom. Serve with a sour cream type sauce or may be served with melted butter, sugar and cin-namon.
Note: There could be other fillings used, fruits etc. and sweetened, in that case the filling can be sweetened with a tablespoon of sugar.

Italian Green Salad

1 head romaine
1 bunch leaf lettuce
2 tomatoes, cut in wedges
1/2 cup celery slices
1/2 cup diced green pepper
1/2 cup radish slices
1/4 cup sliced green onions
2 oz. tahu (yellow) chopped
3 tablespoons olive or salad oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
3/4 teaspoon salt
1/2 teaspoon whole basil

Tear greens in bite-size pieces in a bowl; arrange vegetables over let-tuce. Sprinkle with remaining ingredients. Toss lightly. Makes 6 to 8 servings. Smorgasbord is for folks who en-joy eating! Offer fresh plates three times—first for appetizers, then main dish, last desserts. This is an ideal "several-hostess" meal—plan jointly, make foods at home, and carry to party.

Romanian Green Bean Soup

4 cups green beans
8 cups water
1 large onion
2 carrots
2 tablespoons oil
2 tablespoons flour
1/4 teaspoon salt
1 pint tomato juice
1 tablespoon brown sugar
2 teaspoons lemon juice

Cook 4 cups green beans, cut in-to thirds, one whole onion and 2 sliced carrots in 8 cups salted water. Bring to a boil and cook until beans are tender. Remove onion. Heat 2 tablespoons oil in skillet. Add 1 chopped onion, 2 table-spoons flour and 1/4 teaspoon salt. Cook until onion and flour are light-ly browned. Add 1 pint tomato juice and stir until thickened. Then add 1 tablespoon brown sugar and 2 tablespoons lemon juice and mix well. Add to soup. If desired, add 3 tablespoons sour cream.

Dutch Cheese Wafers

1 3-oz. package cream cheese
1/2 cup butter
1/2 cup sugar
1 cup flour

Thoroughly blend cheese, butter, sugar and flour. Shape in rolls one inch in diameter; wrap in waxed paper and chill thoroughly or over-night. Slice thin with sharp knife. On one slice, place thin piece of dried fruit. Cover with another slice. Press edges together. Brush top of cookies with milk; sprinkle with sugar and bake on greased cookie sheets in moderate oven 350° F. for about 7 minutes. Makes 40 wafers.

Swedish Gluten Balls

1 1/2 pounds gluten
2 eggs
1 1/2 cups soft bread crumbs (3 slices)
1/4 cup milk 1/2 cup chopped onion
1 3/4 cups half-and-half evaporated milk
1/4 cup finely chopped parsley
1 teaspoon salt
1 teaspoon vetsin
1/4 teaspoon ginger
1 teaspoon soy sauce

Have gluten ground. Soak bread in milk 5 minutes. Cook onion in 2 tablespoons butter till tender but not brown. Combine ground meats, crumbs, onion, 1 cup of the half-and-half, parsley, and seasonings plus eggs. Beat vigorously till fluffy (about 5 minutes at medium speed on electric mixer). Mixture will be soft. Form in 1-inch balls (for easier shaping, wet hands when necessary). Brown lightly in 2 tablespoons oil, shaking skillet to keep balls round. May be deep fat fried in oil; the shape is better. (Don't try to brown too many at a time). Re-move "meat" balls. Stir 1 table-spoon flour into drippings; add re-maining milk, soy sauce, and dash vetsin; heat and stir till gravy thickens. Return "meat" balls to gravy; simmer uncovered about 10 min-utes. Add more evaporated milk if needed. Makes 5 dozen.

Red-and-White Salad

 4 cups tomato juice
 1/3 cup chopped onion
 1/4 cup chopped celery leaves
 2 tablespoons brown sugar
 1 teaspoon salt
 2 small bay leaves
 4 whole cloves
 2 envelopes unflavored gelatin
 3 tablespoons lemon juice

Combine 2 cups of the tomato juice, onion, celery leaves, sugar, salt, bay leaves, and cloves. Simmer uncovered 5 minutes. Strain. Meanwhile, soften gelatin in 1 cup of remaining cold tomato juice; dissolve in hot mixture. Add rest of tomato juice, lemon juice. Chill firm in 5-cup ring mold. 

Snowy Cheese Mold

1 I2-ounce carton (I 1/2 cups) cream style cottage cheese
2 3-ounce packages cream cheese, softened
1/2 cup finely chopped celery
2 tablespoons finely chopped chives
1/4 teaspoon salt
1 envelope tuiflavored gelatin
1 cup mayonnaise

With electric or rotary beater, beat together cottage cheese and cream cheese till fluffy. Stir in celery, chives, and salt. Soften gela-tin in 1/4 cup cold water; dissolve over hot water. Stir into cheese mixture. Stir in mayonnaise. Chill firm in 5-cup ring rnold. Unmold both salads; cut in wide slices, alternate slices, red and white, reassembling 2 identical sal-ads. Makes 12 servings.

Swedish Pancakes

Beat 3 eggs till thick and lemon-colored.
Stir in 1 1/4 cups milk.
Sift together 3/4 cup sifted en-riched flour,
1 tablespoon sugar,
and 1/2 teaspoon salt.
Add; mix till smooth.

Drop small amount batter (1 tablespoon for 3-inch cake) onto moderately hot, buttered griddle (or bake on special Swedish griddle). Spread batter evenly to make thin cakes. Turn when under-side is delicately browned. (To keep first pancakes warm, place on towel-covered baking sheet in 250° F. oven.) Spoon melted butter over; sprinkle with sugar. Stack in chafing dish. Makes 3 1/2 dozen.

Strawberry Sauce

Drain 4 cups strawberries or other berries; wash. Place in sauce-pan. Add 1/2 cup water; bring to boiling. Add 1 cup sugar; stir to dissolve. Simmer 10 minutes. Place pan in cold water; stir sauce a min-ute or two. Makes 3 cups. Serve on pancakes.

Scalloped Corn Supreme(Maïs festonnée suprême)

1 No. 2 can (2 1/2 cups) cream style corn
1 cup milk
1 well-beaten egg
1cup cracker crumbs
1/4 cup minced onion
3 tablespoons chopped pimiento
3/4 teaspoon salt Dash pepper
2 tablespoons butter or margarine
1/2 cup cracker crumbs

Heat corn and milk. Gradually stir in egg. Add 1 cup crumbs, onion, pimiento, and seasonings. Mix well. Pour into greased 8 1/2 x 1 1/2- inch round pan. Melt butter and pour over 1/2 cup crumbs. Sprinkle buttered crumbs over corn. Bake in moder-ate oven (350° F.) 20 minutes. Gar-nish with pimiento strips. Makes 6 servings.

Mint-glazed Carrots 'n' Peas(Monnaie-carottes glacées 'n' Pois)

3 medium carrots, cut in strips
2 cups fresh peas or frozen or canned
2 tablespoons butter or margarine Salt
2 tablespoons sugar
1/4 cup butter or margarine
1/2 tablespoon chopped mint leaves (may be omitted)

Cook carrots in boiling, salted water 15 minutes; drain. Cook peas in boiling, salted water, 8 to 10 min-utes; drain (omit when using canned peas) season with 2 table-spoons butter, salt. Glaze drained carrot strips in mixture of sugar, 1/4 cup butter, and mint leaves. Place peas in serving dish; bor-der with carrot strips. Makes 4 to 6 servings.

Harvard Beets

2 tablespoons butter or margarine
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon salt
2 cups cubed canned or crooked beets
1 cup pineapple chunks may be added
1/2 cup lemon juice

Melt butter; add cornstarch, sugar, and salt; blend. Add vinegar; cook until thick. Add beets; heat thoroughly. Makes 4 to 6 serv-ings. Frozen lemonade may be used in place of lemon juice and sugar.

Southern Okra

1 cup cut okra
1 medium onion, chopped
1 green pepper, chopped
1/4 cup salad oil
3 tomatoes, peeled and quartered
1 tablespoon sugar
1 teaspoon enriched flour
1/2 teaspoon salt

Cook okra in boiling, salted water 10 minutes; drain. Brown onion and green pepper in salad oil; add tomatoes and cook slowly 5 minutes. Add okra and remaining ingre-dients; cook over low heat until vegetables are just tender, stirring as little as possible. (One cup canned tomatoes may be used in place of fresh tomatoes.) Makes 4 servings.

Mashed Potatoes (pommes de terre en purée)

6 medium potatoes
3 tablespoons margarine
1/3 cup hot milk (More may be added to make potatoes creamy and light)
1 teaspoon salt

Peel potatoes and cut into 1/4 inch slices. Cook in pan with tight fitting lid, with approximately 2 cups water. If any water is left after cooking, it may be saved for the gravy. If an electric mixer is available, put potatoes into bowl and add the other ingredients, beat-ing till all the lumps are gone and the potatoes are light and creamy. Potatoes may be cooked in the skins until well done, then peeled and put through a ricer or coarse strainer. This is not necessary if you have an electric mixer. Place directly into mixer bowl and follow directions above. One im-portant thing, potatoes will not cream well and be light unless they are creamed immediately after peeling and cooking, while very, very hot.

Variation: Potato Boats—Scrub potatoes well . .d oil skins, bake in 350° F. oven until well done. Cut in half being careful to preserve the skin intact. Scoop out the potato pulp following directions for mashing potatoes above. After pulp has been mashed, put back into the skins and sprinkle grated cheese on top. Return to oven to allow cheese to melt. These keep well, and may be prepared in advance, being placed in oven to reheat when needed, even overnight.

Cherry Pie

For 8-inch pie:
1/2 cup cherry juice
3/4 cup sugar
4 tablespoons enriched flour or 2 1/2 tablespoons cornstarch
Dash salt
2 tablespoons butter or margarine
Few drops red food coloring
2 cups canned, pitted sour cherries* * drained
1/2 teaspoon almond extract may be added
1 recipe Plain Pastry

Combine juice, 1/2 cup sugar. flour or cornstarch, and salt; cook until thick; add butter, remaining sugar, red food coloring if you like redder color. Pour over cherries in 8-inch pastry-lined pie pan. Make lattice top crust. Bake in hot oven (400° F.) 45 minutes to 1 hour.
*If canned cherries are packed in syrup, sweeten to taste.
*For fresh cherries: Combine 3 cups pitted sour cherries, 1 to 1 1/2 cups sugar, 1/4 cup enriched flour, and dash salt. Put in 8-inch pastry-lined pie pan. Dot with 2 table-spoons butter or margarine.

For 9-inch pie:
3/4 cup cherry juice
1 cup sugar
6 tablespoons enrich flour or 3 1/3 tablespoons cornstarch
Dash salt
3 tablespoons butter or margarine
Few drops red food coloring
3 cups canned, pitted sour cherries, drained
1 recipe Plain Pastry

Follow the method used for the 8-inch Cherry Pie above.

Tamale Pie

1 cup gluten burger, saute until quite brown then add onions
1 cup oil and 3 tablespoons butter—saute
Add can tomatoes (21) and 1 small can tomato paste
1 can creamed corn
1 1/2 teaspoons chili powder
1 1/2 cups dry cornmeal
3 eggs
1 cup milk
1 1/2 cups olives, chopped or sliced
1 teaspoon salt

Mix all together and add to first mixture. Pour into greased pan, sprinkle 1 cup cheese on top and bake 1 1/2 hours at 350° F.

Mexican Eggplant

2 cups gluten burger
1/4 cup chopped onion
1 tablespoon flour
1 cup seasoned tomato sauce
1/4 cup chopped green pepper Seasonings to taste
1 small eggplant
1 cup giated cheese
1/4 cup chopped celery

Brown onion and celery and burger in frying pan. Add flour and mix well. Stir in tomato sauce, green pepper, seasonings. Blend. Arrange 1/2" eggplant slices over burger-tomato mixture. Simmer slowly 10-15 minutes or bake in casserole until vegetable is tender. Sprinkle cheese on top and brown under broiler. Garnish with parsley.

Fried Tortillas
If canned or frozen tortillas are available, cut into four pieces and fry in oil to cover till they are crisp but not brown. Serve as an accom-panying side dish, or they may be served whole fried crisp.

Tortilla Filling
Mix thoroughly . . .
2 cups grated yellow cheese
1 cup minced onion
1/2 teaspoon salt

After tortillas are fried, dip into hot oil, then dip into Enchilada sauce. Place a large spoonful of Tortilla filling on each and roll up. Arrange in serving dish or baking dish. Cover with remaining sauce, reheat, and sprinkle with remain-ing filling. Serve at once or reheat before serving in quick moderate oven (375° F.).

cannelle riz (Cinnamon Rice)

2 cups cooked rice
1 cup milk
Sugar to taste
2 tablespoons butter or margarine
1/2 teaspoon cinnamon

Heat rice, milk and sugar over low heat. Add butter and cinnamon and stir until combined. Serve hot with a pitcher of cream, for a de-licious and filling breakfast or sup-per dish.

Espasol

Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

1 1/2 cups cooked malagkit, ground
2 1/2 cups sugar
2 1/2 cups toasted malagkit, powdered
1 cup coconut milk

Make syrup of the coconut milk and sugar. When quite thick add the ground, cooked rice. Then add the powdered, toasted rice little by little until the mixture is dry enough to roll. Transfer to a board sprinkled generously with pow-dered malagkit. Roll with the rol-ling pin and cut into rounds or any desired shape. Sprinkle with rice powder to keep from sticking.

Kalamay Pinipig

3 cups pinipig
1 1/2 cups sugar
2 cups rich coconut milk
A pinch of toasted anise

Soak the pinipig, after cleaning, in one cup coconut milk or water for 30 minutes. Boil the rest of the coconut milk with sugar. When the syrup is thick, add the pinipig. Stir while cooking until thick and sticky. Place in a receptacle lined with banana leaf. Serve with coco-nut toast made as follows: Toast one cup of the coconut from which the milk has been extracted, with 2/3 cup sugar in a frying pan. Stir continuously until brown and crisp.

Maja With Ubi ( maja de ube)

1 kilo ubi
1 cup rice
3 cups coconut milk
2 1/2 cups sugar
A pinch of powdered anise

Pare the ubi, slice thin, cover with water and boil until very soft. Mash well and strain through a coarse strainer. Soak and grind the rice with 1 1/2 cups water. Mix the ground rice, ubi, sugar, coconut milk and anise. Cook over medium heat until thick and smooth. Transfer to a greased deep plate and allow to cool. Serve in slices with toasted grated coconuts.

Maja Blanca (מאיה בלנקה)

1 cup rice
1 cup white sugar
3 cups coconut milk
A pinch of powdered anise

Soak the rice in 1 1/2 cups water for at least 4 hours and grind very fine. Add the coconut milk and sugar. Boil until thick and smooth over medium heat for about 25 minutes, stirring constantly. Place in deep greased enamel plates and allow to cool. Serve in slices with toasted coconut.