Gourmet Foods

• 1 can (8 ¼ oz.) crushed pineapple in syrup
• 1 large thin-skinned navel orange, unpeeled
• 1 package (12 oz.) fresh cranberries, washed
• 1 cup sugar

Drain syrup from pineapple into blender. Cut orange into about 1 inch pieces; add to the blender. Whir until pieces are coarse. Stop and stir as needed. Pour half of the mixture from blender into a bowl. Add half the cranberries to the blender; whir until coarsely chopped. Repeat with remaining cranberries and orange. Pour all into a bowl; add pineapple and sugar. Cover with plastic wrap. Stand at room temperature overnight. Store in tightly covered jars in the refrigerator.

• 1/3 cup all purpose flour
• ½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. garlic powder
• ¼ tsp. pepper
• 1 can (5.3 oz.) evaporated milk
• 1 broiler-fryer (2 ½ to 3 lbs.), cut up
• ¼ cup oil

Mix flour, salt, paprika, garlic powder and pepper in a large plastic food storage bag. Set aside. Pour evaporated milk into a bowl. Dip chicken in evaporated milk. Add a few chicken pieces to food storage bag. Shake to coat. Remove the chicken from the bag. Repeat with remaining chicken.

Heat oil in a large skillet. Add chicken. Brown over medium high heat. Cook over moderate heat for about 25 minutes, or until meat near the bone is no longer pink and juices run clear, turning pieces over frequently.

• 2 lbs. boneless beef chuck, cut into 1 inch cubes
• ¼ cup all purpose flour
• 1 1/3 cups sliced carrots
• 1 can (14 ½ oz.) whole peeled tomatoes, undrained and chopped
• 1 bay leaf
• 1 envelope beef onion or onion recipe soup mix
• ½ cup dry red wine
• 1 cup of fresh or canned mushrooms
• 1 package (8 oz.) medium or broad egg noodles

Preheat the oven to 400 degrees.

In a 2 quart casserole, toss beef with flour, then bake uncovered for 20 minutes. Add carrots, tomatoes, and bay leaf, and then beefy onion recipe soup mix blended with wine. Bake covered for 1 ½ hours or until the beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove the bay leaf.

Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.

• 1 tbsp. butter
• ½ cup chopped onion
• 1 medium green pepper, cut into matchstick- thin strips
• ½ cup thinly sliced celery
• 1 jar (15 oz.) spaghetti sauce
• ¾ lb. medium shrimp, shelled and deveined
• 1 bay leaf
• 1/8 tsp. pepper
• Generous dash hot pepper sauce
• Hot cooked rice

In a 2 quart microwave safe casserole, combine the butter, onion, green pepper and celery. Cover with lid; microwave on high for 4 minutes or until vegetables are tender, stirring once during cooking.

Stir in the spaghetti sauce, shrimp, bay leaf, pepper and hot pepper sauce. Cover; microwave on high for 6 minutes or until shrimp are opaque, stirring once during cooking. Remove the bay leaf. Serve over the rice.

• 1 egg, beaten
• 1 ½ lbs. ground beef
• 1 8-oz. can pizza sauce
• ¾ cup Shredded pasteurized process cheese
• ¾ cup quick oats, uncooked
• ¼ cup cold water
• ½ tsp. dried oregano leaves

In a large bowl, combine all ingredients except ¼ cup sauce; mix lightly. Shape into loaf in 10 x 6 inch baking dish. Bake at 350 degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving.

• ½ cup mayonnaise
• 2 tbsp. flour
• 1 tsp. instant chicken bouillon
• 1/8 tsp. pepper
• ¾ cup milk
• 1 ½ cups chopped cooked turkey or chicken
• 1 10-oz. package frozen mixed vegetables, thawed, drained
• 1 4-oz. can refrigerated quick crescent dinner rolls

Combine the salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add the milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into an 8 inch square baking dish. Unroll the dough into 2 rectangles. Press perforations together to seal. Place the rectangles side by side to form a square; press edges together to form a seam. Cover turkey mixture with the dough. Bake at 375 degrees, for 15 to 20 minutes or until brown.

• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• ¼ tsp. pepper
• 5 lb. standing rib roast (about 3 ribs)
• ¼ cup butter
• 2 cups thinly sliced mushrooms
• ¼ cup Madeira or dry rd wine
• 1 tbsp. tomato paste
• 1 envelope beefy mushroom recipe soup mix
• 1 tbsp. all purpose flour
• 1 ½ cups water
• 1 tbsp. finely chopped parsley
• Pepper to taste

Preheat the oven to 500 degrees. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350 degrees and continue roasting 1 ½ hours or until meat thermometer reaches 130 degrees (rare) or 150 degrees (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.

• 2/3 cup mayonnaise
• 1/3 cup flour
• ½ tsp. celery salt
• Dash of pepper
• 2 cups milk
• 7 ozs. Spaghetti, broken into thirds, cooked, drained
• 2 cups chopped cooked turkey or chicken
• ¾ cup grated Parmesan cheese
• 1 4-oz. can mushrooms, drained
• 2 tbsp. chopped pimiento (optional)
• 2 cups fresh bread cubes
• 3 tbsp. butter, melted

Combine the salad dressing, flour and seasonings in a medium saucepan. Gradually add milk. Cook stirring constantly, over low heat until thickened. Add spaghetti, turkey, ½ cup cheese, mushrooms and pimiento; mix lightly. Spoon into a 2 quart casserole. Toss bread cubes with butter and remaining cheese; top casserole. Bake at 350 degrees, for 30 minutes or until lightly browned.

• 2 pounds whitefish
• 2 pounds pike
• 2 pounds winter carp
• 5 onions
• 2 quarts water
• 4 teaspoons salt
• 1 ½ teaspoons pepper
• 3 eggs
• ¾ cup ice water
• ½ teaspoon sugar
• 3 tablespoons matzo or cracker meal
• 3 carrots, sliced

Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh water fish although this combination is most popular.

Combine head, skin, bones, and 4 sliced onions with 1 quart of water, 2 teaspoons salt and ¾ teaspoon pepper.

Cook over high heat while preparing the fish.

Grind the fish and remaining onion. Place in a chopping bowl and add the eggs, water, sugar, meal and remaining salt and pepper. Chop until very fine; this is important for fluffy fish. Moisten hands; shape mixture into balls.

Carefully drop into the fish stock. Add the carrots. Cover loosely and cook for the last half hour. Taste to correct seasoning. Cool the fish slightly before removing to a bowl or platter. Strain the stock over it, and arrange carrots around it. Chill. Serve with horseradish.

You can serve 12 people generously but the fish keeps for a few days.

• ¼ cup salad oil
• 2 cups sliced onions
• 6 slices pike, whitefish, or salmon
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 tomatoes, diced
• 2 lemons, sliced thin
• ½ cup water
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1 bay leaf

Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add the tomatoes, lemon slices, water, vinegar, sugar, and bay leaf. Cover and cook over low heat for 45 minutes. Remove bay leaf. Serve hot or cold. Serves 6.

• 3 tablespoons butter
• 1 cup chopped onions
• 4 slices whitefish or pike
• 1 teaspoon paprika
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup water
• ½ cup sour cream

Melt the butter in a skillet. Brown the onions, then arrange the fish over them. Sprinkle with the paprika, salt and pepper. Add the water. Cook over low heat 45 minutes. Stir in the sour cream into the sauce. Taste to correct seasoning and serve hot. Serves 4.

• 1 ¼ lbs. lamb steak
• 2 cloves garlic
• 1 large onion, sliced
• 4 tbs. olive oil
• Pinch of rosemary
• ½ cup dry sauterne
• Salt and pepper to taste

Have lamb sliced very thin (about ¼ inch) and cut into 3 inch squares.

Sprinkle lamb lightly with salt and pepper; place a small piece of garlic and a slice of onion in the center of each square; roll and fasten with toothpicks.

Heat olive oil in skillet; brown rolls quickly about 5 minutes or until golden in color. Sprinkle pinch of rosemary over all; cover; cook slowly about 15 minutes or until tender. Add sauterne; simmer 3 minutes.

Serve very hot. Serves 4.

Meat Mixture Ingredients:

• 1 lb. chopped beef (top round)
• 2 eggs
• 3 tbs. grated Romano cheese
• ½ cup bread crumbs
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.

Other Ingredients:

• 1 lb. Mozzarella cheese
• ¼ lb. prosciutto
• 2 eggs
• ½ cup flour
• 4 slices white bread
• 1 cup bread crumbs
• ½ cup peanut or olive oil
• Salt and pepper to taste

Have 12 skewers ready. Cut bread, prosciutto, and Mozzarella into 1 inch squares and place on separate plates.

Thread each skewer alternately with oblong meat shapes, bread, prociutto, and Mozzarella. Set aside. Break eggs into deep oblong dish; beat thoroughly. Place bread crumbs and flour on convenient flat board. Dip filled skewer in flour, then in egg, and finally in bread crumbs. Set aside on platter. Place oil in very large frying pan; when well heated, fry spiedini (filled skewers) quickly about 5 minutes on each side or until golden brown but not dry.

Serve on skewers while still sizzling hot. Serves 6.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste
• Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.

Serve very hot. Serves 4.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.

Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.

Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.

While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.

Serve very hot. Serves 2.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 1 large can tomato puree
• 2 cloves garlic
• 4 tbs. olive oil
• 1 bay leaf
• 1 lb. spaghetti
• 2 ozs. Grated Romano cheese
• ½ tsp. sugar
• Salt and pepper to taste

Heat olive oil in saucepan; add garlic and brown for 2 minutes; add tomato puree, sugar, bay leaf, salt and pepper. Cook over low flame for 1 hour. Stir frequently to prevent burning. Then remove bay leaf and garlic.

Cook spaghetti about 20 minutes or until tender, in rapidly boiling salted water. Drain; place on heated platter.

Pour sauce over spaghetti; sprinkle generously with grated Romano cheese.

Serve very hot. Serves 4 to 6.

• 1 broiler (3-4 lbs.)
• 1lb. fresh mushrooms
• 2 cloves garlic
• 1 large onion, sliced
• 6 tbs. olive oil
• 1 tbs. butter
• ½ cup sherry
• Salt and pepper to taste

Cut chicken into serving pieces; wash and dry thoroughly. Sprinkle lightly with salt and pepper to taste.

Heat butter in skillet; add garlic and 4 tablespoons of oil. Brown chicken on both sides about 10 minutes. Lower flame; cover; continue cooking for 25 minutes.

Sauté sliced onion in 2 tablespoons of olive oil in separate saucepan for 5 minutes. Add cleaned, sliced mushrooms and 2 tablespoons water. Simmer 15 minutes; add to chicken. Cover. Simmer chicken and mushrooms 15 minutes longer. Pour in ½ cup sherry; boil up quickly for 1 minute.

Serve very hot. Serves 4.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 2 lbs. fresh tuna fish
• ½ cup peanut or olive oil
• 2 large onions, sliced
• 6 tbs. wine vinegar
• 1 ½ tsp. sugar
• Salt and pepper to taste

4 sprigs fresh mint or sweet basil, chopped

Have tuna fish sliced 1 ½ inches thick. Season with salt and pepper. Pour oil in skillet; heat; fry fish about 10 minutes or until brown on both sides. Remove fish. Set aside.

Cook onion slowly in the same oil about 5 minutes or until soft; add vinegar, mint or basil, and sugar. Cover; cook slowly 5 minutes more. Place fish in hot sauce; cover; cook slowly 3 minutes longer. Serve very hot.

Fish may also be served cold. If so, cool sauce; pour over fish; marinate several hours in cool place. The longer it marinates, the better the flavour.

Serves 4 to 6.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.
Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.
Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.
While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.
Serve very hot. Serves 2.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste

Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.
Serve very hot. Serves 4.

Meat Mixture Ingredients:

• 1 lb. chopped beef (top round)
• 2 eggs
• 3 tbs. grated Romano cheese
• ½ cup bread crumbs
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.
Other ingredients:

• 1 lb. Mozzarella cheese
• ¼ lb. prosciutto
• 2 eggs
• ½ cup flour
• 4 slices white bread
• 1 cup bread crumbs
• ½ cup peanut or olive oil
• Salt and pepper to taste

Have 12 skewers ready. Cut bread, prosciutto, and Mozzarella into 1 inch squares and place on separate plates.

Thread each skewer alternately with oblong meat shapes, bread, prociutto, and Mozzarella. Set aside. Break eggs into deep oblong dish; beat thoroughly. Place bread crumbs and flour on convenient flat board. Dip filled skewer in flour, then in egg, and finally in bread crumbs. Set aside on platter. Place oil in very large frying pan; when well heated, fry spiedini (filled skewers) quickly about 5 minutes on each side or until golden brown but not dry.

Serve on skewers while still sizzling hot. Serves 6.

• 2 lbs. lamb (from leg)
• 1 cup rice
• 1 large onion, sliced
• ¼ cup olive oil
• ½ can of tomato paste
• 1 cup warm water
• Salt and pepper to taste

Have lamb cut into small cubes as for stew.

Pour oil into skillet; heat. Brown lamb slightly for about 8 minutes. Add onion; cover; simmer for 5 minutes or until onion is soft. Add salt and pepper.

Blend tomato paste in cup of warm water; add to lamb. Cover; simmer about 45 minutes or until tender.

In the meantime, cook rice about 20 minutes in 2 quarts of boiling water to which ½ teaspoon of salt has been added. Drain in colander; rinse with cup of cold water. Keep hot by placing colander over pot of boiling water.

Arrange rice on hot platter, leaving space in the center. Place lamb in hollow; pour sauce over lamb.

Serve very hot. Serves 4 to 6.

• 3 tablespoons cornstarch
• 2 cups pineapple juice
• 1 cup sugar
• 1/8 teaspoon salt
• 2 cups crushed pineapple
• 4 egg whites
• A baked pie shell

Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, half a cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir in the pineapple and cool.

Beat the egg whites until stiff but not dry; then beat in the remaining sugar. Fold into the pineapple mixture and fill the pie shell. Chill. Serves 6 to 8.

• 8 slices stale white bread
• 3 ½ cups milk
• 4 tablespoons butter
• ½ cup sugar
• 2 eggs, beaten
• ½ cup sherry
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup seedless raisins

Cut the bread into small cubes (this should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1 ½ quart buttered baking dish and place in a pan of hot water.

Bake in a 375 degree oven for 1 hour or until a knife inserted in the center comes out clean. Serves 6.

Stretched Strudel Dough

• 3 cups sifted flour
• ¼ teaspoon salt
• 2 eggs
• 3 tablespoons salad oil
• ¼ cup lukewarm water

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil and water into it. Work into the flour, mixing until the dough leaves the sides or the bowl. Knead the dough for 10 minutes or until very smooth and elastic. Place a warm bowl over it and let it rest for 20 minutes. For the next step you will need a large working surface - one you can walk around. A kitchen table works best. Cover it with a cloth and sprinkle with flour. Roll out the dough as thin as you can. Now you must begin stretching it. Flour the knuckles of your hands and gently pull the dough toward you from underneath, using the back of your hands. Change your position as the dough stretches so as not to put too much strain on any one part. Stretch until the dough is transparent, then brush with oil or melted butter. Cut away any thick edges. Spread one of the following fillings over half the surface; then raise the cloth and roll up the strudel from the filled side, guiding it with the other hand. Place on a heavily greased baking sheet. Brush with oil or melted butter.

Bake in a 400 degree oven for 35 minutes or until browned and crisp. Cut into 1 ½ inch slice immediately. Makes about 40 slices.

If you like smaller strudels, divide dough in two before rolling, and make 2 strudel.

Unstretched Strudel Dough

• 2 ½ cups sifted flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 2/3 cup ice water
• 4 tablespoons salad oil

Sift the flour, salt and baking powder into a bowl. Make a well in the center and drop the egg, water and oil into it. Work into the flour and knead until smooth and elastic. Place a warm bowl over it for 30 minutes.

Roll out as thin as possible and spread with one of the fillings. Roll up like a jelly roll, brush with oil or melted butter. Bake in a 350 degree oven 45 minutes. Cut into 1 inch slices while hot. Makes about 36.

Fillings for Strudel

Cabbage:

• 6 cups finely shredded cabbage
• ½ cup minced onions
• 1/3 cup butter or chicken fat
• 1 ½ teaspoon pepper
• 2 teaspoons sugar

Cook the cabbage and onions in the butter or fat over low heat 25 minutes, mixing occasionally. Stir in the salt, pepper and sugar. Cool. Roll up in strudel dough. Serve with main courses.

Liver:

• 1 ½ pounds calf’s liver
• 1 cup diced onions
• ½ cup chicken fat
• 1 ½ teaspoons salt
• ¼ teaspoon pepper

Cube the liver and cook it with the onions in the chicken fat until the liver loses its redness. Chop the liver (use the fat remaining in the pan, too). Add the salt and pepper. Spread on the oiled strudel dough and roll up. Make 4 small strudels with this filling.

Sauerkraut:

• 2 pounds sauerkraut
• ¼ cup minced onion
• 4 tablespoons butter or chicken fat
• 2 teaspoons sugar
• ¼ teaspoon pepper

Rinse the sauerkraut in cold water and drain. Cook the sauerkraut and onions in the butter or fat for 15 minutes. Stir in the sugar and pepper. Cool. Spread on strudel dough and roll up. Serve with main courses.

Apple:

• 1 cup fine bread crumbs
• 1 ½ cups ground nuts
• 4 cups chopped apples
• 2 tablespoons grated lemon rind
• 2 tablespoons lemon juice
• 1 cup seedless raisins
• ½ cup sugar
• 2 teaspoons cinnamon

Sprinkle bread crumbs over half the oiled, stretched dough. Sprinkle the nuts over it and spread evenly with the hand. Mix the apples, lemon rind, lemon juice and raisins together. Spread over the nuts. Sprinkle with the sugar mixed with the cinnamon. Roll up.

Mixed Dried Fruit:

• 1 pound prunes, pitted
• 1 pound dates, pitted
• 1 cup candied mixed fruit
• 1 whole lemon
• 2 cups walnuts
• 4 tablespoons sugar
• 2 teaspoons cinnamon

Grind the prunes, dates, candied fruit, lemon and walnuts in a food chopper. Divide the strudel dough in two. Spread the rolled dough with oil and use half the fruit mixture for each. Roll up, brush with oil and sprinkle with a mixture of sugar and cinnamon.

Cherry:

• 1 ½ cups finely ground nuts (except peanuts)
• 4 cups canned sour red cherries, pitted and drained
• 1 cup sugar

Spread the nuts over half the oiled strudel dough and cover with the cherries. Sprinkle with the sugar. Roll up.

Poppy Seed:

• 1 pound ground poppy seeds
• ¾ cup honey
• ½ cup light cream
• ½ cup currants
• 1 tablespoon grated lemon rind
• 3 tablespoons melted butter

Cook the poppy seeds, honey, cream and currants until thick. Stir in the lemon rind and cool. Spread on the oiled strudel dough and roll up. Brush with the butter.

Walnut:

• 4 cups chopped walnuts
• 2 cups chopped apples
• 1 cup sugar
• 2 teaspoons cinnamon
• 3 tablespoons grated lemon rind

Spread the nuts on half the oiled dough and cover with the apples. Sprinkle with the sugar mixed with the cinnamon and lemon rind. Roll up.

This strudel is also good made in thin rolls, so divide the dough into four, if you like, and make 4 small strudel.

Coconut:

• 3 cups shredded coconut
• 2 cups ground nuts
• 2 cups fruit preserves

Mix the coconut, nuts and preserves together and spread ¼ amount on each piece of oiled dough. Roll up.

Cheese:

• 2 eggs
• ½ cup sugar
• ½ pound pot cheese
• ½ pound cream cheese
• 1 teaspoon vanilla extract
• 3 tablespoons dry bread crumbs

Beat the eggs and sugar until thick. Add the pot cheese and vanilla. Continue to beat until smooth.

Sprinkle the bread crumbs over half the oiled strudel dough and spread the cheese mixture over it. Roll up.

• 1 lb. noodles (1/2 inch wide)
• 1 small mozzarella (3/4 lb.)
• ½ cup grated Parmesan cheese
• 4 tbs. olive oil
• 1 large chopped onion
• 1 large can tomato puree
• ½ tsp. sugar
• Salt and pepper to taste

Brown onion in oil; add tomatoes, salt, pepper, and sugar. Cook slowly in covered pan for one hour; stir frequently.

Cook noodles about 15 minutes or until tender (stirring constantly to prevent sticking) in 5 quarts of rapidly boiling salted water. Drain. Alternate in baking dish layers of noodles, sauce, thin slices of mozzarella, and a sprinkling of grated Parmesan cheese. Serves 4 to 6.

• 1 lb. any type cut macaroni
• 1 lb. ricotta
• ½ cup milk
• 2 ozs. Butter
• ½ cup grated Parmesan cheese
• Salt to taste

Cook macaroni about 15 minutes or until tender in 5 quarts of rapidly boiling salted water. Drain; put back in pot; add butter.

Mix ricotta with milk in a bowl until smooth. Pour over hot macaroni; simmer 3 minutes over low heat in covered pot. Sprinkle with grated Parmesan cheese.

Serve very hot. Serves 4 to 6.

• 6 fillets of salt herring
• 3 tablespoons butter
• 4 boiled potatoes, peeled and sliced
• 2 onions, sliced
• 2 tablespoons dry bread crumbs

Soak the herring overnight in cold water to cover. Drain and cut into 1-inch pieces.

Melt 1 tablespoon butter in a baking dish. Arrange layers of the potatoes, herring, and onions in it, starting and
ending with the potatoes. Sprinkle with the bread crumbs and dot with the remaining butter.

Bake in a 400 degree oven for 25 minutes. Serves 6 as an appetizer.

• ½ cup salad oil
• 6 slices carp, pike or whitefish
• 3 teaspoons salt
• ¾ teaspoons pepper
• 2 tomatoes, diced
• 1 package frozen mixed vegetables, defrosted
• 3 potatoes, peeled and diced
• 2 onions, sliced
• ¼ teaspoon garlic powder

Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425 degree oven for 10 minutes. Add the tomatoes, mixed vegetables, potatoes, onions, garlic powder and remaining salt and pepper. Cover. Reduce heat to 350 degrees and bake an additional 40 minutes, removing the cover for the last 15 minutes. Serves 6 to 8.

• 3-4 pound fryer
• 1 cup bread crumbs
• ½ cup cracker meal
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs, beaten
• 1/3 cup chicken fat
• 2 onions, thinly sliced

Have the chicken disjointed. Mix the bread crumbs, cracker meal, and salt and pepper together. Dip the chicken pieces in the eggs and then in the bread crumb mixture.

Brown the chicken in the fat, removing the pieces as they brown. Lightly brown the onions in the fat remaining in the pan. Arrange the chicken in a baking dish with the onions around it.

Bake in a 350 degree oven for 45 minutes. Serves 4.

Carefully remove the neck skin of a goose or two or three chickens. Sew together one end. Stuff with the following mixture, then sew the other end. Roast in the pan with the goose. Cut in slices to serve.

• 1 ½ cups sifted flour
• 4 tablespoons grated onion
• ½ cups rendered goose fat
• 1 ¼ teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon paprika

Lightly mix all the ingredients together.

• 1 pound dried apricots
• 4 cups water
• 2 onions, minced
• 3 pounds center cut chuck
• 2 tablespoons fat
• 1 ½ teaspoons salt
• 1 bay leaf
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

Wash the apricots and soak in the water for 1 hour.

Brown the onions and meat in the fat. Add the salt, bay leaf, lemon juice, sugar, cinnamon and undrained apricots.

Cover and cook over low heat 2 ½ hours or until meat is tender. Remove bay leaf. Serves 6 to 8.

• 2 teaspoons salt
• ½ teaspoons pepper
• ½ teaspoon garlic powder
• 4 pounds chuck or brisket
• 2 tablespoons fat
• 3 onions, sliced
• 1 ½ cups boiling water
• 3 tomatoes, diced
• 3 carrots, quartered
• 2 green peppers
• 4 potatoes, peeled and cut in half

Sprinkle the salt, pepper and garlic powder on the meat. Heat the fat in a heavy saucepan or Dutch oven and brown the meat in it. Add the onions and continue to brown. Add the water and tomatoes. Cover and cook over low heat 2 ½ hours. Add the carrots, green peppers and potatoes. Cook 30 minutes. Taste to correct seasoning. Serves 8 to 10.

• 1 ½ pounds ground beef
• 4 tablespoons grated onion
• 1 egg
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 3 tablespoons cornstarch
• 2 tablespoons fat1 ½ cups beef stock
• 2 tablespoons lemon juice
• 1 lemon, thinly sliced
• ¼ cup seedless raisins
• 3 tablespoons sugar
• 6 gingersnaps, crushed

Mix the meat, onion, egg, 1 teaspoon salt and the pepper. Form mixture into 1 inch balls; lightly roll them in the cornstarch.

Melt the fat in a deep skillet. Brown the meat balls in it. Add the stock, lemon juice, lemon, raisins and sugar. Cover and cook over low heat for 35 minutes. Stir in the gingersnaps and cook an additional 10 minutes. Serves 6.

• 1 onion, minced
• 1 green pepper, diced
• 3 stalks celery, sliced
• 3 tablespoons fat
• 6 slices bread
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon thyme
• 1 teaspoon paprika
• 1 egg

Cook the onion, green pepper and celery in the fat for 10 minutes, stirring occasionally. Soak the bread in water; squeeze dry and pull into small pieces. Add to the vegetables with the salt, pepper, thyme, paprika, and egg. Mix well and stuff the veal.

• 2 cups grated potato, drained
• ½ cup minced onion
• 4 tablespoons potato flour
• 1 egg
• 1 ½ teaspoons salt
• ¼ teaspoon pepper

Mix all the ingredients and stuff main meat if part of meal.

<ul><li>2 pounds veal</li>
<li>2 onions, diced</li>
<li>3 tablespoons fat</li>
<li>1 ½ teaspoon salt</li>
<li>¼ teaspoon pepper</li>
<li>2 teaspoons paprika</li>
<li>2 green peppers, sliced</li>
<li>¾ cup canned tomato sauce</li></ul>
Cut the veal in 1 ½ inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika, green peppers and tomato sauce. Cover and cook over low heat 1 hour or until veal is tender. Serve with noodles or dumplings. Serves 6 to 8.

• ½ lb. chopped beef
• ¼ cup olive oil
• ½ can tomato paste
• 1/8 tsp. crushed red pepper seeds
• 1 cup boiled sliced mushrooms
• 1 clove garlic
• 1 large can plum tomatoes
• Salt and pepper to taste

Heat oil in saucepan; add mushrooms, garlic, pepper seeds, beef; simmer for 5 minutes; stir frequently. Add tomatoes; simmer over low flame for 45 minutes. Stir occasionally; add tomato paste and blend; stir; add salt.

Cover. Simmer for 30 minutes more; stir occasionally to prevent sticking. The longer this cooks, the better the flavour. Keep hot over very low flame until ready to use. This is enough sauce for 1 ½ pounds of spaghetti or any type of macaroni.

Serves 6 to 8.

• 1 lb. spaghetti
• 1 large eggplant
• 1 large can plum tomatoes
• 1 clove garlic
• 1 tbs. chopped parsley
• 1 minced onion
• 2 ozs. Grated Parmesan cheese
• 4 tbs. olive oil
• ½ cup peanut oil
• Salt and pepper to taste

Place olive oil in a saucepan; add onion, garlic, and parsley; cook 3 minutes. Add tomatoes, salt and pepper; simmer slowly for 1 hour. Stir frequently.

Meanwhile, peel eggplant; slice it lengthwise about ½ inches thick; sprinkle a little salt on each slice; put in colander and allow draining for 15 minutes. Then rinse in cold water; pat dry with absorbent paper. Fry slices in hot peanut oil about 3 minutes on each side or until light brown and soft. When done, set eggplant aside and keep hot.

Cook spaghetti as usual. Drain; place on hot platter and pour tomato sauce over spaghetti. Cut eggplant slices in half or in thin strips; arrange over tomato sauce and sprinkle generously with grated Parmesan cheese.
Serve hot. Serves 4 to 6.

• 2 ½ cups flour
• 1/3 cup ice water
• 1 tsp. almond extract
• ¾ tsp. salt
• 1 cup butter or shortening

Sift together flour and salt. Gently blend in shortening; add flavouring; gradually add sufficient water to hold ingredients together. Gently form a smooth ball. Cut in half.

Roll out dough in circular piece about ½ inch thick on lightly floured board.

Sufficient for a 2 crusts 8 or 9 inch pie.

• 6 eggs
• 1 lb. flour
• 6 drops anise oil
• ½ lb. butter or shortening
• ½ cup sugar
• 1 tsp. baking powder
• ½ tsp. salt

Beat 5 eggs with salt; add sugar; blend thoroughly.

Sift flour and baking powder; add to eggs and sugar mixture. Add anise oil (which may be purchased at the drugstore), softened butter or shortening; mix well. Knead until dough is smooth and manageable. Then roll dough into oblong loaf 5 inches broad and about ¾ inch thick. Brush with 1 beaten egg; sprinkle with sugar; cut into 1 inch slices.

Place slices in greased baking pan; bake for 15 minutes in moderate oven, or until light brown.

Enough for 2 ½ dozen slices. An unusual flavour!

Chicken Hunter Style #1

• 1 frying chicken (4 lbs)
• 4 small onions
• 5 tbs. olive oil
• ½ cup flour
• 1 clove garlic, chopped
• 1 cup canned tomatoes
• 1 cup sliced mushrooms
• 1 large green pepper
• Salt and pepper to taste

Cut chicken into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown chicken on all sides for about 10 minutes.

Stem, seed, and slice green pepper lengthwise. Mix with onions, garlic, and tomatoes; add mixture to chicken.

Cover; simmer slowly for 40 minutes. Add mushrooms; simmer 15 minutes or until mushrooms and chicken are tender.

Serve very hot. Serves 4 to 6.

Chicken Hunter’s Style #2

• 1 roasting chicken (4 lbs.)
• 2 tbs. butter
• 3 tbs. olive oil
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 tsp. chopped parsley
• 1 tbs. tomato paste
• ¾ cup dry sherry
• Salt and pepper to taste

Have chicken clean and cleaned and cut into serving pieces.

Melt butter and olive oil in hot skillet. Brown chicken on each side for about 5 minutes. Add all chopped vegetables, salt and pepper to taste. Simmer about 10 minutes or until vegetables are partially tender.

Gradually add sherry into which tomato paste has been well blended. Cover. Stir occasionally to prevent sticking. Simmer about 30 minutes or until chicken is tender. If there is insufficient gravy, add small quantity of water from time to tome.

Serve very hot. Serves 4 to 6.

• 3 eggs
• ½ cup salad oil
• 2 tablespoons sugar
• 1 cup sifted flour
• ¼ teaspoon salt
• 4 tablespoons poppy seeds (optional)

Beat the eggs until light, and then beat in the oil, sugar, flour and salt. Beat until very smooth. Stir in the poppy seeds, if you like.

Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each. (They spread and puff during baking.)

Bake in a 325 degree oven for 15 minutes or until brown on the edges. Makes approximately 36.

• 2 pounds halibut, ½ inch thick
• ¾ cup sifted flour
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 1 cup milk
• 6 tablespoons butter

Cut the halibut in ½ inch cubes to resemble bay scallops.

Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour.

Cook the scallops in the butter over low heat, until browned on all sides. Serve with tartar sauce and lemon wedges. Serves 6 to 8.

• 12 pound goose
• 4 tablespoons rendered goose fat
• 1 cup diced onions
• 5 cups grated drained potatoes
• 1 egg, beaten
• 4 tablespoons salt
• 1 teaspoon pepper
• 1 tablespoon paprika
• ½ teaspoon garlic powder

Remove as much fat from the goose as possible. Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add the egg, 1 ½ teaspoons salt, ¼ teaspoon pepper and 1 teaspoon paprika.

Sprinkle the garlic and remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten wit skewers. Place on rack in a roasting pan. Cover the pan and roast in a 350 degree oven for 30 minutes. Remove the cover and roast 2 ½ hours longer or until the goose is tender and brown. Serves 8 to 10.

• 4 tablespoons chicken fat
• 1 cup sliced mushrooms
• 4 tablespoons flour
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups chicken stock
• 2 cups diced cooked chicken
• 1 pimento, chopped
• 2 tablespoons sherry

Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the boiling point. Cook over low heat 5 minutes. Add the chicken, pimento, and sherry. Heat and serve on toast or in patty shells. Serves 4.

• 3 mackerel (about 1 lb. each)
• 6 tbs. olive oil
• 1 chopped onion
• 1 cup bread crumbs
• ¼ cup grated Romano cheese
• ¼ cup fresh mushrooms, chopped
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 slice lemon
• Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.

Stuffing: Heat half the olive oil in saucepan. Sauté mushrooms, onion and parsley about 15 minutes or until mushrooms are tender. Set aside.

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add to mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender.

Serve very hot with lemon slices. Serves 4 to 6.

• 1 baby lamb (about 8 lbs.)
• 12 strips bacon
• 3 large tart apples
• 6 cloves garlic
• 2 whole cloves
• 1 large onion, sliced
• Salt and pepper to taste

Have lamb cleaned, dressed, and split for stuffing. Rub lightly, inside and out, with salt and pepper. With point of sharp knife make 3 small openings on each side of the lamb’ insert small pieces of bacon and garlic. Stuff lamb with three whole peeled apples, 4 strips of bacon, and 2 whole cloves.

Sew or skewer to prevent stuffing from falling out.

Place lamb in Roasting pan; put balance of bacon strips and onion over it; brown in hot oven about 30 minutes.

Baste frequently until whole lamb is golden brown. Then lower heat; roast about 1 ½ hours or until tender.

Baste occasionally. If pan becomes dry, add a little water.

If preferred, lamb may be broiled over charcoal on a spit.

• 1 ½ lbs. top round steak
• 3 strips bacon
• 1 large onion, sliced
• 2 cloves garlic
• 2 tsp. chopped parsley
• Salt and pepper to taste

Have steak sliced very thin (about ¼ inch) and cut into 3 inch squares. Place small piece of garlic, slice of onion, pinch of parsley, and 1 inch piece of bacon in center of each square. Roll carefully so ingredients do not ooze out. Top with small piece of bacon. Fasten each roll together with toothpicks.

Place on broiler rack about 5 inches below flame and broil about 5 minutes on each side or until golden brown and tender. Sprinkle with salt and pepper.

Serve very hot. Serves 4 to 6.

• 1 large lobster (about 2 lbs.)
• 6 tbs. olive oil
• 1 clove garlic, chopped
• 1 tsp. chopped sweet basil
• 1 tbs chopped parsley
• 2 tbs. grated Parmesan cheese
• ½ tsp. oregano
• ½ cup bread crumbs
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.
Spread open. The green and coral parts are edible, but be sure to remove the sac from the back of the head.

Crack large claws.

Place in baking pan, cut side up; add ½ cup water to pan.
Mix thoroughly the bread crumbs, parsley, basil, cheese, oregano, and garlic. Sprinkle evenly over lobster; add salt and pepper to taste. Pour oil over all.

Place on broiler rack about 6 inches below medium flame. Broil for about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 2.

• ¾ lb. Tagliarini (narrow noodles)
• ¾ lb. chicken livers
• 4 tbs. olive oil
• ½ cup grated Incanestrato cheese
• 1 large can tomatoes
• 1 cup cooked or canned peas
• 1 clove garlic, chopped
• Salt and pepper to taste

Chop livers; brown in hot oil. Add garlic, salt, pepper, and tomatoes. Cover; simmer slowly for 40 minutes. Add peas; simmer for 20 minutes longer.

Cook noodles in rapidly boiling salted water, as usual. When tender, drain; arrange on heated platter and pour hot sauce over them. Sprinkle with grated Incanestrato cheese.

Serve very hot. Serves 4.

• 1 lb. spaghetti
• ¼ lb. butter
• 2 ozs. Grated Parmesan cheese
• Salt to taste

Cook spaghetti in 5 quarts of rapidly boiling salted water for 20 minutes. Drain. Melt butter in saucepan over low flame. Serve spaghetti in heated individual plates. Pour melted butter over steaming spaghetti; sprinkle with grated Parmesan cheese.

Serve immediately. Serves 4 to 6.

• 10 pound goose
• ½ cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 3 tablespoons rendered goose fat
• 1 cup diced onions
• 2 cups boiling water
• 1 small bay leaf

Buy a young goose and have it disjointed. Remove all the skin. (You can render it with the fat.) Mix the flour, salt, pepper, paprika and garlic powder. Lightly roll the pieces of goose in the mixture. Brown the goose and onions in 3 tablespoons of the fat. Add the water and bay leaf. Cover and cook over low heat 2 ½ hours, or until the goose is tender. Remove bay leaf. Serves 8 to 10.

• 1 5-6 pound duck
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 cloves of garlic, minced
• 3 cups diced apples
• 12 pitted prunes
• 1 egg
• 4 tablespoons dry bread crumbs
• 2 tablespoons brown sugar

Singe the duck to remove pin feathers; wash and dry. Make a paste of the salt, pepper, and minced garlic. Rub into the duck. Mix together the apples, prunes, egg, bread crumbs and sugar. Stuff the duck and close the opening. Place on a rack in a roasting pan.

Roast in a 400 oven for 20 minutes; reduce the temperature to 350 degrees and roast for 2 ½ hours longer or until browned and tender. Pour off the fat a few times during the roasting. Serves 4.

• 3 tablespoons butter
• ½ cup sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups sifted flour
• 1/8 teaspoon salt
• 1 ½ teaspoons baking powder
• 2 egg whites
• 1 cup brown sugar
• 1 cup ground poppy seeds

Cream the butter, gradually adding the sugar. Mix in the egg yolks and vanilla. Sift together flour, salt and baking powder and add to butter mixture. Pat into an 8 inch square buttered pan. (The mixture won’t hold together when you’re handling it, but will when baked.)

Beat the egg whites until they begin to stiffen, and then beat in the brown sugar. Fold in the poppy seeds. Spread over the dough.

Bake in 350 degree oven for 25 minutes or until delicately browned and set. Cool and cut into squares.

• 1 pound poppy seeds
• 2 cups honey
• ½ cup sugar
• 2 cups chopped nuts
• ½ teaspoon powdered ginger

Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle.

Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook until mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn’t run, it is thick enough.) Stir in the nuts and ginger.

Moisten hands; pat out mixture onto wet board to thickness of about ½ inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water. Cool completely and lift from board with a specula.

• 4 lbs. top sirloin or eye round (in 1 piece)
• 2 large carrots, diced
• 1 tbs. chopped parsley
• 2 large onions, sliced
• 2 tbs. olive oil
• 1 clove
• 2 oz. butter
• 1 cup burgundy
• 3 tbs. tomato paste
• 2 cups hot water
• Salt and pepper to taste

Heat olive oil and butter in deep pot. When very hot, brown meat quickly on all sides, about 15 minutes. Add onions, carrots, parsley, and clove; cook for 5 minutes; stir. Dissolve tomato paste in cup of hot water; add.

Season to taste. Cover. Cook over low flame for 1 ¼ hours. Turn meat frequently to prevent scorching.

Add burgundy; cook for 15 minutes longer. Gradually add balance of water; cover; simmer for ¼ hour or until meat is very tender.

Slice; serve very hot. Serves 6 to 8.

• 3 mackerel (about 1 lb. each)
• 6 tbs. olive oil
• 1 chopped onion
• 1 cup bread crumbs
• ¼ cup grated Romano cheese
• ¼ cup fresh mushrooms, chopped
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 slice lemon
• Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.

Stuffing: Heat half the olive oil in saucepan. Sauté mushrooms, onion and parsley about 15 minutes or until mushrooms are tender. Set aside.

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add to mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender.

Serve very hot with lemon slices. Serves 4 to 6.

• 1 whole dry cod (about 2 lbs.)
• 2 cloves garlic
• 3 tbs. tomato paste
• 2 sprigs fresh mint
• 1 tsp. washed capers
• ½ cup olive or peanut oil
• ½ cup flour
• 1 cup warm water
• Pinch of pepper to taste

Soak fish in cold water for 24 hours. Change water several times. Wash in cold water before cooking.

Cut fish in 4 inch serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; fry cod 3 or 4 minutes on each side until light brown. Sprinkle lightly with pepper to taste.

Blend tomato paste with warm water; pour over fish; add mint and capers; cover; simmer about 10 minutes or until tender and well done.

Serve very hot. Serves 4.

• 1 lb. mushrooms
• 1 large can plum tomatoes
• 4 tbs. olive oil
• 2 sweet basil leaves
• 1 large clove garlic
• Pinch of crushed red pepper seeds
• Salt to taste

Wash and slice mushrooms. Place olive oil in saucepan; brown garlic 2 minutes. Add mushrooms; simmer for 10 minutes. Mash tomatoes and add; stir; add pepper seeds, basil leaves, and salt. Cover. Simmer for 1 hour over low flame. Stir occasionally to prevent sticking. Pour over spaghetti when steaming hot. Enough sauce for 1 ½ pounds of any type pasta. Sprinkle with Pecorino cheese if desired.