Foods Recipes

6 lg Apples

1/2 c Seedless raspberry jam

Grated rind of 1/2 an orange 1/2 c Finely chopped walnuts or

-almonds 3 tb Sugar

An old Egyptian dream book states that "to dream of looking at apples betokens a wedding. To dream of eating apples is a sign of mourning unless they are very sweet, then it is a sign of a great deal of prosperity in the marriage state". Apples have travelled from the Old World to the New, but for some reason, we haven't created as many interesting desserts with them as the Europeans. We seem to limit ourselves to pies, crunchy puddings, applesauce and jelly. This is one new way to try apples. When possible, use the large Rome Beauty apples Core apples and peel skin about 1/3 of the way down from the stem end. Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting. Place apples in a large, deep pan that has a good cover and add water to a depth of 1/4 inch. Mix jam with orange rind and nuts,fill the centre of each apple, then sprinkle sugar over top. Bring water in pan to a boil, then cover, lower heat and simmer 20-30 minutes,depending on size of apples. Baste 2-3 times with pan juices. To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned. Watch closely, as they brown very quickly. Serve warm, tepid or cold. Serves 6. Origin: Found in Recipe box got from garage sale. Shared by: Sharon Stevens

4 Leeks, washed & coarsely cho

-ped 1 Onion, chopped

1 tb Unsalted butter

2 lg Russet potatoes, peeled & di

-ed, held in ice water 2 ts Salt

2 c Milk

2 c Half&half

1 c Heavy cream

White pepper to taste Fresh chives, thinly sliced In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise.

1 lb Pork, boneless & cubed 1"

4 ea Bacon, thick slices

3/4 t Salt

3/4 t Black pepper

3 ea Onions chopped coarsely

3 c Beet kvas

1 t Dill freshly chopped

3 c Rye bread crumbs

2 T Carrots shredded

1 ea Garlic clove minced

fry the bacon in heavy skillet. Remove the bacon from the skillet and set aside. Fry the onion & garlic in the bacon grease. Add the pork cubes, salt & pepper, then cook while turning until pork is done. Crumble the bacon in a large stew pot. Pour in the beet kvas and bring the pot to a boil. Reduce the heat, cover, and simmer for 1/2 an hour. Stir in the rye bread crumbs & carrots, recover and simmer for 1/2 hour more. Serve over blini or boiled potatos garnished with the chopped dill.

2 lb Lean pork, cut into 1

-1/2-inch cubes 2 tb Butter or margarine

2 c Water

1 c Vinegar

1 md Onion, stuck with 3 cloves

1 md Carrot

1 sm Celery root (knob celery),

-peeled, OR 1 celery stalk 1 tb Salt

1 ts Caraway seeds

1/2 ts Pepper

1/4 c Prepared horseradish

Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1 1/2 hours, or until tender. Transfer meat to hot platter; keep hot. Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes. Makes 4 to 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4]

1/4 lb Sugar

1/2 pt Champagne vinegar

Sweet Sauce: 6 oz White or red currant jelly

6 oz White or red wine

Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett