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Sorry Sndr don't mean to make you hungry, but if it makes you feel better it makes me hungry too.


Sugarmags if your husband likes venison he will like that recipe, my hubby loves it.

German Slaw

2 small heads green cabbage, shredded
3/4 c. vegetable oil
1 1/2 c. sugar
1/2 t. celery seed
1 large onion, minced
1 green bell pepper, minced
3/4 c. vinegar
1 t. salt

Combine cabbage, onion, bell pepper, celery seed & salt. Set aside.

In a saucepan, bring oil, sugar and vinegar to a boil.

Pour over cabbage mixture. Let cool and refrigerate.

Keep in a tightly covered container.

Flavor improves the longer it stands. This will keep for several weeks.

Bavarian Veal With Asparagus

2 pound veal -- cubed you can also use sirloin
2 tablespoon vegetable oil
1 onion; large -- chopped
1 cup carrots -- chopped
1 tablespoon parsley -- chopped
1/4 cup lemon juice -- fresh
2 cup beef broth
3 tablespoon unbleached flour
1/2 teaspoon salt
pepper; fresh ground -- to taste
20 ounce frozen asparagus -- * or
2 pound asparagus -- fresh **

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) **

Fresh Asparagus should be cleaned and cut into 1-inch pieces. In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley.

Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender.

Add more broth if needed. Cook asparagus until tender-crisp.

Stir into veal and serve immediately.

Hi Mama!! (((((hugs)))))

Just poping in to thank you for sharing some of your recipes (I know you got a ton load of them)

One day I'm going to ask you to just email them directly to me.

I could taste each and every one of them.!

Thank you for all your efforts!

Almond Cookies
Yield: 12 servings

1 tsp. Cinnamon
1 tsp. Allspice, Ground
1/4 tsp. Cloves, Ground
1/2 tsp. Salt
2 1/4 cups Flour, Unbleached, Unsifted
1/2 tsp. Baking Powder
1/2 cup Almonds, Ground
1 tsp. Lemon Rind, Grated
2 lg. Eggs
3/4 cup Sugar
3/4 cup Honey
1/2 cup Milk


ALMOND GLAZE:
1 cup Confectioners' Sugar
1/2 tsp. Almond Extract
1 tsp. Rum
1 Tbsp. Water

Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk.

Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17 inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack.

To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary. Spread the warm cake with the almond glaze.

Cut cake into 1 X 2 1/2 inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed.

Makes 4 dozen bars.

Real you are welcome i love to share, that's what i do when i get bored pull out my recipes so i thought i share some with everyone on the board.

La Tunisia Chicken and Grilled Onions

The heady spices of North Africa—cumin, cinnamon, caraway, and red pepper—turn plain chicken into a seductively exotic bird, especially when grilled.

1 pound onions
4 to 5 pounds chicken pieces (such as thighs)

La Tunisia Marinade
3 tablespoons extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons soy sauce
1 lemon's juice
6 cloves garlic
2 tablespoons paprika
1 heaping tablespoon ground cumin
2 teaspoons caraway seeds
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes

Garnish: 1/4 cup chopped cilantro

Slice the onions into thick rounds, about 1/2 inch wide. Skewer them, piercing through the diameter. Place the chicken pieces in a nonreactive baking dish large enough to hold the chicken and the skewered onions.

Using a blender, food processor, or mortar and pestle, blend together the marinade ingredients. Coat the chicken pieces and skewered onions with the marinade. Marinate at least 2 hours, preferably overnight, refrigerated, turning once or twice.

When ready to cook, grill the onion skewers and chicken pieces over medium-high heat until cooked through, being careful not to burn them. Or, cook in the broiler. (See the grilling and broiling instructions at the beginning of this chapter.) Baste occasionally as the chicken and onions cook.

Serve the chicken and onions on a platter. Sprinkle with chopped cilantro before serving. Serve with couscous or saffron rice, warm flatbread, and a cooling cucumber salad, if desired.

Serves 4 to 6

South African Chakalaka

4 tablespoons oil
1 large onion, finely chopped
4-5 garlic cloves, crushed
2 tablespoons gingerroot, peeled & grated
3 small chilies, seeded & chopped (or not if you don't want it hot)
2 tablespoons curry powder
1 (14 ounce) can whole canned tomatoes, coarsely chopped
1 green pepper, seeded & chopped
2 carrots, coarsely grated
1 (8 ounce) can pork and beans in tomato sauce
1/2 head cabbage, shredded
salt & pepper, to taste

Heat oil in a large saucepan & sauté onions until soft & transparent.

Add garlic, ginger & chili, cook for a minute or two before adding curry powder, then cook for another minute to develop flavor.

Add vegetables, bring to the boil then turn down the heat & simmer gently for about 15-20 minutes or until vegetables are cooked, adding water if necessary.

Season to taste.

4-6 servings

Sweet Potato Fritters

1 lb Sweet potatoes; peeled and coarsely shredded
3 lg Eggs
3 tb Flour
1 sm Onion; coarsely shredded
Vegetable oil for frying

Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables.

In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth

In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary.

Yield: 6-8 Servings

A Little Taste of ltaly Spinach Pie

1/4 cup olive oil, plus 2 tablespoons for the dough
4 garlic cloves, thinly sliced
6 bunches spinach, steamed, or 3 boxes frozen whole leaf spinach, defrosted, squeezed of any excess water
Salt and pepper
2 tablespoon golden raisins, soaked in water to cover (optional)
2 tablespoon pine nuts (optional)
1 recipe Pizza Dough

Preheat the oven to 375°F.

Heat 1/4 cup of oil in a large skillet over medium heat. Add the garlic and saute until golden, about 2 minutes. Add the spinach, salt and pepper to taste, raisins and pine nuts, if desired, and toss until the spinach is thoroughly coated and flavorful. Transfer the spinach mixture to a colander and let drain.

To make 2 large pies, divide the pizza dough into two equal rounds. Roll out one round into a 14-inch circle. Spread 1 tablespoon of the oil over the dough and place half the spinach mixture onto half of the rolled out dough. Fold the dough over the mixture to form a half moon, and seal the edges with the tines of a fork. Repeat with the remaining ball of dough. To make 8 small pies, divide the dough into 8 equal pieces, rolling them each into a 4- to 5-inch circle and dividing the spinach mixture equally among them. Fold and seal as directed above.

Transfer the pies to an oiled rimmed baking sheet. Bake for 20 to 25 minutes, until the crust is lightly golden. Remove from the oven, cut into slices, and serve.

Makes 2 large pies or 8 small pies

Pizza Dough
4 cups all purpose unbleached flour, plus additional flour for kneading
1 teaspoon salt
1 1/2 cups lukewarm water
1 package rapid rise yeast
1 teaspoon sugar
2 tablespoons olive oil

Oil the inside of a large bowl and set aside. Combine the flour and salt in another large bowl and set aside. In a small bowl, stir together 1/2 cup of the warm water, the yeast, and the sugar and let the mixture stand for 5 to 10 minutes until the yeast blooms and bubbles appear. Gradually add the yeast mixture to the flour, mixing with your hands to combine. Gradually add the remaining water and finally the oil, mixing until the dough is soft and sticky. You may need a little more water to make the dough soft and elastic.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour as needed. Or use an electric mixer fitted with a dough hook. Shape the dough into a ball and place it in the oiled bowl. Turn it to coat with the oil, cover it with a damp towel or plastic wrap, and let it rise for about an hour, until it is one and a half times its original size. Punch down the dough and let it rest for about 1 hour.

Turn the dough onto a floured surface and roll it out with a rolling pin to the size and shape to fill your pizza pan. Let it rise in the pan approximately 20 minutes before adding toppings and cooking.

Makes enough dough for two 16-inch pies, or one 12 x 18 inch Sicilian pie.

Baked Cannelloni Milanese

1 pound ground pork and veil mixture
½ cup breadcrumbs
2-½ cups Parmigiano cheese grated
2 eggs beaten
1-teaspoon oregano
12 to 15 cannelloni tubes
1-pound fresh ricotta
½ cup grated mozzarella
5 cups of your favorite marinara sauce
Salt and pepper to taste.

Preheat oven to 350-degrees. Lightly grease a baking pan large enough to hold the tubes in one layer.

Combine the meat, ½ cup grated Parmigiano, egg and oregano in a bowl. Season.

Stuff cannelloni tubes with mixture. Spoon tomato sauce over the bottom of a baking dish. Arrange stuffed cannelloni into the pan. Cover with remaining sauce.

Spread the ricotta evenly over the pasta.

Mix the mozzarella with remaining Parmigiano and place it evenly over the ricotta.

Cover and bake for one hour. Uncover and bake for 15 minutes. Let cool 5 minutes, cut into squares and serve.

Italian-Jewish-Style Brisket

Serves eight.

Ingredients
1 beef brisket, about 5 to 6 pounds
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large carrot, cut in 1/4-inch dice
2 sticks celery, cut in 1/4-inch dice
1 large onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 sprig fresh rosemary
3 chicken livers (poached, if you keep kosher)
1 cup canned crushed tomatoes
1 bay leaf
1 bottle red wine
1 and 1/2 cups chicken stock

Garnish: 4 sprigs of parsley, chopped

Preheat the oven to 325 degrees. Trim the brisket of most of its fat and season with salt and pepper. Heat the oil in a large, heavy casserole, and sear the brisket on both sides until it starts to brown. Remove the brisket from the casserole. Add the diced vegetables and garlic, and sauté for about 5 minutes over medium heat or until onion is translucent. Add the rosemary, chicken livers, tomatoes, and bay leaf, and return brisket to casserole. Completely cover the meat with the wine, adding chicken stock if necessary.

Cover the casserole and bake in the oven for 3 to 3 and 1/2 hours or until the meat is fork-tender. If the liquid reduces by more than half during cooking, add a small amount of chicken stock.

Transfer the meat to a dish and keep warm. Remove the herbs, and purée remaining liquid in a blender with the vegetables and chicken livers until smooth. If the sauce is a little thin, return it to the casserole and reduce over medium-high heat until it reaches the desired consistency. Slice the brisket and arrange it on a deep platter with the sauce. Garnish with chopped parsley.

Vegetable Soup with Parsley Matzah Balls - pareve

3 tablespoons vegetable oil
4 onions, peeled and thinly sliced
3 cloves garlic, peeled and minced (optional)
4 ribs celery, thinly sliced
6 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
3 zucchini, unpeeled and thinly sliced
1 rutabaga, peeled and diced
4 medium tomatoes, peeled and diced
2 bay leaves
2 1/2 quarts water
Salt
Freshly ground black pepper
Parsley matzoh balls (optional; see recipe)

Heat oil in large pan. Add onions and garlic; saute until soft. Add celery, carrots, parsnips, zucchini and rutabaga; saute 10 minutes, stirring with wooden spoon. Add tomatoes, bay leaves and water.

Bring to a boil; reduce heat and simmer 30 minutes. Season to taste with salt and pepper. Simmer 1 hour, or until vegetables are tender and soup is thick. Remove and discard bay leaves before serving.

(If adding parsley matzoh balls, bring soup to a boil; add matzoh balls and cook according to directions in matzoh ball recipe below.)

Yield: About 12 servings.

PARSLEY MATZOH BALLS

3 eggs, separated
1/2 cup water
1/8 teaspoon salt
Freshly ground black pepper
1 to 1 1/2 cups matzoh meal
2 tablespoons finely minced fresh parsley

Combine egg yolks, water, salt and pepper in small bowl; beat with fork. Set aside.

Beat egg whites in large bowl until stiff peaks form, but do not overbeat. Combine matzoh meal and parsley. With rubber spatula, gently fold egg yolk mixture alternately with matzoh meal mixture into egg whites to form a light, firm dough.

Cover dough and let rest 5 minutes. Drop mixture by tablespoons into boiling soup (spring vegetable soup or chicken soup or any favorite recipe). Simmer, covered, 10 minutes. Do not remove lid during this time.

Ladle balls into bowls filled with hot soup.

Yield: About 10 servings.

Fried Mexican Ice Cream

1 pt vanilla ice cream or other flavor
1/2 cup crushed cornflake or cookie crumbs
1 tsp ground cinnamon
2 tsp sugar
1 egg
1 oil for deep frying
1 honey
1 whipped cream

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar.

Roll frozen ice cream balls in half of crumb mixture and freeze again.

Beat egg and dip coated balls in egg, then roll again in remaining crumbs.

Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.)

When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish.

Drizzle with honey and top with dollop of whipped cream.

Continue to fry balls one at a time.

Balls will be crunchy on outside and just beginning to melt inside.

Makes 4 to 5 servings