3 Egg whites

50 g Granulated sugar (1 3/4 oz)

50 g Confectioners’ sugar (1 3/4

-oz) 120 g Nuts, coarsely ground (4 1/4

-oz) 50 g Citron, finely diced (1 3/4

-oz) Baking wafers Over steam, beat egg whites and sugar to firm
peaks.
Add nuts and citron.
Put baking wafers on cookie sheet,
putting a small heap (about a teaspoon?) of the mixture on top of
each wafer.
Let dry in oven.
From: Maria Baumgartner (Karin
Brewer’s mother), Vienna, Austria Posted by: Karin Brewer, Cooking
Echo, 7/92

Return mushrooms and liquid to the bowl; discard the sediment.
Peel
and coarsely shred the potatoes and carrots.
Peel and coarsely chop
the onion.
Peel and mince the shallot.

Thinly slice the fresh mushrooms.
Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle.
Add the bacon and onions and saute over medium heat until the
onions soften and the bacon is translucent, about 2 minutes.

Bring broth to a boil in a large saucepan.
Add the boiling broth to
the soup kettle along with the potatoes, carrots, porcini
mushrooms, and reserved mushroom liquid.
Return to a boil and
simmer until vegetables are tender, about 10 minutes.

Heat remaining oil in a large skillet.
Add the fresh mushrooms and
salt and saute over medium until mushroom liquid has evaporated,
about 10 minutes.

Add mushrooms to the soup kettle and simmer for 30 minutes.
Adjust
seasoning if necessary.

SERVING: Ladle soup into warm bowls.
Sprinkle with parsley and
ground black pepper.
Serve immediately.

4 sl White bread

Butter or margarine, room -temperature 4 Eggs

2 tb Half and half

Salt Freshly ground black pepper 1/3 c Shredded sharp
Cheddar

-cheese Servings: 4 Finely chopped parsley Preheat oven to 325
F.
Cut out a 2 1/2 inch circle from centre of each bread slice,
leaving crust intact.
Discard bread circles or reserve for another
use.
Lightly spread butter or margarine on 1 side of each bread
piece.
Heat a large skillet.
Add bread, buttered side down.
Cook
over medium heat until lightly browned.
Turn bread over, cook 1
minute.
Remove from skillet.
Lightly grease a large shallow baking
dish.
Place each bread piece in baking dish.
Break 1 egg into each
bread crust.
Drizzle 1 1/2 teaspoons half and half over each egg.
Season with salt and pepper to taste.
Top bread crusts with
shredded cheese.
Bake 15 to 20 minutes or until egg whites set.
Garnish with parsley.
Source: HP Books, Polish Cooking by Marianna
Olszewska Heberle posted by Linda Davis

3 tb Ghee

1 md Onion, chopped

1/2 ts Turmeric

2 Bay leaves

4 Cloves

4 Black peppercorns

2 1″ cinnmaon sticks

2 Black cardamom pods

2 c Brown rice, presoaked

3/4 c Water

3 tb Green peas

1 ts Salt

1 pn Saffron

Heat ghee in a skillet.
Saute onion over a medium heat till
golden.
Reserve some of the onion for garnishing later.
Add
turmeric to the skillet.
Stir & heat briefly.
Add the rest of
the spices in order.
Mix well.
Add the rice & stir a few times.
Pour over water, stir & bring to a boil.
Reduce heat, mix in
peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle
with saffron & reserved sauted onion.
Serve hot.
Michael
Pandya, “Indian Vegetarian Cooking”

1/2 c Barley

1 c Bulgur wheat

1 cn Tomatoes, whole

Water 1 tb Salt, garlic

3/8 c Oil, olive

1/4 c Juice, lemon

2 tb Parsley

2 tb Onions, dried

Cook barley according to package directions; set aside.
Drain
tomatoes well, reserving liquid.
Add enough water to reserved
liquid to measure 1 cup and bring to boil.
Mix together bulgur,
boiling liquid, and garlic salt.
Cover for 30 minutes.
Add barley
and remaining ingredients to bulgur mixture and refrigerate.
Serve
with cucumber dressing.

2 c Chick peas

6 c -Cold water

2 sm Potatoes; boiled in jackets

1 1/2 ts Salt

Freshly ground white pepper
———————————-FILLING———————————-
3 lg Onions; halved & sliced

2 tb -Water

1/4 ts Ground allspice

1/2 ts Ground cumin

1/3 c Pine nuts

1/3 c Currants

3/4 c Tahina

Salt Freshly ground black pepper
—————————-TO
FINISH AND SERVE—————————-
-Boiling, salted water
Olive oil Ground cinnamon or paprika Lemon wedges Parsley sprigs
Serves: 8-12 Cooking time: 35 minutes Soak chick peas in the cold
water for 24 hours, in a cool place if weather is warm.
Remove the
skins by taking a handful at a time and rubbing with the palms of
both hands so that the chick peas actually rub against one another.
Drop back into bowl and take up another lot.
Skim off the floating
skins as they accumulate.
(Dang, why not just leave the skins ON,
this sounds like too much trouble! -KM) Drain well.
Pass the
skinned chick peas through food grinder twice, using fine screen.
Alternatively, place in food processor container in 2 lots and
process to a paste (NOW you’re talking! -KM) Peel skin from boiled
potatoes and mash finely with a fork.
Combine with ground chick
peas, add salt and a good grinding of white pepper.
Blend
thoroughly and keep aside.
Put sliced onions in a pan with the
water, cover and steam over medium heat for 10 minutes, then remove
cover and leave until moisture evaporates.
Turn into a bowl and
cool.
Add allspice, cumin, pine nuts, and currants to the onion.
Blend well, then mix in tahina, and salt and pepper to taste.
Take
4 pieces of unbleached calico or similar cloth, each about 50 cm
(20 inches) square and scald in boiling water.
Cool a little, then
wring out well.
Open out a square of cloth on work surface and put
a quarter of the chick pea paste in the centre.
Spread evenly with
a spatula to a 20 cm (8 inch) square and place a quarter of the
filling in the centre, spreading it a little.
Bring each corner of
the paste over the filling by lifting up corners of cloth.
Paste
should enclose filling in envelope fashion.
Smooth joins to seal
well.
Make a single tie with each pair of diagonally opposite
corners of cloth, then tie a second time.
Complete another 3 topigs
in the same way.
Half fill a large pot with water, bring to the
boil and add about 1 tablespoon salt.
When briskly boiling, lower
prepared topigs into pot and return to the boil.
Cover and boil
steadily for 12-15 minutes or until topigs float and feel firm to
the touch.
Lift out immediately and place on a tray, draining off
water in tray.
Untie and invert topigs onto platter.
Leave until
cool.
When ready to serve, pour a little olive oil over each topig
and dust lightly with cinnamon or paprika.
Garnish platter with
lemon wedges and parsley.
To serve, cut each topig in half, then
slice in thick pieces.
Olive oil and lemon juice are added to
individual taste.
NOTE: Ready-skinned chick peas are available at
some Armenian and Greek food stores.
These look like split peas,
but are larger and nut coloured.
Source: The Complete Middle East
Cookbook, by Tess Mallos Typos and smart remarks by: Karen
Mintzias