1 9-inch sponge cake layer

3/4 c Dry sherry

2 pk Frozen raspberries

2 pk Frozen peaches

Chilled custard sauce 2 Egg whites

1 c Heavy cream

1 tb Sugar

1/2 c Toasted slivered almonds

Custard Sauce 2 c Milk

6 Egg yolks

1/4 c Sugar

Pinch of salt 1 ts Vanilla extract

This is a wonderful recipe.
It calls for frozen fruit, but I
don’t see why you couldn’t substitute fresh fruit if available.
Thaw and drain fruit.
Slice sponge cake into three thin layers.
Place one layer in the bottom of a serving bowl.
It should be
flat-bottomed and about 10 inches across and five inches deep.
If
you have one of glass, use it because the layers of the trifle look
very pretty.
Sprinkle the cake layer with one-quarter cup sherry.
Spread about 1 third of the raspberries and peach slices on top.
Pour one-third of the custard over the fruit.
Repeat cake, sherry,
fruit and custard layers, saving a dozen or so raspberries for
garnish.
To make the topping, beat egg white until stiff and in a
separate bowl, whip cream.
Stir sugar into cream and gently fold in
beaten egg white.
Mound cream and egg white mixture over the top of
the trifle.
Garnish with raspberries and toasted almonds.
Refrigerate until ready to serve.
Custard Sauce: Scald milk in a
double boiler.
Meanwhile, beat egg yolks and add sugar and salt.
Pour a little hot milk into the egg yolk mixture, beating with a
fork, and then stir into the rest of the milk.
Place over
simmering, not boiling, water and cook — stirring until the
mixture coats a metal spoon.
Pour the cutard into a bowl and stir
in the vanilla.
Cover and refrigerate for one hour or until
thickened before adding to trifle.
From: Sandee Eveland

1 lb Chinese turnip

1 Scallion

1 tb Fresh ginger

2 c Water

2 tb Salt

2 Cloves garlic

1 ts Sugar

1.
Slice the turnip into finger-shaped pieces, 1 1/2 inches long
and 1/2

inch wide.
Cut the scallion into 1 1/2-inch lengths, then slice
fine lengthwise.
Repeat the same process for the ginger and garlic.
Place these ingredients in a bowl, sprinkle with 1 tablespoon of
the salt, mix well and leave, covered, overnight.
2.
Mix 2 cups
water with 1 tablespoon of the salt and the sugar in a

separate bowl.
Let this mixture stand overnight, then pour it
over the kimchi.
Keep at room temperature for 24 hours.
Transfer to
jars and refrigerate.
It will keep for at least 1 week.
From: The
Korean Cookbook, By Judy Hyun.

2 c Water, cold

1 lb Apples, cored, peeled &

- cubed 3/4″ 1 lb Pears, cored, peeled, &

- cubed 3/4″ 1/2 lb Cheeries, pitted

1/2 lb Plums, pitted

1/2 lb Peaches, peeled, pitted, &

-cubed 3/4″ 1/2 c Bread crumbs, soft & fresh

1 T Fresh lemon juice

1 1/2 T Grated lemon rind

1/4 c Raspberry jam or preserves

1/2 c Sugar

3/4 c White wine, sweet

1 c Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon
rind in large pot.
Bring to a boil, then add the fruits, reduce
heat, and simmer for 25 minutes.
Puree this mixture in a blender
then add the jam, wine, & cranberry juice.
Mix well then
refrigerate.
Serve when well chilled.
Note: Apple dumplings may be
served in this soup.

Core the cabbage, cut into chunks, and put into a large pot.
Pour
the milk over the cabbage and simmer for 25 minutes or until the
cabbage is tender.

Saute the onion & garlic in butter.
Mix the chopped cabbage,
onion, garlic, the butter from the sauteeing, bread crumbs, egg
yolks and the spices.

Beat the egg whites until they are stiff but not dry, then fold
them into the mixture.
Spread the blanched cabbage leaves on a
large cheese cloth.
Be sure that they overlap and that the mixture
will fit into the middle with plenty of room to spare.

Heap the filling mixture in the center of the leaves.

Fold the leaves up to cover the filling.
Bring the corners of the
cheese cloth together and tie them together with a cord.
Place this
bundle carefully into a colander, and place the colander into a
deep pot over a few inches of water.
Cover the pot so it seals.

Bring the pot to a boil and boil for 45 minutes.

Remove the bundle form the colander.
Untie the cheese cloth, place
a large palte over the cabbge bundle, invert, and remove the cheese
cloth.

Serve by cutting the souffle into wedges.

2 1/2 lb Veal, lean

4 tb Oil

4 Onions

Salt Pepper 1 Salad Cucumber

1 Tomato, firm

1 bn Dillweed

3 1/2 oz Sheeps Cheese

1 Flat Bread, ready to bake

1.
Cube the veal meat into big cubes and fry portions brown in
the hot oil.

2.
Peel and cube onions and add to meat and saute shortly.

3.
Season good with salt and pepper.
Cover and simmer 40
min.

4.
Peel cucumber, cut lengthwise and remove seeds,cut into
cubes.

5.
Add to the meat and let simmer another 20 min.

6.
Wash and chop dillweed finely.

7.
Peel and cube tomato.

8.
Crumble the cheese and mix with tomato and dill and sprinkle
over meat,

shortly before serving.
9.
Bake the flat bread in the oven and
serve with the meat and serve with a

good red wine.

3 oz Cauliflower florets

3 oz Carrots, julienned

1 Green pepper, diced

4 oz Green peas

4 oz Almonds

2 oz Cashews

1 md Onion, chopped

1/2 c Water

1/2 c Vegetable oil

2 ts Black pepper

2 ts Chili powder

1 lg Potato, boiled & diced

1 lg Tomato, diced

2 ts Mint

Salt, to taste Into a pot of boiling water, drop the
cauliflower, carrots, bell pepper, and green peas and blanch for 3
to 5 minutes.
Drain the vegetables and plunge them into a bowl of
ice water to stop cooking.
Set aside.
Grind the almonds, cashews,
and onions with water to create a smooth paste.
In a pan, heat the
oil until smoking, add the nut paste and stir-fry for 2 to 3
minutes.
Add the pepper and chili powder, then the blanched
vegetables.
Add the potatoes, tomatoes, and paneer (homemade
cheese).
Continue stirring while heating through.
Add mint and
salt.
Makes 4 to 6 servings.
From: The Shiva Indian Restaurant,
2514 Times Blvd, Houston Texas