Gourmet Foods

• 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.

• 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.

• 1 cup dried lima beans
• 4 pounds chuck or brisket
• 2 onions, sliced
• 2 tablespoons fat
• 1 tablespoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 5 cups boiling water
• 1 cup kasha

Soak the beans in water to cover for 12 hours. Drain.

Brown the meat and the onions in the fat. Add the salt, pepper, paprika, garlic powder, water and the beans.

Cover loosely and cook over low heat 2 hours. Add the kasha and a little more water if necessary.

Cook ½ hour longer or until meat is tender. Slice the meat and serve with the beans and kasha. Serves 8 to 10.

• 2 cups mashed potatoes
• 2 tablespoons melted chicken fat
• ½ cup browned minced onions
• 3 teaspoons salt
• ½ teaspoon pepper
• 5 pound pullet
• ½ teaspoon ginger
• ½ cup boiling water

Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and the ginger. Place in a roasting pan.

Roast in a 425 degree oven for 45 minutes, turning the pullet to brown on all sides. Add the water, reduce the heat to 350 degrees and roast 1 ½ hours longer, or until pullet is tender. Baste occasionally. Serves 6.

• 12 frankfurters
• 4 boiled potatoes, peeled and diced
• 3 onions, sliced
• 2 tablespoons fat
• 3 green peppers, sliced
• 3 tomatoes, sliced
• 1 teaspoon salt
• ¼ teaspoon pepper

Cut the frankfurters into 1 inch slices.

Lightly brown the potatoes and onions in the fat. Add the green peppers and frankfurters. Cook over low heat 5 minutes. Add the tomatoes, salt and pepper. Cover and cook 10 minutes. Serves 6.

• 1 medium eggplant
• 3 tablespoons minced onion
• 2 tablespoons salad or olive oil
• 4 tablespoons lemon juice
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon sugar

Bake the eggplant in a 475 degree oven until skin turns dark brown. Cool and peel.

Chop the eggplant until very smooth. Stir in onion, oil, lemon juice, salt, pepper, and sugar. Chill. Serve with dark bread and wedges of tomatoes. Serves 4 to 6.

• Large head cabbage
• 2 tablespoons fat
• 2 onions, sliced
• 3 cups canned tomatoes
• 3 teaspoons salt
• ½ teaspoon pepper
• Beef bones
• 1 pound ground beef
• 3 tablespoons uncooked rice
• 4 tablespoons grated onion
• 1 egg
• 3 tablespoons cold water
• 3 tablespoons honey
• ¼ cup lemon juice
• ¼ cup seedless raisins

Pour boiling water over cabbage to cover and let soak for 15 minutes. Remove 12 leaves carefully; if leaves are small, use 18.

Heat the fat in a deep, heavy saucepan. Lightly brown the onions in it. Add the tomatoes, half of the salt and pepper and all the bones. Cook over low heat 30 minutes.

Mix together the beef, rice, grated onion, egg and water.

Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. Add to the sauce. Cover and cook over low heat 1 ½ hours. Add the honey, lemon juice and raisins. Cook 30 minutes longer. Serves 6 as a main course, 12 as a first course.

• 3 pounds chuck
• 3 onions, diced
• 2 tablespoons fat
• 1 cup lentils
• 2 teaspoons salt
• ½ teaspoon pepper
• 4 cups boiling water
• ½ cup uncooked rice

Cut the beef in 2 inch cubes and brown with the onions in the fat. Soak lentils in cold water for 2 hours. Drain. Add the lentils, salt, pepper and boiling water. Cover and cook over low heat 1 ½ hours. Stir in the rice; recover and cook an additional 25 minutes. Serves 6 to 8.

• 4 tablespoons salad oil
• 1 cup thinly sliced onions
• ½ cup diced green pepper
• 1 pound ground chuck
• 1 ½ cups barley water
• 2 cups canned tomatoes
• 3 tablespoons chile powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 cloves garlic, minced
• 4 cups cooked or canned kidney beans

Heat the oil in a heavy casserole or Dutch oven; cook the onions and green pepper for 10 minutes. Add the meat and cook over high heat, stirring almost constantly until browned. Add the water, tomatoes, chile powder, salt, sugar and garlic. Cover and cook 30 minutes. Serves 8 to 10.

• 1 medium-sized eggplant
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 egg yolks, beaten
• 1 cup grated American cheese

Peel the eggplant and cut lengthwise in 1 inch slices. Soak in cold salted water for 1 hour. Drain and dry.

Place the eggplant slices side by side in a buttered baking pan. Sprinkle with the salt and pepper and brush with egg yolks.

Sprinkle with the grated cheese. Bake in a 350 degree oven for 30 minutes. Top with a fried egg for each serving. Serves 4 to 6.

• ¾ cup diced onion
• 4 tablespoons butter
• ½ pound mushrooms, sliced
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon paprika
• 1 cup sour cream

Cook the onions and half the butter for 10 minutes. Remove the onion and reserve. Add the remaining butter and the mushrooms to the same pan over low heat 10 minutes. Return the onions to the pan and add the salt, pepper and paprika. Cook 5 minutes. Stir in the sour cream. Serve on toast or in patty shells. Serves 3 to 4.

• 1 cup chopped onion
• ½ cup chopped celery
• 1 cup grated carrots
• 2 tablespoons butter
• ½ cup cooked green beans, coarsely chopped
• ½ cup cooked green peas
• 3 eggs
• 2 teaspoons salt
• ½ teaspoon pepper
• 4 tablespoons matzo meal
• Fat for frying

Cook the onion, celery and carrots in the butter for 10 minutes. Add the beans, peas, 2 beaten eggs, the salt, pepper and the matzo meal. Mix well and shape into 6 cutlets. Beat the remaining egg and carefully dip the cutlets in it. Fry in hot fat until browned on both sides. Serve with your favourite mushroom sauce. Serves 6.

• 3 egg yolks
• 1 ¾ cups whole-kernel corn
• ¾ teaspoon salt
• 1/8 teaspoon pepper
• ¼ cup sifted flour
• 3 egg whites, stiffly beaten
• ½ cup salad oil
• 1 cup maple syrup

Beat the egg yolks very well; stir in the corn, salt, pepper and flour. Fold in the egg whites. Heat the oil in a skillet and drop the batter, by the tablespoon, into it. Fry until browned on both sides.

Heat the maple syrup and serve with the fritters.

• 12 large mushrooms
• 2 to 3 tablespoons melted butter
• A shallow baking dish
• A pinch of salt and pepper
• 2 tablespoons shallots or scallions
• 2 tablespoons butter
• ½ tablespoon flour
• ½ cup heavy cream
• 3 tablespoons fresh minced parsley
• Additional salt and pepper
• ¼ cup grated Swiss cheese
• 1 to 2 tablespoons melted butter

Remove mushroom stems and reserve. Wash and dry the caps, brush with melted butter, and arrange, hollow side up, in the baking dish. Season lightly with salt and pepper.

Wash and dry stems and mince them. By handfuls, twist in the corner of a towel to extract as much juice as possible. Sauté with the shallots or scallions in butter for 4 to 5 minutes until the pieces begin to separate. Lower heat, adds flour, and stir for one minute. Stir in cream and simmer for a minute or two, until thickened. Stir in parsley and seasonings. Fill the mushroom caps with this mixture; top each with 1 tablespoon of the cheese and dribble on droplets of melted butter. Fifteen minutes or so before serving, bake in upper third of a preheated 375 degree oven until the caps are tender and the stuffing is brown on top.

• 5 to 6 cups peeled and sliced or quartered carrots
• A heavy-bottomed 2 quart skillet
• 1 tablespoon granulated sugar
• 1 ½ cups of water
• 1 ½ tablespoons of butter
• ½ teaspoon salt
• Pinch of pepper
• 2 tablespoons fresh, minced parsley
• 1 to 2 tablespoons additional butter

Place the carrots in the skillet with the sugar, water, butter, salt and pepper. Cover and boil slowly for about 30 minutes, or until the carrots are tender and the liquid is evaporated. Correct seasoning. Just before serving, reheat by tossing the parsley and the additional butter.

Prelinary cooking or blanching

• 3 pounds of fresh spinach
• A large kettle containing 7 to 8 quarts of rapidly boiling water
• 3 ½ tablespoons salt
• A good chopping knife

Trim and wash the spinach. Drop it into the boiling water a handful at a time, add salt, and boil slowly, uncovered, for 2 to 3 minutes, or until spinach is limp. Drain spinach, run cold water into kettle for a minute or two, drain again. By handfuls, squeeze out as much water from the spinach as possible. Chop. Set aside until ready to use.
Serving

• 2 tablespoons butter
• A heavy-bottomed 8 inch non-stick skillet
• 1 ½ tablespoons of sifted flour
• 1 cup beef stock, beef bouillon, or heavy cream
• Salt and pepper
• 1 to 2 tablespoons soft butter

Melt the butter in the skillet. When bubbling, add the chopped spinach and stir over moderately high heat for 2 to 3 minutes to evaporate moisture. When the spinach just begins to adhere to bottom of pan, Lower heat to medium and stir in the flour. Cook, stirring, for 2 minutes. Remove from heat and blend in the stock, bouillon or cream. Season lightly, bring to the simmer, cover, and cook very slowly for 10 to 15 minutes. Stir frequently to prevent scorching. Correct seasonings, stir in softened butter, and serve.

Preliminary cooking or blanching

• 3 pounds fresh green beans
• A large kettle containing 7 to 8 quarts of rapidly boiling water
• 3 ½ tablespoons salt

Snap ends off beans. Just before cooking, wash under hot water. Drop beans into kettle, add salt, and bring rapidly to boil. Boil uncovered for 8 minutes, then test a bean by eating it. Beans are done when they are tender but still retain a suggestion of crunchiness. As soon as they are done, place a colander over the kettle and drain the water off the beans. Then run cold water into kettle for several minutes to cool the beans and to set the color and texture. Drain. Set aside until ready to use.
Serving

• A heavy 8 to 10 inch non stick pan or skillet
• Salt and pepper
• 3 to 4 tablespoons butter
• 1 teaspoon lemon juice
• 2 to 3 tablespoons minced, fresh parsley

To serve, toss beans in the saucepan or skillet over moderately high heat to evaporate all their moisture. Then toss with salt, pepper, and butter until well heated- about 2 minutes or so. Toss again with a teaspoon of lemon juice and the minced parsley. Serve immediately.

• 4 portabella mushroom caps, cleaned
• 1/3 cup sun dried tomato dressing
• 2 teaspoon fresh thyme leaves
• ½ teaspoon lemon zest
• Pinch salt and pepper

1. Combine mushrooms and dressing in a medium bowl. Cover and refrigerate for 10 to 15 minutes.
2. Preheat barbeque to medium high and lightly oil grill. Place mushrooms on grill, grill side up, top each with 1 tablespoon of the dressing, close the lid and cook until mushrooms are tender and begin to release juices, about 7 minutes. Remove from grill and let them sit in a bowl for a few minutes.
3. Meanwhile, mix together the thyme and lemon zest. Slice the mushrooms and place on a platter. Season with salt and pepper and garnish with herb mixture.