Cookbook Peter Man Jeans

tHE PETERMAN'S HOUSE FAMILY CAJUN LVL1 ALL HOMEMADE CAJUN,WAND SOLD SEPERATELY,73RECIPES TOTAL

tHE PETERMAN'S HOUSE FAMILY CAJUN LVL1 ALL HOMEMADE CAJUN,WAND SOLD SEPERATELY,73RECIPES TOTAL Copyright �2009 - Family Cookbook Project and recipe contributors All rights reserved. Reproduction in whole or in part without written permission is prohibited. Published by Family Cookbook Project, LLC PO Box 262 W Simsbury CT 06092 (printed in Canada) Family Cookbook Project - Helping families collectcherished recipes forever. Visit us on the Web atwww.familycookbookproject.com

ALL HOMEMADE CAJUN;WAND SOLD SEPERATELY

WELCOME TO 2008,CAJUN

EASY FAMILY RECIPES TO BRI-HTEN YOUR DAY

Contributors ContributorsContributorsContributorsContributorsrita anna peterman

Table of Contents Appetizers & Beverages . . . . 11Bread and Muffins . . . . 17 Soups, Stews, Salads and Sauces . . . . 21Main Courses: Beef, Pork and Lamb . . . . 31 Main Courses: Seafood, Poultry, Pasta and Casseroles . . . . 37Vegetables and Vegetarian Dishes . . . . 47Desserts, Pies, Cakes and Cookies . . . . 51

Appetizers & Beverages

SPICE GUIDE Keep spices in tightly covered containers, in a cool dry place. After about a year, spices tend to lose flavor so more may be needed for seasonings. Overheating can cause spices to turn bitter. During lengthy cooking, add spices during the last half hour of cooking time. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh. ALLSPICE: Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves. BASIL: Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces. BAY LEAF: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinades. CAYENNE: Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads, French dressing. CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables. CINNAMON: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables. CLOVES: Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts. CUMIN: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes. CURRY: A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips. DILL SEED: Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes. GINGER: Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressings, pickles, jams, marinades, breads, desserts. MARJORAM: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood,

egg dishes, stews and casseroles, soups, vegetables, salads, gravies. MUSTARD: Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef. NUTMEG: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces. OREGANO: Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings. PAPRIKA: Varies from mild, slightly sweet to hot; adds colour to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads. PARSLEY: Mild flavor. Brings out the flavor of most non-sweet foods. ROSEMARY: Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes. SAGE: Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies, sauces.

Appetizers & Beverages BEFORE SOUP WAS INTRODUCTION R#- PAGE 2 BEFORE SOUP WAS INTRODUCTION R#- PAGE 2BEFORE SOUP WAS INTRODUCTION R#- PAGE 2BEFORE SOUP WAS INTRODUCTION R#- PAGE 2BEFORE SOUP WAS INTRODUCTION R#- PAGE 2 (DIENO'M-MEIK FAJYTA) (DIENO'M-MEIK FAJYTA)(DIENO'M-MEIK FAJYTA)(DIENO'M-MEIK FAJYTA)(DIENO'M-MEIK FAJYTA) rita anna peterman BEFORE SOUP,THERE WAS THE WORLD FAMOUS, SWEET, BEFORE SOUP,THERE WAS THE WORLD FAMOUS, SWEET,BEFORE SOUP,THERE WAS THE WORLD FAMOUS, SWEET,BEFORE SOUP,THERE WAS THE WORLD FAMOUS, SWEET,BEFORE SOUP,THERE WAS THE WORLD FAMOUS, SWEET, STRUDELS. STRUDELS.STRUDELS.STRUDELS.STRUDELS. STRUDELS ORIGINATED IN HUNGARY AND ARE AS STRUDELS ORIGINATED IN HUNGARY AND ARE ASSTRUDELS ORIGINATED IN HUNGARY AND ARE ASSTRUDELS ORIGINATED IN HUNGARY AND ARE ASSTRUDELS ORIGINATED IN HUNGARY AND ARE AS EQUIVALENT AND RELEVANT AS PIES ARE TO THE CANADIANS. EQUIVALENT AND RELEVANT AS PIES ARE TO THE CANADIANS.EQUIVALENT AND RELEVANT AS PIES ARE TO THE CANADIANS.EQUIVALENT AND RELEVANT AS PIES ARE TO THE CANADIANS.EQUIVALENT AND RELEVANT AS PIES ARE TO THE CANADIANS. ALTHOUGH STRUDELS ARE VERY COMMON IN HUNGARY, ALTHOUGH STRUDELS ARE VERY COMMON IN HUNGARY,ALTHOUGH STRUDELS ARE VERY COMMON IN HUNGARY,ALTHOUGH STRUDELS ARE VERY COMMON IN HUNGARY,ALTHOUGH STRUDELS ARE VERY COMMON IN HUNGARY, SPECIFICALLY, SPECIFICALLY,SPECIFICALLY,SPECIFICALLY,SPECIFICALLY, THEY ARE USUALLY RESERVED FOR THEY ARE USUALLY RESERVED FORTHEY ARE USUALLY RESERVED FORTHEY ARE USUALLY RESERVED FORTHEY ARE USUALLY RESERVED FOR ENTERTAINING AND FINE WINING. ENTERTAINING AND FINE WINING.ENTERTAINING AND FINE WINING.ENTERTAINING AND FINE WINING.ENTERTAINING AND FINE WINING. HUNGARIANS EAT AND ENJOY ALOT OF BREAD AND POTATOES. HUNGARIANS EAT AND ENJOY ALOT OF BREAD AND POTATOES.HUNGARIANS EAT AND ENJOY ALOT OF BREAD AND POTATOES.HUNGARIANS EAT AND ENJOY ALOT OF BREAD AND POTATOES.HUNGARIANS EAT AND ENJOY ALOT OF BREAD AND POTATOES. MOST RECIPES ARE MADE WITH SOFT OR YEAST DOUGH RECIPES. MOST RECIPES ARE MADE WITH SOFT OR YEAST DOUGH RECIPES.MOST RECIPES ARE MADE WITH SOFT OR YEAST DOUGH RECIPES.MOST RECIPES ARE MADE WITH SOFT OR YEAST DOUGH RECIPES.MOST RECIPES ARE MADE WITH SOFT OR YEAST DOUGH RECIPES. TORTES ARE ALSO CONSIDERED TO HAVE ORIGINATED IN TORTES ARE ALSO CONSIDERED TO HAVE ORIGINATED INTORTES ARE ALSO CONSIDERED TO HAVE ORIGINATED INTORTES ARE ALSO CONSIDERED TO HAVE ORIGINATED INTORTES ARE ALSO CONSIDERED TO HAVE ORIGINATED IN HUNGARY. HUNGARY.HUNGARY.HUNGARY.HUNGARY. THE MOST POPULAR ARE THE CHOCOLATE ALMOND THE MOST POPULAR ARE THE CHOCOLATE ALMONDTHE MOST POPULAR ARE THE CHOCOLATE ALMONDTHE MOST POPULAR ARE THE CHOCOLATE ALMONDTHE MOST POPULAR ARE THE CHOCOLATE ALMOND TORTE (DRUMMER'S TORTE/DOBOS TORTA) WITH A CANDIED

TORTE (DRUMMER'S TORTE/DOBOS TORTA) WITH A CANDIEDTORTE (DRUMMER'S TORTE/DOBOS TORTA) WITH A CANDIEDTORTE (DRUMMER'S TORTE/DOBOS TORTA) WITH A CANDIEDTORTE (DRUMMER'S TORTE/DOBOS TORTA) WITH A CANDIEDGLAZE AND OLD FASHIONED (LIKE PISKOTA), GENERALLY DISGLAZE AND OLD FASHIONED (LIKE PISKOTA), GENERALLY DIS-GLAZE AND OLD FASHIONED (LIKE PISKOTA), GENERALLY DIS-GLAZE AND OLD FASHIONED (LIKE PISKOTA), GENERALLY DIS-GLAZE AND OLD FASHIONED (LIKE PISKOTA), GENERALLY DIS PLAYED WITH RUM SZAUCES,AND LAZY CRECENTS,GENERALLY PLAYED WITH RUM SZAUCES,AND LAZY CRECENTS,GENERALLYPLAYED WITH RUM SZAUCES,AND LAZY CRECENTS,GENERALLYPLAYED WITH RUM SZAUCES,AND LAZY CRECENTS,GENERALLYPLAYED WITH RUM SZAUCES,AND LAZY CRECENTS,GENERALLY LEFT ALONE. LEFT ALONE.LEFT ALONE.LEFT ALONE.LEFT ALONE. IN HUNGARY, HOMEMADE BUTTER AND ICECREAM ARE MADE IN HUNGARY, HOMEMADE BUTTER AND ICECREAM ARE MADEIN HUNGARY, HOMEMADE BUTTER AND ICECREAM ARE MADEIN HUNGARY, HOMEMADE BUTTER AND ICECREAM ARE MADEIN HUNGARY, HOMEMADE BUTTER AND ICECREAM ARE MADE WITH FRESH WHOLE MILK AND ARE SECOND TO NONE. WITH FRESH WHOLE MILK AND ARE SECOND TO NONE.WITH FRESH WHOLE MILK AND ARE SECOND TO NONE.WITH FRESH WHOLE MILK AND ARE SECOND TO NONE.WITH FRESH WHOLE MILK AND ARE SECOND TO NONE. HOMEMADE BUTTER SERVED WITH APPLECAKE(ALMAS LEPENY) HOMEMADE BUTTER SERVED WITH APPLECAKE(ALMAS LEPENY)HOMEMADE BUTTER SERVED WITH APPLECAKE(ALMAS LEPENY)HOMEMADE BUTTER SERVED WITH APPLECAKE(ALMAS LEPENY)HOMEMADE BUTTER SERVED WITH APPLECAKE(ALMAS LEPENY) AND BROWNIES(BARNA'K) AND ARE MOUTH WATERING AND CAN AND BROWNIES(BARNA'K) AND ARE MOUTH WATERING AND CANAND BROWNIES(BARNA'K) AND ARE MOUTH WATERING AND CANAND BROWNIES(BARNA'K) AND ARE MOUTH WATERING AND CANAND BROWNIES(BARNA'K) AND ARE MOUTH WATERING AND CANBE SERVED WITH MOST CAKES, SQUARES, OR SLICES. BE SERVED WITH MOST CAKES, SQUARES, OR SLICES.BE SERVED WITH MOST CAKES, SQUARES, OR SLICES.BE SERVED WITH MOST CAKES, SQUARES, OR SLICES.BE SERVED WITH MOST CAKES, SQUARES, OR SLICES. GELATO,(ALMOND OR PISTICHIO),CAN BE BOUGHT;NOT MADE; GELATO,(ALMOND OR PISTICHIO),CAN BE BOUGHT;NOT MADE;GELATO,(ALMOND OR PISTICHIO),CAN BE BOUGHT;NOT MADE;GELATO,(ALMOND OR PISTICHIO),CAN BE BOUGHT;NOT MADE;GELATO,(ALMOND OR PISTICHIO),CAN BE BOUGHT;NOT MADE; JUST LIKE PEANUT BUTTER. JUST LIKE PEANUT BUTTER.JUST LIKE PEANUT BUTTER.JUST LIKE PEANUT BUTTER.JUST LIKE PEANUT BUTTER. PRETZELS ARE DEW FOR AN EASTERTIME POKE, WHILE PRETZELS ARE DEW FOR AN EASTERTIME POKE, WHILEPRETZELS ARE DEW FOR AN EASTERTIME POKE, WHILEPRETZELS ARE DEW FOR AN EASTERTIME POKE, WHILEPRETZELS ARE DEW FOR AN EASTERTIME POKE, WHILE CREME'PUFFS FOR HALLOWEEN ARE AN ALL-TIME FAVORITE. CREME'PUFFS FOR HALLOWEEN ARE AN ALL-TIME FAVORITE.CREME'PUFFS FOR HALLOWEEN ARE AN ALL-TIME FAVORITE.CREME'PUFFS FOR HALLOWEEN ARE AN ALL-TIME FAVORITE.CREME'PUFFS FOR HALLOWEEN ARE AN ALL-TIME FAVORITE. WHITE VEGETARIAN BEANS ARE A FAVORITE WITH BARBECUE WHITE VEGETARIAN BEANS ARE A FAVORITE WITH BARBECUEWHITE VEGETARIAN BEANS ARE A FAVORITE WITH BARBECUEWHITE VEGETARIAN BEANS ARE A FAVORITE WITH BARBECUEWHITE VEGETARIAN BEANS ARE A FAVORITE WITH BARBECUE PORK OR CHICKEN DRUMMIES(SULT HUS).

PORK OR CHICKEN DRUMMIES(SULT HUS).PORK OR CHICKEN DRUMMIES(SULT HUS).PORK OR CHICKEN DRUMMIES(SULT HUS).PORK OR CHICKEN DRUMMIES(SULT HUS). HAVE A HAPPY HOLIDAY!�2008 BY ROBERT&RITA PETERMAN,VANCOUVER2008. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: 71 CARD COLLECTION - 13

Appetizers & Beverages CORNMEAL (KA'SHA) FOR BREAKFAST CORNMEAL (KA'SHA) FOR BREAKFASTCORNMEAL (KA'SHA) FOR BREAKFASTCORNMEAL (KA'SHA) FOR BREAKFASTCORNMEAL (KA'SHA) FOR BREAKFASTRECIPE#30 RECIPE#30RECIPE#30RECIPE#30RECIPE#30 rita anna peterman CORNMEAL (WHATTHEHECK) "KA'SHA. . CORNMEAL (WHATTHEHECK) "KA'SHA. .CORNMEAL (WHATTHEHECK) "KA'SHA. .CORNMEAL (WHATTHEHECK) "KA'SHA. .CORNMEAL (WHATTHEHECK) "KA'SHA. . RECIPE#30.EXPERIMENT SOMEWHAT. .. RECIPE#30.EXPERIMENT SOMEWHAT. ..RECIPE#30.EXPERIMENT SOMEWHAT. ..RECIPE#30.EXPERIMENT SOMEWHAT. ..RECIPE#30.EXPERIMENT SOMEWHAT. .. INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 3 HEAPING TABSP 3 HEAPING TABSP3 HEAPING TABSP3 HEAPING TABSP3 HEAPING TABSP CORNMEAL (=1 HECKI OF A CHILLIGRANT") CORNMEAL (=1 HECKI OF A CHILLIGRANT")CORNMEAL (=1 HECKI OF A CHILLIGRANT")CORNMEAL (=1 HECKI OF A CHILLIGRANT")CORNMEAL (=1 HECKI OF A CHILLIGRANT") 1/4 TSP SALT, PLAIN TABLE SALT 1/4 TSP SALT, PLAIN TABLE SALT1/4 TSP SALT, PLAIN TABLE SALT1/4 TSP SALT, PLAIN TABLE SALT1/4 TSP SALT, PLAIN TABLE SALT 1 SMALL ONION, SLICED VERY THINL 1 SMALL ONION, SLICED VERY THINL1 SMALL ONION, SLICED VERY THINL1 SMALL ONION, SLICED VERY THINL1 SMALL ONION, SLICED VERY THINL1 1/2 CUPS WATER 1 1/2 CUPS WATER1 1/2 CUPS WATER1 1/2 CUPS WATER1 1/2 CUPS WATER1 TBSP OIL 1 TBSP OIL1 TBSP OIL1 TBSP OIL1 TBSP OIL1/2 1/21/21/21/2 TSP TSPTSPTSPTSP PAPRIKA,THE PAPRIKA,THEPAPRIKA,THEPAPRIKA,THEPAPRIKA,THE SMOKED SMOKEDSMOKEDSMOKEDSMOKED VARIETY PREFERRRED,NOW,,,. VARIETY PREFERRRED,NOW,,,.VARIETY PREFERRRED,NOW,,,.VARIETY PREFERRRED,NOW,,,.VARIETY PREFERRRED,NOW,,,. 1/8 TSP CHILLI POWDER 1/8 TSP CHILLI POWDER1/8 TSP CHILLI POWDER1/8 TSP CHILLI POWDER1/8 TSP CHILLI POWDER INGREDIENTS INGREDIENTSINGREDIENTSINGREDIENTSINGREDIENTS DIRECTIONS: IN A SAUCEPAN SAUTE' ONION IN OIL UNTIL TENDER. ADD PAPRIKA AND CHILL. STIR . SET ASIDE IN A SAUCEPAN HEAT WATER AND SALT. ADD CORNMEAL STIRRING CONSTANTLY. ARRANGE CORNMEAL ON A SERVING PLATE. COVER WITH ONIONS AND SERVE. SERVES TWO

Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL 71 OF THE CARDS ADD,HECKI&CHILLIGRANT - 14

Appetizers & Beverages CRE'ME PUFFS RECIPE#TWO KRE'MES) CRE'ME PUFFS RECIPE#TWO KRE'MES)CRE'ME PUFFS RECIPE#TWO KRE'MES)CRE'ME PUFFS RECIPE#TWO KRE'MES)CRE'ME PUFFS RECIPE#TWO KRE'MES) rita anna peterman CRE'ME PUFFS FOR HALLOWEEN RECP#TWO CRE'ME PUFFS FOR HALLOWEEN RECP#TWOCRE'ME PUFFS FOR HALLOWEEN RECP#TWOCRE'ME PUFFS FOR HALLOWEEN RECP#TWOCRE'ME PUFFS FOR HALLOWEEN RECP#TWOINGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 1/2 CUP CRISCO ALL VEGETABLE SHORTENING(125ML) 1/2 CUP CRISCO ALL VEGETABLE SHORTENING(125ML)1/2 CUP CRISCO ALL VEGETABLE SHORTENING(125ML)1/2 CUP CRISCO ALL VEGETABLE SHORTENING(125ML)1/2 CUP CRISCO ALL VEGETABLE SHORTENING(125ML) 1 CUP WATER(250ML) 1 CUP WATER(250ML)1 CUP WATER(250ML)1 CUP WATER(250ML)1 CUP WATER(250ML) 1 CUP ALL PURPOSE FLOUR(250ML) 1 CUP ALL PURPOSE FLOUR(250ML)1 CUP ALL PURPOSE FLOUR(250ML)1 CUP ALL PURPOSE FLOUR(250ML)1 CUP ALL PURPOSE FLOUR(250ML) 1/4 TSP SALT(1ML) 1/4 TSP SALT(1ML)1/4 TSP SALT(1ML)1/4 TSP SALT(1ML)1/4 TSP SALT(1ML) 4 EGGS(4 WHOLE) 4 EGGS(4 WHOLE)4 EGGS(4 WHOLE)4 EGGS(4 WHOLE)4 EGGS(4 WHOLE) FILLING: FILLING:FILLING:FILLING:FILLING: 1 CUP PLAIN ORDINARY WHIPPING CREAM(250ML) 1 CUP PLAIN ORDINARY WHIPPING CREAM(250ML)1 CUP PLAIN ORDINARY WHIPPING CREAM(250ML)1 CUP PLAIN ORDINARY WHIPPING CREAM(250ML)1 CUP PLAIN ORDINARY WHIPPING CREAM(250ML) 3 TBSPS OF SUGAR (45ML) 3 TBSPS OF SUGAR (45ML)3 TBSPS OF SUGAR (45ML)3 TBSPS OF SUGAR (45ML)3 TBSPS OF SUGAR (45ML) RASPBERRY,BLACKBERRY OR ORANGEBRANDY SUNDAE SYRUP RASPBERRY,BLACKBERRY OR ORANGEBRANDY SUNDAE SYRUPRASPBERRY,BLACKBERRY OR ORANGEBRANDY SUNDAE SYRUPRASPBERRY,BLACKBERRY OR ORANGEBRANDY SUNDAE SYRUPRASPBERRY,BLACKBERRY OR ORANGEBRANDY SUNDAE SYRUP FOR THE GARNISH. FOR THE GARNISH.FOR THE GARNISH.FOR THE GARNISH.FOR THE GARNISH. PREHEAT OVEN TO 425�DEGREES.LINE A BAKING SHEET WITH PARCHMENT PAPER(ONEPAD OF BUTTER WILL DOALSO) BRING ALL PURPOSE CRISCO(PLAIN) AND WATER TOBOIL IN A MEDIUM- SIZED SAUCEPAN.ADD FLOUR AND "BOB'S SALT" AND STIR WELL UNTIL MIXTURE IS SMOOTH. THE MIX WILL COME TOGETHER WITH ENOUGH RUB TO FORM A BALL.REMOVE FROM HEAT AND LET COOL.MEANWHILE BEAT WHIPCREAM AND SUGAR ON HIGH SPEED UNTIL FROTHY AND FIRM.KINDLY PLACE ONE TABLESPOON ON THE BOTTOM PUFF.COVER WITH TOP AND SPREAD WITH "SMUCKER'S SYRUP" SAUCE. ADD EGGS, ONE AT A TIME,BEATING WELL AFTER EACH ADDITION. DROP BY (2XL) TABLESPOONFUL ONTO PREPAREDBAKING SHEET.REDUCE OVEN TO 350 �(180CS.)

ANDBAKE 20-25 MINUTES LONGER. REMOVE,PRICK IN SEVERAL PLACES.LET COOL. CUT IN HALVES.FOR ADDITIONAL COPIES WRITE TO: HAPPY COOKING!. THE SZUESS IN THE KITCHEN TODAY!. - 15

Appetizers & Beverages RECIPE#NO.#65 Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES. THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z) THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z)THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z)THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z)THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z) INTRO R#- PAGE1 INTRO R#- PAGE1INTRO R#- PAGE1INTRO R#- PAGE1INTRO R#- PAGE1 rita anna peterman CAJUN,SPOON CAJUN,SPOONCAJUN,SPOONCAJUN,SPOONCAJUN,SPOON �2008 71 CARD COLLECTION Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: FROM PRIVATE TO PUBLIC - 16

Bread and Muffins

TEN COMMANDMENTS FOR GOOD LIVING 1. SPEAK TO PEOPLE - THERE IS NOTHING SO NICE AS A CHEERFUL WORD OF GREETING. 2. SMILE AT PEOPLE - IT TAKES 72 MUSCLES TO FROWN AND ONLY 14 TO SMILE. 3. CALL PEOPLE - THE SWEETEST MUSIC TO ANYONE'S EARS IS THE SOUND OF HIS/HER OWN NAME. 4. BE FRIENDLY AND HELPFUL, IF YOU WOULD HAVE FRIENDS, BE A FRIEND. 5. BE CORDIAL - SPEAK AND ACT AS IF EVERYTHING YOU DO IS A GENUINE PLEASURE. 6. BE GENUINELY INTERESTED IN PEOPLE - YOU CAN LIKE ALMOST EVERYBODY IF YOU TRY. 7. BE GENEROUS WITH PRAISE CAUTIOUS WITH CRITICISM. 8. BE CONSIDERATE WITH THE FEELINGS OF OTHERS. THERE ARE USUALLY THREE SIDES TO A CONTROVERSY; YOURS, THE OTHER PERSON�S AND THE RIGHT SIDE. 9. BE ALERT TO GIVE SERVICE - WHAT COUNTS MOST IN LIFE IS WHAT WE DO FOR OTHERS. 10. ADD TO THIS A GOOD SENSE OF HUMOUR, A BIG DOSE OF PATIENCE PLUS A DASH OF HUMILITY AND YOU WILL BE REWARDED MANY FOLD.

Bread and Muffins APPLE CAKE RECIPE#22 ALMA'S FAJYTA APPLE CAKE RECIPE#22 ALMA'S FAJYTAAPPLE CAKE RECIPE#22 ALMA'S FAJYTAAPPLE CAKE RECIPE#22 ALMA'S FAJYTAAPPLE CAKE RECIPE#22 ALMA'S FAJYTA rita anna peterman DOUGH INGREDIENTS: DOUGH INGREDIENTS:DOUGH INGREDIENTS:DOUGH INGREDIENTS:DOUGH INGREDIENTS: 2 1/4 CUPS FLOUR 2 1/4 CUPS FLOUR2 1/4 CUPS FLOUR2 1/4 CUPS FLOUR2 1/4 CUPS FLOUR3/4 CUP BUTTER 3/4 CUP BUTTER3/4 CUP BUTTER3/4 CUP BUTTER3/4 CUP BUTTER2 TSP BAKING POWDER 2 TSP BAKING POWDER2 TSP BAKING POWDER2 TSP BAKING POWDER2 TSP BAKING POWDER 2 EGGS-SEPARATED-(BEAT EGG WHITES) 2 EGGS-SEPARATED-(BEAT EGG WHITES)2 EGGS-SEPARATED-(BEAT EGG WHITES)2 EGGSSEPARATED-(BEAT EGG WHITES)2 EGGS-SEPARATED-(BEAT EGG WHITES) 2TO3 TBLSPOON SOURCREAM 2TO3 TBLSPOON SOURCREAM2TO3 TBLSPOON SOURCREAM2TO3 TBLSPOON SOURCREAM2TO3 TBLSPOON SOURCREAM 1 EGG FOR BASTING 1 EGG FOR BASTING1 EGG FOR BASTING1 EGG FOR BASTING1 EGG FOR BASTING FOR FILLING: FOR FILLING:FOR FILLING:FOR FILLING:FOR FILLING: 4 TO 5 MEDIUM APPLES,CHOPPED 4 TO 5 MEDIUM APPLES,CHOPPED4 TO 5 MEDIUM APPLES,CHOPPED4 TO 5 MEDIUM APPLES,CHOPPED4 TO 5 MEDIUM APPLES,CHOPPED 1/4 CUP SUGAR 1/4 CUP SUGAR1/4 CUP SUGAR1/4 CUP SUGAR1/4 CUP SUGAR1 TSPOON CINNAMON 1 TSPOON CINNAMON1 TSPOON CINNAMON1 TSPOON CINNAMON1 TSPOON CINNAMON 1 TBSPOON FLOUR 1 TBSPOON FLOUR1 TBSPOON FLOUR1 TBSPOON FLOUR1 TBSPOON FLOUR 1TBSP LEMON JUICE 1TBSP LEMON JUICE1TBSP LEMON JUICE1TBSP LEMON JUICE1TBSP LEMON JUICE IN A LARGE BOWL, CRUMBLE BUTTER TOGETHER WITH FLOUR. ADD BAKING POWDER AND MIX. ADD EGG YOLKS; BEATEN EGG WHITES AND SOUR CREAM. MIX TOGETHER BY HAND; JUST ENOUGH TO FORM A DOUGH, DO NOT OVERMIX THE DOUGH. DIVIDE INTO 2 PIECES. FLOUR THE BOARD.ROLL OUT THE SECOND PIECE OF DOUGH 1/4 TO 1/2 INCH THICK AND PLACE ONTOP OF APPLES.BASTE WITH EGG AND PLACE IN 375�OVEN FOR 30 TO 40 MINUTES UNTIL DONE.LET COOL. SLICE INTO 2X2"INCH SQUARES AND SPRINKLE WITH ICING SUGAR. SERVE WITH VANILLA ICECREAM.YIELD:16 SQUARES. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL OF THE 71 RECIPES. - 19

Soups, Stews, Salads and Sauces

MICROWAVE COOKING HINTS To speed cooking and promote even heating, use the following techniques: . Stir food during cooking to bring the heated outside parts to the centre. . Turn food over when microwaving small items like hamburgers or chops, or when defrosting. . Rearrange foods or individual items during cooking to promote even heating. . Allow standing time to complete the cooking of roasts and baked products. . Shield wings or legs of poultry with small pieces of aluminum foil to prevent over-cooking of these parts. . Cover foods to hold in moisture and speed cooking. . Arrange foods in a ring or circular shape to allow maximum exposure to microwave energy. Place tender or thin parts in the centre and thicker pieces toward the outside. . Rotate or move food a quarter or half turn during cooking to allow foods which cook quickly to cook evenly. . Select foods or pieces of the same size and shape because small items cook faster than large ones. . Food at refrigerator temperature takes longer to cook than food at room temperature. . Dense foods take more time to heat than light or porous foods.

Soups, Stews, Salads and Sauces BEAN SOUP RECIPE #11 PAGE1BAB LEVES BEAN SOUP RECIPE #11 PAGE1BAB LEVESBEAN SOUP RECIPE #11 PAGE1BAB LEVESBEAN SOUP RECIPE #11 PAGE1BAB LEVESBEAN SOUP RECIPE #11 PAGE1BAB LEVES rita anna peterman INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 1 CUP WHITE BEANS-SOAKED ONE HOUR 1 CUP WHITE BEANS-SOAKED ONE HOUR1 CUP WHITE BEANS-SOAKED ONE HOUR1 CUP WHITE BEANS-SOAKED ONE HOUR1 CUP WHITE BEANS-SOAKED ONE HOUR 1/2 LB. SMOKED HAM OR PORK HOCK 1/2 LB. SMOKED HAM OR PORK HOCK1/2 LB. SMOKED HAM OR PORK HOCK1/2 LB. SMOKED HAM OR PORK HOCK1/2 LB. SMOKED HAM OR PORK HOCK1 POTATO-DICED 1 POTATO-DICED1 POTATO-DICED1 POTATO-DICED1 POTATO-DICED 2 CELERY STALKS-CUT IN HALF-3"LONG 2 CELERY STALKS-CUT IN HALF-3"LONG2 CELERY STALKS-CUT IN HALF-3"LONG2 CELERY STALKS-CUT IN HALF-3"LONG2 CELERY STALKS-CUT IN HALF-3"LONG 2 CLOVES GARLIC,CRUSHED 2 CLOVES GARLIC,CRUSHED2 CLOVES GARLIC,CRUSHED2 CLOVES GARLIC,CRUSHED2 CLOVES GARLIC,CRUSHED1/2 JALAPE�O PEPPER,GREEN OR RED 1/2 JALAPE�O PEPPER,GREEN OR RED1/2 JALAPE�O PEPPER,GREEN OR RED1/2 JALAPE�O PEPPER,GREEN OR RED1/2 JALAPE�O PEPPER,GREEN OR RED1 MEDIUM ONION,WHOLE(SLICE OPEN THE TOP 1 MEDIUM ONION,WHOLE(SLICE OPEN THE TOP1 MEDIUM ONION,WHOLE(SLICE OPEN THE TOP1 MEDIUM ONION,WHOLE(SLICE OPEN THE TOP1 MEDIUM ONION,WHOLE(SLICE OPEN THE TOP1/4 BUNCH PARSLEY(EUROPEAN) 1/4 BUNCH PARSLEY(EUROPEAN)1/4 BUNCH PARSLEY(EUROPEAN)1/4 BUNCH PARSLEY(EUROPEAN)1/4 BUNCH PARSLEY(EUROPEAN) 1 TBSP SALT 1 TBSP SALT1 TBSP SALT1 TBSP SALT1 TBSP SALT INGREDIENTS FOR SOUP NOODLES-THICK INGREDIENTS FOR SOUP NOODLES-THICKINGREDIENTS FOR SOUP NOODLES-THICKINGREDIENTS FOR SOUP NOODLES-THICKINGREDIENTS FOR SOUP NOODLES-THICK 2 EGGS 2 EGGS2 EGGS2 EGGS2 EGGS 1/2 CUP FLOUR 1/2 CUP FLOUR1/2 CUP FLOUR1/2 CUP FLOUR1/2 CUP FLOUR1/4 TSPOON SALT 1/4 TSPOON SALT1/4 TSPOON SALT1/4 TSPOON SALT1/4 TSPOON SALT DIRECTIONS FOR NOODLES: IN A SMALL BOWL, BEAT TOGETHER EGGS,SALT AND WATER. ADD FLOUR.STIR. MIXTURE WILL BE THICK BUT NOT THE CONSISTENCY OF DOUGH,SLIGHTLY STICKY AND RUNNY. WITH A SPOON, DROP NOODLES MIXTURE INTO SOUP, APPROXIMATELY 1/4TEASPOONFULL IN SIZE (THE SMALLER THE BETTER ASNOODLE WILL DOUBLE IN SIZE WHEN COOKED), DIPSPOON IN SOUP OCCASSIONALLY SO DOUGH WILL NOT STICK TO THE SPOON. TRY TO HAVE ALL OF THE DOUGH IN THE SOUP WITHIN FIVE MINUTES SO ALL(P2,RECIPE BEAN SOUP#11) Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: (P2,RECIPE BEAN

SOUP#11) BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES - 23

Soups, Stews, Salads and Sauces BEAN SOUP, RECIPE#11, P2 BAB LEVES BEAN SOUP, RECIPE#11, P2 BAB LEVESBEAN SOUP, RECIPE#11, P2 BAB LEVESBEAN SOUP, RECIPE#11, P2 BAB LEVESBEAN SOUP, RECIPE#11, P2 BAB LEVES rita anna peterman OF THE OF THE EVENLY HEATOF

NOODLES WILL BE EVENLY COOKED. COOK ON LOW HEAT NOODLES WILL BE EVENLY COOKED. COOK ON LOW HEATOF THE NOODLES WILL BE COOKED. COOK ON LOW HEATOF THE NOODLES WILL BE EVENLY COOKED. COOK ON LOW THE NOODLES WILL BE EVENLY COOKED. COOK ON LOW HEAT

FOR 15 MINUTES, STIRFOR 15 MINUTES, STIR-FOR 15 MINUTES, STIR-FOR 15 MINUTES, STIR-FOR 15 MINUTES, STIRRING OCCASIONALLY.SERVES FOUR TO SIX PERRING OCCASIONALLY.SERVES FOUR TO SIX PER-RING OCCASIONALLY.SERVES FOUR TO SIX PERRING OCCASIONALLY.SERVES FOUR TO SIX PER-RING OCCASIONALLY.SERVES FOUR TO SIX PERSONS.( ENOUGH FOR ONE POT OF SOUP) SONS.(ENOUGH FOR ONE POT OF SOUP)SONS.(ENOUGH FOR ONE POT OF SOUP)SONS.(ENOUGH FOR ONE POT OF SOUP)SONS.(ENOUGH FOR ONE POT OF SOUP) THESE NOODLES ARE VERY QUICK TO PREPARE. THESE NOODLES ARE VERY QUICK TO PREPARE.THESE NOODLES ARE VERY QUICK TO PREPARE.THESE NOODLES ARE VERY QUICK TO PREPARE.THESE NOODLES ARE VERY QUICK TO PREPARE. DIRECTIONS FOR SOUP POT: PREPARE THE MEAT BY BOILING IT IN A DUTCH OVEN(MEDIUM POT) FOR 10 MINUTES. DRAIN ANDRINSE. RETURN TO POT AND ADD REMAIN -ING INGREDIENTS EXCEPT FOR NOODLES AND RUE. BRING TO BOIL. COVER AND SIMMER ONE HOUR UNTIL BEANS ARE TENDER. REMOVE MEAT,SERVE IT TO A PLATTER. ADD RUE AND SIMMER 10 MINUTES. ADD NOODLES. SIMMER 15 MINUTES. SERVE THE MEAT ON THE SIDE ON A HEN. SERVES FOUR PERSONS. Personal PersonalPersonalPersonalPersonal Notes: Notes:Notes:Notes:Notes: ALWAYS HAVE SOME FRESH BING CHERRIES NEARBY. BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES - 24

Soups, Stews, Salads and Sauces CABBAGEPATCH SOUP (KAPOSTA CABBAGEPATCH SOUP (KAPOSTACABBAGEPATCH SOUP (KAPOSTACABBAGEPATCH SOUP (KAPOSTACABBAGEPATCH SOUP (KAPOSTALEVES)RECIPE #60 LEVES)RECIPE #60LEVES)RECIPE #60LEVES)RECIPE #60LEVES)RECIPE #60 rita anna peterman INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 1/2 HEAD CABBAGE, THIN SLICED 1/2 HEAD CABBAGE, THIN SLICED1/2 HEAD CABBAGE, THIN SLICED1/2 HEAD CABBAGE, THIN SLICED1/2 HEAD CABBAGE, THIN SLICED1 SMALL PETAL ONION (PETITE,WHOLE) THINLY SLICED 1 SMALL PETAL ONION (PETITE,WHOLE) THINLY SLICED1 SMALL PETAL ONION (PETITE,WHOLE) THINLY SLICED1 SMALL PETAL ONION (PETITE,WHOLE) THINLY SLICED1 SMALL PETAL ONION (PETITE,WHOLE) THINLY SLICED1/4 TSP CARAWAY SEED 1/4 TSP CARAWAY SEED1/4 TSP CARAWAY SEED1/4 TSP CARAWAY SEED1/4 TSP CARAWAY SEED2 CLOVES GARLIC, MINCED 2 CLOVES GARLIC, MINCED2 CLOVES GARLIC, MINCED2 CLOVES GARLIC, MINCED2 CLOVES GARLIC, MINCED 1 TBSP OIL 1 TBSP OIL1 TBSP OIL1 TBSP OIL1 TBSP OIL 1 1/2 TBSP SALT, WINDSOR'S TABLE 1 1/2 TBSP SALT, WINDSOR'S TABLE1 1/2 TBSP SALT, WINDSOR'S TABLE1 1/2 TBSP SALT, WINDSOR'S TABLE1 1/2 TBSP SALT, WINDSOR'S TABLE1 TBSP FLOUR 1 TBSP FLOUR1 TBSP FLOUR1 TBSP FLOUR1 TBSP FLOUR 1/4 TSP CHILLI POWDER 1/4 TSP CHILLI POWDER1/4 TSP CHILLI POWDER1/4 TSP CHILLI POWDER1/4 TSP CHILLI POWDER1 TSP PAPRIKA, SMOKED IS NICE! 1 TSP PAPRIKA, SMOKED IS NICE!1 TSP PAPRIKA, SMOKED IS NICE!1 TSP PAPRIKA, SMOKED IS NICE!1 TSP PAPRIKA, SMOKED IS NICE! 2 1/2 QUARTS WATER, 2 1/2 QUARTS WATER,2 1/2 QUARTS WATER,2 1/2 QUARTS WATER,2 1/2 QUARTS WATER, 3 EGGS, BEATEN 3 EGGS, BEATEN3 EGGS, BEATEN3 EGGS, BEATEN3 EGGS, BEATEN 1 TBSP OF 1 TBSP OF1 TBSP OF1 TBSP OF1 TBSP OF VINEGAR, VINEGAR,VINEGAR,VINEGAR,VINEGAR, DIP: IN A DUTCH OVEN, MEDIUM POT,ON MEDIUM HEAT SAUTE' CABBAGE,ONIONS, CARAWAY AND GARLIC IN OIL UNTIL ONIONS ARE TENDEY. ADD FLOUR, PAPRIKA AND CHILLI POWDER. STIR ONE MINUTE BEING CAREFUL NOT TO BURN THE PAPRIKA.ADD WATER. BRING TO BOIL. COVER AND SIMMER 15TO20 MINUTES. ADD EGGS AND VINEGAR. SIMMER ONE MINUTE. SERVE. SERVICE FOR 6TO8 PEOPLE .. ROSES Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL OF THE 71

CARD RECIPES - 25

Soups, Stews, Salads and Sauces CAULIFLOWER SOUPPOT RECIPE#27 PAGE1 CAULIFLOWER SOUPPOT RECIPE#27 PAGE1CAULIFLOWER SOUPPOT RECIPE#27 PAGE1CAULIFLOWER SOUPPOT RECIPE#27 PAGE1CAULIFLOWER SOUPPOT RECIPE#27 PAGE1 rita anna peterman CAULIFLOWER SOUPPOT RECIPE#27 PAGE1 CAULIFLOWER SOUPPOT RECIPE#27 PAGE1CAULIFLOWER SOUPPOT RECIPE#27 PAGE1CAULIFLOWER SOUPPOT RECIPE#27 PAGE1CAULIFLOWER SOUPPOT RECIPE#27 PAGE1 INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 1 HEAD CAULIFLOWER, BROKEN IN PIE 1 HEAD CAULIFLOWER, BROKEN IN PIE1 HEAD CAULIFLOWER, BROKEN IN PIE1 HEAD CAULIFLOWER, BROKEN IN PIE1 HEAD CAULIFLOWER, BROKEN IN PIE 1 LARGE BROWN ONION,CHOPPED 1 LARGE BROWN ONION,CHOPPED1 LARGE BROWN ONION,CHOPPED1 LARGE BROWN ONION,CHOPPED1 LARGE BROWN ONION,CHOPPED 2 CARROTS-PEELED,QUARTERED,2" LONG 2 CARROTS-PEELED,QUARTERED,2" LONG2 CARROTS-PEELED,QUARTERED,2" LONG2 CARROTSPEELED,QUARTERED,2" LONG2 CARROTS-PEELED,QUARTERED,2" LONG 1 RED BELL PEPPER, CHOPPED, 1 RED BELL PEPPER, CHOPPED,1 RED BELL PEPPER, CHOPPED,1 RED BELL PEPPER, CHOPPED,1 RED BELL PEPPER, CHOPPED, OR 3 SWEET OR 3 SWEETOR 3 SWEETOR 3 SWEETOR 3 SWEET EURODASIANNE EURODASIANNEEURODASIANNEEURODASIANNEEURODASIANNE 1 TBSP OIL 1 TBSP OIL1 TBSP OIL1 TBSP OIL1 TBSP OIL 1 1/2 TBSP SALT,BOB'S PLAIN TABLE SALT 1 1/2 TBSP SALT,BOB'S PLAIN TABLE SALT1 1/2 TBSP SALT,BOB'S PLAIN TABLE SALT1 1/2 TBSP SALT,BOB'S PLAIN TABLE SALT1 1/2 TBSP SALT,BOB'S PLAIN TABLE SALT2 CLOVES GARLIC,MINCED 2 CLOVES GARLIC,MINCED2 CLOVES GARLIC,MINCED2 CLOVES GARLIC,MINCED2 CLOVES GARLIC,MINCED 2 STALKS,CELERY,CUT INTO 1"INCH PIECES 2 STALKS,CELERY,CUT INTO 1"INCH PIECES2 STALKS,CELERY,CUT INTO 1"INCH PIECES2 STALKS,CELERY,CUT INTO 1"INCH PIECES2 STALKS,CELERY,CUT INTO 1"INCH PIECES 1/2 BUNCH EUROPEAN PARSLEY 1/2 BUNCH EUROPEAN PARSLEY1/2 BUNCH EUROPEAN PARSLEY1/2 BUNCH EUROPEAN PARSLEY1/2 BUNCH EUROPEAN PARSLEY2 1/2 QUARTS OF WATER 2 1/2 QUARTS OF WATER2 1/2 QUARTS OF WATER2 1/2 QUARTS OF WATER2 1/2 QUARTS OF WATERRESERVE 1/2CUP SOURCREAM FOR GARNISH. RESERVE 1/2CUP SOURCREAM FOR GARNISH.RESERVE 1/2CUP SOURCREAM FOR GARNISH.RESERVE 1/2CUP SOURCREAM FOR GARNISH.RESERVE 1/2CUP SOURCREAM FOR GARNISH. PINCHED NOODLES FOR SOUPPOT: PINCHED NOODLES FOR SOUPPOT:PINCHED NOODLES FOR SOUPPOT:PINCHED NOODLES FOR SOUPPOT:PINCHED NOODLES FOR SOUPPOT: INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 2 EGGS 2 EGGS2 EGGS2 EGGS2 EGGS 1 CUP FLOUR 1 CUP FLOUR1 CUP FLOUR1 CUP FLOUR1 CUP FLOUR

1/8 TSP SALT,PLAIN 1/8 TSP SALT,PLAIN1/8 TSP SALT,PLAIN1/8 TSP SALT,PLAIN1/8 TSP SALT,PLAIN DIRECTIONS FOR NOODLES FOR SOUPPOT: IN A LARGE BOWL, BEAT EGGS. ADD FLOUR AND SALT. KNEAD 5TO10 MINUTES. ADD FLOUR TO MAKE DOUGH SMOOTH BUT FIRM ENOUGH TO PINCH.PINCH IMMEDIATELY.ROLL PINCHED NOODLES ETWEEN FINGERS AS YOUPINCH THEM OFF THE DOUGH, TO MAKE ROUND, OVAL SHAPE. USE FRESH.THESE NOODLES ARE NOT DRIED.THESE NOODLES TAKE A LITTLE Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES. - 26

Soups, Stews, Salads and Sauces CAULIFLOWER SOUPPOT RECIPE#27PAGE2 CAULIFLOWER SOUPPOT RECIPE#27PAGE2CAULIFLOWER SOUPPOT RECIPE#27PAGE2CAULIFLOWER SOUPPOT RECIPE#27PAGE2CAULIFLOWER SOUPPOT RECIPE#27PAGE2 rita anna peterman CAULIFLOWER SOUPPOT RECIPE#27. ... CAULIFLOWER SOUPPOT RECIPE#27. ...CAULIFLOWER SOUPPOT RECIPE#27. ...CAULIFLOWER SOUPPOT RECIPE#27. ...CAULIFLOWER SOUPPOT RECIPE#27. ... LENTHIER PREPARATION TIME. THE DOUGH CAN BE PREPARED LENTHIER PREPARATION TIME. THE DOUGH CAN BE PREPAREDLENTHIER PREPARATION TIME. THE DOUGH CAN BE PREPAREDLENTHIER PREPARATION TIME. THE DOUGH CAN BE PREPAREDLENTHIER PREPARATION TIME. THE DOUGH CAN BE PREPARED THE NIGHT BEFORE AND LEFT IN THE THE NIGHT BEFORE AND LEFT IN THETHE NIGHT BEFORE AND LEFT IN THETHE NIGHT BEFORE AND LEFT IN THETHE NIGHT BEFORE AND LEFT IN THE REFRIGERATOR-OVERNIGHT. REFRIGERATOR-OVERNIGHT.REFRIGERATOR-OVERNIGHT.REFRIGERATOR-OVERNIGHT.REFRIGERATOROVERNIGHT. SERVE IN A COLOURFUL DISH. SERVE IN A COLOURFUL DISH.SERVE IN A COLOURFUL DISH.SERVE IN A COLOURFUL DISH.SERVE IN A COLOURFUL DISH. LENTHIER PREPARATION TIME. THE DOUGH CAN BE PREPARED THE NIGHT BEFORE AND LEFT IN THE REFRIGERATOR-OVERNIGHT. SERVE IN A COLOURFUL DISH. SERVES FOUR TO SIX, ENOUGH FOR ONE POT OF SOUP. DIRECTIONS:IN A DUTCH OVEN, (MEDIUMPOT) ON MEDIUM HEAT, SAUTE' ONIONS , CARROTS, BELL PEPPER AND GARLIC IN OIL UNTIL ONIONS ARE TENDER AND THE CARROTS ARE HALF DONE (THE CARROTS ADD COLOR TO THE SOUP WHEN SAUTEE'D). ADD REMAINING INGREDIENTS EXCEPT FOR NOODLES AND SOUR CREAM.COVER AND SIMMER 10 MINUTES. ADD SOUR CREAM AND SERVE. SERVES 6TO8 BONJOURE'S! THE BEST CHOCOLATE IS FOUND IN FRANCE, OF COURSE!MUY! !!.. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL OF THE 71 RECIPE CARDS - 27

Soups, Stews, Salads and Sauces CUCUMBER SALAD (UBORKE' SALATA) CUCUMBER SALAD (UBORKE' SALATA)CUCUMBER SALAD (UBORKE' SALATA)CUCUMBER SALAD (UBORKE' SALATA)CUCUMBER SALAD (UBORKE' SALATA) RECIPE#4FOUR RECIPE#4FOURRECIPE#4FOURRECIPE#4FOURRECIPE#4FOUR rita anna peterman UBORKE' UBORKE'UBORKE'UBORKE'UBORKE' RECIPE#4 RECIPE#4RECIPE#4RECIPE#4RECIPE#4 CUCUMBERSALADA CUCUMBERSALADACUCUMBERSALADACUCUMBERSALADACUCUMBERSALADA INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 2 CUCUMBERS-(GARDEN REGULAR) 2 CUCUMBERS-(GARDEN REGULAR)2 CUCUMBERS-(GARDEN REGULAR)2 CUCUMBERS-(GARDEN REGULAR)2 CUCUMBERS-(GARDEN REGULAR) 1/2 TSPOON 1/2 TSPOON1/2 TSPOON1/2 TSPOON1/2 TSPOON SALT SALTSALTSALTSALT 2 CLOVES GARLIC-MINCED 2 CLOVES GARLIC-MINCED2 CLOVES GARLIC-MINCED2 CLOVES GARLIC-MINCED2 CLOVES GARLICMINCED 1 TSPOON VINEGAR 1 TSPOON VINEGAR1 TSPOON VINEGAR1 TSPOON VINEGAR1 TSPOON VINEGAR 2 TBSPOONS SOUR CREAM 2 TBSPOONS SOUR CREAM2 TBSPOONS SOUR CREAM2 TBSPOONS SOUR CREAM2 TBSPOONS SOUR CREAM 1/2 TSPOON 1/2 TSPOON1/2 TSPOON1/2 TSPOON1/2 TSPOON SUGAR SUGARSUGARSUGARSUGAR WHITE SUGAR WHITE SUGARWHITE SUGARWHITE SUGARWHITE SUGAR DIRECTIONS: PEEL AND SLICE CUCUMBERS VERY THINLY. PLACE IN SALAD BOWL AND SPRINKLE WITH SALT. MIX AND LET STAND ONE HOUR. DRAIN SOME JUICE IF DESIRED AND ADD THE REMAIN-ING INGREDIENTS.STIR. SERVES FOUR Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES. - 28

Soups, Stews, Salads and Sauces EGG SOUP RECIPE#25 (TOJA'S LEVES) EGG SOUP RECIPE#25 (TOJA'S LEVES)EGG SOUP RECIPE#25 (TOJA'S LEVES)EGG SOUP RECIPE#25 (TOJA'S LEVES)EGG SOUP RECIPE#25 (TOJA'S LEVES) rita anna peterman EGG SOUP SERVES FOUR PEOPLE. EGG SOUP SERVES FOUR PEOPLE.EGG SOUP SERVES FOUR PEOPLE.EGG SOUP SERVES FOUR PEOPLE.EGG SOUP SERVES FOUR PEOPLE. INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 4 EGGS 4 EGGS4 EGGS4 EGGS4 EGGS ONE SMALL ONION-CHOPPED ONE SMALL ONION-CHOPPEDONE SMALL ONION-CHOPPEDONE SMALL ONION-CHOPPEDONE SMALL ONION-CHOPPED 2 TBSP OIL 2 TBSP OIL2 TBSP OIL2 TBSP OIL2 TBSP OIL 1 TSP PAPRIKA 1 TSP PAPRIKA1 TSP PAPRIKA1 TSP PAPRIKA1 TSP PAPRIKA 4 CUPS WATER 4 CUPS WATER4 CUPS WATER4 CUPS WATER4 CUPS WATER 1 TBSP SALT 1 TBSP SALT1 TBSP SALT1 TBSP SALT1 TBSP SALT YOU COULD USE BOB'S SALT BUT IT'S ROUGH AND YOU COULD USE BOB'S SALT BUT IT'S ROUGH ANDYOU COULD USE BOB'S SALT BUT IT'S ROUGH ANDYOU COULD USE BOB'S SALT BUT IT'S ROUGH ANDYOU COULD USE BOB'S SALT BUT IT'S ROUGH AND NOT A GENTLE FLOXXWER. NOT A GENTLE FLOXXWER.NOT A GENTLE FLOXXWER.NOT A GENTLE FLOXXWER.NOT A GENTLE FLOXXWER. 1 TBSP VINEGAR 1 TBSP VINEGAR1 TBSP VINEGAR1 TBSP VINEGAR1 TBSP VINEGAR OPTIONAL: OPTIONAL:OPTIONAL:OPTIONAL:OPTIONAL: 1/2 TSP CARAWAY SEED 1/2 TSP CARAWAY SEED1/2 TSP CARAWAY SEED1/2 TSP CARAWAY SEED1/2 TSP CARAWAY SEED DIRECTIONS: SAUTE' ONION, SALT & CARAWAY IF DESIRED IN OIL UNTIL TENDER. ADD PAPRIKA AND SERVE. REMOVE FROM HEAT AND IMMEDIATELY ADD WATER, STIRRING CONSTANTLY TO AVOID BURNING PAPRIKA.BRING TO BOIL. COVER AND SIMMER 15 MINUTES. ADD BEATEN EGGS AND VINEGAR AND COOK ONE MORE MINUTE. SERVE. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: FLOWEXXRS ARE SOOO NICE! BE SURE TO COLLECT ALL OF THE 71 RECIPE CARDS. - 29

Main Courses: Beef, Pork and Lamb

CONVERSION OF PAN AND UTENSIL SIZES UTENSIL Measure Measure Measure (Volume) (cm) (inches) Baking or cake pan 2 L 20 cm square 8-inch square 2.5 L 23 cm square 9-inch square 3 L 30x20x5 12x8x2 3.5 L 33x21x5 13x9x2 Cookie sheet 40x30 16x12 Jelly roll pan 2 L 40x25x2 15x10x3/4 Loaf pan Round layer cake pan 1.2 L 20x4 8x1-1/2 9x1-1/2 Pie pan 750 mL 20x3 8x1-1/4 1 L 23x3 9x1-1/4 Tube pan 2 L 20x7 8x3 3 L 23x10 9x4 Springform pan 2.5 L 23x6 9x3 3 L 25x8 10x4 Baking dish 1 L 1 qt. 1.5 L 1-1/2 qt. 2 L 2 qt. 2.5 L 2-1/2 qt. 3 L 3 qt. 4 L 4 qt. Custard cup 200 mL 6 fl. oz. Muffin pans 40 mL 4x2.5 1.5x1 75 mL 5x3.5 2x1-1/4 100 mL 7.5x3.5 3x1-1/2 Mixing bowls 1 L 1 qt. 2 L 2 qt. 3 L 3 qt.

Main Courses: Beef, Pork and Lamb BARBECUE PORK OR CHICKEN RECIPE#32 BBQ BARBECUE PORK OR CHICKEN RECIPE#32 BBQBARBECUE PORK OR CHICKEN RECIPE#32 BBQBARBECUE PORK OR CHICKEN RECIPE#32 BBQBARBECUE PORK OR CHICKEN RECIPE#32 BBQ HU'S HU'SHU'SHU'SHU'S rita anna peterman INGREDIENTS; 1 PORK CHOP OR 1 CHICKEN DRUMINGREDIENTS; 1 PORK CHOP OR 1 CHICKEN DRUM-INGREDIENTS; 1 PORK CHOP OR 1 CHICKEN DRUM-INGREDIENTS; 1 PORK CHOP OR 1 CHICKEN DRUM-INGREDIENTS; 1 PORK CHOP OR 1 CHICKEN DRUMSTICK PER PERSON STICK PER PERSONSTICK PER PERSONSTICK PER PERSONSTICK PER PERSON SALT TO TASTE SALT TO TASTESALT TO TASTESALT TO TASTESALT TO TASTE PEPPER TO TASTE PEPPER TO TASTEPEPPER TO TASTEPEPPER TO TASTEPEPPER TO TASTE 1/2 TO 1 CUP BARBECUE SAUCE-DIANE'S FLAVORS 1/2 TO 1 CUP BARBECUE SAUCE-DIANE'S FLAVORS1/2 TO 1 CUP BARBECUE SAUCE-DIANE'S FLAVORS1/2 TO 1 CUP BARBECUE SAUCE-DIANE'S FLAVORS1/2 TO 1 CUP BARBECUE SAUCEDIANE'S FLAVORS DIRECTIONS: IN A LARGE GLASS BAKING DISH , LAYER MEAT, ADDING SALT AND PEPPER TO BOTH SIDES. OF MEAT WHEN LAYERING. DO NOT COVER. COOK HALFWAY IN A 350� DEGREE OVIE (APPOX 1/2 HOUR). DRAIN ANDRESERVE JUICE FOR SOUP OR GRAVY. ADD BARBECUE SAUCE TO MEAT AND BARBECUE AS USUAL FOR 15 MINUTES ON LOW HEAT OR UNTIL DONE. MAKES ABOUT ONE PIECE PER PERSON. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: SUGGESTED:SERVE WITH FRIED RED CABBAGE AND TOSSED SALAD AND UNCLE BEN'S RICE. WHAT'S FOR DESSERT@! BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES - 33

Main Courses: Beef, Pork and Lamb BONE MEAT SOUP (HUS LEVES)RECIPE#9P.2.BBQ BONE MEAT SOUP (HUS LEVES)RECIPE#9P.2.BBQBONE MEAT SOUP (HUS LEVES)RECIPE#9P.2.BBQBONE MEAT SOUP (HUS LEVES)RECIPE#9P.2.BBQBONE MEAT SOUP (HUS LEVES)RECIPE#9P.2.BBQHU'S HU'SHU'SHU'SHU'S rita anna peterman CONT. BONE MEAT SOUP,MAYAS HUS LEVES, CONT. BONE MEAT SOUP,MAYAS HUS LEVES,CONT. BONE MEAT SOUP,MAYAS HUS LEVES,CONT. BONE MEAT SOUP,MAYAS HUS LEVES,CONT. BONE MEAT SOUP,MAYAS HUS LEVES, RECIPE#9 P.2. RECIPE#9 P.2.RECIPE#9 P.2.RECIPE#9 P.2.RECIPE#9 P.2. BALLS AND DROP INTO SOUP. BALLS AND DROP INTO SOUP.BALLS AND DROP INTO SOUP.BALLS AND DROP INTO SOUP.BALLS AND DROP INTO SOUP. COOK ON MEDIUM HEAT, COOK ON MEDIUM HEAT,COOK ON MEDIUM HEAT,COOK ON MEDIUM HEAT,COOK ON MEDIUM HEAT, UNCOVERED, FOR 15 MINUTES. UNCOVERED, FOR 15 MINUTES.UNCOVERED, FOR 15 MINUTES.UNCOVERED, FOR 15 MINUTES.UNCOVERED, FOR 15 MINUTES. SERVES 8 TO 10 PERSONS. SERVES 8 TO 10 PERSONS.SERVES 8 TO 10 PERSONS.SERVES 8 TO 10 PERSONS.SERVES 8 TO 10 PERSONS. DIRECETIONS: PLACE ALL INGREDIENTS IN A DUTCH OVEN (MEDIUM POT). BRING TO BOIL. REDUCE HEAT. COVER AND SIMMER ONE HOUR. SKIM OFF FOAM AND FAT FROM THE TOP. SERVES FOUR PEOPLE. WE RECOMMEND PLUMS FOR DESSERT. CAKE OFFSETS THIS WONDERFUL TREAT. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES - 34

Main Courses: Beef, Pork and Lamb BONE MEAT SOUP, MAYS HUS LEVES RECIPE#9 BONE MEAT SOUP, MAYS HUS LEVES RECIPE#9BONE MEAT SOUP, MAYS HUS LEVES RECIPE#9BONE MEAT SOUP, MAYS HUS LEVES RECIPE#9BONE MEAT SOUP, MAYS HUS LEVES RECIPE#9 P1 P1P1P1P1 rita anna peterman BONE/MEAT/ SOUP/CSONT /HUS/ LEVES RECIPE#9 BONE/MEAT/ SOUP/CSONT /HUS/ LEVES RECIPE#9BONE/MEAT/ SOUP/CSONT /HUS/ LEVES RECIPE#9BONE/MEAT/ SOUP/CSONT /HUS/ LEVES RECIPE#9BONE/MEAT/ SOUP/CSONT /HUS/ LEVES RECIPE#9INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: BONES OF BONES OFBONES OFBONES OFBONES OF 1 PORK SHOULDER PICNIC ROAST 1 PORK SHOULDER PICNIC ROAST1 PORK SHOULDER PICNIC ROAST1 PORK SHOULDER PICNIC ROAST1 PORK SHOULDER PICNIC ROAST 1 MEDIUM ONION-WHOLE-SLICE OPEN THE LID 1 MEDIUM ONION-WHOLE-SLICE OPEN THE LID1 MEDIUM ONION-WHOLE-SLICE OPEN THE LID1 MEDIUM ONION-WHOLE-SLICE OPEN THE LID1 MEDIUM ONION-WHOLE-SLICE OPEN THE LID 1 TBSPOON OF BOB'S SEA SALT 1 TBSPOON OF BOB'S SEA SALT1 TBSPOON OF BOB'S SEA SALT1 TBSPOON OF BOB'S SEA SALT1 TBSPOON OF BOB'S SEA SALT 1/4 BUNCH OF EUROPEAN PARSLEY 1/4 BUNCH OF EUROPEAN PARSLEY1/4 BUNCH OF EUROPEAN PARSLEY1/4 BUNCH OF EUROPEAN PARSLEY1/4 BUNCH OF EUROPEAN PARSLEY1/2 GREEN BELLPEPPER-EUROPEAN 1/2 GREEN BELLPEPPER-EUROPEAN1/2 GREEN BELLPEPPER-EUROPEAN1/2 GREEN BELLPEPPEREUROPEAN1/2 GREEN BELLPEPPER-EUROPEAN1/2 JALAPE�O PEPPER 1/2 JALAPE�O PEPPER1/2 JALAPE�O PEPPER1/2 JALAPE�O PEPPER1/2 JALAPE�O PEPPER1 MEDIUM TOMATO- WHOLE 1 MEDIUM TOMATO- WHOLE1 MEDIUM TOMATO- WHOLE1 MEDIUM TOMATO- WHOLE1 MEDIUM TOMATOWHOLE 2 CELERY STALKS-CUT IN HALFWISE, 3"LONG 2 CELERY STALKS-CUT IN HALFWISE, 3"LONG2 CELERY STALKS-CUT IN HALFWISE, 3"LONG2 CELERY STALKS-CUT IN HALFWISE, 3"LONG2 CELERY STALKS-CUT IN HALFWISE, 3"LONG 2 CLOVES GARLIC---CRUSHED 2 CLOVES GARLIC---CRUSHED2 CLOVES GARLIC---CRUSHED2 CLOVES GARLIC---CRUSHED2 CLOVES GARLIC---CRUSHED 1 BAY LEAF, WHOLE THING IN IT 1 BAY LEAF, WHOLE THING IN IT1 BAY LEAF, WHOLE THING IN IT1 BAY LEAF, WHOLE THING IN IT1 BAY LEAF, WHOLE THING IN IT 1/4 TSPOON 1/4 TSPOON1/4 TSPOON1/4 TSPOON1/4 TSPOON BLACK PEPPER BLACK PEPPERBLACK PEPPERBLACK PEPPERBLACK PEPPER 1 CABBAGE LEAF, (OPTIONAL)' 1 CABBAGE LEAF, (OPTIONAL)'1 CABBAGE LEAF, (OPTIONAL)'1 CABBAGE LEAF, (OPTIONAL)'1 CABBAGE LEAF, (OPTIONAL)' POTATO DUMPLINGS FOR THE SOUPPOT POTATO DUMPLINGS FOR THE SOUPPOTPOTATO DUMPLINGS FOR THE SOUPPOTPOTATO DUMPLINGS FOR THE SOUPPOTPOTATO DUMPLINGS FOR THE SOUPPOT ING, 8 TO 10 MEDIUM POTATOES, 5 CUPS MASHED ING, 8 TO 10 MEDIUM POTATOES, 5 CUPS MASHEDING, 8 TO 10 MEDIUM POTATOES, 5 CUPS MASHEDING, 8 TO 10 MEDIUM POTATOES, 5 CUPS MASHEDING, 8 TO 10 MEDIUM POTATOES, 5 CUPS MASHED

1 1 3 3 2 2

TSP. SALT TSP. SALT1 TSP. SALT1 TSP. SALT1 TSP. SALT EGGS EGGS3 EGGS3 EGGS3 EGGS 1/2 CUPS FLOUR 1/2 CUPS FLOUR2 1/2 CUPS FLOUR2 1/2 CUPS FLOUR2 1/2 CUPS FLOUR

DIR:PREPARE POTATOES AHEAD:PEEL-CHOP-BOIL-DRAIN.MASH WHILE HOT WITHOUT ADD-ING ANYTHING TO THEM. COOL AND REFRIGERATE, UNTIL COLD, ONE HALFHOUR.MIX REMAINING INGREDIENTS TOGETHER IN A BOWL. FLOUR BOARD. FORM MIXTURE INTO SMALL Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES - 35

Main Courses: Seafood, Poultry, Pasta and Casseroles

EQUIVALENTS AND SUBSTITUTIONS 1 1 1 1

pound shelled walnuts pound raisins pound dates tablespoon cornstarch

1 medium clove of garlic 1 cup honey 1 cup ketchup 1 teaspoon dry mustard 1 small onion 1 cup tomato juice 1 cup self-rising flour 1 egg 1 cup liquid honey 1 1 1 1

cup cup cup cup

corn syrup buttermilk sour cream tomato juice

= = = = = = = = = = = = = = = = = 3 cups chopped walnuts 2-3/4 cups seedless raisins 2-1/2 cups pitted dates 2 tablespoons flour or 4 teaspoons tapioca 1/8 tsp. garlic powder 1 cup molasses or corn syrup 1 cup tomato sauce plus

1/2 cup sugar plus 2 tablespoons vinegar 1 tablespoon prepared mustard 1 tablespoon dried onion 1/2 cup tomato sauce plus 1/2 cup water 1 cup flour plus 1-1/2 tablespoons baking powder plus 1/2 teaspoon salt 1 teaspoon cornstarch 1-1/4 cups sugar plus 1/4 cup liquid 1 cup sugar plus 1/4 cup liquid 1 cup plain yogurt 1 cup plain yogurt 1/2 cup tomato paste plus 1/2 cup water

Main Courses: Seafood, Poultry, Pasta and Casseroles CA'JUN RECIPE#65 CA'JUN RECIPE#65CA'JUN RECIPE#65CA'JUN RECIPE#65CA'JUN RECIPE#65 rita anna peterman CAJUN, ROASTED STUFF DUCK FOR VALENTINE'S DAY-TOLTOTT CAJUN, ROASTED STUFF DUCK FOR VALENTINE'S DAY-TOLTOTTCAJUN, ROASTED STUFF DUCK FOR VALENTINE'S DAY-TOLTOTTCAJUN, ROASTED STUFF DUCK FOR VALENTINE'S DAY-TOLTOTTCAJUN, ROASTED STUFF DUCK FOR VALENTINE'S DAY-TOLTOTT KACSA RECIPE#65 KACSA RECIPE#65KACSA RECIPE#65KACSA RECIPE#65KACSA RECIPE#65 OR THE DAY AFFTER OR THE DAY AFFTEROR THE DAY AFFTEROR THE DAY AFFTEROR THE DAY AFFTER INGREDIENT: INGREDIENT:INGREDIENT:INGREDIENT:INGREDIENT: 1 ROASTING DUCK 1 ROASTING DUCK1 ROASTING DUCK1 ROASTING DUCK1 ROASTING DUCK 3 CUPS RICE-RAW, UNCLEBEN'S SHORT GRAIN 3 CUPS RICE-RAW, UNCLEBEN'S SHORT GRAIN3 CUPS RICE-RAW, UNCLEBEN'S SHORT GRAIN3 CUPS RICE-RAW, UNCLEBEN'S SHORT GRAIN3 CUPS RICE-RAW, UNCLEBEN'S SHORT GRAIN RICE RICERICERICERICE 2 TSP SALT 2 TSP SALT2 TSP SALT2 TSP SALT2 TSP SALT 4 CUPS WATER 4 CUPS WATER4 CUPS WATER4 CUPS WATER4 CUPS WATER 1 MEDIUM ONION''''-CHOPPED 1 MEDIUM ONION''''-CHOPPED1 MEDIUM ONION''''-CHOPPED1 MEDIUM ONION''''-CHOPPED1 MEDIUM ONION''''-CHOPPED 2 TBSP OIL 2 TBSP OIL2 TBSP OIL2 TBSP OIL2 TBSP OIL 1 POUND MUSHROOM,SLICED 1 POUND MUSHROOM,SLICED1 POUND MUSHROOM,SLICED1 POUND MUSHROOM,SLICED1 POUND MUSHROOM,SLICED 1/2 TSP OF BLACK GROUND PEPPERR 1/2 TSP OF BLACK GROUND PEPPERR1/2 TSP OF BLACK GROUND PEPPERR1/2 TSP OF BLACK GROUND PEPPERR1/2 TSP OF BLACK GROUND PEPPERR DIRECTIONS: IN A POT COOK RICE IN WATER WITH SALT UNTIL DONE. IN A DUTCH OVEN, MEDIUM POT,SAUTE' ONION AND MUSHROOMS IN OIL. ADD BLACKGROUND PEPPER. ADD SAUTE TO RICE. STUFF DUCK WITH ITS OWN SKIN AND BAKE 2 HOURS IN 350�DEGREE OVEN OR 3TO4 HOURS IN 300�DEGREES OVEN. DRAIN FAT FROM IT. HALF HOUR BEFORE DONE. REMOVE FROM THE OVIE. ..THAT IS, REMOVE RICE FROM THEDUCK. CUT UP DUCKIE AND SERVE WITH RICEY. OKAY, SERVES 8TO10. FOR ENTERTAINING :,SERVE WITH BAKED YAMS, CUCUMBER SALAD, FRIED CABBAGE, PICKLES AND FRENCH BRED, EASTER DINNIE ROLLS.FOR DESSERT:;FRIED ICECREAM BANANAJOES OR ICECREAMPUFFS OR CREAMPUFFS.

TIP: YOU MAY ALSO CUT UP THE DUCKIE INTO ATTRACTIVE PIECES BEFORE BAKING AND PLACE ON THE TOP OF RICEY, THEN BAKE IT.REMOVE MEAT,DRAIN THE GREASE,RESERVING FLUIDS AND BAKE IN AN ADDITIONAL 15 MINUTES OVIE. THIS ELIMINATES THE NEED FOR HURRIED MESSY CARVINGS. USE' - 39

Main Courses: Seafood, Poultry, Pasta and Casseroles Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES CHICKEN SOUPPOT RECIPE#57,CSIRKE LEVES CHICKEN SOUPPOT RECIPE#57,CSIRKE LEVESCHICKEN SOUPPOT RECIPE#57,CSIRKE LEVESCHICKEN SOUPPOT RECIPE#57,CSIRKE LEVESCHICKEN SOUPPOT RECIPE#57,CSIRKE LEVES PAGE2 PAGE2PAGE2PAGE2PAGE2 rita anna peterman CHICSOUHOT CHICSOUHOTCHICSOUHOTCHICSOUHOTCHICSOUHOT RECIPE#57 RECIPE#57RECIPE#57RECIPE#57RECIPE#57 PAGE2 PAGE2PAGE2PAGE2PAGE2 INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: INTO SMALL BALLS AND DROP INTO THE INTO SMALL BALLS AND DROP INTO THEINTO SMALL BALLS AND DROP INTO THEINTO SMALL BALLS AND DROP INTO THEINTO SMALL BALLS AND DROP INTO THE SOUPPOT. SOUPPOT.SOUPPOT.SOUPPOT.SOUPPOT. COOK GENTL ON MEDIUM HEAT FOR APPOX 15 COOK GENTL ON MEDIUM HEAT FOR APPOX 15COOK GENTL ON MEDIUM HEAT FOR APPOX 15COOK GENTL ON MEDIUM HEAT FOR APPOX 15COOK GENTL ON MEDIUM HEAT FOR APPOX 15 MINUTES. SERVES 8TO10 PERSONS. MINUTES. SERVES 8TO10 PERSONS.MINUTES. SERVES 8TO10 PERSONS.MINUTES. SERVES 8TO10 PERSONS.MINUTES. SERVES 8TO10 PERSONS. DIRECTIONS FOR SOUPPOT: ALL INGREDIENTS IN,EXCEPT FOR NOODLES,IN A MEDIUM POT. BRING THIS ALL TO A BIG BOIL, TURN IT DOWN&COVER& SIMMER 1HOUR. SKIM OFF THE TOP AND WASTE IT. SERVES APPOX 6 PEOPLE, WHEN YOU'RE HUNGRY. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE CAREFUL TO COLLECT ALL 71 OF THE CARD RECIPES. - 40

Main Courses: Seafood, Poultry, Pasta and Casseroles CHICKEN SOUPPOT,CSIRKE LEVES RECIPE#57 P1 CHICKEN SOUPPOT,CSIRKE LEVES RECIPE#57 P1CHICKEN SOUPPOT,CSIRKE LEVES RECIPE#57 P1CHICKEN SOUPPOT,CSIRKE LEVES RECIPE#57 P1CHICKEN SOUPPOT,CSIRKE LEVES RECIPE#57 P1 rita anna peterman CHICKENSOUPPOT CHICKENSOUPPOTCHICKENSOUPPOTCHICKENSOUPPOTCHICKENSOUPPOT RECIPE#57 P1 RECIPE#57 P1RECIPE#57 P1RECIPE#57 P1RECIPE#57 P1 INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 1 PACKAGE OF CICKEN, 2 BACKS & NECKS 1 PACKAGE OF CICKEN, 2 BACKS & NECKS1 PACKAGE OF CICKEN, 2 BACKS & NECKS1 PACKAGE OF CICKEN, 2 BACKS & NECKS1 PACKAGE OF CICKEN, 2 BACKS & NECKS 2 QUARTS WATER 2 QUARTS WATER2 QUARTS WATER2 QUARTS WATER2 QUARTS WATER 1 TBSP SALT, MAYBE BOB'S TABLE SALT,FINE ONE 1 TBSP SALT, MAYBE BOB'S TABLE SALT,FINE ONE1 TBSP SALT, MAYBE BOB'S TABLE SALT,FINE ONE1 TBSP SALT, MAYBE BOB'S TABLE SALT,FINE ONE1 TBSP SALT, MAYBE BOB'S TABLE SALT,FINE ONE 2 CLOVES GARLIC,CRUSHED, 2 CLOVES GARLIC,CRUSHED,2 CLOVES GARLIC,CRUSHED,2 CLOVES GARLIC,CRUSHED,2 CLOVES GARLIC,CRUSHED, 2 CELERY STALKS-CUT IN HALF 3" LONG 2 CELERY STALKS-CUT IN HALF 3" LONG2 CELERY STALKS-CUT IN HALF 3" LONG2 CELERY STALKS-CUT IN HALF 3" LONG2 CELERY STALKS-CUT IN HALF 3" LONG 2 CARROTS-CUT IN HALF 3 " LONG 2 CARROTS-CUT IN HALF 3 " LONG2 CARROTS-CUT IN HALF 3 " LONG2 CARROTS-CUT IN HALF 3 " LONG2 CARROTS-CUT IN HALF 3 " LONG 1/2 TSP BLACK PEPPER 1/2 TSP BLACK PEPPER1/2 TSP BLACK PEPPER1/2 TSP BLACK PEPPER1/2 TSP BLACK PEPPER1/2 JALEPENA PEPPER 1/2 JALEPENA PEPPER1/2 JALEPENA PEPPER1/2 JALEPENA PEPPER1/2 JALEPENA PEPPER1 MEDIUM TOMATO WHOLE-SCORED,ALREADY,, 1 MEDIUM TOMATO WHOLE-SCORED,ALREADY,,1 MEDIUM TOMATO WHOLE-SCORED,ALREADY,,1 MEDIUM TOMATO WHOLE-SCORED,ALREADY,,1 MEDIUM TOMATO WHOLE-SCORED,ALREADY,, 1/4 BUNCH PARSLEY,-EURODASIAN1/4 BUNCH PARSLEY,-EURODASIAN-1/4 BUNCH PARSLEY,-EURODASIAN-1/4 BUNCH PARSLEY,EURODASIAN-1/4 BUNCH PARSLEY,-EURODASIAN1/ 2 RED BELL PEPPER-OR TWO SWEET,RED 1/2 RED BELL PEPPER-OR TWO SWEET,RED1/2 RED BELL PEPPER-OR TWO SWEET,RED1/2 RED BELL PEPPER-OR TWO SWEET,RED1/2 RED BELL PEPPER-OR TWO SWEET,REDPREF PREFPREFPREFPREF 1 TBSP BOUILLON 1 TBSP BOUILLON1 TBSP BOUILLON1 TBSP BOUILLON1 TBSP BOUILLON 1 CABBAGE LEAF 1 CABBAGE LEAF1 CABBAGE LEAF1 CABBAGE LEAF1 CABBAGE LEAF NOODLES FOR POTATO DUMPLINGS FOR SOUP NOODLES FOR POTATO DUMPLINGS FOR SOUPNOODLES FOR POTATO DUMPLINGS FOR SOUPNOODLES FOR POTATO DUMPLINGS FOR SOUPNOODLES FOR POTATO DUMPLINGS FOR SOUP (LEVES GOMBOCS) (LEVES GOMBOCS)(LEVES GOMBOCS)(LEVES GOMBOCS)(LEVES GOMBOCS) INGREDIENTS

INGREDIENTSINGREDIENTSINGREDIENTSINGREDIENTS 8 TO 10 MEDIUM POTATOES5 CUPS MASHED) 8 TO 10 MEDIUM POTATOES5 CUPS MASHED)8 TO 10 MEDIUM POTATOES5 CUPS MASHED)8 TO 10 MEDIUM POTATOES5 CUPS MASHED)8 TO 10 MEDIUM POTATOES5 CUPS MASHED) 1 TSP SALT 1 TSP SALT1 TSP SALT1 TSP SALT1 TSP SALT 3 EGGS 3 EGGS3 EGGS3 EGGS3 EGGS 2 1/2 CUP FLOUR 2 1/2 CUP FLOUR2 1/2 CUP FLOUR2 1/2 CUP FLOUR2 1/2 CUP FLOUR DIRECTIONS: PREPARE POTATOES AHEAD: PEEL,CHOP, BOIL AND THAN DRAIN. MASH WHILE HOT WITHOUT ADDING ANYTHING TO THEM. COOL AND REFRIGERATE UNTIL COLD, 56 MINUTES.MIX REMAINING INGREDIENTS TOGETHER IN A BOWL. FLOUR THE BOARD.FORM MIXTURE Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL 71 OF THE RECIPE CARDS - 41

Main Courses: Seafood, Poultry, Pasta and Casseroles CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3 CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3 rita anna peterman XXXX XXXXXXXXXXXXXXXX CHICKEN CHOW MEIN, CONTINUED RECIPE#29 CHICKEN CHOW MEIN, CONTINUED RECIPE#29CHICKEN CHOW MEIN, CONTINUED RECIPE#29CHICKEN CHOW MEIN, CONTINUED RECIPE#29CHICKEN CHOW MEIN, CONTINUED RECIPE#29 PAGE 3 PAGE 3PAGE 3PAGE 3PAGE 3 ADD BEANSPROUTS AND SOYA SAUCE. STIRFRY 5 MINUTES. ADD BEANSPROUTS AND SOYA SAUCE. STIRFRY 5 MINUTES.ADD BEANSPROUTS AND SOYA SAUCE. STIRFRY 5 MINUTES.ADD BEANSPROUTS AND SOYA SAUCE. STIRFRY 5 MINUTES.ADD BEANSPROUTS AND SOYA SAUCE. STIRFRY 5 MINUTES. SERVE WITH SERVE WITHSERVE WITHSERVE WITHSERVE WITH BROAD NOODLES(DOUBLE RECIPE.)PLEASE HAVE A BROAD NOODLES(DOUBLE RECIPE.)PLEASE HAVE ABROAD NOODLES(DOUBLE RECIPE.)PLEASE HAVE ABROAD NOODLES(DOUBLE RECIPE.)PLEASE HAVE ABROAD NOODLES(DOUBLE RECIPE.)PLEASE HAVE ATEA HERE.,NOT THERE THEN,. TV IS LOW,. TEA HERE.,NOT THERE THEN,. TV IS LOW,.TEA HERE.,NOT THERE THEN,. TV IS LOW,.TEA HERE.,NOT THERE THEN,. TV IS LOW,.TEA HERE.,NOT THERE THEN,. TV IS LOW,. SERVES 6 TO 8 PEOPLE SERVES 6 TO 8 PEOPLESERVES 6 TO 8 PEOPLESERVES 6 TO 8 PEOPLESERVES 6 TO 8 PEOPLE A TREAT FOR A DIFFERENT OCASIONN. A TREAT FOR A DIFFERENT OCASIONN.A TREAT FOR A DIFFERENT OCASIONN.A TREAT FOR A DIFFERENT OCASIONN.A TREAT FOR A DIFFERENT OCASIONN. NOTE* FOR (ONE BROAD NOODLE RECIPE),SAME.(DO NOT DOUBLE NOTE* FOR (ONE BROAD NOODLE RECIPE),SAME.(DO NOT DOUBLENOTE* FOR (ONE BROAD NOODLE RECIPE),SAME.(DO NOT DOUBLENOTE* FOR (ONE BROAD NOODLE RECIPE),SAME.(DO NOT DOUBLENOTE* FOR (ONE BROAD NOODLE RECIPE),SAME.(DO NOT DOUBLETHE RECIPE).THIS RECIPE AC-CENTS THE NOODLES, WITHOUT THE THE RECIPE).THIS RECIPE AC-CENTS THE NOODLES, WITHOUT THETHE RECIPE).THIS RECIPE AC-CENTS THE NOODLES, WITHOUT THETHE RECIPE).THIS RECIPE AC-CENTS THE NOODLES, WITHOUT THETHE RECIPE).THIS RECIPE AC-CENTS THE NOODLES, WITHOUT THEVEGIES. VEGIES.VEGIES.VEGIES.VEGIES. VARIATION VARIATIONVARIATIONVARIATIONVARIATION 1/2 LB. SAFEWAY BACON-CHOPPED OR SAVE-ON; 1/2 LB. SAFEWAY BACON-CHOPPED OR SAVE-ON;1/2 LB. SAFEWAY BACON-CHOPPED OR SAVEON;1/2 LB. SAFEWAY BACON-CHOPPED OR SAVE-ON;1/2 LB. SAFEWAY BACON-CHOPPED OR SAVEON; 2 1/2 CUPS (35 GRAN TUB) OF 100% OVERWAITEA COTTAGE 2 1/2 CUPS (35 GRAN TUB) OF 100% OVERWAITEA COTTAGE2 1/2 CUPS (35 GRAN TUB) OF 100% OVERWAITEA COTTAGE2 1/2 CUPS (35 GRAN TUB) OF 100% OVERWAITEA COTTAGE2 1/2

CUPS (35 GRAN TUB) OF 100% OVERWAITEA COTTAGE CHEESE.SEE DIRECTIONS,BELOW CONT, CHEESE.SEE DIRECTIONS,BELOW CONT,CHEESE.SEE DIRECTIONS,BELOW CONT,CHEESE.SEE DIRECTIONS,BELOW CONT,CHEESE.SEE DIRECTIONS,BELOW CONT, VARIATION,CONT. DIRECTIONS FOR BACON-COTTAGE CHEESE,ABOVE PREPARE BROAD NOODLES THE SAME AS FOR CHOWMEIN, USING ONLY ONE RECIPE, DRAIN AND RINSE. CHOP& FRY BA-CON IN A FRY/PAN. DRAIN AND RESERVE 1TBSPOON GREASE. ADD BACON AND GREASE TO NODLES(BURNING HOT) IMMEDIATELY AFTER DRAINING AND RINSING NOODLES. MIX. ADD COTTAGE CHEESE AND MIX.SERVES FOUR PEOPLESS, PINK CHABLIS OR VODKA SLIMMS.AND TWO DIMSUMS,CANDLE BURN BRITE. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES. - 42

Main Courses: Seafood, Poultry, Pasta and Casseroles EGG DROPS SEMOLINA WITH EGG DROPS SEMOLINA WITHEGG DROPS SEMOLINA WITHEGG DROPS SEMOLINA WITHEGG DROPS SEMOLINA WITH SAUSAGE(HUNGARIAN)R#13(KRUMPLIS SAUSAGE(HUNGARIAN)R#13(KRUMPLISSAUSAGE(HUNGARIAN)R#13(KRUMPLISSAUSAGE(HUNGARIAN)R# 13(KRUMPLISSAUSAGE(HUNGARIAN)R#13(KRUMPLISTARHONYA) TARHONYA)TARHONYA)TARHONYA)TARHONYA) rita anna peterman INGREDIENTS INGREDIENTSINGREDIENTSINGREDIENTSINGREDIENTS 2 CUPS OF EGG DROPS (OR SEMOLINA,DRY) 2 CUPS OF EGG DROPS (OR SEMOLINA,DRY)2 CUPS OF EGG DROPS (OR SEMOLINA,DRY)2 CUPS OF EGG DROPS (OR SEMOLINA,DRY)2 CUPS OF EGG DROPS (OR SEMOLINA,DRY) 1 TBSP SAFFLOWER OIL 1 TBSP SAFFLOWER OIL1 TBSP SAFFLOWER OIL1 TBSP SAFFLOWER OIL1 TBSP SAFFLOWER OIL 1 TSPOON PAPRIKA,SWEET 1 TSPOON PAPRIKA,SWEET1 TSPOON PAPRIKA,SWEET1 TSPOON PAPRIKA,SWEET1 TSPOON PAPRIKA,SWEET 1 MEDIUM-CHOPPED 1 MEDIUM-CHOPPED1 MEDIUM-CHOPPED1 MEDIUM-CHOPPED1 MEDIUM-CHOPPED 1/2 RING HUNGARIAN SAUSAGE (1 CUP SLICED) OR 1/2 RING HUNGARIAN SAUSAGE (1 CUP SLICED) OR1/2 RING HUNGARIAN SAUSAGE (1 CUP SLICED) OR1/2 RING HUNGARIAN SAUSAGE (1 CUP SLICED) OR1/2 RING HUNGARIAN SAUSAGE (1 CUP SLICED) OR1 LARGE PORK SAUSAGE 1 LARGE PORK SAUSAGE1 LARGE PORK SAUSAGE1 LARGE PORK SAUSAGE1 LARGE PORK SAUSAGE 3 CUPS WATER 3 CUPS WATER3 CUPS WATER3 CUPS WATER3 CUPS WATER 2 MEDIUM POTATOES,DICED IN DAINTIE BURMU-DAISH' 2 MEDIUM POTATOES,DICED IN DAINTIE BURMU-DAISH'2 MEDIUM POTATOES,DICED IN DAINTIE BURMU-DAISH'2 MEDIUM POTATOES,DICED IN DAINTIE BURMU-DAISH'2 MEDIUM POTATOES,DICED IN DAINTIE BURMU-DAISH' TRIANGLES. TRIANGLES.TRIANGLES.TRIANGLES.TRIANGLES. 1 JALEPENO PEPPER,CHOPPED 1 JALEPENO PEPPER,CHOPPED1 JALEPENO PEPPER,CHOPPED1 JALEPENO PEPPER,CHOPPED1 JALEPENO PEPPER,CHOPPED 1 TSPOON SALT 1 TSPOON SALT1 TSPOON SALT1 TSPOON SALT1 TSPOON SALT DIRECTIONS: IN A DUTCH OVEN (MEDIUMPOT), OVER MEDIUM HEAT BROWN THE EGGDROPS IN OIL UNTIL LIGHT BROWN FOR FIVE MINUTES. ADD PAPRIKA STIRRING CONSTANTLY FOR ONE MINUTE SO AS TO AVOID BURNING THE PAPRIKA. ADD THE ONIONS AND THE SAUSAGE. STIR. ADD WATER, POTATOES, JALEPENO AND THE SALT COVER AND STEAM IT ON LOW HEAT,CHECKING, FOR ONE HALFHOUR. CHECK OCCASIONALLY TO SEE IF ENOUGH WA-TER IS LEFT TO AVOID BURNING. SERVES FOUR

Personal PersonalPersonalPersonalPersonal Notes: Notes:Notes:Notes:Notes: FRUIT JUICE AND POLAR ICE-MELTS-CHOCOLATES,TO COMPLIMENT THE COFFEE POT. BE SURE TO COLLECT ALL OF THE 71 RECIPE CARDS. - 43

Main Courses: Seafood, Poultry, Pasta and Casseroles HOMEMADE CHICKN CHOWMEIIN REC#29PAGE1 HOMEMADE CHICKN CHOWMEIIN REC#29PAGE1HOMEMADE CHICKN CHOWMEIIN REC#29PAGE1HOMEMADE CHICKN CHOWMEIIN REC#29PAGE1HOMEMADE CHICKN CHOWMEIIN REC#29PAGE1 rita anna peterman HOMEMADE CHICKEN CHOWMEIN WITH MUSHROOMS AND HOMEMADE CHICKEN CHOWMEIN WITH MUSHROOMS ANDHOMEMADE CHICKEN CHOWMEIN WITH MUSHROOMS ANDHOMEMADE CHICKEN CHOWMEIN WITH MUSHROOMS ANDHOMEMADE CHICKEN CHOWMEIN WITH MUSHROOMS AND SPROUTS, RECIPE#29 SPROUTS, RECIPE#29SPROUTS, RECIPE#29SPROUTS, RECIPE#29SPROUTS, RECIPE#29 HUNGARIAN,BROAD NOODLES HUNGARIAN,BROAD NOODLESHUNGARIAN,BROAD NOODLESHUNGARIAN,BROAD NOODLESHUNGARIAN,BROAD NOODLES WITH WITHWITHWITHWITH CHICKEN CHICKENCHICKENCHICKENCHICKEN (TESZTA (TESZTA(TESZTA(TESZTA(TESZTACHI'RKE'VEL) PAGE1 CHI'RKE'VEL) PAGE1CHI'RKE'VEL) PAGE1CHI'RKE'VEL) PAGE1CHI'RKE'VEL) PAGE1 INGREDINETS INGREDINETSINGREDINETSINGREDINETSINGREDINETS 1 OR 2 CHICKEN BREASTS, SLICED VERY THINLY. 1 OR 2 CHICKEN BREASTS, SLICED VERY THINLY.1 OR 2 CHICKEN BREASTS, SLICED VERY THINLY.1 OR 2 CHICKEN BREASTS, SLICED VERY THINLY.1 OR 2 CHICKEN BREASTS, SLICED VERY THINLY. 1 LB. MUSHROOMS,CLEANED,FRESHLY, 1 LB. MUSHROOMS,CLEANED,FRESHLY,1 LB. MUSHROOMS,CLEANED,FRESHLY,1 LB. MUSHROOMS,CLEANED,FRESHLY,1 LB. MUSHROOMS,CLEANED,FRESHLY, SLICED THIN,(2 CUPS OR SLICED THIN,(2 CUPS ORSLICED THIN,(2 CUPS ORSLICED THIN,(2 CUPS ORSLICED THIN,(2 CUPS ORYOU MAY USE OVERWAITEA) YOU MAY USE OVERWAITEA)YOU MAY USE OVERWAITEA)YOU MAY USE OVERWAITEA)YOU MAY USE OVERWAITEA) 2 CUPS SHREDDED CABBAGE 2 CUPS SHREDDED CABBAGE2 CUPS SHREDDED CABBAGE2 CUPS SHREDDED CABBAGE2 CUPS SHREDDED CABBAGE 1 LARGE ONION, SLICED THIN, 1 LARGE ONION, SLICED THIN,1 LARGE ONION, SLICED THIN,1 LARGE ONION, SLICED THIN,1 LARGE ONION, SLICED THIN, 1 CARROT,SLICED, 1 CARROT,SLICED,1 CARROT,SLICED,1 CARROT,SLICED,1 CARROT,SLICED, 2 TO 3 CELERY STALKS, SLICED THIN, 2 TO 3 CELERY STALKS, SLICED THIN,2 TO 3 CELERY STALKS, SLICED THIN,2 TO 3 CELERY STALKS, SLICED THIN,2 TO 3 CELERY STALKS, SLICED THIN, 2 CUPS BEAN SPROUTS, A BIT FEWER 2 CUPS BEAN SPROUTS, A BIT FEWER2 CUPS BEAN SPROUTS, A BIT FEWER2 CUPS BEAN SPROUTS, A BIT FEWER2 CUPS BEAN SPROUTS, A BIT FEWER

2 TBSPS. OF SOYA SAUCE,WE RECOMMEND 2 TBSPS. OF SOYA SAUCE,WE RECOMMEND RECOMMEND THE DARK KIND.2 TBSPS. OF OF SOYA SAUCE,WE RECOMMEND THE DARK

THE DARK KIND. THE DARK KIND.2 TBSPS. OF SOYA SAUCE,WE SOYA SAUCE,WE RECOMMEND THE DARK KIND.2 TBSPS. KIND.

1/4 TSP OF BLACK PEPPER OR MSG 1/4 TSP OF BLACK PEPPER OR MSG1/4 TSP OF BLACK PEPPER OR MSG1/4 TSP OF BLACK PEPPER OR MSG1/4 TSP OF BLACK PEPPER OR MSG 3 TBSP OIL/SUNFLOWER/SAFFLOWER/ONLY(2) 3 TBSP OIL/SUNFLOWER/SAFFLOWER/ONLY(2)3 TBSP OIL/SUNFLOWER/SAFFLOWER/ONLY(2)3 TBSP OIL/SUNFLOWER/SAFFLOWER/ONLY(2)3 TBSP OIL/SUNFLOWER/SAFFLOWER/ONLY(2) 1/4 TSPOON SALT, YOU COULD USE BOB'S SEA SALT, BUT ITS TINGY 1/4 TSPOON SALT, YOU COULD USE BOB'S SEA SALT, BUT ITS TINGY1/4 TSPOON SALT, YOU COULD USE BOB'S SEA SALT, BUT ITS TINGY1/4 TSPOON SALT, YOU COULD USE BOB'S SEA SALT, BUT ITS TINGY1/4 TSPOON SALT, YOU COULD USE BOB'S SEA SALT, BUT ITS TINGY 2 OF THE FOLLOWING NOODLE RECIPES FOR BROAD 2 OF THE FOLLOWING NOODLE RECIPES FOR BROAD2 OF THE FOLLOWING NOODLE RECIPES FOR BROAD2 OF THE FOLLOWING NOODLE RECIPES FOR BROAD2 OF THE FOLLOWING NOODLE RECIPES FOR BROAD NOODLES:(TESZTA) NOODLES:(TESZTA)NOODLES:(TESZTA)NOODLES:(TESZTA)NOODLES:(TESZTA) INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 3 EGGS 3 EGGS3 EGGS3 EGGS3 EGGS 1/4TO1/8 CUP OF WATER 1/4TO1/8 CUP OF WATER1/4TO1/8 CUP OF WATER1/4TO1/8 CUP OF WATER1/4TO1/8 CUP OF WATER 1/2 TSP SALT 1/2 TSP SALT1/2 TSP SALT1/2 TSP SALT1/2 TSP SALT 2 CUPS FLOUR 2 CUPS FLOUR2 CUPS FLOUR2 CUPS FLOUR2 CUPS FLOUR DIRECTIONS: IN A LARGE BOWL, MIX TO-GETHER EGGS, SLAT AND WATER.ADD FLOUR. FORM A BALL AND KNEAD IT 10 TO 15 MINUTES., Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE CAREFUL TO COLLECT ALL OF THE 71 CARD RECIPES. - 44

Main Courses: Seafood, Poultry, Pasta and Casseroles HOMEMADE CHICKNN CHOWMEINN HOMEMADE CHICKNN CHOWMEINNHOMEMADE CHICKNN CHOWMEINNHOMEMADE CHICKNN CHOWMEINNHOMEMADE CHICKNN CHOWMEINN REC#29PAGETWO(CSIRKE TESZTA'VAL) REC#29PAGETWO(CSIRKE TESZTA'VAL)REC#29PAGETWO(CSIRKE TESZTA'VAL)REC#29PAGETWO(CSIRKE TESZTA'VAL)REC#29PAGETWO(CSIRKE TESZTA'VAL) rita anna peterman CHOWMEIN CHOWMEINCHOWMEINCHOWMEINCHOWMEIN PAGETWO PAGETWOPAGETWOPAGETWOPAGETWO RECIPE#29 RECIPE#29RECIPE#29RECIPE#29RECIPE#29 UNTIL FIRM AND SMOOTH. UNTIL FIRM AND SMOOTH.UNTIL FIRM AND SMOOTH.UNTIL FIRM AND SMOOTH.UNTIL FIRM AND SMOOTH. LET DOUGH REST ONE HOUR.MAKE A LET DOUGH REST ONE HOUR.MAKE ALET DOUGH REST ONE HOUR.MAKE ALET DOUGH REST ONE HOUR.MAKE ALET DOUGH REST ONE HOUR.MAKE A DOWEL, A WOODEN HOME-MADE DOWEL, A WOODEN HOME-MADEDOWEL, A WOODEN HOME-MADEDOWEL, A WOODEN HOME-MADEDOWEL, A WOODEN HOME-MADE 2FOOT 2FOOT2FOOT2FOOT2FOOT CLOSET-PINROLL-PLAIN,DON'T PAINT IT!!! CLOSET-PINROLL-PLAIN,DON'T PAINT IT!!!CLOSET-PINROLL-PLAIN,DON'T PAINT IT!!!CLOSET-PINROLL-PLAIN,DON'T PAINT IT!!!CLOSET-PINROLL-PLAIN,DON'T PAINT IT!!! FLOURBOARD. ROLLOUTDOUGH THINLY USING A DOWEL NOT A FLOURBOARD. ROLLOUTDOUGH THINLY USING A DOWEL NOT AFLOURBOARD. ROLLOUTDOUGH THINLY USING A DOWEL NOT AFLOURBOARD. ROLLOUTDOUGH THINLY USING A DOWEL NOT AFLOURBOARD. ROLLOUTDOUGH THINLY USING A DOWEL NOT A ROLLING PIN. LET DRY TWO HOURS. ROLL DOUGH UP AGAIN ROLLING PIN. LET DRY TWO HOURS. ROLL DOUGH UP AGAINROLLING PIN. LET DRY TWO HOURS. ROLL DOUGH UP AGAINROLLING PIN. LET DRY TWO HOURS. ROLL DOUGH UP AGAINROLLING PIN. LET DRY TWO HOURS. ROLL DOUGH UP AGAIN ONTO THE DOWEL, THEN, AND CUT HORIZONTALLY DOWN THE ONTO THE DOWEL, THEN, AND CUT HORIZONTALLY DOWN THEONTO THE DOWEL, THEN, AND CUT HORIZONTALLY DOWN THEONTO THE DOWEL, THEN, AND CUT HORIZONTALLY DOWN THEONTO THE DOWEL, THEN, AND CUT HORIZONTALLY DOWN THE ENTIRE CENTER AGAIN, THEN DOWN THE MIDDLE(WITHOUT THE ENTIRE CENTER AGAIN, THEN DOWN THE MIDDLE(WITHOUT THEENTIRE CENTER AGAIN, THEN DOWN THE MIDDLE(WITHOUT THEENTIRE CENTER AGAIN, THEN DOWN THE MIDDLE(WITHOUT THEENTIRE CENTER AGAIN, THEN DOWN THE MIDDLE(WITHOUT THEDOWEL.STACK LAYERS ON TOP OF EACH OTHER AND CUT INTO DOWEL.STACK LAYERS ON TOP OF EACH OTHER AND CUT INTODOWEL.STACK LAYERS ON TOP OF EACH OTHER AND CUT INTODOWEL.STACK LAYERS ON TOP OF EACH OTHER AND CUT INTODOWEL.STACK LAYERS ON TOP OF EACH OTHER AND CUT INTO DE DEDEDEDE SIRED SHAPE, SIRED SHAPE,SIRED SHAPE,SIRED SHAPE,SIRED SHAPE, ABOUT ABOUTABOUTABOUTABOUT THE THETHETHETHE SIIZE OF 2X2,PLEASE.SEPERATE SIIZE OF 2X2,PLEASE.SEPERATESIIZE OF 2X2,PLEASE.SEPERATESIIZE OF

2X2,PLEASE.SEPERATESIIZE OF 2X2,PLEASE.SEPERATE NOODLES AND BOILIN HOT WATER FOR 5 TO 10 MINUTES. DRAIN NOODLES AND BOILIN HOT WATER FOR 5 TO 10 MINUTES. DRAINNOODLES AND BOILIN HOT WATER FOR 5 TO 10 MINUTES. DRAINNOODLES AND BOILIN HOT WATER FOR 5 TO 10 MINUTES. DRAINNOODLES AND BOILIN HOT WATER FOR 5 TO 10 MINUTES. DRAIN AND RINSE IN COLD WATER TO AVOID STICKING AND ADD TO AND RINSE IN COLD WATER TO AVOID STICKING AND ADD TOAND RINSE IN COLD WATER TO AVOID STICKING AND ADD TOAND RINSE IN COLD WATER TO AVOID STICKING AND ADD TOAND RINSE IN COLD WATER TO AVOID STICKING AND ADD TO RECIPE IMMEDIATELY,THEY'RE HOT. SERVES4 . RECIPE IMMEDIATELY,THEY'RE HOT. SERVES4 .RECIPE IMMEDIATELY,THEY'RE HOT. SERVES4 .RECIPE IMMEDIATELY,THEY'RE HOT. SERVES4 .RECIPE IMMEDIATELY,THEY'RE HOT. SERVES4 . NOTE* IF YOU CUT TRIANGLES,FROM TIP TO TIP, USE THESE FRESH NOTE* IF YOU CUT TRIANGLES,FROM TIP TO TIP, USE THESE FRESHNOTE* IF YOU CUT TRIANGLES,FROM TIP TO TIP, USE THESE FRESHNOTE* IF YOU CUT TRIANGLES,FROM TIP TO TIP, USE THESE FRESHNOTE* IF YOU CUT TRIANGLES,FROM TIP TO TIP, USE THESE FRESH NOODLES FOR GRATED&SAUTE'ED CABBAGE BY THE PILES. NOODLES FOR GRATED&SAUTE'ED CABBAGE BY THE PILES.NOODLES FOR GRATED&SAUTE'ED CABBAGE BY THE PILES.NOODLES FOR GRATED&SAUTE'ED CABBAGE BY THE PILES.NOODLES FOR GRATED&SAUTE'ED CABBAGE BY THE PILES. *YOU MAY ALSO CUT SQUARES TO ADD TO SOUPPOTS,CLEAR SOUP *YOU MAY ALSO CUT SQUARES TO ADD TO SOUPPOTS,CLEAR SOUP*YOU MAY ALSO CUT SQUARES TO ADD TO SOUPPOTS,CLEAR SOUP*YOU MAY ALSO CUT SQUARES TO ADD TO SOUPPOTS,CLEAR SOUP*YOU MAY ALSO CUT SQUARES TO ADD TO SOUPPOTS,CLEAR SOUP PLEASE,ONLY,.. OR. . . . CUT VERY THIN FOR SOUP PLEASE,ONLY,.. OR. . . . CUT VERY THIN FOR SOUPPLEASE,ONLY,.. OR. . . . CUT VERY THIN FOR SOUPPLEASE,ONLY,.. OR. . . . CUT VERY THIN FOR SOUPPLEASE,ONLY,.. OR. . . . CUT VERY THIN FOR SOUP NOODLES,CHICKEN BUT CLEAR. NOODLES,CHICKEN BUT CLEAR.NOODLES,CHICKEN BUT CLEAR.NOODLES,CHICKEN BUT CLEAR.NOODLES,CHICKEN BUT CLEAR. DIRECTIONS FOR CHOWMEIN, IN A DUTCHIE OVEN,MEDIUM POT, ON MEDIUM HEAT, STIRFRY CHICKEN IN OIL 5TO10 MINUTES . ADD VEGE-TABLES UNTIL HALF COOKED, WITH THE EX-CEPTION OF BEAN SPROUTS.COVER AND STIR-FRY, FIVE MINUTES BUT SHOULD NOT BE SOGGY. P2OF3 PAGES Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES - 45

Vegetables and Vegetarian Dishes

SAUCES WHITE SAUCE Liquid Thickening Fat Salt No.1 No.2 No.3 No.4

thin 1 c. milk 1 tbsp. flour 1 tbsp. 1/2 tsp. medium 1 c. milk 2 tbsp. flour 1-1/2 tbsp. 1-1/2 tsp. 1 c. milk 3 tbsp. flour 2 tbsp. 1 tsp. thick 1 c. milk 4 tbsp. flour 2-1/2 tbsp. 1 tsp.

Use No.1 sauce for cream soups. Use No.2 sauce for creamed or scalloped dishes or gravy. Use No.3 sauce for souffl�s. Use No.4 sauce for croquettes. VEGETABLE TIMETABLE - MINUTES VEGETABLE Boiled Steamed Baked Asparagus Tips 10-15 Asparagus, tied in bundles 20-30 Artichokes, French 40 45-60 Bean, Lima 20-40 60 Bean, String 15-35 60 Beets, young with skins on 30 60 70-90 Beets, old 60-120 60-120 Broccoli, flowerets 5-10 Broccoli, stems 20-30 Brussel Sprouts 20-30 Cabbage, chopped 10-20 25 Cauliflower, stem down 20-30 Cauliflower, flowerets 8-10 Carrots, cut across 20-30 40 Chard 60-90 90 Celery, 1-1/2 inch pieces 20-30 45 Corn, green, tender 5-10 15 20 Corn on the cob 8-10 15 Eggplant, whole 30 40 45 Marrow 15-40 Onions 25-40 60 60 Parsnips 25-40 60 60-75 Peas, green 5-15 5-15 Peppers 20-30 30 30 Potatoes, depending on size 20-40 60 45-60 Potatoes, sweet 40 40 45-60 Scalloped potatoes 60-90 Pumpkin, in cubes 30 45 60 Tomatoes, depending on size 5-15 50 15-20 Turnips, depending on size 25-40

Vegetables and Vegetarian Dishes BREADED CAULIFLOWER RECIPE #63 BREADED CAULIFLOWER RECIPE #63BREADED CAULIFLOWER RECIPE #63BREADED CAULIFLOWER RECIPE #63BREADED CAULIFLOWER RECIPE #63 (KIRA'NTOT KARFIOL) (KIRA'NTOT KARFIOL)(KIRA'NTOT KARFIOL)(KIRA'NTOT KARFIOL)(KIRA'NTOT KARFIOL) rita anna peterman BREADED CAULIFLOWER (KIRA'NTOT KARFIAL)RECIPE#63 BREADED CAULIFLOWER (KIRA'NTOT KARFIAL)RECIPE#63BREADED CAULIFLOWER (KIRA'NTOT KARFIAL)RECIPE#63BREADED CAULIFLOWER (KIRA'NTOT KARFIAL)RECIPE#63BREADED CAULIFLOWER (KIRA'NTOT KARFIAL)RECIPE#63 INGREDIENT INGREDIENTINGREDIENTINGREDIENTINGREDIENT ONE HEAD OF CAULIFLOWER ONE HEAD OF CAULIFLOWERONE HEAD OF CAULIFLOWERONE HEAD OF CAULIFLOWERONE HEAD OF CAULIFLOWER 1 TSP OF SALT 1 TSP OF SALT1 TSP OF SALT1 TSP OF SALT1 TSP OF SALT WATER TO COVER WATER TO COVERWATER TO COVERWATER TO COVERWATER TO COVER 1/2 CUP OF FLOUR 1/2 CUP OF FLOUR1/2 CUP OF FLOUR1/2 CUP OF FLOUR1/2 CUP OF FLOUR2 TO 3 EGGS, FARMER,WHITE 2 TO 3 EGGS, FARMER,WHITE2 TO 3 EGGS, FARMER,WHITE2 TO 3 EGGS, FARMER,WHITE2 TO 3 EGGS, FARMER,WHITE 1/2 CUP BREADCRUMBS,FINE. 1/2 CUP BREADCRUMBS,FINE.1/2 CUP BREADCRUMBS,FINE.1/2 CUP BREADCRUMBS,FINE.1/2 CUP BREADCRUMBS,FINE. 1/2 CUP OIL FOR DEEP FRYING 1/2 CUP OIL FOR DEEP FRYING1/2 CUP OIL FOR DEEP FRYING1/2 CUP OIL FOR DEEP FRYING1/2 CUP OIL FOR DEEP FRYING DIRECTIONS: BREAK APART CAULIFLOWER INTO PIECES OR CHUNKS. PLACE THEM IN A POT.WITH WATER AND SALT AND BRING TO BOIL. REDUCE HEAT, COVER AND COOK 5 TO 10 MINUTES, UNTIL CAULIFLOWER IS SO TENDER BUT NOT TOO SOFT. DRAIN WELL. USE 3 DISHES . ALWAYS COAT CAULIFLOWER IN FLOUR, THEN EGGS, THEN BREADCRUMBS. DEEP FRY IN OIL IN FRYPAN FOR FIVE MINUTES OR UNTIL THE CAULIFLOWERS ARE GOLDEN BROWN,. SERVES 4TO6 PERSON SERVE WITH FISH OR BREADED PORK YOU MAY USE SOME BEETS OR PICKLES NUMMI Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: TAKES PRACTICE. BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

- 49

Desserts, Pies, Cakes and Cookies

OVEN TEMPERATURE CHART MISCELLANEOUS Temp. Minutes Custard Cup 300F 20-30 Custard Casserole 300F 45-60 Souffl� 325F 50-60 Timbales 300F 35-45 Rice Pudding 325F 50-60 TABLE FOR DRIED FRUITS FRUIT Amount of Sugar or Honey Cooking Time Apricots 1/4 c. for each c. fruit 40 min. Figs 1 tbsp. for each c. fruit 30 min. Peaches 1/4 c. for each c. fruit 45 min. Prunes 2 tbsp. for each c. fruit 45 min. RULES FOR WHIPPING CREAM . Chill the cream, bowl and beaters in a refrigerator for at least 2 hours. Beat until it is fairly stiff. . If cream is beaten until it is warmer than 45 degrees, it will turn to butter. . Should cream start to turn buttery, whip in 2 or 3 more tbsp. of cold milk. . If you wish the cream to keep stiff for a day or two, add one teaspoon gelatine soaked in one tablespoon cold water. Dissolve the gelatine over hot water; allow to cool to the consistency of egg white before adding to the cream and whipping. . Use medium speed when whipping cream with an electric beater. . Cream, when whipped, almost doubles in bulk. SUBSTITUTES FOR WHIPPING CREAM 1. Use light cream or cereal cream after allowing it to stand undisturbed for 48 hours in the refrigerator. Whip as you would whipping cream. 2. Prepare cream as given above. Soak 1 tsp. gelatine in 2 tbsp. cold water and dissolve over hot water. Allow to cool; then add to the cream and whip. 3. Use evaporated milk. Milk prepared with gelatine holds up better and longer, but may be more convenient to chill it on occasion. Chill 12 hours. Use medium speed on the electric beater when whipping.

Desserts, Pies, Cakes and Cookies CREPES OR ROLLMOPPS, RECIPE#74 CREPES OR ROLLMOPPS, RECIPE#74CREPES OR ROLLMOPPS, RECIPE#74CREPES OR ROLLMOPPS, RECIPE#74CREPES OR ROLLMOPPS, RECIPE#74 PALACSINTA PALACSINTAPALACSINTAPALACSINTAPALACSINTA rita anna peterman ROLLMOPPS (EGG CREPES) RECIPE#5 ROLLMOPPS (EGG CREPES) RECIPE#5ROLLMOPPS (EGG CREPES) RECIPE#5ROLLMOPPS (EGG CREPES) RECIPE#5ROLLMOPPS (EGG CREPES) RECIPE#5INGREDIENTS: INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS: 5 EGGS-BEATEN 5 EGGS-BEATEN5 EGGS-BEATEN5 EGGS-BEATEN5 EGGS-BEATEN 4 CUPS MILK 4 CUPS MILK4 CUPS MILK4 CUPS MILK4 CUPS MILK 3 CUPS FLOUR 3 CUPS FLOUR3 CUPS FLOUR3 CUPS FLOUR3 CUPS FLOUR 2 TSPOONS SUGAR 2 TSPOONS SUGAR2 TSPOONS SUGAR2 TSPOONS SUGAR2 TSPOONS SUGAR 1 TSPOON " BOB'S SEA SALT" 1 TSPOON " BOB'S SEA SALT"1 TSPOON " BOB'S SEA SALT"1 TSPOON " BOB'S SEA SALT"1 TSPOON " BOB'S SEA SALT" OIL FOR FRYING OIL FOR FRYINGOIL FOR FRYINGOIL FOR FRYINGOIL FOR FRYING DIRECTIONS: MIX ALL INGREDIENTS. FRY IN OIL IN FRYPAN ONE SOUPLADLEFUL AT A TIME ON MEDIUM HEAT. FLIP OVER WHEN TOP IS HALF COOKED. SERVE WITH SOUP AS A MAIN SIDE DISH. CREPES CAN ALSO BE MADE AHEAD. ROLL MOPPS CAN ALSO BE EATEN AS DESSERT. FILLINGS: COCOA POWDER AND BROWN SUGAR COTTAGE CHEESE AND SOURCREAM WITH SUGAR JAM ANY FRUIT SAUCE OR SYRUP (AUNT JEMIMA'S OLDFASHIONED BLEND). MAKES 12 TO 14 CREPES Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE CAREFUL TO COLLECT ALL 74 OF THE RECIPE CARD COLLECTION. - 53

Desserts, Pies, Cakes and Cookies EASTER CRE'ME SQUARES RECIPE#26 EASTER CRE'ME SQUARES RECIPE#26EASTER CRE'ME SQUARES RECIPE#26EASTER CRE'ME SQUARES RECIPE#26EASTER CRE'ME SQUARES RECIPE#26 P.2.(KRE'MES) P.2.(KRE'MES)P.2.(KRE'MES)P.2.(KRE'MES)P.2.(KRE'MES) rita anna peterman EASTERCRE'ME SQUARES CONTINUE' PAGE2 EASTERCRE'ME SQUARES CONTINUE' PAGE2EASTERCRE'ME SQUARES CONTINUE' PAGE2EASTERCRE'ME SQUARES CONTINUE' PAGE2EASTERCRE'ME SQUARES CONTINUE' PAGE2 THE TOP OF THE STRUDEL DOUGH AND FOLD EDGES OVER THE TOP OF THE STRUDEL DOUGH AND FOLD EDGES OVERTHE TOP OF THE STRUDEL DOUGH AND FOLD EDGES OVERTHE TOP OF THE STRUDEL DOUGH AND FOLD EDGES OVERTHE TOP OF THE STRUDEL DOUGH AND FOLD EDGES OVER BUTTER DOUGH TO COMPLETELY COVER. BUTTER DOUGH TO COMPLETELY COVER.BUTTER DOUGH TO COMPLETELY COVER.BUTTER DOUGH TO COMPLETELY COVER.BUTTER DOUGH TO COMPLETELY COVER. ROLL OUT. FOLD. ROLL OUT. FOLD.ROLL OUT. FOLD.ROLL OUT. FOLD.ROLL OUT. FOLD. FOLD OVER IN A HALF AND AGAIN IN HALF. FOLD OVER IN A HALF AND AGAIN IN HALF.FOLD OVER IN A HALF AND AGAIN IN HALF.FOLD OVER IN A HALF AND AGAIN IN HALF.FOLD OVER IN A HALF AND AGAIN IN HALF. AND THESE ARE THE INGREDIENTS FOR THE CRE'ME FILLING: AND THESE ARE THE INGREDIENTS FOR THE CRE'ME FILLING:AND THESE ARE THE INGREDIENTS FOR THE CRE'ME FILLING:AND THESE ARE THE INGREDIENTS FOR THE CRE'ME FILLING:AND THESE ARE THE INGREDIENTS FOR THE CRE'ME FILLING: 2 CUPS MILK 2 CUPS MILK2 CUPS MILK2 CUPS MILK2 CUPS MILK 1 TSP VANILLA 1 TSP VANILLA1 TSP VANILLA1 TSP VANILLA1 TSP VANILLA 1/2 CUP ICING SUGAR 1/2 CUP ICING SUGAR1/2 CUP ICING SUGAR1/2 CUP ICING SUGAR1/2 CUP ICING SUGAR1/4 CUP FLOUR 1/4 CUP FLOUR1/4 CUP FLOUR1/4 CUP FLOUR1/4 CUP FLOUR 6 EGG YOLKS 6 EGG YOLKS6 EGG YOLKS6 EGG YOLKS6 EGG YOLKS 2 EGG WHITES 2 EGG WHITES2 EGG WHITES2 EGG WHITES2 EGG WHITES 1/8 CUP ICING SUGAR 1/8 CUP ICING SUGAR1/8 CUP ICING SUGAR1/8 CUP ICING SUGAR1/8 CUP ICING SUGAR AND NOW FOR THE CRE'ME FILLING: IN A SAUCEPAN, BRING TO BOILING POINT 1 1/2 CUPS MILK, VA-NILLA AND 1/2 CUP ICING SUGAR. REDUCE HEAT TO MEDIUM AND STIR UNTIL THICK.REMOVE FROM HEAT.IN A SEPERATE BOWL ADD 1/2 CUP MILK, 6 EGG,YOLKS AND FLOUR.BLEND.OVERME-DIUM HEAT, SLOWLY ADD TO CRE'ME MIXTURE IN SAUCEPAN, STIRRING CONSTANTLY. IN A SMALL BOWL, BEAT TWO EGG WHITES WITH 1/8 CUP ICINGSUGAR. ADD TO COOLED MIXTURE. STIR UNTIL SMOOTH. AND THE DIRECTIONS FOR THE ASSEMBLY OF THE

STRUDEL: DIVIDE ONE FLAKY BUTTER DOUGH RECIPE INTO TWO PIECES AND ROLL OUT ONTO FLOURED BOARD TO FIT INTO TWO 9X13"INCH UNGREASED BAKING TRAYS.BAKE IN 350�DEGREE OVIE 10 TO 15 MINUTES. UNTIL LIGHT GOLDEN BROWN. POKE HOLES ON TOP WITH FORK IF NECESSARY. REMOVE FROM TRAYS. CUT ONE SHEET INTO 4X4 SQUARES. BE PATIENT, PLACE FILLING OVER THE EN-TIRE SURFACE OF OTHER THE OTHER SHEET AND - 54

Desserts, Pies, Cakes and Cookies PLACE THE CUT SQUARES ON TOP TO MAKE CUTTING EASIER. LET COOL AND CUT WITH A SHARP KNIFE. SPRINKLE WITH ICING SUGAR. MAKE 12 SQUARES. Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE CAREFUL TO COLLECT ALL 71 OF THE RECIPE CARDS. - 55

Desserts, Pies, Cakes and Cookies EASTER CRE'ME SQUARES RECIPE#26PAGE 1 EASTER CRE'ME SQUARES RECIPE#26PAGE 1EASTER CRE'ME SQUARES RECIPE#26PAGE 1EASTER CRE'ME SQUARES RECIPE#26PAGE 1EASTER CRE'ME SQUARES RECIPE#26PAGE 1 rita anna peterman EASTER CRE'ME SQUARES (KRE'MES)RECIPE#26 EASTER CRE'ME SQUARES (KRE'MES)RECIPE#26EASTER CRE'ME SQUARES (KRE'MES)RECIPE#26EASTER CRE'ME SQUARES (KRE'MES)RECIPE#26EASTER CRE'ME SQUARES (KRE'MES)RECIPE#26 FOR THE LEAVVES: FOR THE LEAVVES:FOR THE LEAVVES:FOR THE LEAVVES:FOR THE LEAVVES: INGREDIENTS FOR FLAKY BUTTER DOUGH RECIPE INGREDIENTS FOR FLAKY BUTTER DOUGH RECIPEINGREDIENTS FOR FLAKY BUTTER DOUGH RECIPEINGREDIENTS FOR FLAKY BUTTER DOUGH RECIPEINGREDIENTS FOR FLAKY BUTTER DOUGH RECIPE FOR THE BUTTER DOUGH: FOR THE BUTTER DOUGH:FOR THE BUTTER DOUGH:FOR THE BUTTER DOUGH:FOR THE BUTTER DOUGH: 1/2 LB BURRE, BUTTER 1/2 LB BURRE, BUTTER1/2 LB BURRE, BUTTER1/2 LB BURRE, BUTTER1/2 LB BURRE, BUTTER 1 CUP FLOUR 1 CUP FLOUR1 CUP FLOUR1 CUP FLOUR1 CUP FLOUR +MIX FLOUR AND BUTTER IN A MEDIUM BOWL TO MAKE A DOUGH. +MIX FLOUR AND BUTTER IN A MEDIUM BOWL TO MAKE A DOUGH.+MIX FLOUR AND BUTTER IN A MEDIUM BOWL TO MAKE A DOUGH.+MIX FLOUR AND BUTTER IN A MEDIUM BOWL TO MAKE A DOUGH.+MIX FLOUR AND BUTTER IN A MEDIUM BOWL TO MAKE A DOUGH. KNEAD 10 MINUTES.LET REST ONE HOUR ON FLOURED BOARD AT KNEAD 10 MINUTES.LET REST ONE HOUR ON FLOURED BOARD ATKNEAD 10 MINUTES.LET REST ONE HOUR ON FLOURED BOARD ATKNEAD 10 MINUTES.LET REST ONE HOUR ON FLOURED BOARD ATKNEAD 10 MINUTES.LET REST ONE HOUR ON FLOURED BOARD AT ROOM TEMPERATURE. ROOM TEMPERATURE.ROOM TEMPERATURE.ROOM TEMPERATURE.ROOM TEMPERATURE. FOR THE STRUDEL DOUGH: FOR THE STRUDEL DOUGH:FOR THE STRUDEL DOUGH:FOR THE STRUDEL DOUGH:FOR THE STRUDEL DOUGH: 1 CUP FLOUR 1 CUP FLOUR1 CUP FLOUR1 CUP FLOUR1 CUP FLOUR 1/3 CUP LUKEWARM WATER 1/3 CUP LUKEWARM WATER1/3 CUP LUKEWARM WATER1/3 CUP LUKEWARM WATER1/3 CUP LUKEWARM WATER 1/8 TSP SALT, YOU MAY USE BOB'S BUT IT 1/8 TSP SALT, YOU MAY USE BOB'S BUT IT1/8 TSP SALT, YOU MAY USE BOB'S BUT IT1/8 TSP SALT, YOU MAY USE BOB'S BUT IT1/8 TSP SALT, YOU MAY USE BOB'S BUT IT 1 TSP VINEGAR 1 TSP VINEGAR1 TSP VINEGAR1 TSP VINEGAR1 TSP VINEGAR

1 EGG BROWN, GOLDEN 1 EGG BROWN, GOLDEN1 EGG BROWN, GOLDEN1 EGG BROWN, GOLDEN1 EGG BROWN, GOLDEN +MIX THE DRY INGREDIENTS IN A MEDIUM BOWL. MIX WET +MIX THE DRY INGREDIENTS IN A MEDIUM BOWL. MIX WET+MIX THE DRY INGREDIENTS IN A MEDIUM BOWL. MIX WET+MIX THE DRY INGREDIENTS IN A MEDIUM BOWL. MIX WET+MIX THE DRY INGREDIENTS IN A MEDIUM BOWL. MIX WET INGREDIENTS IN A SEPERATE BOWL& ADD TO DRY INGREDIENTS. INGREDIENTS IN A SEPERATE BOWL& ADD TO DRY INGREDIENTS.INGREDIENTS IN A SEPERATE BOWL& ADD TO DRY INGREDIENTS.INGREDIENTS IN A SEPERATE BOWL& ADD TO DRY INGREDIENTS.INGREDIENTS IN A SEPERATE BOWL& ADD TO DRY INGREDIENTS. KNEAD 15 MINUTES UN-TIL DOUGH DOES NOT STICK TO KNEAD 15 MINUTES UN-TIL DOUGH DOES NOT STICK TOKNEAD 15 MINUTES UN-TIL DOUGH DOES NOT STICK TOKNEAD 15 MINUTES UN-TIL DOUGH DOES NOT STICK TOKNEAD 15 MINUTES UN-TIL DOUGH DOES NOT STICK TO HANDSON SIDES OF BOWL. LET REST ONE HOUR IN LUKEWARM HANDSON SIDES OF BOWL. LET REST ONE HOUR IN LUKEWARMHANDSON SIDES OF BOWL. LET REST ONE HOUR IN LUKEWARMHANDSON SIDES OF BOWL. LET REST ONE HOUR IN LUKEWARMHANDSON SIDES OF BOWL. LET REST ONE HOUR IN LUKEWARM OVEN(TURNED OFF) ROOM TEMPERATURE). OVEN(TURNED OFF) ROOM TEMPERATURE).OVEN(TURNED OFF) ROOM TEMPERATURE).OVEN(TURNED OFF) ROOM TEMPERATURE).OVEN(TURNED OFF) ROOM TEMPERATURE). THESE ARE TWO DIFFERENT LEAVVES BLENDED TOGETHER AT THESE ARE TWO DIFFERENT LEAVVES BLENDED TOGETHER ATTHESE ARE TWO DIFFERENT LEAVVES BLENDED TOGETHER ATTHESE ARE TWO DIFFERENT LEAVVES BLENDED TOGETHER ATTHESE ARE TWO DIFFERENT LEAVVES BLENDED TOGETHER AT THE END TO MAKE ONE..NOTE:SEE ASSEMBLY THE END TO MAKE ONE..NOTE:SEE ASSEMBLYTHE END TO MAKE ONE..NOTE:SEE ASSEMBLYTHE END TO MAKE ONE..NOTE:SEE ASSEMBLYTHE END TO MAKE ONE..NOTE:SEE ASSEMBLY DIRECTIONS.BELOW DIRECTIONS.BELOWDIRECTIONS.BELOWDIRECTIONS.BELOWDIRECTIONS.BELOW CONT.FROM ABOVE; THESE ARE TWO DIFFERENT LEAVVES BLENDED TOGETHER AT THE END TO MAKE ONE..NOTE: SEE ASSEMBLY DIRECTIONS. ++ASSEMBLY DIRECTIONS FOR FLAKY BUT-TER,BURRE DOUGH RECIPE ++FLOUR THE BOARD. ROLL OUT THE DOUGH TO ONE SQUARE FOOT IN DIMENSION. CENTRE BUTTER,BURRE, DOUGH ON Personal Notes: Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES. - 56

Notes

Index of Recipes Index of RecipesIndex of RecipesIndex of RecipesIndex of Recipes APPLE CAKE RECIPE#22 ALMA'S FAJYTA - rita anna peterman 19 BARBECUE PORK OR CHICKEN RECIPE#32 BBQ HU'S - rita anna peterman 33 BEAN SOUP RECIPE #11 PAGE1BAB LEVES - rita anna peterman 23 BEAN SOUP, RECIPE#11, P2 BAB LEVES - rita anna peterman 24 BEFORE SOUP WAS INTRODUCTION R#- PAGE 2 (DIENO'M-MEIKFAJYTA) - rita anna peterman 13 BONE MEAT SOUP (HUS LEVES)RECIPE#9P.2.BBQ HU'S - rita anna peterman 34 BONE MEAT SOUP, MAYS HUS LEVES RECIPE#9 P1 - rita anna peterman 35 BREADED CAULIFLOWER RECIPE #63 (KIRA'NTOT KARFIOL) - rita anna peterman 49 CA'JUN RECIPE#65 - rita anna peterman 39 CABBAGEPATCH SOUP (KAPOSTA LEVES)RECIPE #60 - rita anna peterman 25 CAULIFLOWER SOUPPOT RECIPE#27 PAGE1 - rita anna peterman 26 CAULIFLOWER SOUPPOT RECIPE#27PAGE2 - rita anna peterman 27 CHICKEN SOUPPOT RECIPE#57,CSIRKE LEVES PAGE2 - rita anna peterman 40 CHICKEN SOUPPOT,CSIRKE LEVES RECIPE#57 P1 - rita anna peterman CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3 - rita anna peterman CORNMEAL (KA'SHA) FOR BREAKFAST RECIPE#30 - rita anna peterman CRE'ME PUFFS RECIPE#TWO KRE'MES) - rita anna peterman 15 CREPES OR ROLLMOPPS, RECIPE#74 PALACSINTA - rita anna peterman CUCUMBER SALAD (UBORKE' SALATA) RECIPE#4FOUR - rita anna peterman 28

41 42 14 53

EASTER CRE'ME SQUARES RECIPE#26 P.2.(KRE'MES) - rita anna peterman 54 EASTER CRE'ME SQUARES RECIPE#26PAGE 1 - rita anna peterman 56 EGG DROPS SEMOLINA WITH SAUSAGE(HUNGARIAN)R#13(KRUMPLISTARHONYA) - rita anna peterman 43 EGG SOUP RECIPE#25 (TOJA'S LEVES) - rita anna peterman 29 HOMEMADE CHICKN CHOWMEIIN REC#29PAGE1 - rita anna peterman 44 HOMEMADE CHICKNN CHOWMEINN REC#29PAGETWO(CSIRKETESZTA'VAL) - rita anna peterman 45 THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z) INTRO R#- PAGE1 - rita anna peterman 16

Order Form To order additional copies of: tHE PETERMAN'S HOUSE FAMILY tHE PETERMAN'S HOUSE FAMILYtHE PETERMAN'S HOUSE FAMILYtHE PETERMAN'S HOUSE FAMILYtHE PETERMAN'S HOUSE FAMILYCAJUN LVL1 CAJUN LVL1CAJUN LVL1CAJUN LVL1CAJUN LVL1 Please contact: rita anna peterman tHE PETERMAN'S HOUSE FAMILY CAJUN LVL1 Editor 103=1330 WEST 71 ST AVENUE VANCOUVER,BRITISH COLUMBIA, BC V6P 3B2 604 2617620 To begin your own family Cookbook Project or to create a cookbook as part of a fundraiser, visit www.familycookbookproject.com