COOKING WITH

FRIENDS
COOKBOOK

BY

GEORGE FELFOLDI, D.D., Ph.D.

2009, George Felfoldi

1
2
COOKING WITH
FRIENDS
COOKBOOK

3
 COPYRIGHT INFORMATION

Copyright 2009 ALL RIGHTS RESERVED

No part of this book may be reproduced or

transmitted in any form or by any means,
electronically or mechanically, including
photocopy, recording or any information
storage or retrieval system that is known
or to be invented, without permission in
writing from the author or from the
publisher. Except by a reviewer
wishes to quote brief passages
in connection with a review
written from inclusion in
a magazine, newspaper
or broadcast.

4
 PRINTING

First printing was in 1990, Hard cover, printed by

University of Toronto Press, 88 pages.

Second printing, 2009, PDF version, Little bit modified

from the earlier version to bring it up with the times. Plus
extra recipes are added.

5
 TABLE OF CONTENTS
Title Page
Subtitle Page
Copyright Information
Printing
Table Of Contents
Dedication
Special Thanks
About The Author
Other Books By The Author
Section On Main Dishes
Section On Soups And Stews
Section On Bread
Section On Salads
Section On Desserts
Section On Pastries
Section On Drinks And Punch
Section On Extras

6
 DEDICATION

This book is dedicated to both

of my (Late) parents who have
inspired me in so many ways,
and who has started me
on my journey to
discovery.

And also to all my, Teachers,

Associates, Students, Friends,
Family and Readers.

7
 SPECIAL THANKS
I would like to thank all these individual
people and friends who has made this book
possible, and who helped others to
appreciate the joy of cooking.

April Felfoldi
Robert Boniface
Kathy-May Hall
Sara-Lynn Hall
Tina-Marie Felfoldi

Catherine (Cathy) Irwin

Annie-Rose Arsenault
Joan Paget
Aiken Irwin
Rose I. Felfoldi

Ken Allen & Staff

University of Toronto Press

8
 ABOUT THE AUTHOR

DR. GEORGE FELFOLDI,

is an Independent Baptist Minister, A Musician,
Songwriter, and an Author, who lives in
Toronto, Ontario Canada. George holds
8 doctors degrees in various fields and
has written several books on different subjects such as:
Occult, Health, Vision Care, Herbals, Sex, Ships,
Solar Power, Animals, Mythology, Religion,
Cooking, and also Poetry and Lyrics.
George is also married and has
four grown children.

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 OTHER BOOKS BY THE AUTHOR

2006
Katoomba-Columbia
The Power Of Garlic
The Meaning Of New Birth
Speaking To God Through Prayers
Ginger The Herb And Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers Of Aloe Vera
The Healing Powers Of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers Of Pomegranate

10
2007
The Healing Powers Of Blueberries
AMD - Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers Of Oregano
The Healing Powers Of Coconuts
The Book Of Spells: White Magic Vs. Black Magic
The Healing Powers Of Cherries
Experimenting With The G-Spot
Sex Magic
The Images Of God
The Healing Powers Of Thistles
The Felfoldis: Medical Herbal Encyclopedia
The Complete Book On Herbal Magick
The Herbs And Animals Of The Bible
The Road To Better Health
The Gnomes In Mythology
The Magic Of Having Great Sex
The Healing Powers Of Strawberries
The Backyard Terror: Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermellons
The Healing Powers Of Avocados

11
2008
The Healing Powers Of Mangos
The Complete Book Of Angels (2nd Edition)
The State Of Man (In Relationship To The Bible)
The Healing Powers Of Tomatoes
The Schooner, Bluenose II
The Healing Powers Of Mushrooms
A Modern Look At ParaPsychology: Exploring
Psychic Reality And Psychical Research
Angel Light Bible Studies (A Complete 22 Lesson Course)
Peach Popourri (A Book On Peaches)
Hypnosis: For Self Betterment And Self Healing
The Down To Earth Cookbook
The Science Of Faith And Other Gods Sciences
World Wide Ghosts And Hauntings
The Modern Look At Poetry

2009

The Science Of Mind Transformation

A New Look At Schuermanns Disease
Loch Ness Mystery
In Search Of Mysterious Primates
The Healing Powers Of Pineapples
The Healing Powers Of Limes

12
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook

13
SECTION ON
MAIN DISHES

14
 GREEN-PEPPER NOODLE
OMELET

INGREDIENTS

2 tbsp margarine
1 lg. onion (diced)
1 cup cheddar (grated)
2 cups elbow noodles
1 tsp salt
1 tbsp oil
1 lg. green pepper (cut into inch strips)
8 eggs (beaten)

METHOD

Melt 1 tbsp of margarine and oil. Saute onions and green

peppers till onions begin to turn brown. Then add the
remaining, 1 tbsp of margarine and keep your pan warm.

Stir or mix together, eggs, cheese and noodles and salt.

Pour over your vegetables. Cover. Cook for 20 minutes,
over a medium heat. You can also if you like sprinkle extra
cheese on top.

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Omelet is done, when it looks slightly puffed and brown on
the edges and firm to the touch. You must make sure that

it does not burn.

MAKES: 6 servings

TURKEY-CHICKEN
FRITTERS

INGREDIENTS

cup leftover turkey

cup leftover chicken
2 tbsp margarine
green pepper (chopped)
1 lg. onion (chopped)
1 cup all purpose flour
2 lg. eggs (separated)
cup milk
1 tsp baking powder
tsp vegetable oil
Salt (to taste)
Pepper (to taste)

METHOD

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Chop the turkey and the chicken finely. Heat margarine in

the frying pan on medium heat. Add the green peppers and
onions and saute until softened, about 3 minutes. Toss
together with the chicken and the turkey meat. Season with
salt and pepper and reserve.

In a medium mixing bowl, whisk together the flour, egg

yokes, baking powder, and the milk. Slowly stir in the meat
and vegetable mixture.

In another large mixing bowl, beat the egg whites until it is

stiff. Fold gently into mixture.

Heat oil in a frying pan on high heat until hot. Drop

spoonfuls of fritter batter into oil. Then fry until it is golden
brown on one side, about 1 minute. Then turn it over and
repeat. Remove and drain on paper towels.

Repeat with remaining mixture.

Serve with Chutney.

MAKES: 4 to 6 servings

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 ONION-POTATO
CAKES

INGREDIENTS

7 lg. baking potatoes (grated)

1 onion (grated)
3 eggs (beaten)
1 tsp salt
tsp black pepper
4 tbsp flour
Vegetable oil (for frying)

METHOD

Grate the potatoes and onions by hand (or you can use a
food processor, if you have one). Squeeze out all the extra
moisture. In a large mixing bowl, combine all the
ingredients, salt, eggs, pepper, vegetables, and flour. Let
the mixture set for 4 to 5 minutes.

In a large frying pan, heat inch of oil, over a medium

heat. Place about a cup of mixture into the hot oil and
flatten with a spatula. The cakes will look irregular in
shape.

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Fry until it is well browned on both sides, about 3 minutes
on each side, until it is crispy around the edges. You can

serve it hot or with applesauce and sour cream.

MAKES: 30 servings

SWEET CREAMY WHIPPED

POTATOES

INGREDIENTS

14 lg. potatoes
cup margarine
1 tsp nutmeg (freshly ground)
1 pint sour cream
Salt to taste (optional)

METHOD

Cook the potatoes in boiling salted water, make sure that

the potatoes are covered with water. Cook for about 30
minutes or until it can be easily pierced with a fork. Drain

19
and let cool slightly, peel, discarding all the dark layers of
the potatoes.

Place potatoes in a food processor, (if you have one), or

mash until the potatoes are very smooth, not lumpy. Place

the remaining ingredients and blend until smooth.

Season with salt to taste.

Garnish with fresh chopped parsley.

PREP TIME: 45 minutes

MAKES: 12 servings

GEORGES SPECIAL
GLAZED HAM

INGREDIENTS

1 med. (10 to 12 lbs) Precooked smoked ham

1 cup orange liqueur
cup Frenchs mustard

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2 tbsp French brandy
2 cups apricot preserve

METHOD

Trim the skin from the ham and score fat into diamonds.
Insert a whole cloves into the center of each diamond that
you have created.

In a medium mixing bowl, mix the mustard, the brandy, the

orange liqueur and the apricot preserve. Place the ham,
fatty side up, on a rack set it into a shallow roasting pan.

Roast in a preheated oven at 350 degrees F. Spoon the

apricot mixture evenly over the ham. Then roast for another
full hour.

Remove the ham from the oven and then place on a serving
platter. Keep warm.

Pour off the excess fat from the roasting pan. Add a 1
cup of water.

Place on top of the range and boil, scraping up all the

particles. Pour into a sauce pan.

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Serve ham garnished with fresh parsley or with Bosc
minted pears.

PREP TIME: 20 minutes

ROASTING TIME: 120 minutes

MAKES: 14 servings

ROCK NROLL
CASSEROLE

INGREDIENTS

6 oz. Fettuccine noodles

1 (10 oz.) package frozen cut broccoli
3 tbsp margarine
3 tbsp flour
tsp, dried basil (crushed)
Carrot curls (optional)
1/8 tsp pepper
2 cups milk
2 cup chopped cooked chicken
cup Parmesan Cheese (grated)
tsp salt

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METHOD

Cook pasta according to the package directions. Drain and

set aside. Run water over the broccoli to thaw.

For sauce, in a large saucepan melt the margarine. Stir in

flour, basil, salt and pepper.

Add milk all at once. Cook and stir until thickened and
bubbly. Cook and stir for 1 more minute.

Stir in the chicken, cup of the Parmesan cheese and

broccoli.

Remove from heat. Add the pasta and toss to coat.

Turn the chicken mixture into a well greased 12 by 7 by

2 inch baking dish. Cover with tin foil.

Bake in the oven for 20 minutes at 350 degrees F.

Remove foil. Sprinkle with the remaining Parmesan cheese.

Bake, uncovered, for 10 minutes more until heated through.

Garnish, with carrot curls, (if you desire).

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PREP TIME: 45 minutes

MAKES: 6 servings

SUNQUEST ORIENTAL
BEEF CASSEROLE

INGREDIENTS

12 oz of sliced cooked beef (cut into julienne strips)

1 (15 oz.) can pineapple (chunks)
1 (12 oz.) jar mushroom gravy
1 cup cooked rice
5 green onions (cut into 1 inch pieces)
1 (8 oz.) can sliced water chestnuts (drained)
1 (4 oz.) can mushrooms (drained)
1 (2 oz.) jar sliced pimiento (drained)
2 tbsp soy sauce
tsp ground ginger

METHOD

Combine all the above ingredients in a 2 quart casserole

dish.

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Bake, covered in the oven at a temperature of 375 degrees
F. for 35 to 40 minutes, or until the rice is tender.

Stir once.

Serve with additional soy sauce (if you desire).

PREP TIME: 10 minutes

BAKING TIME: 40 minutes

MAKES: 7 servings

GEORGES MEXICAN POT

ROAST

INGREDIENTS

lbs sliced cooked ham

3 garlic cloves (mashed to paste)
6 lbs pot roast (beef)
Dash of salt
Dash of black pepper
cup oil
bell pepper (minced)

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1 lg. cooking onion (minced)
2 cups tomato puree

METHOD

Cut the ham into strips of 1 inch long and inch

wide.

Rub with the garlic and insert into indentations which have
been made with a sharp knife, in the pot roast.

Rub roast well with salt and pepper.

Brown on all sides in hot oil.

Combine your onions, peppers and tomato.

Pour over the roast, cover and cook slowly until the roast is
tender for about 2 hours.

CELTIC ROYALE CHICKEN

CASSEROLE

INGREDIENTS

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1 (9 oz.) package frozen Italian style or cut green beans
1 cup meatless spaghetti sauce
2 whole small chicken breasts (prox. 1 lbs. Total, skinned,
deboned and halved lengthwise)
4 tbsp Parmesan cheese (grated)

1/8 tsp red pepper (ground)

cup shredded Mozzarella cheese

METHOD

Run water over the green beans to separate. In an 8 by 8 by

2 inch baking dish, stir together beans, cup of spaghetti
sauce, Parmesan cheese and red pepper.

Arrange chicken over the bean mixture.

Drizzle with the remaining spaghetti sauce.

Bake, covered in a 350 degrees F. oven for 40 to 45

minutes or until the chicken and beans are tender.

Sprinkle, with Mozzarella cheese.

Bake another 2 more minutes or until the cheese has

melted.

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PREP TIME: 5 minutes
BAKING TIME: 45 minutes

MAKES: 5 to 6 servings

SHAMROCK ROYALE SPINACH

CASSEROLE

INGREDIENTS

1 lbs. Frozen flounder or sole fillets

1 (10 oz.) package frozen chopped spinach (thawed and
well drained)
1 cup seasoned croutons (coarsely crushed)
1 cup shredded Swiss cheese
1 (10 oz.) can whole kernel corn (drained)
1 egg (beaten)
4 tbsp water
Salt
Lemon pepper or black pepper
1 med. Tomato, (cut into 12 thin wedges)

METHOD

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Thaw the fish fillets, if they are frozen. Combine spinach,
croutons, corn and cup of cheese.

Combine egg and water. Add it to the spinach mixture. Mix

well.

Spread mixture evenly in a 12 by 7 by 2 inch deep

baking dish.

Cover with tin foil.

Bake in a 375 degrees F. oven for 10 minutes.

Arrange the fish fillets over the spinach mixture,

overlapping if necessary.

Sprinkle with salt and lemon pepper or black pepper.

Cover with tin foil again. Bake for another 15 minutes.

Remove the tin foil.

Arrange the tomato wedges on fillets. Sprinkle with the

remaining cheese.

Bake about 5 minutes more or until the fish flakes easily

with a fork.

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PREP TIME: 40 minutes
MAKES: 8 servings

SECTION ON
SOUPS AND
STEWS

30
 LEFT-OVER TURKEY POTATO
PEA SOUP

This is a perfect way to use up your left over turkey from a

Christmas meal or from a Thanksgiving dinner.

INGREDIENTS

1 tbsp margarine (Parkay )

4 med. Potatoes (cut into bite size pieces)
2 lg. carrots (chopped)
2 lg. onions (chopped)
2 cup frozen peas or left-over peas
1 cup turkey, (white flesh, diced)
2 tsp parsley
tsp basil
tsp oregano
1 tsp onion salt

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2 tsp red paprika
2 tsp salt
10 cups water

METHOD

Put in a large cooking pot, margarine, onions. Let the

onions brown on a high heat. Add the turkey, peas, water,

and the rest of your ingredients.

Let it all cook for to 1 hour and let the pot simmer for
another hour on a low heat.

Cook until the soup mixture is done and the potatoes are
soft.

PREP TIME: 15 minutes

COOKING TIME: 1 hours

MAKES: 15 servings

TURKEY ONION-BARLEY
SOUP

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INGREDIENTS

STOCK

1 sm. Turkey (covered with water)

2 onions (quartered)
3 carrots (cut in 2 inch chunks)
3 stalks celery (cut in 2 inch chunks)

SOUP

cup pearl barley

1 cups carrots (diced)
1 sm. Onions, (coarsely chopped)
2 cups turnip, (diced)
2 tbsp parsley, (freshly chopped)

METHOD

Break up the turkey to fit into a large sauce pan. On high

heat, add water, the onions, the carrots and celery. Bring to
a boil. Skim the top of the mixture of any scum that rises to
the top.

Turn heat to low and let the mixture simmer for 2 hours.
Strain stock into another sauce pan, reserving the turkey

33
but discarding vegetables. Pick any meat off the turkey and
reserve.

Bring stock to a simmer, sprinkle in the barley and let

simmer covered for about 30 minutes. Add the carrots, the
onions, and turnip. Let simmer for another 30 minutes until
the vegetables are tender.

Add any left-over turkey to the soup.

Season well with salt and pepper and garnish with parsley.

COOKING TIME: 3 hours

MAKES: 8 servings

CAULIFLOWER-BROCCOLI
HOME MADE SOUP

INGREDIENTS

cup beef drippings

10 cups water
2 tsp salt

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 cup frozen beans
4 cups frozen vegetable mix (carrots, broccoli, cauliflower)
4 med. Potatoes (quartered)
2 tsp paprika
1 tsp onion salt
3 tsp dried parsley
tsp basil
3 pepper corns

METHOD

In a large pot, place your beef drippings, water, and all

your dry ingredients. Let the mixture boil for 10 minutes on
high heat.

Add into the mixture all your vegetables, potatoes,

cauliflower, carrots and broccoli.

Let the soup simmer for 50 minutes on low heat. Until the
mixture is done or until the potatoes are done. Serve hot.

PREP TIME: 10 minutes

COOKING TIME: 60 minutes
MAKES: 8 to 10 servings

HOME-MADE TUNA CHOWDER

35
 SOUP

INGREDIENTS:

2 tbsp butter
1 lg. Onion (chopped)
2 tbsp all purpose flour
3 cups milk
2 bay leaves

2 cups potatoes (cubed)

2 cups flaked tuna (or 6 oz) can
2 tbsp dill (finely chopped) or (2 tsp of dried dill)
Salt (to taste)
Pepper (to taste)

METHOD

Melt your butter in a cooking pot on medium heat. Add

onions and saute until they are soft, about 3 to 4 minutes.
Stir in the flour, cook for another 1 minute. Pour in your
milk and stir to boil

Add bay leaves and your potatoes and cook for another 15
minutes. Stir in your tuna and let simmer another 5 more
minutes.

36
Season with lemon juice, dill and salt and pepper.

MAKES: 4 servings

IDEAL LENTIL SOUP

INGREDIENTS

3 tbsp olive oil

1 lg. Onion (chopped)
2 garlic cloves (chopped)
1 cups of lentil (rinsed)
1 tbsp ground cumin
1 tbsp ground coriander
6 cups chicken stock (or water)
Pinch of salt
1 cup canned tomatoes (chopped)
2 bay leaves
1 tsp dried basil
1 tsp dried oregano
tsp cayenne
2 tbsp parsley (chopped)

METHOD

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On the stove, heat oil in a medium pot on medium heat.
Saute your onions and garlic until soften. Stir in lentils,
cumin, coriander, and coat with onion/garlic mixture.

Add stock, salt, tomatoes, bay leaves, basil, oregano, and

cayenne. Bring soup to a boil, reduce heat to low.

Cover pot. Let simmer for 45 minutes. Taste for seasoning

and sprinkle with parsley before serving.

MAKES: 8 servings

FRESH GARDEN VEGETABLE

SOUP

INGREDIENTS

3 tsp of Parkay margarine

3 lg. Carrots (chopped)
3 lg. Onions (chopped)
6 med. Potatoes (cubed)
4 pepper corns
2 tsp salt
2 tsp parsley (dried)
2 tsp paprika

38
1 tsp onion salt
3 cups frozen cauliflower, broccoli, carrots (mixed)
9 cups water
2 tsp Gay Lea light sour cream
tsp oregano
tsp basil

METHOD

In a large cooking pot on high heat melt your margarine.

Add your chopped onions and carrots, saute until softened.

Place 9 cups of water to cover the mixture. Now add your
paprika, pepper corns, salt, basil, oregano, parsley, onion
salt. Stir well.

Reduce your heat to low, to simmer. Add your remaining

frozen vegetables, cauliflower, broccoli, carrots.

Let simmer for one full hour or until you can pierce the
potatoes with a fork. Serve when potatoes are soft.

MAKES: 9 servings

DONT BE A CHICKEN
BREAST

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INGREDIENTS

1 tsp Parkay margarine

1 lg. Onion (chopped)
4 boneless, skinless, chicken breasts (about 1 lb.)
1 tbsp teriyaki sauce
2 cups spinach leaves (packed)
2 tsp instant dissolving flour (or mix 2 tsp of all purpose
flour and 2 tsp of water to make a smooth paste)

Bit of ginger

METHOD

In a 9 inch casserole, microwave the margarine on high

(100%) for 15 minutes or until melted.

Add onions, and ginger, cook at high heat for 2 minutes

until the onions are soft. Place the chicken breasts on top,
thick end towards the edge of dish.

Brush chicken with vented plastic (turn back a corner),

microwavable lid or plate. Microwave at high for 3
minutes.

Turn breasts, re-arrange so uncooked parts are towards

edge of dish. Brush with remaining teriyaki sauce.

40
Pile the spinach on top. Cook at high for 3 to 5 minutes,
covered, re-arranging pieces and turning the dish once.

Test for boneless by cutting through the thickest part of the

largest chicken piece. Let stand, covered for 5 minutes.

Remove breasts and spinach; cover and keep warm.

Sprinkle flour over onion and juice, mixing well. Cover
and microwave at high for 1 minute or until bubbly and

slightly thickened.

Season with salt and pepper to taste. Arrange chicken and

spinach on plate and spoon sauce over it. Serve with
buttered noodles.

MAKES: 4 servings

THE FELFOLDI HOUSEHOLDS

CHICKEN & SAUSAGE STEW

INGREDIENTS

1 tsp oil

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3 lbs. chicken thighs
1 lb. hot Hungarian sausage
4 lg. Onions (quartered)
3 cloves garlic (slivered)
1 med. Green pepper (chopped)
tsp thymes (dried)
tsp marjoram
tsp black pepper
hot pepper sauce
1 can (28 oz) regular tomatoes (drained)

2 cups chicken stock

1 can (19 oz) red kidney beans (drained, & rinsed)

METHOD

In a large saucepan, heat your oil over high heat. Brown the
chicken well on all sides, adding a bit more oil as needed.
Adjust your heat to prevent chicken from burning. Remove
the chicken and set aside.

Cut your sausage into 2 inch bite size pieces. Brown in

frying pan, remove with slotted spoon and reserve with the
chicken.

42
Pour off all but 1 tbsp of fat. Reduce your heat to low and
cook onions, garlic, and your green peppers until softened,
about 6 to 7 minutes.

Add your thyme, marjoram, black pepper, and your hot

pepper sauce. Stir in your tomatoes, breaking up with the
back of a fork, and stock.

Return your sausage and chicken to pan, bringing to a boil,

reduce your heat and let simmer until meats are tender and
tomato mixture becomes thick, chunky stew, cook about 42
minutes.

Stir in your beans and heat through. Taste and adjust with
more herbs, plus with salt and pepper.

MAKES: 8 servings

ANNIES STEW

INGREDIENTS

2 lbs. Beef (hamburg meat)

1 lg. Onion (chopped)

43
2 cans Campbells tomato soup
2 cans peas (with juice)
4 med. Potatoes (cubed)
Salt (to taste)
Black pepper (to taste)
tsp garlic powder
2 tsp margarine

METHOD

In a large cooking pot, melt your margarine, then brown

your onions. Also with the onions, place in your hamburger
meat.

Add your soup rinse the can, peas and carrots, juice and
potatoes. Make sure that there is enough juice for the
potatoes.

Simmer on low heat until done.

MAKES: 8 servings

JOANS HUNGARIAN
GOULASH
44
INGREDIENTS

1 lbs. beef (hamburg meat)

4 stalks celery (chopped)
1 can (28 oz) tomatoes
Salt to taste
2 garlic cloves (chopped)
4 med. Onions (quartered)
4 green peppers (chopped)
2 bay leaves

3 pepper corns

METHOD

Brown your hamburger meat, put meat aside in the pan and
stir in onions, pepper and celery.

Pour off the fat after vegetables are cooked. Then add in
your tomatoes and the rest of your ingredients.

Let simmer for 60 minutes.

MAKES: 4 servings

45
SECTION
ON
BREAD

46
 EASY TO MAKE PUMKIN
BREAD

INGREDIENTS

1 cups sugar
cup vegetable oil
2 lg. Eggs
1 2/3 cups all purpose flour

47
 tsp baking powder
cup nuts (chopped)
1 tsp baking soda
3 /3 tsp salt
1 1/4 cups raisins
tsp cinnamon
tsp cloves
tsp nutmeg
1 cup pumpkin (canned)

METHOD

Thoroughly mix together the first three ingredients, sugar,

the eggs, the vegetable oil in a bowl.

Sift together all the dry ingredients and then add it to the

sugar mixture.

Mix well. Add the pumpkin, nuts and the raisins. Pour into
a standard bread pan and bake in the oven at 350 degrees F.
for 1 hours.

Remove from the pan and let cool on a rack.

MAKES: 1 loaf

48
 TORONTO SUNSHINE PUMPKIN
BREAD

INGREDIENTS

375 ml milk
50 ml sugar
13 ml salt
1 can (398 ml) pumpkin
250 ml warm water
2 pkg. (30 ml) active dry yeast
2500 ml all purpose flour
50 ml shortening
11 ml sugar

FILLING

175 ml brown sugar

5 ml cinnamon

METHOD

Combine milk, 50 ml sugar, salt, shortening and pumpkin

in a small sauce pan. Heat and stir until the shortening
melts. Cool to luke warm.

49
Dissolve 11 ml sugar in warm water. Sprinkle yeast over
top. Let the yeast stand for about 10 minutes, then stir
briskly with fork.

Add yeast to luke warm milk mixture in a large mixing

bowl. Stir 1250 ml flour and beat until smooth. Gradually
add the remaining flour to make a moderately stiff dough.
Turn dough onto a lightly floured board and knead until
smooth (about 10 minutes). Place the dough in lightly
greased warm bowl, grease top of the dough by turning it
over once or twice in the bowl. Cover with wax paper or a
clean towel.

Let rise in a warm place until the dough doubled, about 1

hours.

Mix together brown sugar and cinnamon.

Punch down the risen dough and turn onto a lightly floured
board. Divide into three (3) equal pieces and form each
piece into a ball. Cover and let rise again for 15 minutes.

Roll out each piece into a rectangle 24 x 15 x 2 cm. Brush

top surface of each strip with melted margarine and
sprinkle one-third of sugar and cinnamon over each.

50
Fold strips in half, making 8 cm. Wide. Seal along 24 cm.
Edges. Roll each strip tightly in a coil, starting at the
narrow edge. Place each coil sealed edge on top, in a
lightly greased round 1 liter baking dish. If possible, the
dish should be slightly longer in diameter and deeper then
the coiled dough. A 1 liter round casserole or souffle dish
is ideal. Brush tops of coil with melted butter; cover. Let
rise to double in size about 1 hour. Bake in the oven at 200
degrees C. for 30 minutes. Cool on wire rack.

NUT BREAD

INGREDIENTS

1 cups flour

2 tsp baking soda

cup brown sugar
tsp salt
cup nuts (meat, crushed)
cup sweet milk
1 med. Egg

METHOD

51
In a bowl mix all your dry ingredients together. Add nuts,
add your eggs and milk.

Put into a well greased loaf pan. Let stand to rise for 30
minutes.

Bake in the oven at 350 degrees C. until done, for about 45

minutes.

MAKES: 1 loaf

OLD FASHION SCOTTISH

TATTIE SCONES

INGREDIENTS

1 lb. potatoes (boiled)

4 oz all purpose flour
6 tbsp white sugar
oz Parkay margarine
tsp salt

52
METHOD

Mesh the boiled potatoes well; and add your Parkay

margarine. Then mix in the all purpose flour, salt and white
sugar.

Roll out your mixture thinly about inch thickness, cut

into shapes and bake in the oven at 350 degrees F. until
they look brown.

Let cool. Split in half, butter and serve.

THE FELFOLDIS CINNAMON

RAISIN MUFFINS

INGREDIENTS

2/3 cups Parkay margarine

1 cup white sugar
2 eggs
3 cups flour
1 cup raisins
3 tsp baking powder
1 tsp salt

53
1 cup milk
2 tsp cinnamon

METHOD

Mix all ingredients together well in a large mixing bowl.

Grease muffin tins with margarine. Fill muffin tins 2/3
thirds full.

Cook until done, about 20 minutes in the oven at 350

degrees F. temperature.

MAKES: 18 servings

CINNAMON DADS MUFFINS

INGREDIENTS

1 cup white sugar

2 med. Eggs
5 cups all purpose flour
2/3 cup Parkay margarine
3 tsp baking powder

54
1 tsp salt
3 cups milk
3 tsp cinnamon

METHOD

Mix all the above ingredients together well in a large

mixing bowl. Grease your muffin tins with Parkay
margarine or with vegetable oil.

Place dough in muffin tins 2/3 full. Cook until done or for
about 20 to 25 minutes in the oven at 350 degrees F.
temperature.

MAKES: 18 to 20 muffins

OPEN JAW CARROT CAKE

INGREDIENTS

250 ml all purpose flour

5 ml baking powder
5 ml cinnamon
2 ml salt

55
125 ml walnuts (chopped)
250 ml raw carrots (grated)
175 ml vegetable oil
175 ml white sugar
2 med. Eggs
5 ml baking soda

METHOD

Set your oven at 180 degrees C. or 350 degrees F.

Grease your cake pan.

Mix together your flour, baking powder, cinnamon, baking

soda, salt, and chopped walnuts in a medium mixing bowl.

Grate your carrots. Mix then in a large mixing bowl with

the vegetable oil, sugar and your eggs.

Add the flour mixture to your carrot mixture. Stir just

enough to combine the ingredients. Pour batter into the
cake pan and bake in the oven for 45 minutes or until a
toothpick inserted in the center of cake comes out clean.

MAKES: 1 cake

56
 SCOTTISH HOMEMADE
APPLESAUCE SQUARE CAKE

INGREDIENTS

1 cups all purpose flour

1 tsp baking powder
tsp baking soda
1 tsp cinnamon
cup raisins (seedless)
tsp nutmeg
cup Parkay margarine
cup brown sugar
1 med. Egg
cup applesauce (homemade)

METHOD

Pre-heat oven. Combine flour, baking powder, baking soda,

salt and spices together, and set aside.

Cream butter with brown sugar. Add egg and beat well.

57
Blend in your dry ingredients gradually, alternating with
applesauce, beginning and ending with dry ingredients.
Fold in your raisins.

Pour batter into a well greased and well floured cake pan.
Bake in the oven until top of the cake springs back when
lightly pressed with fingertips.

Let the cake stand in the pan for 10 minutes before serving.
Cool completely on a cooling rack. Frost if desired.

SQUARE PAN: 8 inches

COOKING TIME: 40 to 45 minutes
OVEN TEMPERATURE: 350 degrees F.

MAKES: 1 cake

THE NATIONAL PINEAPPLE

CHEESECAKE

INGREDIENTS

1 cup coconuts (1/2 of 200g. pkg.)

58
1 cup graham wafer crumbs
cup Parkay margarine (melted)
2 cans (19 oz) Dole pineapple (crushed, drained)
3 pkgs. cream cheese (softened)
2 lg. eggs
1 egg yoke
1 cup sugar
1 cup sour cream
3 tbsp light rum
2 tsp coconut or vanilla extract

METHOD

In a medium mixing bowl, combine, crumbs and margarine.

Press onto bottom and side of a 9 inch springform pan.

Bake in a 350 degrees F oven for 10 minutes. Set aside.

Drain 1 can of pineapples well. In a large bowl, beat cream

cheese. Add eggs, egg yoke and sugar; beat until smooth.
Stir in pineapples, sour cream, rum and your coconut
extract.

Pour into prepared coconut crust. Bake in 350 degrees F.

oven for 60 to 70 minutes or until done. Cool, chill.

59
PINEAPPLE TOPPING

In a medium saucepan, combine cup of white sugar and

1 tbsp of corn starch. Add 1 can of pineapple, undrained
and 1 tbsp of light rum. Cook and stir until mixture boils
and thickens. Cool.

MAKES: 1 pineapple cheesecake

CINNAMON APPLE
ROLL

INGREDIENTS

5 cups all purpose flour

cup white sugar
2 tsp salt

2 pkgs. Quick rise instant yeast

1 cup water
cup milk
1/3 cup Parkay margarine
2 med. Eggs
1 can (19 oz) apple pie filling
cup raisins
1 tsp powdered cinnamon

60
METHOD

Set aside 1 cup of flour. Mix remaining ingredients, flour

sugar, salt, and yeast.

Heat water, milk and margarine until hot to touch. Stir hot
liquid and egg into dry ingredients.

Mix in reserved flour to make a soft dough. Turn onto

floured board; knead for 10 minutes. Cover, let rest for 10
minutes.

Combine pie filling, raisins and cinnamon; set aside.

Divide the dough in half. Roll each half into apple mixture
on each rectangle. Roll up starting with long side.

Cut each roll into 12 pieces. Place pieces in a large well

greased muffin pan or cups.

Cover, let rise in a warm place until almost doubled in size,

about 20 minutes.

Bake in a 350 degrees F. oven for 20 to 25 minutes. Cool;

drizzle with Vanilla Glaze.

VANILLA GLAZE

61
Combine 1 cup of icing sugar and 1 tbsp of milk until
smooth.

MAKES: 24 rolls

SECTION
ON
62
 SALADS

VEGETABLE PASTA
SALAD

INGREDIENTS

63
SALAD

1 pkg. Multi coloured pasta (spiral noodles)

2 cups snow peas
10 mini tomatoes
1 can corn (not creamed corn, drained)

INGREDIENTS

DRESSING

cup vegetable oil

2 tsp fresh parsley
cup white vinegar
2 caps lemon juice (pure)
Salt to taste
Pepper to taste
Dash of garlic powder

METHOD

On the stove in a pot boil the noodles on high heat, until

the noodles are soft. Drain the noodles then add all the
other vegetables to it.

64
In another mixing bowl, mix vegetable oil, parsley, vinegar,
lemon juice, salt, pepper and garlic. This is your salad
dressing.

PREP TIME: 20 to 30 minutes

COOKING TIME: 10 minutes

MAKES: 8 servings

THREE APPLE COLESLAW

INGREDIENTS

1 lg. white head of cabbage

3 lg. eating apples (grated)
3 tbsp lemon juice
3 med. Carrots (grated)
cup mayonnaise
Pepper (to Taste)
Salt (to taste)

METHOD

65
Finely shred the white cabbage with a sharp knife, and
discard the center core. Place the shredded cabbage into a
large mixing bowl.

Coarsely grate the three apples without paring them.

Sprinkle the graded apples with 2 tbsp of lemon juice in
order to prevent the apples from discolouring.

Scrape the carrots, then grate coarsely. All the apples and
the carrots to the cabbage and mix well.

Mix the mayonnaise with the remaining lemon juice and

season to taste. Add to the cabbage mixture, toss
thoroughly to combine then transfer to a dish.

Serve at once.

LETTUCE AND RADISH

SALAD

INGREDIENTS

1 half a head of leaf lettuce

5 radishes (chopped)

66
2 lg. carrots (chopped)
1 cucumber (chopped)
3 green onions (chopped)
125 ml. Kraft Ranchers Choice salad dressing

METHOD

Place all the above ingredients into a large mixing bowl.

Toss, all the ingredients well.

Place your salad dressing on top of the mixture.

NOTE: Use Kraft, Ranchers Choice creamy salad

dressing.

MAKES: 6 servings

A BROTHER OF CAESAR
SALAD

INGREDIENTS

67
2 heads of romaine lettuce
3 cups of small cherry tomatoes, (cut in halves)
1 lg. cucumber (cubed)
2 lg. eggs
3 tbsp white vinegar
1 tbsp lemon juice
1 tbsp lime juice
tsp dill weed
1/8 tsp Tobasco sauce
1/8 tsp Worchestershire sauce
4 garlic cloves, (minced)
cup vegetable oil
2 tbsp Romano (grated)
cup Parmesan cheese (grated)
Salt (to taste)
Pepper (to taste)
2 cups seasoned croutons

METHOD

Tear the lettuce into bite size pieces and place it into a large
salad bowl. Add the tomatoes and cucumbers.

Combine the eggs, vinegar, lemon juice, lime juice, spices,

and oil in another small bowl, whisk until mixed.

Stir in your cheese; pour over the salad mixture and toss
until the mixture is well mixed.

68
Sprinkle with salt and pepper and then add your croutons.

MAKES: 8 servings

CABBAGE AND BANANA

SALAD

INGREDIENTS

4 cups shredded cabbage

cup green peppers (chopped)
2 or 3 bananas, (sliced)
cup mayonnaise
cup lime juice

METHOD

Mix all the above ingredients well in a salad bowl.

Add your pepper to taste.

Mix cup of mayonnaise with cup of lime juice. Mix

with your cabbage mixture.

69
MAKES: 8 servings

KATHY-MAYS APPLE
SALAD

INGREDIENTS

1 cup eating apples, (chopped)

cup walnuts, (crushed)
1 cup celery, (chopped)
Mayonnaise

METHOD

Combine the apples and the celery with mayonnaise in a

large salad bowl Add your crushed walnuts just before
serving.

MAKES: 4 servings

KATHY-MAYS GREEN

70
 SALAD

INGREDIENTS

head of leaf lettuce

bag of spinach, (cleaned)
head of Romaine lettuce
3 green onions, (chopped)

METHOD

Break apart into bite size pieces all your lettuce and your
spinach.

Place into a salad bowl. Add your green onions and toss
lightly.

Serve with your choice of salad dressing.

MAKES: 8 servings

A SCOTTISH GARDEN GREEN

71
 SALAD

INGREDIENTS

1 head of lettuce
5 med. Radish, (chopped)
3 med. Tomatoes, (quartered)
1 med. Cucumber, (chopped)
3 carrots, (chopped)
3 green onions, (Chopped)
3 stalks of celery, (chopped)
1 sweet green pepper, (chopped)
Krafts Ranchers Choice salad dressing

METHOD

Wash and break apart your lettuce.

In a large salad bowl add your carrots, lettuce, radishes,

onions, tomatoes, celery, and cucumbers. Toss until your
mixture is mixed well.

Just before serving.

Pour salad dressing over the salad and toss again lightly
until the dressing is mixed well.

72
MAKES: 8 servings

A SCOTTISH HERITAGE
SALMON NOODLE SALAD

INGREDIENTS

2 cans of salmon
2 green peppers, (chopped)
3 med. Hard boiled eggs
2 cups of elbow noodles
Pimiento
2 stalks of celery, (chopped)
1 med. Tomato, (chopped)
1 med. Onion, (chopped)
Mayonnaise

METHOD

Cook the noodles in a large cooking pot on the stove, and

drain and let cool.

73
Chop your pimiento and celery, eggs, onions, green
peppers and add to your noodles.

Drain your salmon and add also to your noodles. Moisten

with mayonnaise.

Garnish with slices of green pepper, eggs and tomatoes.

MAKES: 6 servings

ILSE OF IONA RAISIN

AND CARROT SALAD

INGREDIENTS

9 med. Carrots, (shredded)

1 cup raisins (seedless)
Mayonnaise
cup fresh parsley, (chopped)

METHOD

Combine all the above ingredients, well in a large salad

bowl.

74
Moisten with mayonnaise. Making sure you do not use too
much mayonnaise.

MAKES: 8 servings

75
SECTION
ON
DESSERTS

76
 FRANCIS DE FUDGE

INGREDIENTS

2 cups of white sugar

4 tbsp cocoa (heaping)
1 cup milk
1 tbsp butter, (or margarine)
1 tsp vanilla extract

METHOD

In a saucepan, combine all the ingredients, sugar and

cocoa. Mix the two ingredients together well. Add the milk,
stir until the mixture is smooth.

Heat until the mixture comes to a boiling point. Continue

to slow boil. Keep stirring occasionally to remove
remaining mixture from sides of pan. Cook to a ball stage
at a temperature of 238 degrees F.

Remove from heat. Set aside for 15 minutes to allow to

cool, then stir in your vanilla and butter.

77
Beat hard until the fudge becomes very thick and the
mixture starts to lose its gloss. Pour onto buttered plates.
Place into the refrigerator until it becomes firm and then
cut into serving pieces.

PREP & COOKING TIME: 40 minutes

MAKES: 24 servings

CATHEDRAL-WINDOW
DESIGNED CANDY

INGREDIENTS

1 pkg. (6 oz) semisweet chocolate pieces

3 cups small marshmallows (assorted)
cup margarine
cup walnuts, (chopped)

METHOD

In a medium size saucepan, combine the chocolate pieces

78
and the margarine. Cook and stir over a low heat until
everything is melted. Remove from heat. Let cool.

Stir in your small marshmallows and cup of walnuts.

Divide your mixture in half.

Shape each half into a 6 inch long roll. Roll in the

remaining walnuts.

Wrap in waxed paper or tin foil or clear plastic which ever

you have handy.

Chill for about 2 hours.

Cut into a inch thick slices, making sure that the cut is
even throughout the pan or on sheet.

Store in the refrigerator covered.

PREP & COOKING TIME: 25 minutes

MAKES: 24 to 30 servings

79
 BREAD MARGARINE
PUDDING
INGREDIENTS

5 slices white bread, (stale)

3 tbsp margarine
cup raisins, (seedless)
cup sugar
tsp salt
3 cups milk
2 eggs, (slightly beaten)
tsp vanilla extract

METHOD

Preheat the oven to 325 degrees F. Spread slices of bread

with margarine and cut into strips. Arrange in a buttered
baking dish, butter side down. Sprinkle your raisins
between the layers.

In a separate mixing bowl, mix your sugar, salt, eggs, milk

and vanilla together and pour over the bread. Let stand for
25 to 30 minutes.

80
Bake for 1 hour covering for the first 30 minutes. The top
should be well browned. You can serve this with ice cream
or just plain.

MAKES: 6 servings

MANDARIN ORANGE RAISIN

MUFFINS

INGREDIENTS

1 cup flour
cup sugar
1 cup raisins (seedless)
2 tsp baking powder
tsp salt
tsp fresh ground allspice
tsp fresh ground nutmeg
1 lg. egg
1 cup milk
1/3 cup melted margarine
2 mandarin oranges
2 tbsp sugar

81
METHOD

Divide the oranges into sections, cut each section into 4

pieces, this should contain 1 cup of oranges.

Heat the oven to 400 degrees F. Grease 12 muffin tins or if

you prefer line with baking cups. Mix together the sugar,
flour, baking powder, allspice, salt, nutmeg in a large
mixing bowl.

In another bowl beat the eggs, add the melted butter or

margarine, milk, then add all your wet and dry ingredients
all at once. And stir until the batter is moistened. Stir in the
cut orange sections, fill the muffin tins to full.

Sprinkle 2 tbsp of sugar over the top of the batter in the

muffin tins.

Bake for 20 minutes in the oven at 400 degrees F. or until

the top of the muffins spring back when slightly touched.

KING GEORGES CAKES

INGREDIENTS

82
 cup mixed candied fruits
1 cup soft margarine
1 1/8 cup sugar
4 lg. eggs, (separated)
1 tsp fresh ground nutmeg
1 tsp cinnamon
1 tsp of mace
2 cups all purpose flour

METHOD

Use a small bowl, cover candied fruits with boiling water

and let it sit for about 8 to 10 minutes, while you are
preparing the other ingredients. Drain the fruit and pat dry.

In another large bowl, mix creamed margarine and cup

of sugar until it looks fluffy. Beat in egg yokes, one at a
time, stir in your nutmeg, mace, cinnamon. Blend in your
flour, 1 cut at a time and add your candied fruits.

In another bowl beat your egg whites to soft peaks,

continue beating and slowly add the remaining sugar, to
firm glossy peaks. Stir about a quarter, into butter batter to
lighten batter, fold in the remaining whites.

Spoon into buttered muffin tins or tartlet tins about 2

inch across and inch deep. Sprinkle the tops with sugar.

83
Bake in the oven at 350 degrees F. for about 20 minutes or
until it is golden brown. Let it stand in the pan for about 5
minutes. Remove and let cool on rack.

MAKES: 24 small cakes

TROPICAL ISLAND
FRUIT CAKE

INGREDIENTS

1 box of regular white cake mix

cup vegetable oil
1 can mandarin orange slices, (plus add the juice)
4 lg. eggs

METHOD

Mix all the ingredients together in a mixing bowl. If you

are using the white cake mix, add cup of melted
margarine to the other ingredients.

Pour batter into a 9 inch pan. Make at a temperature of 325

degrees F. for 35 minutes.

84
Allow to cool. Remove the cake from the pan and put into
the refrigerator for 25 minutes.

Stick some holes in the cake with your fork and spread with
frosting. (Frosting recipe below). Then refrigerate.

FROSTING RECIPE

1 pkg. Of vanilla instant pudding mix (3 oz.)

1 can (8 oz.) crushed pineapples, (with juice)
1 (8 oz.) carton of Cool Whip

METHOD

In another mixing bowl, combine the pudding mix and the

Cool Whip .

Drain about half of the juice from the can of pineapples,

then add the remaining juice and pineapples to the mixture.

Mix well. Then spread on your cake.

PREP TIME: 20 minutes

BAKING TIME: 35 minutes

85
REFRIGERATION TIME: 25 minutes

MAKES: 12 servings, or 1 cake

HUNGARIAN EGGNOG
SHIFFON PIE

INGREDIENTS

FILLING

2 pkg. unflavored gelatin

1/3 cup water
1 cup heavy cream, (whipped)
2 2/2 cups prepared eggnog
Freshly grated nutmeg
Additional gingersnap crumbs
Candies cherries and candied rind

CRUST

1 cups gingersnap cookie crumbs

6 tbsp margarine

METHOD

86
In a small mixing bowl, mix the crumbs and margarine with
fingers until it is well blended. Press mixture firmly and
evenly into the bottom and sides of an ungreased 9 inch pie
plate or pan. Chill.

In a medium saucepan, soften the gelatin in water for

several minutes. Stir over a low heat until the getatine
dissolves.

In a mixing bowl, mix the gelatin and eggnog. Chill just

until the mixture becomes syrupy.

Fold in the whipped cream and spoon into the crust.

Sprinkle lightly with nutmeg for design. Chill until the pie
is firm.

When youre ready to serve, spoon a wreath of crumbs on

top of the pie. Decorate with your candied cherries and
bows cut from thin slices of candied orange rind.

PREP TIME & COOKING TIME: 45 minutes

CHILLING TIME: 3 to 4 hours

MAKES: 1 9 inch pie

87
 TROPICAL PINEAPPLE
CAKE

INGREDIENTS

1 (19 oz) can crushed pineapples

2 med. eggs
2 cups all purpose flour
2 cups white sugar
2 tsp baking powder
1 tsp vanilla extract

INGREDIENTS FOR ICING

8 oz. Cream cheese

2 cup icing sugar
cup margarine
1 tsp vanilla extract

METHOD

Mix all the above ingredients for the cake in a large mixing
bowl with a wooden spoon.

Bake in the oven at 350 degrees F. for 40 to 45 minutes. In

a 9 inch by 13 inch, well greased pan, pour in your batter

88
and bake. Let cool.

In another mixing bowl, mix all your ingredients for the

icing to top the cake.

MAKES: 1 cake

A VISION OF SUGAR PLUM

PUDDING

INGREDIENTS

lbs. butter, (softened)

1 cups all purpose flour
tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
Pinch of ginger
Pinch of black pepper
2 loaves of white sandwich bread
lb. ground almonds

89
 chopped candied citrus peel
4 lbs. mixed fruit, (sultans, raisins, currants)
2 lbs. brown sugar
1 tbsp marmalade
1 tbsp treacle
1 tbsp corn syrup
cup boiling water
6 med. Eggs, (beaten)
cup Irish Whisky
cup Guinness Stout (beer)
tsp baking soda

METHOD

In a large mixing bowl. Cut butter into flour to form large

crumbs, Stir in the salt, soda and all the spices. Put bread, a
few slices at a time, in a food processor or blender to make
crumbs.

In a large mixing bowl, mix your flour and bread crumbs

with ground almonds, peel, fruit and sugar.

Melt marmalade, treacle and corn syrup with boiling water

in a small mixing bowl and let the mixture cool for 2
minutes.

90
Mix in eggs, and add to batter. Stir in whisky and stout, a
little at a time, to form a sticky but not too watery batter.

Pour into a well greased oven proof 2 quart bowls to

three quarter full.

Seal with tin foil and steam for 5 hours.

MAKES: 8 puddings

FREE-Z LIME DELIGHT

INGREDIENTS

cup skim evaporated milk

2 egg yokes
1/3 cup sugar
tsp lime peel, (grated)
4 tbsp lime juice
Dash of salt 4 drops green food coloring
2 egg whites
Lime slices

METHOD

91
Pour milk in a shallow container. Freeze until the milk is
icy cold.

In a mixing bowl, combine your egg yokes, sugar, lime

peels, 2 tbsp of lime juice, your salt and your food coloring.
Set the mixture aside.

In another mixing bowl, beat the icy milk and egg whites
with an electric mixer until fluffy. Add your remaining 2
tbsp. Of lime juice. Beat until stiff peaks form.

Beat in egg yoke mixture. Pour into 8 by 4 by 2 inch loaf

pan. Freeze firm.

With a fork, break mixture into chunks. In chilled bowl,

beat with mixer for another 5 minutes or until smooth.
Return to loaf pan. Freeze firm.

Garnish with lime twists.

PREP TIME: 20 minutes

FREEZING TIME: 4 to 5 hours

MAKES: 9 servings

92
SECTION
ON
PASTRIES

93
 MY GINGER BREAD MAN

INGREDIENTS

1 cup margarine
1 cup sugar
1 lg. egg, (beaten)
2 tbsp corn syrup
3 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
2 tsp ground cloves

METHOD

Cream margarine and sugar until light and fluffy. Blend in

egg and corn syrup. Add and combine flour, soda, and all
other spices. Mix well.

Chill the dough. Roll out the dough to a layer of 1/8th inch
thickness. Cut with 5 inch ginger bread man cutter.

Place on flat ungreased cookie sheets.

94
Bake in the oven at 400 degrees F. for about 8 to 10
minutes.

Cool. Frost cookies with your fluffy frosting and decorate

as you desire.

MAKES: 24 ginger bread man

TARA ROYALE PEACH

PIE

INGREDIENTS

2 cup milk
2 eggs
cup white sugar
3 tbsp cornstarch
Dash of salt
Pat of butter
6 peaches, (cut into thin slices)
1 tsp vanilla extract
Whipped cream
9 inch prepared graham cracker crust shell

95
METHOD

In a medium saucepan, mix your eggs and milk with your

butter.

In a separate bowl, combine the sugar, cornstarch and salt.

Slowly pour the combined ingredients into the egg mixture,
stirring with a wooden spoon.

Cook over a medium heat, stirring constantly until the

mixture boils and thickens.

Remove from heat, and add your vanilla, butter, and let the
mixture cool.

Arrange the peach slices in the crust. Pour the cooled

mixture over the peaches. Cover with whipped cream and
store in the refrigerator until it is set.

PREP TIME: 12 minutes

COOKING TIME: 10 minutes
REFRIGERATION TIME: 2 hours

MAKES: 1 (9 inch) pie

96
 CELTIC ADVENTURE
INGREDIENTS

1 cup sifted flour

1 cup sifted powdered sugar
3 tbsp cocoa, (unsweetened)
10 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
tsp salt
Celtic Sugar Rum Glaze (See Section EXTRA in back of
this cookbook).

METHOD

Sift the flour, cup powdered sugar and cocoa powder in a

mixing bowl.

In a large mixing bowl, beat the egg whites with cream of

tartar, vanilla and salt at a medium speed of electric mixer
until soft peaks form.

Gradually add the remaining powdered sugar, 2 tbsp at a

time, beat at high speed until stiff peaks form, (tips stand

97
straight).

Sift about cup of flour mixture over egg whites. Fold in.
Repeat, folding in remaining flour by fourths.

Turn the batter into a ungreased 9 inch tube pan.

Bake cake on the lower oven rack in a 375 degrees F. oven

for 30 to 35 minutes or until the cake tests done.

Invert cake in pan. Cool. Using a spatula, loosen the cake

from the pan.

Remove. Drizzle CELTIC SUGAR RUM GLAZE over the

cake.

PREP TIME: 20 minutes

BAKING TIME: 35 minutes

MAKES: 16 servings

A COUNTRY COTTAGE
CHOCOLATE CAKE

98
INGREDIENTS

8 oz. Unsweetened chocolate

4 oz. Semisweet chocolate
cup water
cup coffee liqueur
1 1/3 cup white sugar
6 med. eggs
1 cup unsalted butter, (cut into small chunks)

METHOD

Preheat oven to 350 degrees F.

Butter a 9 inch heart shaped cake pan. Cut out a piece of

wax paper to fit the bottom of pan; butter and flour.

Place chocolate in food processor and process into tiny

pieces.

Place water, liqueur, and sugar in a saucepan. Bringing to a

rolling boil.

Crack all the eggs into a measuring cup.

99
Pour sugar syrup over chocolate while processor is
running. Pour in eggs, then add butter a few pieces at a
time. Process just until the butter melts.

Pour into prepared pan. Place in a large pan half filled with
hot water.

Bake for 25 to 30 minutes or until the cake is set. Cool for

10 minutes on a wire rack. Run knife edge along to loosen
the cake.

Invert onto a platter. Cool completely. Ice with desired

glaze.

MAKES: 1 9 inch cake

MERRY CHRISTMAS LOG CAKE

INGREDIENTS

cup all purpose flour

cup cocoa
1 tsp baking powder

100
 tsp salt
3 med. eggs
1 cup white sugar
1/3 cup water
1 tsp vanilla extract

METHOD

Stir together in a mixing bowl, the flour, cocoa, baking

powder, and salt, set aside.

Beat egg until thick and lemon coloured, gradually beat in

your sugar. Stir in water and vanilla.

Blend in dry ingredients, part at a time until batter is

smooth.

Pour into a well greased 15 by 10, jelly roll pan.

Bake in a 375 degrees F. oven at 15 minutes or until done.

Turn cake out onto a towel dusted with cocoa; Remove the
tin lining from the pan. Trim edges.

Roll up cake with towel from narrow end. Let cool, unroll.
Spread chocolate chip filling on cake. Reroll. Frost with

101
chocolate frosting.

CHOCOLATE CHIP FROSTING

Fold 1 cup of semi-sweetened chocolate chips into 1 cup

of whipping cream, whipped.

Chocolate frosting: cream cup butter, softened. Combine

1 cups of sifted icing sugar and 1/3 cup of cocoa, add to
butter alternatively with 2 tbsp of milk.

RASPBERRY/BLUEBERRY
SPECIAL

INGREDIENTS

1 pkg. Pillsbury all ready pie crust

1 pkg. frozen blueberries, (300 g., un-sweetened)
1 pkg. frozen raspberries, (300 g., un-sweetened)
cup white sugar
1/3 cup all purpose flour

METHOD

102
Prepare pie crust according to package directions for a two
pie using a 9 inch pie pan.

Fold edge of crust under along pan edge. In a bowl,

combine frozen blueberries and raspberries.

Add sugar and flour, stir well.

Spoon evenly into pastry lined pie plate. Cover with top
crust, complete directions on package.

Make lattice top pie, cut top crust into inch strips.

Lay half strips in one direction over pie filling, weaving

remaining strips, one at a time, over and under to create a
criss-cross pattern.

Press ends of strips between edge and pan, trim if required.

Bake in the oven at 425 degrees F. for 50 to 60 minutes or

until juice begins to bubble. Let cool completely.

MAKES: 8 servings

103
 THE ULTIMATE IN
TASTE COOKIE

INGREDIENTS

2 cup all purpose flour

1 tsp salt
tsp baking soda
cup shortening (or Parkay Margarine )
1 cup brown sugar
1 med. egg
2 tbsp milk
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
cup walnuts, (chopped)
cup peanuts, (chopped)

METHOD

In a small bowl. Stir together flour, salt and your baking

soda.

Cream your margarine and brown sugar, in a large mixing

bowl at medium speed with a electric mixer, about 2 to 3
minutes or until light.

104
Add your eggs, milk and vanilla, beating 1 to 3 minutes
until blended.

Gradually add your dry ingredients to the creamed mixture,

beating on low speed for 1 full minute or just until blended.

Stir in your chocolate chips and all your nuts.

Drop spoonful on an ungreased cookie sheet and spread out

on sheet.

Bake 12 at a time on a cookie sheet. Bake in the oven at

375 degrees F. for about 8 to 10 minutes or until done.

Cookies will still appear moist when bakes. Cool for 4 to 5

minutes.

MAKES: 24 cookies

MY PEANUT BUTTER
COOKIES

INGREDIENTS

105
1 cup peanut butter
1 cup white sugar
1 med. egg

METHOD

Roll out the dough, in a ball about inch thickness.

Flatten with a fork on an ungreased cookie sheet.

Cook in the oven at 300 degrees F. (depends on stove). Gas

stove 300 degrees F. Electric stove 325 degrees F. for 8 to
10 minutes.

Let cool for 2 minutes. Cool on a cooling rack before

serving.

MAKES: 24 cookies

OUR FAMOUS BARN

MUFFINS

INGREDIENTS

106
1 cup Nabisco Bran Cereal
1 cup milk
2 med. eggs
1/3 cup Parkay Margarine
1 cup carrots, (shredded)
cup raisins, (seedless)
1 cup all purpose flour
cup white sugar
cup walnuts, (chopped)
1 tbsp baking powder
1 tbsp cinnamon
tsp salt
1 cup eating apples (un-peeled, shredded)

METHOD

Grease a large 12 muffin tins or line with baking cups.

In a mixing bowl, combine cereal and your milk, let this

mixture stand for about 5 minutes.

Stir in eggs and margarine, carrots, apples and raisins.

Combine in a large mixing bowl, all your remaining

ingredients, stirring just until moistened.

107
Spoon into muffin tins filling each to the top.

Bake in the oven at 400 degrees F. for 20 to 25 minutes or

until golden brown.

Cool. Store in airtight container.

MAKES: 15 muffins

BETTYANNS SKIPPY
CHIP COOKIES

INGREDIENTS

1 cup peanut butter

1 cup Parkay Margarine
cup white sugar
cup light brown sugar
cup chocolate chips
2 med. eggs
1 cup all purpose flour
1 cup wheat flour
1 tsp baking soda

108
METHOD

Combine all ingredients in a large mixing bowl.

Drop by spoonful onto a cookie sheet.

Flatten with a fork.

Bake in a 350 degrees F. oven for 10 minutes or until

golden brown.

Cool for 2 minutes. Store in an airtight containers.

MAKES: 4 dozen or (48) cookies

109
SECTION ON
DRINKS AND
PUNCH

110
 EGGNOG DELIGHT
(ALCOHOL MIX)

INGREDIENTS

4 liters of eggnog
25 oz. Myers Whiskey
tsp salt
tsp black pepper
tsp freshly chopped parsley

METHOD

Mix all your ingredients in a large mixing bowl. Let the

mixture chill in the refrigerator for about 2 hours before
serving.

MAKES: 5 liters of punch

EGGNOG: A TROJANS
DELIGHT

INGREDIENTS

111
3 litters of eggnog
12 oz. Canadian Myers Whiskey
6 oz. French Brandy
6 oz. Russian Vodka
Salt (to taste)
Black pepper (to Taste)
Dash of parsley

METHOD

Mix all your ingredients well in a large mixing bowl. Let

the mixture chill in the refrigerator for about 2 hours before
serving.

MAKES: 4 litters of eggnog

FRUIT PUNCH

INGREDIENTS

4 cup fruit punch

2 quarts grape juice
4 cans lemon-lime pop

112
3 oranges, (sliced)
2 quarts orange juice
4 lemons, (sliced)
candied red cherries, (for decoration)

METHOD

Combine all your juices in a large mixing bowl. Just before

serving add your pop and orange and lemon slices. Add
cherries for decoration.

MAKES: 64 servings

KATHYS VODKA PUNCH

INGREDIENTS

2 (12 oz.) bottles of Vodka

4 cups of punch (fruit)
2 quart grapefruit juice
4 cans of lemon-lime pop
4 oranges, (sliced)

113
2 quart of orange juice
4 lemons, (sliced)
Red cherries

METHOD

In a large punch bowl. Combine all the above juices and

add your vodka.

Just before serving add your pop, your lemon slices, your
orange slices.

Add candies red cherries for decoration.

MAKES: 64 servings

HOT APPLE AND CINNAMON

DRINK

INGREDIENTS

1 (12 oz.) can of frozen apple juice

3 (12 oz.) cans of water

114
1/8 tsp cinnamon powder (or to taste)
4 whole cloves

METHOD

Mix all your ingredients in a large saucepan and heat on the

stove.

Serve hot.

MAKES: 1 quart (or 48 oz. Of drink)

A KIND WORD AND A WARM

SMILE: HOT APPLE CIDER

INGREDIENTS

1 gallon apple cider

tsp nutmeg
2/3 cup natural honey
tsp cinnamon powder
1 orange, (cut into slices)
1 lemon, (cut into slices)

115
1 tsp whole allspice
2 tsp whole cloves

METHOD

Heat the apple cider in a large pot. Add your honey and
nutmeg, cinnamon powder, allspice, cloves, to boiling.

Reduce heat. Cover tightly and let simmer for 15 to 20

minutes.

Strain punch and add your orange and lemon slices.

MAKES: 1 gallon

116
SECTION
ON
EXTRAS

117
 A NEW DIRECTIONS IN:
GINGERED CHICKEN

INGREDIENTS

4 boned skinless chicken breasts halves (1 lb.)

2 tsp Parkay Margarine
cup water
3 tbsp soy sauce
1 tbsp quick cooking tapioca
4 tbsp dry sherry
tsp ground ginger
1 cup frozen carrots
1 med. green pepper, (cut into 1 inch pieces, (1 cup)
cut cashews

METHOD

Rinse the chicken breasts and pat dry.

In a medium frying pan, cook the chicken in margarine for

10 minutes or until it is golden brown, turning once.

Meanwhile, in a 2 quart baking dish, stir together well,

water, soy sauce, sherry, tapioca, and ginger.

118
Place the chicken breasts in the baking dish atop of tapioca
mixture. Add carrots and green peppers.

SEAL

Seal, label and freeze for up to 6 months.

BEFORE SERVING, bake frozen chicken mixture,

covered, in a 375 degrees F. oven for 60 minutes or until
heated through.

Let stand for 10 minutes. Sprinkle with cashews.

MAKES: 4 servings

GARLIC FRIED PASTA

INGREDIENTS

lb. noodles
2 tbsp sesame oil
2 whole dried hot chili pods
6 lg. garlic cloves, (minced)
6 lg. garlic cloves, (sliced in thin rounds)

119
 cup green onions, (diced)
1 cup snow peas
1 (14 oz.) can baby corn, (drained)
cup red bell pepper, (finely diced)
sesame oil
3 tbsp Tamara, (or soy sauce)

METHOD

On the stove in a large saucepan, bring water to rapid boil.

Break noodles in half. Cook until noodles are al dente.
Drain, rinse off in cold water.

Heat 2 tbsp of sesame oil and chilies in a frying pan over

medium heat and cook for 3 minutes. Carefully remove
chilies and any seeds and discard. Leave oil in the frying
pan, and add your minced and sliced garlic and saute it for
2 minutes. Add vegetables and seeds and continue to stir
fry for another 4 to 5 minutes. Remove to a large bowl.

Add cooked noodles and quickly stir fry. Remove noodles

from pan and add it to the bowl.

Add oil and Tamara and toss well. Adjust seasoning. Serve
hot to bring out the garlic flavor.

MAKES: 4 servings

120
 AN IDEAL TOSSED
BROCCOLI

INGREDIENTS

4 tbsp Parkay Margarine

1 garlic clove, (minced)
1 med. onion, (chopped)
1 cup mushrooms, (sliced)
1 med. head of broccoli, (cut into bite size bits)
3 med. celery stalks, (chopped)
1 (10 oz.) can sliced water chestnuts, (drained)
1 tbsp Parkay Margarine
cup flaked almonds

METHOD

On the stove on medium heat, melt your margarine in a

medium frying pan. Add garlic, onions, celery and
mushrooms. Saute over medium heat until almost tender.

Add broccoli and your water chestnuts.

121
Cover and steam until broccoli is bright green and tender-
crisp.

Place in a medium serving dish and lightly toss again.

Melt 1 tbsp margarine in a small saucepan over low heat.

Gently brown the almonds in the margarine. Pour this
mixture over the vegetables and toss again. Serve hot.

SOFT AND FLUFFY

FROSTING

INGREDIENTS

1/3 cup margarine

1 tsp vanilla extract
3 cups icing sugar, (sifted)
Dash of salt
3 tbsp milk

METHOD

Mix all the ingredients well until it becomes soft and fluffy
and smooth.

122
 CINNAMON SPICED
CRANBERRIES

INGREDIENTS

6 cups cranberries
2 lemon, (thinly sliced)
2 cinnamon sticks
8 whole cloves
2 cups white sugar
2 cups water
8 whole allspice
2 whole cardamon seed

METHOD

Combine all the ingredients in a 2 quart non-aluminum

saucepan.

On high heat boil the mixture, once boiled, lower heat and
let simmer for 12 minutes.

Cool in syrup, then chill in the refrigerator.

123
PREP TIME: 5 minutes
COOKING TIME: 12 to 15 minutes

MAKES:

MINTED BOSC PEARS

INGREDIENTS

1 tsp food coloring, (green)

12 lg. Bosc pears, (firm)
2 (12 oz.) jars mint jelly
4 cups water

METHOD

Peel all the pears, but leave them whole with stems
attached. With a knife tip, remove blossom ends.

Place pears in a kettle and add the mint jelly, food coloring
and enough water to cover all the pears.

Bring to a boil, lower the heat and let simmer for 20

minutes or until the pears are tender, but still firm, and
syrup forms. Cool in syrup.

124
PREP TIME: 20 to 25 minutes
COOKING TIME: 25 minutes

MAKES: 12 servings

CRANBERRY SAUCE

INGREDIENTS

2 bags of frozen cranberries

2 cups white sugar
2 cups water

METHOD

Place all your ingredients into a medium saucepan.

Cook on the stove at medium heat. Bring to a boil, then

reduce heat to simmer, about 10 minutes.

Take off the heat to cool. Serve when it is cool. Refrigerate

the left over.

MAKES: 6 cups

125
 TOMATO SOUP VEGETABLE
DRESSING

INGREDIENTS

1 can Campbells tomato soup

cup cider vinegar
1 cup Unico Salad Oil
tsp salt
2 tbsp Frenchs Mustard
4 tbsp white sugar
1 tbsp paprika
2 tbsp prepared horseradish
2 tbsp onion, (grated)
1 Worchestershire Sauce
tsp black pepper, (freshly ground)
1 lg. garlic clove, (minced)

METHOD

Combine all the ingredients and beat for 6 minutes.

Chill before serving. After using store in the refrigerator.

MAKES: 1 quart

126
 BETTYANNS WALNUT /
ALMOND FUDGE

INGREDIENTS

3 cups brown sugar, (lightly packed)

1 cup white sugar
tsp salt
1 cup milk
2 tbsp margarine
cup walnuts, (chopped)
cup almonds, (chopped)
1 tsp vanilla extract

METHOD

Combine in a medium saucepan, brown sugar, white sugar,

salt, milk, and margarine.

Stir over a medium heat until the sugar solution is

desolved. Continue cooking the mixture until it reaches the
soft ball stage, 236 degrees F. Stir occasionally to prevent
sticking.

Remove from heat, and let cool, without stirring, until the

127
bottom of the pan is luke warm, 110 degrees F.

Beat until the fudge loses its gloss. Then quickly stir in
your cup of chopped walnuts, 1 tsp of vanilla extract,
cup of almonds, pour into a well buttered 9 inch square
pan. When cooled, cut into 1 inch squares.

MAKES: 1 pan of fudge (or 1 pounds)

ROASTING AND TOASTING

ALMONDS IS EASY IN
MICROWAVE OR IN
REGULAR OVEN

How do you roast and toast Almonds? Many people have

asked me this interesting question. Many California almond
growers offer these suggestions:

METHOD

Spread almonds in a single layer on a baking sheet in the

oven and then bake at 350 degrees F. for 9 to 11 minutes. If
you are using blanched slivered almonds bake for 12 to 15

128
minutes same as for whole natural almonds. Either way, be
sure to stir once or twice during the baking time. Let the
almonds cool before serving.

Also almonds can be successfully toasted in the

MICROWAVE.

Spread a cup of whole natural or whole blanched almonds,

(toss with a tablespoon of vegetable oil) in a single layer in
a shallow glass baking dish.

Cook on full power for 3 minutes; let stand for 1 minute.

Then cook on full power for 2 minutes longer.

Cool before serving.

CELTIC SUGAR RUM

GLAZE

INGREDIENTS

cup sifted powdered sugar

tsp rum extract
2 tsp milk

129
METHOD

In a small mixing bowl, stir together your powdered sugar,

rum extract and enough milk to make glaze of drizzling
consistency.

PREP TIME: 6 minutes

SWAMP WATER

INGREDIENTS

1 (12 oz.) can Coke Classic

1 (12 oz.) can Sprite
1 (12 oz.) can Orange Crush
1 (12 oz.) can Red Cream Soda
1 (12 oz.) can A&W Root Beer
1 (12 oz.) can 7Up
2 cups ice, (crushed)

METHOD

Mix all your ingredients together well in a large punch

bowl. Serve cold.

130
PREP TIME: 15 minutes

MAKES: 10 (5 oz.) serving

BETTYANNS APRICOT SCOTTISH

CREAM MOLD

INGREDIENTS

1 (16 oz.) can unpeeled apricot halves

1 envelope plain gelatin
cup white sugar
Dash of salt
1 cup non-fat dry milk
2 egg yokes, (beaten)
2 egg whites
Mint sprigs

METHOD

Drain apricot halves, reserving cup of liquid. Halve

apricot halves and set aside.

131
In a saucepan, combine the gelatin, the sugar, and the salt.
Stir in the reserved apricot liquid, milk, and your egg
yokes.

Cook and stir over a low heat until gelatin and sugar are
desolved. Remove from heat. Chill until partly set.

Beat egg whites on high speed of mixer until stiff peaks

form. Fold into the gelatin mixture.

Turn into 6 individual molds. Chill again until molds are

firm. Un-mold. Garnish with reserved apricots and mint.

PREP TIME: 40 minutes

CHILLING TIME: 3 to 4 hours

MAKES: 6 serving

A COUNTRY COTTAGE
CASSEROLE

INGREDIENTS

4 cups elbow noodles, (cooked)

132
1 can Campbells Cream of Chicken soup
1 lb. hamburger meat
1 lg. onion, (chopped)
1 cup marbled cheddar cheese, (grated)
4 tbsp flour
cup Hostess Potato Chip or bread crumbs, (crushed)
Salt (to taste)
Black pepper (to Taste)
cup milk
1 tsp parsley

METHOD

Cook your noodles and brown your meat. Chop your

onions and add salt and pepper to taste and also add your
parsley.

Drain your noodles.

In another large pan, heat the milk, then add your flour and
cheese and your can of soup. Heat until the cheese is
melted. Then transfer your mixture to a bigger pot. Then
add your meat mixture to the noodles. Mix well.

Place your grated cheese on top. Then add your potato

chips (or bread crumbs), on top of your cheese. Heat until

133
the cheese is melted.

MAKES: 8 servings

ROSES ROLLS

INGREDIENTS

Left over meat, (any thing)

2 cut up green peppers
2 med. onions, (chopped)
Flour (to thicken)
Water
Lasgna noodles
Cheddar cheese, (grated)

METHOD

Boil your noodles in a large cooking pot, over high heat,

add salt and butter.

Add flour and water to make a paste, in a separate pot. Add

all your vegetable ingredients with a bit of butter. Also add

134
some grated cheese to your mixture.

Mix all your ingredients of both pots together.

Drain your noodles. Lay noodles down flat with a spoon

scoop small amounts of your mixture onto the noodles and
roll.

Put into a baking pan. Sprinkle with the remainder of

cheddar cheese on top of your noodles.

Put into the oven and bake at 325 degrees F. until your
cheese is melted. Serve hot.

BAKED POTATOES WITH

CHEDDAR CHEESE

INGREDIENTS

2 med. baking potatoes

1 pkg. frozen broccoli and cauliflower in cheese sauce
1 can light tuna or salmon, (drained)
1 tbsp green onions, (chopped)
1/3 cup cheddar cheese, (grated)

135
 cup cheddar cheese, (grated)

METHOD

Wash and dry your potatoes; pierce in several places with a

fork. Place the potatoes in the microwave on a paper towel.

Cook at high (100%) for 6 to 8 minutes. The cooking time

will vary depending on the size of your potatoes, turning
potatoes over about half time. Potatoes should be just
tender in the center when pierced with a fork or a sharp
knife. Set aside.

Make a small slit in the center of vegetable pouch; place

pouch on a microwave plate. Cook at high setting for 5
minutes.

In a medium microwaveable bowl, combine your

vegetables in sauce, tuna, 1/3 cup of cheese and your green
onions. Cook on high for 1 minute. Stir.

Cut your potatoes in half lengthwise, place cut side up on

serving plate. Spoon sauce evenly over the potatoes; and
sprinkle with the remaining cup of cheese.

Cook at high for 1 to 2 minutes or until the cheese is

136
melted. Let stand for 1 minute, before serving.

MAKES: 2 servings

HUNGARIAN JUMBO SHELLS

WITH SAUSAGE

INGREDIENTS

16 jumbo pasta shells (half 340 g pkg.)

2 tbsp oil
1 onion, (finely chopped)
1 sweet green pepper, (finely chopped)
2 garlic cloves, (minced)
1 lb. Hungarian sausage, (casting removed)
1 lg. egg
cup fresh parsley, (chopped)
2 cups bottled strained tomatoes
1 tsp dried oregano
Dash of salt
cup shredded mozzarella cheese
cup Parmesan cheese, (grated)
tsp paprika

METHOD

137
In a large cooking pot of salted water, cook your pasta until
they are tender but firm, about 15 minutes, then drain.

Meanwhile, in a skillet, heat oil over medium heat; cook

onions, green peppers and garlic until softened, about 6 to
7 minutes.

Transfer to bowl; in sausages, eggs, parsley, paprika. Place

heaping 1 tbsp in each of the shells. Arrange in a greased 8
inch square glass baking dish.

In a bowl, stir together tomatoes, oregano and salt; spoon

over stuffed shells. Sprinkle with mozzarella and Parmesan
cheese; cover and bake in the oven at 425 degrees F. for 20
minutes.
\
Uncover and bake until cheese is golden about 10 minutes.

HUNGARIAN BURRERSCOTCH
PUDDING COOKIES

INGREDIENTS

2 tbsp margarine, (melted)

138
1 lg. egg, (fork beaten)
1 pkg. instant butterscotch pudding powder mix, (4 serving
size)
1 cup biscuit mix
2 tbsp milk

METHOD

Place the oven rack in the center position. Turn the oven on
to 350 degrees F.

Combine all your ingredients in a mixing bowl. Mix well.

Shape the dough into balls using 1 tbsp of dough for each
ball. Place 3 inches apart on a cookie sheet. Make a
crisscross pattern with a fork on top of each ball while
lightly pressing down.

Bake in the oven for 8 minutes. Let stand for 4 minutes.

Remove from cookie sheet to cool.

MAKES: 18 cookies

MAGYAR GARLIC
MUSTARD DIP

139
INGREDIENTS

1/3 cup salad dressing, (mayonaise)

2/3 cup sour cream
tsp paprika
1 tbsp prepared mustard
1/8 tsp garlic powder
1 dash of salt
1 dash of black pepper

METHOD

Combine all the ingredients in a bowl and mix well. Cover

with plastic wrap and chill for 30 minutes to blend
flavours.

MAKES: 1 cup of dip

MUSTARD HONEY DIP

INGREDIENTS

140
 cup Mayonaise salad dressing
3 tbsp liquid honey
2 tsp prepared mustard
tsp paprika

METHOD

Combine all your ingredients in a bowl and mix until

smooth.

MAKES: 2/3 cup of dip

BLUEBERRY LEMON
MUFFIN DELIGHT

INGREDIENTS

2 lg. eggs, (fork beaten)

1 lemon cake mix (2 layer size)
1 cup sour cream
2 cups blueberries, (frozen)

METHOD

141
Preheat oven to 325 degrees F. Place muffin paper in the
pans or grease the muffin tins.

Combine cake mix, eggs and sour cream in a bowl. Stir

until it is well blended. Batter will be stiff. Lightly fold in
the blueberries.

Divide the batter among 18 muffin cups.

Bake for 40 minutes or until it is golden brown. Let stand

for 10 minutes; remove from pans and let cook completely.

MAKES: 18 muffins

HUNGARIAN - RUSSIAN
CABBAGE SOUP

INGREDIENTS

1 (10 oz.) can condensed beef broth (bouillon)

1 can (1 lb.) shoestring beets
1 cup cabbage, (shredded)
tsp paprika

142
2 tbsp onion, (minced)
1 tsp white sugar
1 tsp lemon juice
Sour cream

METHOD

Heat beef broth, beets (with the liquid), cabbage, onions

and sugar to boiling.

Reduce heat; simmer gently for 5 minutes. Stir in the lemon

juice and chill thoroughly.

Top each serving with a spoonful of sour cream.

MAKES: 4 servings

VEGETABLE BEAN
SALAD

INGREDIENTS

1 red pepper
1 yellow pepper

143
1 med. onion
2 med. zucchinis
2 tbsp oil
1 (15 oz.) can flageolet beans
1 (15 oz) can lentils
2 lg. sprigs of basil
2 med. tomatoes
tsp paprika
2 tbsp crushed sundried tomatoes in oil
1 tbsp vinegar
Salt (to taste)
Pepper (to taste)
12 lg. black olives for garnish

METHOD

Rinse, deseed and roughly chop peppers. Peel and slice

onions. Trim, rinse, dry and thinly slice the zucchinis.

Heat oil in large frying pan and brown the peppers, onions
and zucchinis over high heat, stirring occasionally.

Meanwhile, drain and rinse the canned beans and lentils.

Rinse, dry and tear basil leaves, and rinse, dry and roughly
chop fresh tomatoes.

144
Add beans and lentils to pan, stir gently, then add the basil,
paprika, fresh tomatoes and vinegar.

Season mixture, then let heat through, stirring well. Stone

olives if necessary.

Turn salad into warm dish, garnish with olives and serve
right away.

MAKES: 4 servings

GEORGES THAI BEEF

SALAD

INGREDIENTS

8 oz. Flank steak

6 cups torn salad greens
1 cup torn fresh herb leaves, (mint, cilantro, Thai basil)
cup onions, (minced)
1 cucumber, (peeled , cut in half lengthwise, seeded and
diced)
1 small fresh hot chili, (minced)
Juice of 2 limes

145
1 tbsp oil
1 tbsp soy sauce
tsp white sugar
1 tbsp water.

METHOD

If starting with raw meat, start the gas or charcoal grill or

heat a broiler; rack should be about 4 inches from the heat
source. Grill the beef until medium rare, turning once or
twice, 5 to 10 minutes, depending on the thickness of the
meat; set aside to cool.

Toss greens with herbs, onions and cucumbers. In a bowl,

combine remaining ingredients; dressing will be thin. Use
half this mixture to toss with greens. Remove greens to a
platter.

Slice beef thinly, reserving its juice; combine juice with

remaining dressing. Lay slices of beef over salad, drizzle
remaining dressing over all and serve

MAKES: 4 servings

146
 BLUEBERRY LEMON BLISS

INGREDIENTS

1 cup sugar
2 lg. eggs plus 2 egg yokes
2/3 cup lemon juice
1 tbsp finely grated lemon zest
cup butter, (softened)
3 cups medium grain rice, (cooked)
2/3 cup whipping cream, (whipped and divided)
1 cup blueberries

METHOD

Combine, sugar, eggs, egg yoke, lemon juice and lemon

zest in a 2 quart saucepan.

Cook over medium-low heat until thick and creamy, (8 to

10 minutes), stirring constantly.

Remove from heat; stir in butter and rice. Cool. Fold in 1

cup whipping cream. Alternate layers of blueberry and rice
pudding in parfait glasses.

Garnish with whipped cream and blueberries.

147
MAKES: 6 to 8 servings

ALMOND COOKIES

INGREDIENTS

STEP ONE

1 cup white sugar

1 cup all purpose flour
1/3 cup vegetable oil
3 lg. eggs
2 tsp grated lemon peel
1 tbsp baking powder
1 tsp vanilla extract
tsp almond extract
tsp salt

STEP TWO

2 cups all purpose flour

4 oz. Browned, slivered almonds

148
METHOD

Mix everything that is listed in Step One in a medium sized

bowl and work together.

Work in the almonds and flour listed in Step Two; (if too
dry, then add a few drops of oil and work some more).

Divide dough into three (for a large cookie) or four (for a

smaller cookie), pieces and shape into rolls to fit width
wise on cookie sheet; flatten each roll a bit with fingertips.

Slightly greased cookie sheet and bake in the oven at 350

degrees F. for 25 minutes.

Let cool for 10 to 15 minutes and cut into half inch strips.

Place cookies in rows on cookie sheet and put back in the

oven until browned.

Turn cookies and put back in the oven to brown, (watch

carefully as this will not take as long as the first time.)

149
 AN ORANGE DATE
MUFFIN

INGREDIENTS

1 cup all purpose flour

2 tbsp brown sugar
1 tsp baking powder
tsp baking soda
tsp salt
1 orange, (with peel, cut into pieces, seeds removed)
1 cup pitted dates
cup buttermilk
cup vegetable oil
1 lg. egg

METHOD

Preheat your oven to 400 degrees F. Line a muffin pan with

non-stick baking cups or spray with a nonstick cooking
spray.

In a medium bowl, combine the flour, brown sugar, baking

150
powder, baking soda and salt.

Toss orange, dates, buttermilk, oil and eggs in a blender

and process until the oranges and dates are well chopped,
(you might want some texture). Stir into dry mixture just
until blended.

Scoop or spoon batter into muffin cups. Bake 18 to 20

minutes or until toothpick inserted in center comes out
clean.

Cool pan on wire rack 5 minutes. Remove muffins from

pan to cool completely.

HUNGARIAN ROAST BEEF

HASH

INGREDIENTS

1 lb. small red-skinned potatoes, (cut into inch dice)

2 carrots, (quartered lengthwise and thinly sliced)
1 tbsp olive oil
2 tsp olive oil
1 med. onion, (finely chopped)

151
2 garlic cloves, (minced)
1 cup frozen corn
tsp salt
tsp black pepper
tsp paprika
6 oz. cooked roast beef, (cut into 1/3 inch dice)

METHOD

Cook potatoes in medium pot of boiling water until they

are almost tender, about 6 minutes. Add carrots and cook
for 2 minutes longer. Drain.

Spray large nonstick skillet with nonstick cooking spray.

Add 1 tbsp oil and heat over medium-low heat. Add onions
and garlic to skillet and cook, stirring frequently, until
onions is golden brown, about 7 minutes.

Increase heat to medium-high. Add remaining 2 tsp oil.

Add potatoes and carrots, corn, salt, paprika, and black
pepper. Cook, stirring occasionally, until mixture starts to
form a crust, about 10 minutes.

Stir in beef and press down on mixture to help form a crust.

Cook until crusty on bottom, about 5 minutes.

152
MAKES: 4 servings

HUNGARIAN BEEF
CHILI

INGREDIENTS

1 sm. red pepper

1 sm. fresh red chili pepper
1 med. onion
2 tbsp oil
1 lb. extra-lean ground beef
2 tbsp paprika
1 tbsp ground cumin
3 garlic cloves
1 (19 oz.) can chopped tomatoes
2 tsp tomato paste
1 tsp dried oregano
cup Hungarian red wine, (or beef stock)
Dash of salt
tsp sugar
2 scallions
1 (19 oz.) can kidney beans
8 soft four tortillas

153
1 tsp parsley
4 tbsp sour cream

METHOD

Rinse, dry, deseed and chop peppers and chili pepper. Set
chili pepper aside. Peel and chop onions.

Heat oil in large, casserole pan or and fry peppers, onions,

beef, paprika and cumin over medium heat. Stir constantly,
until meat browns.

Peel and crush garlic. Add to the casserole pan with chili,
canned tomatoes and their juice, tomato paste, oregano,
wine (or stock), salt and sugar. Bring to boil, reduce heat,
cover, and simmer for 15 minutes.

Rinse, dry, and chop scallions; set aside. Preheat broiler to

high to warm tortillas.

When beef chili has been cooking for 15 minutes, drain and
rinse kidney beans, stir into the casserole pan and cook 5
more minutes. Heat tortillas under broiler.

154
Transfer chili to four serving dishes, then add a 1 tbsp sour
cream to each, sprinkle scallions over top, and serve with
tortillas.

MAKES: 4 servings

HUNGARIAN SEAFOOD
CAKES

INGREDIENTS

2 slices dry bread

cup milk
2 cans (4 oz.) fresh crab meat
lb. peeled cooked shrimp
2 lg. egg
2 tsp Dijon mustard
1 tbsp Worchestershire sauce
cup almonds, (ground)
A large pinch of cayenne pepper
1 tbsp mayonnaise
A handful of fresh parsley

COATING

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1/3 cup all purpose flour
1 cups dried bread crumbs
Oil for frying

METHOD

Soak both slices of bread in milk for 5 minutes. Flake crab

beat, put into a bowl, chop shrimps and add to the crab.

Separate eggs and set whites aside. Add yokes, mustard,

Worchestershire sauce, almonds, cayenne and mayonnaise
to crab. Rinse, dry and chop enough parsley for 1 tbsp and
add to bowl.

Squeeze bread dry, add to crab and stir until soft but not
sloppy; add some bread crumbs if mixture is too moist.

For coating; put flour onto one plate and bread crumbs
onto an other. Whisk 1 tbsp water into egg whites. Divide
crab mixture into 8 portions and shape into cakes. Drip into
flour, shake off excess, then dip into the egg whites and
coat with bread crumbs.

Heat inch oil in large frying pan over fairly high heat.
Fry the fish cakes 2 to 3 minutes per side until they are
crisp and golden, then drain on paper towels and serve two

156
per person.

MAKES: 4 servings

HUNGARIAN BRAISED BEEF

WITH GARLIC AND
MUSHROOMS

INGREDIENTS

tsp paprika
cup dries porcini mushrooms
1 cup hot water
1 cup canned crushed tomatoes
1 cup Hungarian red wine (or chicken broth)
2 tbsp tomato paste
3 carrots, (cut into match sticks)
2 celery stalks, (cut into match sticks)
4 garlic cloves, (slivered)
4 tsp brown sugar
tsp oregano
tsp salt
tsp black pepper
1 lb. well-trimmed boneless beef eye round roast

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METHOD

Combine mushrooms and hot water in a small bowl. Let

stand for 20 minutes until softened. With fingers, scoop
mushrooms out of liquid. Strain mushrooms and set aside.
Coarsely chop mushrooms.

Preheat oven to 350 degrees F. Combine mushrooms,

mushroom soaking liquid, tomatoes, wine, tomato paste,
carrots, celery, garlic, brown sugar, oregano, salt, and black
pepper in a flameproof casserole dish. Bring to a boil over
medium heat.

Add meat to the pan and return to a boil. Cover, place in

oven, and bake until meat is tender, about 1 hours.

Slice meat and serve with vegetables and sauce. (Recipe

can be made ahead. Add sliced meat to pan of sauce and
vegetables and refrigerate. Reheat in 250 degrees F oven.)

MAKES: 4 servings

158
Enjoy

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