Gourmet Foods

• 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.

• 2 pounds veal
• 2 onions, diced
• 3 tablespoons fat
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• 2 green peppers, sliced
• ¾ cup canned tomato sauce

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.