3 large apples
1 can whole cranberry sauce
1/3 C margarine
½ C flour
2/3 C Brown Sugar
1 C oatmeal
Slice apples (Can also use canned peaches). Soften cranberry sauce. Cover apples with C. sauce. Mix margarine, oatmeal until granola
Put on top and bake uncovered at 350 for 45 minutes
Do not refrigerate
Tuna Casserole
8 oz noodles, boil 5 min and drain
2 cans tuna
1 can mushroom soup
1-1 ½ Cups milk
½ Cup sour cream
2 tb chopped parsley
salt and pepper
2 slices American Cheese
½ Cup mozzarella cheese
Mix and bake for 25- 30 minutes at 375 and top with bread crumbs and back for five more minutes
Dressing:
½ C cider vinegar
½ C sugar
1 C mayonnaise
Broccoli
Cashews
Purple Onion
½ C thinly sliced onion
1/3C diced green pepper
2C uncooked rice
1 3/4 C water
¼ C vegetable oil or margarine
16 oz. tomato sauce
1 tsp. salt, dash pepper
Sauté onion and green pepper.
Grease a 2 qt. deep pyrex (or other microwavable pot).
Put in all of the ingredients and stir with a spoon.
Microwave on high for 5 minutes and on medium for 20 minutes.
4 lbs. potatoes
1-2 hard boiled eggs, chopped
½ C mayonnaise
¼ C apple cider vinegar
1 tsp. yellow mustard
½ yellow onion finely minced
½ C water or more
2 packages GW Gold Seasoning/Broth
While potatoes are warm, peal them and cut them into big pieces. Mix in all of the ingredients. Refrigerate.
½ stick margarine
6-12 cheese blintzes (try to find Tam Tuv)
1 ½ C sour cream
4 eggs
½ C sugar
Preheat oven to 350 degrees.
Melt margarine in rectangular pyrex or other baking pan. Layer frozen blintzes in pan. Mix the sour cream, eggs and sugar in a bowl. Pour the mixture over the blintzes.
Bake 45 minutes.
2 ½ cup medium wide noodles (dry)
2 full tbs Crisco
4 large eggs
½ tsp salt
dash cinnamon
¼ cup sugar
1/3 cup and 2 tsp water
Boil noodles – 5 min. drain and rinse in hot water. Add Crisco and stir until melted. Add rest of ingredients. Bake at 375 for 35 min.
1 cup shortening
3/4 cup brown sugar
1 tsp. Salt
1 tbsp cold water
1 tbsp lemon juice
1 tbsp Vanilla
2 eggs separated
½ teaspoon baking powder
½ teaspoon baking soda
1 and 1/4 cup flour
1 cup cooked mashed carrots
Combine egg yolks and all ingredients. Fold in stiffened egg whites. Grease ring mold. Bake 350 for 1 hour.
1 large cauliflower (about 1 kg/2.2 lb)
salt and pepper
3 to 4 Tbsp vegetable oil
1 medium onion, chopped
110 g (3-1/2 oz.) medium or small mushrooms, quartered
2 large eggs
1 Tbsp matzo meal
1/2 tsp paprika
Preheat oven to 190 C (375 F). Divide cauliflower into medium florets. Cut peel from large stalk and slice stalk. Boil cauliflower in large saucepan of boiling salted water 8 to 10 minutes or until stalks are very tender. Drain well and cool. Puree in food processor, leaving a few chunks. Transfer to a bowl.
Heat 2 to 3 Tbsp oil in medium skillet, add onion and saute 5 minutes. Add mushrooms and saute together over medium heat about 5 minutes or until mushrooms and onions are light brown.
Add eggs and matzo meal to cauliflower mixture. Season well with salt and pepper. Lightly stir in mushroom mixture and any oil in the pan.
Oil a shallow 20-cm (8-in.) square baking dish. Add cauliflower mixture. Sprinkle 1 Tbsp oil over top. Sprinkle with paprika. Bake 30 minutes or until set. To serve, cut carefully in squares and run knife around edges. Use spoon to remove portions.
Makes 4 to 6 servings.
2 packages frozen cauliflower
2 eggs
salt
pepper
1 tbs hot oil
corn flake crumbs
paprika
Cook cauliflower until soft, mash. Beat eggs and add. Add salt and pepper to taste. Add hot oil and mix. Sprinkle with crumbs and paprika. Bake at 350 for 45 min.
