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Rivka's Cookbook-----------------------------------------------------------Recipe Card: AUNT JENNY'S LEMON DAINTY (PUDDING CAKE)-----------------------------------------------------------Source: The Huntsville Times - 5/27/92 Ingredients and Instructions:-----------------------------------------------------------3 tbsp vegetable shortening1/8 tsp salt3/4 cup sugar2 tbsp all-purpose flour2 egg yolks1 cup milk1 lemon - juice and grated rind2 egg whites, stiffly beaten Combine the shortening, salt, sugar and flour and mix well. Add theegg yolks, milk, lemon juice and rind and beat until smooth. Fold in beaten egg whites. Pour into greased 1-quart casserole or8-inch square baking pan. Set in a pan of hot water that reaches atleast halfway up the dish and bake in 350-degree oven about 45minutes, until top is golden and knife comes out clean. Serve warm. Serves 6. Variations: Divide batter into 8 custard cups, reducing the oven temperature to325 degrees. Bake the batter in an unbaked pie shell. Use Key Lime instead of lemon. Notes: This recipe came from the old Spry shortening cookbookproduced in the 1930s. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook-----------------------------------------------------------Recipe Card: AUNT JENNY'S CHOCOLATE PUDDING CAKE-----------------------------------------------------------Source: The Huntsville Times - 5/27/92 Ingredients and Instructions:-----------------------------------------------------------1/4 cup vegetable shortening


1/2 tsp salt plus 1/8 tsp salt, divided1 tsp ground cinnamon1/4 cup plus 2/3 cup sugar, divided3 oz unsweetened baking chocolate, divided1 cup all-purpose flour2 tsp baking powder1/2 tsp baking soda2/3 cup milk1/2 cup chopped nuts2 cups water Combine shortening, 1/2 tsp salt, cinnamon and 1/4 cup sugar andcream thoroughly. Melt 2 oz of the chocolate and stir into creamedmixture. Sift together the flour, baking powder and baking soda andadd to the creamed mixture alternately with milk, blending well aftereach addition. Add nuts and blend. Combine 2/3 cup sugar, water, 1/8 tsp salt and remaining 1 ozchocolate in saucepan and bring to a boil. Pour into 1 1/2- to2-quart casserole. Drop the batter by spoonfuls into the hot syrupin the casserole, and bake in 350 degree oven 45 minutes. Serves 6. Variations: If desired, add 1 cup chopped dates to the batter when nuts areadded. The pudding also can be cooked on top of the stove: Use alarge saucepan instead of casserole, and cook, covered, over very lowheat for 25 minutes. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook-----------------------------------------------------------Recipe Card: Ann Portman's Favorite Banana Cake-----------------------------------------------------------Source: The Duncan Hines Dessert Book - 1955 Ingredients and Instructions:-----------------------------------------------------------1/2 cup butter1 1/2 cups sugar2 egg yolks1 scant cup crushed bananas5 tbsp buttermilk1 tsp soda2 cups cake flour1 tsp baking powder1/2 cup chopped nuts1 tsp vanilla


2 egg whites Cream butter and sugar together in electric mixer until light andfluffy. Add yolks to butter and sugar mixture and beat well. Add crushed bananas. Dissolve soda in buttermilk and stir intomixture. Sift flour twice, adding baking powder to second sifting. Add nutsto flour and beat into mixture. Add vanilla and fold in stifflybeaten egg whites. Pour into greased and floured 10-inch square cakepan and bake in 350 degree oven for 40 to 50 minutes or until caketester comes out clean. Let cool and ice with Maple Frosting. Makes one 10-inch square layer Note: I use Seafoam Icing. (See recipe 38). This is my mother's favorite banana cake recipe. The egg whites arethe secret, she says.=========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook-----------------------------------------------------------Recipe Card: Ann Portman's Seafoam Frosting-----------------------------------------------------------Source: The Duncan Hines Dessert Book - 1955 Ingredients and Instructions:-----------------------------------------------------------1 1/2 cups brown sugar1/2 cup water1/4 tsp cream of tartar2 egg whites, beaten Boil together sugar and water until it spins a thread. Slowly add the above syrup to eggs, beating all the time. Spread oncooled cake. Frosts 8-inch layer cake. Originally from: Williamsburg Inn, Williamsburg, Virginia===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook-----------------------------------------------------------Recipe Card: CYPRESS INN CHEESE PIE-----------------------------------------------------------Source: Cypress Inn Restaurant, Tuscaloosa, AL Ingredients and Instructions:-----------------------------------------------------------Crust: Buy good quality graham cracker crust and spread with finely chopped pecans. Filling: 13 oz. cream cheese 1 cup finely granulated sugar 6 oz. whipped topping 1/4 cup chopped roasted pecans Cream sugar and cream cheese until smooth and sugar is dissolved. Add whipped topping and blend. Add pecans and blend. Pour mixtureinto crust and chill. Cut into 8 pieces. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook-----------------------------------------------------------Recipe Card: FRIED APRICOT PIES-----------------------------------------------------------Source: GEnie Food & Wine BB Ingredients and Instructions:-----------------------------------------------------------1 lb dried apricots1 cup sugar1/4 tsp allspice1/2 tsp cinnamon10 unbaked biscuits1/2 lb shortening Cook the apricots according to package directions, then mashthoroughly. Add sugar and spices and mix. Refrigerate overnight. Rollout the biscuits on a floured surface to the size of a saucer. Spread1/2 cup apricots on each biscuit. Fold over and seal edges with afork. Fry in hot shortening until brown on both sides. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook-----------------------------------------------------------Recipe Card: Ann Portman's Chile-Cheese Casserole-----------------------------------------------------------Source: Julia Petain Ingredients and Instructions:-----------------------------------------------------------2 small (5 oz.) cans evaporated milk1 lb. cheddar cheese (I use mild)2 4 oz. cans Old El Paso chiles, chopped8 ounce jar Old El Paso taco sauce3 eggs, well beaten Preheat oven to 350 degrees. Grate the cheese coarsely. Butter one 13x9 pan lightly; sprinkleabout 3/4 of the cheese into the pan. Sprinkle with 1/2 cup ofevaporated milk. Cover with 8 ounces of chopped chiles. Pour thebeaten eggs over this; Sprinkle with another 1/2 cup evaporated milk.Pour 8 ounces of taco sauce over all. Sprinkle the top with theremainder of the cheese. Bake at 350 for about 20 minutes. If not golden, bubbly, andsomewhat solid in appearance, bake for another 5-10 minutes. Serve with thin, crisp corn tortillas. Serves 4-6. =========================================================== Rivka's Recipe Card, page 1


Rivka's Cookbook-----------------------------------------------------------Recipe Card: Hawaiian Banana Bread-----------------------------------------------------------Source: GEnie Food & Wine BB Ingredients and Instructions:-----------------------------------------------------------1 1/4 cups flour1 cup sugar1/2 tsp. salt1 tsp. soda1/2 cup shortening3 small bananas2 eggs1/2 cup chopped nuts Cream shortening and sugar. Add eggs. Beat well. Stir in mashedbananas. Sift dry ingredients and add to creamed mixture. Add nuts.Stir just until thoroughly mixed. Bake in 350 degree oven for about1 hour in greased, floured 9x5 inch pan. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Strawberry Cream-Cheese Jello Salad ----------------------------------------------------------- Source: Auntie Letitcia


Ingredients and Instructions: ----------------------------------------------------------- Bottom Layer 2 cups thin pretzels, broken into small pieces 3/4 cup butter 1 tbsp. sugar Top Layer 1 6 ounce box of strawberry Jell-O 2 10 ounce boxes sweetened frozen strawberries 2 cups water, boiling 1 8 ounce bar cream cheese, softened 1 tablespoon sugar 1 large carton Cool-Whip Combine crust ingredients, pressing into a greased 13x9 pan. Bake in a 400 degree oven for 8 minutes. Cool completely. Put dry Jell-O in a Pyrex bowl and add boiling water. Stir 2 minutes or until it is completely dissolved. Stir in frozen strawberries (be sure to include syrup). When cool, place in refrigerator for about 1 hour, or until cool and thick. Combine softened cream cheese, sugar, and cool whip. Fold into Jell-O mixture. Pour into prepared crust. Chill 2 hours or until set. Rivka's Recipe Card, page 2 ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Chocolate Pound Cake ----------------------------------------------------------- Source: Rivka's Cookbooks Ingredients and Instructions: ----------------------------------------------------------- 3 cups sugar 3 sticks margarine 5 eggs 3 cups flour 1 cup milk 1/3 cup cocoa 1 tsp. baking powder 1 tsp. vanilla dash salt (added by Rivka) Cream sugar and margarine. Add eggs, one at a time. Sift dry ingredients and add alternately with milk and vanilla. Bake at 325 degrees in tube pan for 1 hour and 20 to 30 minutes. (Use greased and floured pan).


=========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Molasses-Glazed Roast Turkey with Gravy ----------------------------------------------------------- Source: Bon Appetit 11/91 Ingredients and Instructions: ----------------------------------------------------------- Turkey 1 15-pound turkey, neck and giblets reserved for Giblet Broth (see recipe) Sage and Kale Corn Bread Dressing (see recipe) 2 cups plus 2 tablespoons chicken stock or canned broth 3 tablespoons butter, melted 1 tablespoon robust flavor (dark) molasses 1 teaspoon red wine vinegar Gravy 7 tablespoons all-purpose flour 5 cups Giblet Broth (see recipe) 1/3 cup dry sherry For turkey: Preheat oven to 350 degrees F. Butter 6


cup casserole dish. Rinse turkey inside and out. Dry thoroughly. Discard any pieces of fat in neck or main cavity. Fill neck cavity with 2 cups corn bread dressing (optional). Fold neck skin over and secure to body with skewer. Spoon 5 to 6 cups dressing into main cavity of turkey. (Optional) Sew or skewer main cavity closed. Mix 2 tablespoons stock into remaining dressing. Transfer dressing into prepared casserole dish; cover and refrigerate. Tuck wings under Rivka's Recipe Card, page 2 turkey body. Tie legs together. Place turkey, breast side up, on rack in large roasting pan. Brush 2 tablespoons melted butter over turkey. Pour 1/2 cup stock into pan. Roast turkey 2 1/2 hours, basting with pan juices and adding 1/2 cup chicken stock to pan about every 45 minutes. Mix remaining 1 tablespoon melted butter with molasses and vinegar. Brush glaze over turkey. Roast turkey until meat thermometer inserted into thickest part of thigh registers about 175 degrees F, about 30 minutes longer. (Bake dressing in casserole alongside turkey for final 30 minutes and while turkey stands at room temperature. Transfer turkey to platter and tent with foil. Let stand 20 to 30 minutes. For gravy: Remove rack from roasting pan. Pour turkey pan juices into bowl. Do not wash pan. Degrease juices, reserving 6 tablespoons fat. Pour fat back into same pan. Place pan over medium heat. Add 7 tablespoons flour to pan and whisk until beginning to brown, about 3 minutes. Gradually whisk in Giblet Broth, degreased pan juices, accumulated juices from turkey platter and Sherry. Simmer until gravy thickens, whisking and scraping bottom of pan, about 10 minutes. Mix in giblets and neck meat reserved from Giblet Broth. Season gravy to taste with salt and pepper. Transfer gravy to sauceboat. Serve with Corn Bread Dressing. Yield: 12 servings.


=========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Giblet Broth ----------------------------------------------------------- Source: Bon Appetit 11/91 Ingredients and Instructions: ----------------------------------------------------------- 6 cups chicken broth Neck and giblets reserved from 15 pound turkey. 1 small onion, halved 1 celery stalk with tops, coarsely chopped 1 teaspoon chopped fresh sage or 1/2 teaspoon dried, crumbled Pinch of pepper Combine all ingredients except for turkey liver in large heavy saucepan and bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours. Rinse liver and add to broth. Simmer until liver is cooked, about 8 minutes. Remove giblets and reserve. Strain broth, discarding vegetables. Carefully remove neck meat from bones. Finely chop giblets and neck meat and reserve for gravy. (Can be made one day ahead. Cover and chill broth and chopped meats separately.) Rivka's Note: I HATE and LOATHE giblets; therefore, I make my gravy by using only the broth and neck. However, I don't chop up the neck and put it in the gravy. I discard it when cooked. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Sage and Kale Corn Bread Dressing ----------------------------------------------------------- Source: Bon Appetit 11/91 Ingredients and Instructions: ----------------------------------------------------------- Black Pepper Corn Bread (see recipe) 7 tablespoons butter 3 large celery stalks, chopped 2 medium onions, chopped 5 large kale leaves, center spine removed, slivered (about 6 cups) **I OMIT** 3 tablespoons chopped fresh sage or 1 tablespoon dried, crumbled 3/4 teaspoon salt 1/2 teaspoon pepper 4 cups 1/2 inch cubes white bread 3/4 cup chicken stock or canned broth 1 egg, beaten to blend Crumble corn bread coarsely onto large cookie sheet. Let stand uncovered at room temperature overnight to dry. Melt butter in heavy large skillet over medium heat. Add celery and onions and cook until tender, stirring frequently, about 12 minutes. Add kale and cook until kale wilts, about 5 minutes. Transfer mixture to large bowl. Mix in sage, salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.) Add corn bread crumbs and bread cubes to vegetables. Mix stock with egg in small bowl. Stir into dressing. Cook alongside turkey for last 30 minutes of baking time in prepared casserole dish. Notes: This dressing contains the native American maize (in the form of cornmeal), as well as the hearty green kale favored in the many Portuguese communities that line the New England coast. We like to Rivka's Recipe Card, page 2 make our own cornbread. If you prefer to use purchased or a mix, you'll need about five cups of coarse crumbs. For a moister dressing, additional broth can be used.


Rivka's Notes: Try adding 2 tbsp. pan drippings from the turkey. **I made this for Christmas 1992 and everybody liked it. I DID add lots of pan drippings and broth.** =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Black Pepper Corn Bread ----------------------------------------------------------- Source: Bon Appetit 11/91 Ingredients and Instructions: ----------------------------------------------------------- 3/4 cup all purpose flour 3/4 cup yellow cornmeal


1 1/2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup milk 1 egg 2 tablespoons (1/4 stick) butter, melted Preheat oven to 400 degrees. Butter 8-inch square pan with 2-inch-high sides. Mix together first 6 ingredients in large bowl. Mix milk with egg and melted butter in small bowl. Pour milk mixture over dry ingredients and stir just until moistened; do not overmix. Spoon batter into prepared pan. Bake corn bread until light brown and tester inserted into center comes out clean, about 15 minutes. Cool corn bread in pan. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: LIBBY'S PUMPKIN PIE ----------------------------------------------------------- Source: GEnie Food & Wine RT Ingredients and Instructions: ----------------------------------------------------------- Libby's Pumpkin Pie 2 eggs, slightly beaten 16 oz solid pack pumpkin 3/4 cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 13 oz evaporated milk 1 pastry shell (9 inch)


Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pastry shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes, or until a knife inserted into center of pie filling comes out clean. Serves 8 KEY WORDS: bake sale, baked goods, dessert, holiday, pie ---- Great Grandmother Thomas' recipe, cerca 1880 Ancestral Chili Sauce 16 lbs ripe tomatoes 4 Tbsp celery seed 6 green peppers (Bell) 1 qt vinegar (cider) 6 red peppers (Bell) 1 lb brown sugar (dark) 2 lbs onions 2 Tbsp mustard seed 4 celery bunches 2 Tbsp whole cloves 1 cup salt Peel, de-seed and break up tomatoes. Grind onions and peppers. Chop celery into small pieces. Cook together for two hours. Then add sugar, salt, vinegar, and spices and cook one hour longer. Put hot into hot sterilized jars and seal. Rivka's Recipe Card, page 2 Best when aged at least six months. Keeps for years. Serve chilled with beef, meatloaf, steak, etc. Makes 12 pints ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: BANANA FRITTERS ----------------------------------------------------------- Source: Imported from ASCII file Ingredients and Instructions: ----------------------------------------------------------- Banana Fritters 1 egg, separated 1 T butter, melted 1/3 c milk 4 bananas 1/2 c unbleached flour 1 lemon, juiced 1 T sugar 3 T powdered sugar 1/2 tsp baking powder safflower oil 1/2 tsp salt sour cream Beat egg white until stiff; set aside. Beat egg yolk until light; add milk to yolk and beat again. Combine flour, sugar, baking powder and salt; stir into egg yolk. Add butter and fold in egg white. Cut bananas into serving-sized pieces. Pour lemon juice over bananas. Sprinkle with powdered sugar. Dip bananas into batter, coating them evenly. Fry a few at a time in 2 inches of hot oil, for 2-3 minutes until golden brown. Drain on a paper towel. Serve piping hot with sour cream. Serves 4 ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: MISSISSIPPI MUD CAKE ----------------------------------------------------------- Source: Leah - Valley View Apts. (1977) Ingredients and Instructions: ----------------------------------------------------------- 2 sticks oleo [margarine] 1/2 C. cocoa 4 eggs 2 C. sugar 1 sm. jar marshmallow creme 1 1/2 C. pecans 2 tsp. vanilla Pinch of salt 1 1/2 C. plain flour Cream oleo and sugar, add eggs and flour, salt, cocoa, vanilla and nuts. Pour into pan and bake 40-45 minutes at 300^. While hot, smear marshmallow creme over top. ICING: 1 stick oleo [margarine] 1 box powdered sugar 1/2 C. milk 1 C. chopped nuts 1 tsp. vanilla 1/2 C. cocoa Mix all ingredients and pour over cake. Source - SHARK BITES - Spanish River Community High School Boca Raton, Florida ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Ann Portman's Lemon-Almond Wafers ----------------------------------------------------------- Source: Ann Portman's recipe files Ingredients and Instructions: ----------------------------------------------------------- 1 cup butter or margarine at room temperature 1 cup granulated sugar 1 large egg 1 tsp. vanilla extract 2 cups cake flour 1 1/2 tbsp. freshly grated lemon peel For garnish: sliced almonds (small pkg.) 1. Heat oven to 350 degrees F. Have cookie sheet(s) ready. 2. Beat butter and granulated sugar in a large bowl with electric mixer until fluffy. Beat in egg, then vanilla extract. 3. Gradually stir in flour until blended. Stir in lemon peel. 4. Drop heaping half-tablespoonsful 2 inches apart onto ungreased baking sheet. Gently pres a few sliced almonds into center of each (lay them flat for a better appearance). 5. Bake 8 to 10 minutes until edges are golden brown. Let cool on sheet on wire rack 1 to 2 minutes, then remove to rack to cool completely. VARIATION: Double Almond Wafers 1. Substitute 1 tsp. of almond extract for the vanilla extract. 2. Omit the lemon peel. Makes 80 cookies. =========================================================== Rivka's Recipe Card, page 1


Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Almond Cake ----------------------------------------------------------- Source: Solo Almond Filling Can - 12/21/92 Ingredients and Instructions: ----------------------------------------------------------- 1 cup butter or margarine 1 cup sugar 3 eggs 1 can SOLO Almond Filling 2 1/4 cup flour 2 tsp. baking powder 1/2 tsp. salt 1/4 cup milk Cream butter or margarine and sugar. Add eggs one at a time, mixing thoroughly. Add SOLO Almond Filling, mix well. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Pour into greased and floured tube pan. Bake at 350 degrees for 50 minutes or until done. Cool in pan. Remove from pan and drizzle the following glaze over top of cake. Combine 1 cup powdered sugar, 2 tablespoons cream, 1/4 tsp. almond flavoring. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Ann Portman's Favorite Texas Hash ----------------------------------------------------------- Source: Betty Crocker Cookbook


Ingredients and Instructions: ----------------------------------------------------------- 1 lb. extra-lean ground beef 1 large white or yellow onion, chopped finely 1 bell pepper, finely chopped 1 tsp. minced garlic OR 2 cloves garlic, finely chopped 1 No. 10 can tomatoes 1/2 cup raw rice 3 tsp. Lantana Tex-Mex seasoning OR 1-2 tbsp. Mexene chili powder 2 tsp. butter Saute garlic, onion, and bell pepper until onion is translucent. Drain. Brown ground beef in same saucepan. Drain extra well. Add remaining ingredients and put into a 350 degree oven for one hour, covered. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Skillet Upside-Down Cake ----------------------------------------------------------- Source: Computer Cookbook Collection Ingredients and Instructions: ----------------------------------------------------------- 1/2 c Butter 1 c Brown sugar, heaping 4 Pineapple slices, drained 1 pk Yellow cake mix Melt butter and brown sugar in pan on stove. Pour into iron skillet. Arrange drained pineapple slices on bottom. Combine cake package mix


ingredients according to package directions. Pour batter on top of pineapple in skillet. Bake according to package directions, about 20 to 25 minutes. Do not overbake. When done, remove from oven. Loosen cake around edges; turn out onto serving plate immediately. May be served with whipping cream, if desired. Note: If you do not have an iron skillet, use any frypan. Cover handle completely with foil to prevent heat damage. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Strawberry Cake ----------------------------------------------------------- Source: Computer Cookbook Collection Ingredients and Instructions: ----------------------------------------------------------- 1 pk Cake mix,white or yellow 1 pk Strawberry jello 3/4 c Cooking oil 1 c Pecans,chopped 4 Eggs 2 tb Flour 1 pt Strawberries 1/2 c. Sugar 1. Mix strawberries and sugar until sugar is dissolved. Mix remaining ingredients and beat well; pour into a 10" buttered and floured tube pan and bake at 350'F. for 45 minutes, or until done. 2. Serve plain or with whipped cream. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: OATMEAL FUDGE COOKIES ----------------------------------------------------------- Source: Usenet File - Like Sue's recipe Ingredients and Instructions: ----------------------------------------------------------- Yield: 3 dozen 3 c Rolled oats 1 t Vanilla extract 1 c Nuts, chopped (optional) 2 c Sugar, granulated 1/2 c Cocoa powder 1/2 c Evaporated milk 1/4 lb Butter Combine oats, vanilla and nuts in a bowl and set aside. Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan. Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes. Remove pan from heat and add the butter. Stir until butter is melted and incorporated. Quickly add oat mixture to pan and stir until well mixed. Drop by the spoonful onto waxed paper. Let cool for 2 hours to set. NOTES: * No-bake chocolate oatmeal cookies -- This may be my all-time


favorite cookie recipe. I don't remember where I got this particular version of the recipe but I remember my great-aunt making these cookies for us as kids. * My great-aunt never put nuts in these cookies. I like nuts but I find that they get lost in the recipe. If you want the oats to be less prominent, use quick-cooking oats. They will fall apart somewhat in the final mixing. * A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway. Rivka's Recipe Card, page 2 * The cooking time at boil is important. Cooked too little the cookies will not set; too much and they start to harden before you get them out of the pan. * These cookies are better the next day, if there are any left. : Difficulty: easy to moderate. : Time: 20 minutes preparation and cooking, 2 hours cooling. : Precision: measure the ingredients, watch the cooking time. : Suzanne Padgett : Hadron, Inc., Fairfax, Virginia, USA : seismo!hadron!suz : There is no such thing as too much chocolate! : Copyright (C) 1986 USENET Community Trust ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Nancy & Joyce's Brown Rice Casserole ----------------------------------------------------------- Source: Nancy May Ingredients and Instructions: ----------------------------------------------------------- 3/4 stick butter, softened 1 cup uncooked regular long-grain rice 1 can undiluted beef consomme 1 can undiluted french onion soup Preheat oven to 350. Combine in a 9x9" square baking dish. Bake for one hour covered tightly with foil or until all liquid is absorbed and rice is tender. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Sage Cornbread Dressing ----------------------------------------------------------- Source: Joyce Causey Ingredients and Instructions: ----------------------------------------------------------- 1 pkg. Pepperidge Farm cornbread stuffing 1 pkg. Pepperidge Farm herb seasoned stuffing 1 16-oz. can chicken broth 1 stick butter 1/2 (approx.) cup liquid from cooked turkey 1 egg 1 to 1 1/4 tsp. powdered sage 1 to 1 1/4 tsp. black pepper 1 cup onion, finely chopped 1 cup celery, finely chopped ------- Preheat oven to 350 degrees. Meanwhile, combine onion, celery, butter, and about 1/2 of the can of chicken broth in a small pot. Cover and cook about 10 minutes over low heat or until celery and onion are tender. Then into large bowl combine both packages of dry dressing, pepper, and sage. Pour butter/onion/celery/broth mixture over dressing and spices; mix with hands until dry pockets are gone, adding broth from cooked turkey and additional canned broth as necessary to achieve good texture. Stir in egg; mix well; adjust seasoning as desired. Pat into 13x9 pan and bake covered for 30 minutes; uncover and bake 10-15 more minutes or until browned. Makes enough stuffing to accompany a 10-lb turkey breast. Source: Joyce Causey and Nancy May with modifications by Rivka. Notes: Served 1996 Thanksgiving dinner to rave reviews. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook -----------------------------------------------------------


Recipe Card: Fried Apricot Pies w/Pastry Recipe ----------------------------------------------------------- Source: Imported from ASCII file Ingredients and Instructions: ----------------------------------------------------------- 2 6 oz packages dried apricots 1/2 cup sugar 1 Tbs. lemon juice 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg Sifted powdered sugar (optional) Pastry recipe follows Vegetable oil Place apricots, with water to cover, in a medium saucepan. Bring to a boil; reduce heat, and simmer 30 minutes. Drain well, and mash. Stir in sugar, lemon juice, cinnamon, and nutmeg; set aside. Roll dough to 1/4 inch thickness on lightly floured surface. Cut into 4-inch circles. Place 1 Tbs. apricot mixture in center of each pastry circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges firmly together using a fork dipped in flour. Heat 1-inch of vegetable oil to 375 degrees in a large skillet. Cook pies until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with powdered sugar, if desired. Yield: 2 dozen Pastry: 1 13 oz can evaporated milk 1 Egg, beaten 5 cups all-purpose flour 1 Tbs. salt 1 Tbs. sugar 1 Cup shortening Rivka's Recipe Card, page 2 Combine milk and egg; stir well. Set aside. Combine flour, salt, and sugar in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle milk mixture over flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball, and wrap in waked paper. Chill at least 1 hour or until ready to use. Yield: pastry for 2 dozen 4-inch pies. * * * *


=========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: CORNBREAD DRESSING ----------------------------------------------------------- Source: November 1992 Southern Living Ingredients and Instructions: ----------------------------------------------------------- 1 bunch celery, chopped 2 large green pepper, chopped 2 medium-sized yellow onions, chopped 1 bunch green onions, chopped 1/4 cup vegetable oil 8 cups cornbread crumbs 1 14 1/2 oz. can ready-to-serve chicken broth 2 10 1/2 oz. cans cream of chicken soup, undiluted 3 large eggs, beaten 1 tsp. garlic powder 1 tsp. rubbed sage 1/4 tsp. pepper


Garnish: sweet red and green pepper strips Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender (about 5 minutes). Combine cooked vegetables, cornbread crumbs, and next 6 ingredients in a large bowl; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 325 for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Garnish, if desired. Yield: 12 servings. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Ann Portman's Favorite Caramel Cake ----------------------------------------------------------- Source: Southern Living, Dec 1990 Ingredients and Instructions: ----------------------------------------------------------- 1 8-oz. carton sour cream 1/4 cup milk 1 cup butter, softened 2 cups sugar 4 eggs 2 3/4 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla extract Caramel Frosting ----Cake---- Combine sour cream and milk. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and next two ingredients; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Add flavorings.


Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove, and cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides. Yield: one 2-layer cake. -------------------------- Caramel Frosting -------------------------- 3 cups sugar, divided 1 tbsp. all-purpose flour 1 cup milk Rivka's Recipe Card, page 2 3/4 cup butter or margarine 1 tsp. vanilla extract Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; cook over medium heat, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat. Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well; add milk, and bring to a boil, stirring constantly. Gradually pour about one-fourth of hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth). Return mixture to heat; cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees. Add butter, stirring to blend. Remove from heat, and cool, without stirring, until temperature drops to 110 (about 1 hour). [Rivka's note: Mom shortens this time by cooling the pan in a bowl of cold water]. Add vanilla, and beat with a wooden spoon or at medium speed of an electric mixer, until of spreading consistency (about 20 minutes). Yield: enough for one two-layer cake. Author: Ethelwyn Langston, Birmingham, Alabama. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Ann Portman's Individual Peach Cobblers ----------------------------------------------------------- Source: Cooking for Two, pg.33 Ingredients and Instructions: ----------------------------------------------------------- 2 tsp. cornstarch 3 tbsp. brown sugar 1/4 c. cold water 1 1/2 cups sliced fresh peaches 1 tbsp. butter or margarine 1 tsp. lemon juice Biscuit Topper (recipe below) Mix first three ingredients; add peaches. Cook and stir until bubbly. Add butter and lemon juice; pour into 2 individual casseroles. Add Biscuit Topper. Bake at 400 degrees for 25 minutes. Serves 2. Biscuit Topper 1/3 c. sifted all-purpose flour 2 tbsp. sugar 1/2 tsp. baking powder dash salt 1 1/2 tbsp. butter 2 tbsp. milk Sift together flour, sugar, baking powder, and salt. Cut in butter. Stir in milk. Push from spoon into two dollops atop hot fruit. Note: Mom often doubles this recipe; for a variation, she sometimes uses strawberries with great success (but sometimes with strawberries extra cornstarch is needed to achieve correct consistency.) In a pinch, substitute one no. 10 can of sliced peaches, drained. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Chicken Divan ----------------------------------------------------------- Source: Kathy Smith Seale Ingredients and Instructions: ----------------------------------------------------------- 1 1/2 lb. pkg chicken breast tenders 1 can (undiluted) cream of chicken soup 1 10 oz. pkg frozen broccoli 1 8 oz. pkg. Velveeta dash nutmeg, if desired Preheat oven to 350 degrees. Prepare broccoli according to package directions; set aside. Meanwhile, cook chicken in medium pot over medium heat, covered, until tender and completely cooked (about 30 minutes). Remove strips from liquid, but do not throw away the liquid. Once chicken is done, reserve about 1/4 cup of the liquid. Place cream of chicken soup into medium pot (the one used for cooking the chicken is fine); stir in chicken broth slowly. If sauce appears too thick, add more chicken broth. Cook slowly over low heat until hot, not boiling. Slice Velveeta into small cubes. Stir cheese into soup mixture, stirring constantly until melted and smooth. Slice the chicken pieces into 1" cubes. Place in the bottom of a 9x9" casserole. Layer broccoli florets over chicken. Pour cheese sauce over all; cover; bake 30 minutes. When done, sprinkle the top with a touch of nutmeg, if desired. Serves 4. =========================================================== Rivka's Recipe Card, page 1


Rivka's Cookbook ----------------------------------------------------------- Recipe Card: FRESH STRAWBERRY PIE ----------------------------------------------------------- Source: Imported from ASCII file Ingredients and Instructions: ----------------------------------------------------------- Servings: 6 1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar 1 T Cornstarch 3 T Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----------------------------------------------------------------------------- =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: TOMATO GROUND BEEF ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions:


----------------------------------------------------------- Serves: 4 Time: about 30 minutes. Ingredients 1 tbsp shortening 1 large onion, diced 1 green pepper, diced 1 1/2 lb ground beef 1 carrot, diced 1 can tomato soup, undiluted 1 tsp salt 1 tsp garlic salt 1/4 tsp freshly ground black pepper Instructions Heat shortening in medium skillet; saute onion and green pepper until lightly browned. Add beef and carrot. Saute 1 minute. Add soup. Add seasonings; simmer about 5 minutes to blend flavors. To make this a complete meal, add 1 cup cooked rice, or serve over cooked noodles or spaghetti. From The Encyclopedia of Creative Cooking, page 57. Rivka's note: to make it more like Cynthia's dish, I would add 1 potato, sliced. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: BANANA CAKE ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 1 Mom's favorite cake. Time: about 1 1/2 hours. Preheat to 350 F. Ingredients


1/2 cup butter 1 1/2 cups sugar 2 egg yolks 1 cup crushed bananas 5 tbsp buttermilk 1 tsp soda 2 cups cake flour 1 tsp baking powder 1/2 cup chopped nuts 1 tsp vanilla 2 egg whites, stiffly beaten Instructions Cream together butter and sugar in electric mixer till light and fluffy. Add yolks to above and beat well. Add crushed bananas. Dissolve soda in buttermilk and stir into mixture. Sift flour twice, adding baking powder to second sifting. Add nuts to flour and beat into mixture. Add vanilla and fold in stiffly beaten egg whites. Pour into greased and lined 10-inch square cake pan and bake in 350 degree oven until cake tester comes out clean. Let cool and frost with Seafoam Frosting. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: SEAFOAM FROSTING ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 1 See Banana Cake. Time: about 30 min. Frosts one 8-inch layer cake. Ingredients 1 1/2 cups brown sugar 1/2 cup water 1/4 tsp cream of tartar 2 egg whites-beaten Instructions


Boil together sugar, water, and cream of tartar until mixture spins a thread. Slowly add the above syrup to beaten egg whites, beating all the time. Spread on cooled cake. From: Williamsburg Inn, Williamsburg, Virginia. In: Duncan Hines Dessert Cookbook, 1955. Page 102. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Mr. Food Pralines ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 22 Time: about 1 hour. Yield: 20-24 pralines (2 1/2") Ingredients 1 small pkg. cook & serve butterscotch pudding mix 1 1/2 cups pecans 1/2 cup milk 1 cup sugar 1/2 cup brown sugar 1/2 stick butter Instructions Combine dry ingredients except for pecans, stirring until mixed, in a medium saucepan (use a heavy pan to avoid scorching). Cook to boiling, stirring constantly, then cook, stirring occasionally, until mixture reaches the soft-ball stage (238 degrees). Remove from heat; put saucepan into large bowl half-filled with water (be careful not to spill water inside saucepan). Add butter. Wait about three minutes (or until butter melts and bottom of pan is warm rather than


hot). Beat mixture for about 2 minutes. Add pecans. Quickly drop by large tablespoonsful onto waxed paper. Cool. Makes 20-24 pralines, each about 2 1/2 inches in diameter. From Mr. Food. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: ALMOND MACAROONS ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 24 Time: about 30 minutes. Ingredients 1 cup sugar 1 8-oz. can almond paste 2 egg whites Instructions Combine sugar and almond paste in large bowl; mix with fingers until well blended. Add egg whites gradually, using just enough to moisten; mix with wooden spoon. Roll lightly into walnut-sized balls; flatten slightly. Place about 2 inches apart on brown paper on baking sheet. Bake in preheated 325 degree oven about 12 minutes or until very lightly browned. Remove from oven; slide paper onto damp towel. Cool slightly; remove with spatula. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: BABY BROWNIES ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 12 Time: about 1 hour. Yield: 12-16 pieces or 64 tiny "baby" brownies. Ingredients 6 oz good semisweet chocolate 1/4 cup chocolate syrup 8 tbsp unsalted butter, room temp. 1 tsp vanilla extract 2 eggs, lightly beaten 3/4 cup sugar pinch of salt 1/2 cup all-purpose flour Instructions Preheat oven to 350; butter and flour an 8-inch square baking pan. Set aside. Melt the chocolate in a small heavy saucepan over low heat, stirring constantly. Add the syrup and stir well. Remove the pan from the heat, and add the butter. Beat until the mixture is smooth. Stir in the vanilla and the eggs; mix thoroughly. In a mixing bowl, sift together the sugar, salt, and flour. Add this to the chocolate mixture and blend thoroughly. Pour the batter into the prepared pan, and bake just until cooked, 30 minutes. Allow brownies to cool completely in the pan. Then cut them into 12 regular sized pieces, or 64 1-inch squares. =========================================================== Rivka's Recipe Card, page 1


Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Shortcut Key Lime Pie ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 8 "Family Favorites." Time: about 4 hours before serving. Ingredients 1 can sweetened condensed milk 1 small can frozen limeade 1 small container Cool Whip drops green food coloring 1 graham cracker crust Instructions Combine milk, limeade and Cool Whip. Fold mixture until blended. Pour into graham cracker crust. Chill; garnish if desired with extra whipped topping and lime slices. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: MACAROON SPANISH CREAM


----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 6 Time: about 3 hours. Ingredients 1/2 cup sugar 1 envelope unflavored gelatin pinch of salt 2 1/2 cups scalded milk 3/4 cup macaroon crumbs (see recipe) 3 egg yolks, slightly beaten 1 tsp vanilla 3 egg whites, stiffly beaten Instructions Combine sugar, gelatin, and salt in top of double boiler. Mix well. Add scalded milk to the above mixture. Cook directly over medium heat, stirring until gelatin dissolves. Remove from heat. Slowly stir egg yolks into the hot milk mixture. Return to top of double boiler and cook over hot water until mixture coats a metal spoon. Remove from hot water. Add vanilla to mixture. Place crumbs very carefully on top of beaten egg whites; then, very gradually, fold hot custard mixture into egg whites. Pour into individual molds. Chill until firm. Serve with whipped cream. From The Duncan Hines Dessert Cookbook, ppg 164-65. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: SYLLABUB ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 8 Ingredients


1 1/2 lemons 2 1/2 cups whipping cream, very cold 1/2 lb confectioners' sugar 1 cup Rhine wine 1/2 cup dry sherry Instructions =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: EVELINA SMITH'S PECAN PIE ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 1 Time: about 1 hour. Ingredients 1 1/2 cup sugar 1 stick margarine 1 tbsp vanilla extract 1 cup pecans (or use coconut) 3 beaten eggs pinch salt 1 tbsp vinegar


1 raw pie shell Instructions Combine the first seven ingredients in a large bowl, stirring until evenly moistened and of uniform consistency. Put into raw pie shell and bake 40 to 50 minutes at 365 degrees. From: Evelina Smith. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: CORNISH GAME HENS W/RICE STUFFING ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- Serves: 2 Time: about 2 hours. Ingredients 2 1-lb Cornish game hens salt pepper 2 tbsp slivered almonds 2 tbsp finely chopped onion 1/3 cup uncooked long-grain rice 3 tbsp butter or margarine 1 cup water 1 chicken bouillon cube 1 tsp lemon juice 1/2 tsp salt 1 3-oz can chopped mushrooms Instructions


Season game hens inside and out with salt and pepper; set aside. In small saucepan, cook almonds, onion, and rice in butter for 5 to 10 minutes, stirring frequently. Add water, bouillon cube, lemon juice, and salt. Bring mixture to boiling, stirring to dissolve bouillon cube. Reduce heat; cover and cook slowly about 20 to 25 minutes or till liquid is absorbed and rice is fluffy. Stir in the drained mushrooms. Lightly stuff birds with rice mixture. Place breast up in shallow baking pan. Brush with melted butter or margarine. Roast covered in hot oven (400 degrees) for 30 minutes. Uncover and roast 1 hour longer or till drumstick can be twisted easily in socket. Brush birds with melted butter during last 15 minutes of roasting time. From Cooking for Two, page 8 Rivka's Recipe Card, page 2 ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: CARAMELIZED POTATOES ----------------------------------------------------------- Source: DeskMate Kitchen Companion Ingredients and Instructions: ----------------------------------------------------------- _ Serves: 6 Time: About 1 hour. Ingredients 12 medium potatoes 1 1/2 c. beef consomme 1/4 c. firmly packed brown sugar Instructions From The Creative Cooking Course, Vegetables, page 11. Place the potatoes in boiling, salted water to cover and cook untilfork-tender. Remove the skins. Combine the consomme and brown sugarin a medium saucepan. Cook and stir over low heat until the sugar isdissolved. Add several potatoes at a time to the consomme mixture,turning until the potatoes are coated. Remove to a warm servingplatter and repeat the process until all the potatoes are coated. The platter may be kept warm in the oven at a very low temperature. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Chess Cakes ----------------------------------------------------------- Source: Birki Cvacho Ingredients and Instructions: ----------------------------------------------------------- 1 box yellow cake mix 1 egg 1 stick of oleo or butter, melted Mix above ingredients (I did it by hand) and pat in bottom of 13x9 pan. This is fun, and the texture of the crust is almost Play-Doh-y. Now mix in mixmaster on "cream butter" setting 1 box powdered sugar 2 eggs 1 8 oz. pkg. cream cheese 1 tsp. vanilla and pour over the other mixture in the pan. Bake at 350 degrees for 35-45 minutes, or until firm and lightly browned. Source: Birki Cvacho, 1980, Crestline Cumberland Presbyterian Church. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: ANN Portman'S EASY PEACH COBBLER ----------------------------------------------------------- Source: Southern Living June 97 page 125 Ingredients and Instructions: ----------------------------------------------------------- 1/2 cup unsalted butter 1 cup all-purpose flour 2 cups sugar, divided 1 tbsp. baking powder Pinch of salt 1 cup milk 4 cups fresh peach slices 1 tbsp. lemon juice Ground cinnamon or nutmeg (optional) Melt butter in a 13x9 inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour mixture over butter (do not stir). Bring remaining 1 cup sugar, peaches, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Bake at 375 degrees for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. Yield: 10 servings. Ann's notes: she doesn't add the cinnamon. Margarine works fine. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook -----------------------------------------------------------


Recipe Card: Ann Portman's Creamed Corn ----------------------------------------------------------- Source: Southern Living 7/97 p 168 Ingredients and Instructions: ----------------------------------------------------------- 1/4 cup butter or margarine 2 1/2 cups fresh corn kernels (about 8 ears) 1/2 cup milk 1 tbsp. cornstarch 1 tbsp. sugar 1/2 tsp. salt Melt butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well. Bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring occasionally, 10 to 12 minutes. Serve immediately. Yield: 4 servings =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Striped Delight ----------------------------------------------------------- Source: Tuscaloosa News 7/23/97 Ingredients and Instructions: ----------------------------------------------------------- 1 cup flour 1 cup finely chopped pecans 1/4 cup sugar (optional)


1/2 cup (1 stick) butter or margarine, melted 1 pkg. (8 ounces) cream cheese, softened 1/4 cup sugar 2 tbsp. milk 1 tub (8 ounces) whipped topping, thawed 3 1/2 cups cold milk 2 pkg. (4 serving size) chocolate flavor instant pudding Heat oven to 350 degrees. Mix flour, pecans and 1/4 cup sugar in 13x9 inch baking pan. Stir in butter until flour is moistened. Press firmly onto bottom of pan. Bake 20 minutes or until lightly browned. Cool. Beat cream cheese, 1/4 cup sugar and 2 tbsp. milk in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread onto cooled crust. Pour 3 1/2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 to 2 minutes or until well blended. Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding. Garnish as desired. Yield: 15 servings. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Lynn Harris's Sour Cream Coffee Cake ----------------------------------------------------------- Source: Lynn Harris (Homewood) Ingredients and Instructions: ----------------------------------------------------------- 1 cup butter or margarine 1/2 pt (1 cup) sour cream 2 cups sugar 2 eggs 2 cups flour 1 tsp. baking powder 1 tsp. vanilla extract 1/4 tsp. salt topping: 1/2 - 3/4 cup chopped pecans 2 tsp. cinnamon


2 tsp. sugar Cream butter and sugar. Add eggs and vanilla. Fold in dry ingredients. Add sour cream. Grease and flour a tube pan. Pour in half of batter - sprinkle on half of pecan mix. Add rest of batter and sprinkle with rest of nut mix. Bake one hour at 350 degrees. Let cool before removing from pan. Sprinkle powdered sugar on top of nut layer if desired. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Ann Portman's Favorite Spaghetti Sauce ----------------------------------------------------------- Source: Betty Crocker CB, pg. 36 Ingredients and Instructions: ----------------------------------------------------------- 1 lb. hamburger 1 large onion, chopped (about 1 cup) 1 clove garlic, crushed 1 cup water 1 tsp. salt 1 tsp. sugar 1 tsp. dried oregano leaves 3/4 tsp. dried basil leaves 1/2 tsp. dried marjoram leaves 1/4 tsp. dried rosemary leaves (optional) 1 bay leaf OR INSTEAD OF OREGANO-BAY LEAF, use 2 tsp. Italian Seasoning 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste Cook and stir hamburger, onion and garlic in 10-inch skillet until hamburger is light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer stirring occasionally, 1 hour. Ann's notes: She adds water as necessary.


=========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Beacon Hill Cookies ----------------------------------------------------------- Source: Grandmother Fields Ingredients and Instructions: ----------------------------------------------------------- Melt 1 c. chocolate chips over hot water (double boiler). Beat 2 egg whites with a dash of salt until foamy. Gradually add 1/2 cup sugar beating well, then beat until stiff peaks will form. Beat in 1/2 T. vanilla, 1/2 T. vinegar; fold in choc. chip mixture and 1 cup cut up pecans. Drop by teaspoonsful on greased cookie sheet. Bake at 350 for 10 minutes. ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Fudge Pie ----------------------------------------------------------- Source: Ann's recipe files Ingredients and Instructions: ----------------------------------------------------------- 3 sqs. (1 oz.) bitter chocolate OR 6 TBSP. COCOA + 3 TBSP. BUTTER 1/2 c. margarine 1 1/4 c. sugar 1/4 c. flour Pinch of salt 1/4 tsp. vanilla 3 large eggs, beaten Ice cream Melt chocolate and margarine together in the top of a double boiler, then remove from heat. (Rivka's note: I use the microwave and melt ALL OF the margarine, then stir in cocoa). Beat in sugar. Fold in flour and salt. Add vanilla; fold beaten eggs into mixture. Turn into a 9-inch greased pie pan. Bake at 350 for 20-30 minutes. DO NOT OVERCOOK. Top each slice with ice cream while still warm. May be reheated. Serves 6 generously. Southern Accent, pg. 307 ===========================================================


Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: One Dish Stuffing and Chicken Bake ----------------------------------------------------------- Source: Mom's recipe files Ingredients and Instructions: ----------------------------------------------------------- 4 cups Pepperidge Farm Herb Seasoned Stuffing Mix 4 to 6 skinless, boneless chicken breast halves (Ann's note: she uses 1 larger size package of the chicken breast tenders) Paprika to taste 1 can cream of chicken soup 1/3 c. milk 1 TBSP. chopped fresh parsley 1 1/4 c. boiling water Mix stuffing, 1 1/4 c. boiling water and 4 tbsp. margarine. Spoon stuffing across center of 3 quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk and parsley. Pour over chicken. Bake covered at 400 degrees for 30 minutes or until chicken is no longer pink. =========================================================== Rivka's Recipe Card, page 1


Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Ann Portman's Chocolate Fudge ----------------------------------------------------------- Source: Ann Portman Ingredients and Instructions: ----------------------------------------------------------- 3 cups sugar 2/3 cup Hershey's cocoa 1/8 tsp. salt 1 1/2 c. milk 1/4 c. butter or margarine 1 tsp. vanilla extract Butter 8 or 9 inch plate or pan; set aside. Combine sugar, cocoa and salt in heavy 4 quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Cover mixture for 2 minutes to allow any sugar crystals to wash down into mixture. Then boil, stirring occasionally, until mixture reaches soft ball stage (234 degrees on candy thermometer - or where syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water). [Mixture will reduce in volume quite a bit]. Remove from heat. Add butter and vanilla; DO NOT STIR. Cool at room temperature or place pan in large bowl of cold water, making absolutely sure none splashes into pan, until mixture is lukewarm (110 degrees). Beat until fudge thickens and loses some of its gloss. Quickly pour onto prepared plate or pan; cool. Cut into 1 to 1 1/2 inch squares. Rivka's Note: Mom says it's easy to substitute peanut butter - for this amount, you would need 1/2 to 3/4 cup peanut butter instead of the cocoa - BUT DON'T PUT IT IN until after you've cooled it down and removed it from the heat. It will tend to get hard pretty quickly. =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Rich Lemon Bars ----------------------------------------------------------- Source: Realemon Lemon Juice Ingredients and Instructions:


----------------------------------------------------------- 1 1/2 cups plus 3 tablespoons unsifted flour 1/2 cup confectioners' sugar 3/4 cold margarine or butter 4 eggs, slightly beaten 1 1/2 cups granulated sugar 1 tsp. baking powder 1/2 cup Realemon Lemon Juice from Concentrate Additional confectioners' sugar Preheat oven to 350 degrees. In medium bowl, combine 1 1/2 cups flour and confectioners' sugar; cut in margarine until crumbly. Press onto bottom of lightly greased 13x9 pan; bake 15 minutes. Meanwhile, in large bowl, combine eggs, granulated sugar, baking powder, lemon juice and remaining 3 tbsp. flour; mix well. Pour over baked crust; bake 20 to 25 minutes or until golden brown. Cool. Cut into bars. Sprinkle with additional confectioners' sugar. Store covered in refrigerator; serve at room temperature. Makes 30 bars. Rivka's note: I haven't made these yet, but they sound good. Source: Favorite Brand Name Recipes Cookbook, pg. 281 =========================================================== Rivka's Recipe Card, page 1 Rivka's Cookbook ----------------------------------------------------------- Recipe Card: Spaghetti with A-1 Sauce & Parmesan ----------------------------------------------------------- Source: Blue Moon Cookbook, p 144 Ingredients and Instructions: ----------------------------------------------------------- 8 oz. pkg. spaghetti, cooked 4 tbsp. butter, melted 1/2 tsp. freshly ground pepper 1/2 c. A-1 sauce Parmesan cheese to taste Cook and drain spaghetti. Toss with melted butter. Add pepper and A-1 sauce and mix well. Sprinkle with parmesan cheese.


Rivka's note: I eat this all the time; I make about 1/4 this amount for one serving. It is delicious. Also, I add the butter and cheese and then add the A-1 and pepper. ===========================================================

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