The Peterman's House Family Cajun Cookbook L1

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 collect cherished recipes forever. Visit us on the Web at www.familycookbookproject.com

ALL HOMEMADE CAJUN;WAND SOLD SEPERATELY

WELCOME TO 2008,CAJUN

EASY FAMILY RECIPES TO BRI-HTEN YOUR DAY

Contributors rita anna peterman

Table of Contents

Appetizers & Beverages . . . . 11 Bread and Muffins . . . . 17 Soups, Stews, Salads and Sauces . . . . 21 Main Courses: Beef, Pork and Lamb . . . . 31 Main Courses: Seafood, Poultry, Pasta and Casseroles . . . . 37 Vegetables and Vegetarian Dishes . . . . 47 Desserts, 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 (DIENO'M-MEIK FAJYTA) rita anna peterman BEFORE SOUP,THERE WAS THE WORLD FAMOUS, SWEET, STRUDELS. STRUDELS ORIGINATED IN HUNGARY AND ARE AS EQUIVALENT AND RELEVANT AS PIES ARE TO THE CANADIANS. ALTHOUGH STRUDELS ARE VERY COMMON IN HUNGARY, SPECIFICALLY, THEY ARE USUALLY RESERVED FOR ENTERTAINING AND FINE WINING. HUNGARIANS EAT AND ENJOY ALOT OF BREAD AND POTATOES. MOST RECIPES ARE MADE WITH SOFT OR YEAST DOUGH RECIPES. TORTES ARE ALSO CONSIDERED TO HAVE ORIGINATED IN HUNGARY. THE MOST POPULAR ARE THE CHOCOLATE ALMOND TORTE (DRUMMER'S TORTE/DOBOS TORTA) WITH A CANDIED GLAZE AND OLD FASHIONED (LIKE PISKOTA), GENERALLY DISPLAYED WITH RUM SZAUCES,AND LAZY CRECENTS,GENERALLY LEFT ALONE. IN HUNGARY, HOMEMADE BUTTER AND ICECREAM ARE MADE WITH FRESH WHOLE MILK AND ARE SECOND TO NONE. HOMEMADE BUTTER SERVED WITH APPLECAKE(ALMAS LEPENY) AND BROWNIES(BARNA'K) AND ARE MOUTH WATERING AND CAN BE SERVED WITH MOST CAKES, SQUARES, OR SLICES. GELATO,(ALMOND OR PISTICHIO),CAN BE BOUGHT;NOT MADE; JUST LIKE PEANUT BUTTER. PRETZELS ARE DEW FOR AN EASTERTIME POKE, WHILE CREME'PUFFS FOR HALLOWEEN ARE AN ALL-TIME FAVORITE. WHITE VEGETARIAN BEANS ARE A FAVORITE WITH BARBECUE PORK OR CHICKEN DRUMMIES(SULT HUS).

HAVE A HAPPY HOLIDAY!©2008 BY ROBERT&RITA PETERMAN,VANCOUVER2008. Personal Notes: 71 CARD COLLECTION

- 13 -

Appetizers & Beverages

CORNMEAL (KA'SHA) FOR BREAKFAST RECIPE#30 rita anna peterman CORNMEAL (WHATTHEHECK) "KA'SHA. . RECIPE#30.EXPERIMENT SOMEWHAT. ..

INGREDIENTS: 3 HEAPING TABSP CORNMEAL (=1 HECKI OF A CHILLIGRANT") 1/4 TSP SALT, PLAIN TABLE SALT 1 SMALL ONION, SLICED VERY THINL 1 1/2 CUPS WATER 1 TBSP OIL 1/2 TSP PAPRIKA,THE SMOKED VARIETY PREFERRRED,NOW,,,. 1/8 TSP CHILLI POWDER

INGREDIENTS

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: BE SURE TO COLLECT ALL 71 OF THE CARDS ADD,HECKI&CHILLIGRANT

- 14 -

Appetizers & Beverages

CRE'ME PUFFS RECIPE#TWO KRE'MES) rita anna peterman CRE'ME PUFFS FOR HALLOWEEN RECP#TWO INGREDIENTS: 1/2 CUP CRISCO ALL VEGETABLE SHORTENING(125ML) 1 CUP WATER(250ML) 1 CUP ALL PURPOSE FLOUR(250ML) 1/4 TSP SALT(1ML) 4 EGGS(4 WHOLE) FILLING: 1 CUP PLAIN ORDINARY WHIPPING CREAM(250ML) 3 TBSPS OF SUGAR (45ML) RASPBERRY,BLACKBERRY OR ORANGEBRANDY SUNDAE SYRUP FOR THE GARNISH.

PREHEAT OVEN TO 425ºDEGREES.LINE A BAKING SHEET WITH PARCHMENT PAPER(ONEPAD OF BUTTER WILL DO ALSO) BRING ALL PURPOSE CRISCO(PLAIN) AND WATER TO BOIL 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 PREPARED BAKING SHEET.REDUCE OVEN TO 350 º(180CS.) AND BAKE 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: BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES.

THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z) INTRO R#- PAGE1 rita anna peterman CAJUN,SPOON

©2008 71 CARD COLLECTION 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 rita anna peterman DOUGH INGREDIENTS: 2 1/4 CUPS FLOUR 3/4 CUP BUTTER 2 TSP BAKING POWDER 2 EGGS-SEPARATED-(BEAT EGG WHITES) 2TO3 TBLSPOON SOURCREAM 1 EGG FOR BASTING FOR FILLING: 4 TO 5 MEDIUM APPLES,CHOPPED 1/4 CUP SUGAR 1 TSPOON CINNAMON 1 TBSPOON FLOUR 1TBSP 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 ON TOP OF APPLES.BASTE WITH EGG AND PLACE IN 375ºOVEN 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: 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: ΠStir food during cooking to bring the heated outside parts to the centre. ΠTurn food over when microwaving small items like hamburgers or chops, or when defrosting. ΠRearrange foods or individual items during cooking to promote even heating. ΠAllow standing time to complete the cooking of roasts and baked products. ΠShield wings or legs of poultry with small pieces of aluminum foil to prevent over-cooking of these parts. ΠCover foods to hold in moisture and speed cooking. ΠArrange 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. ΠRotate or move food a quarter or half turn during cooking to allow foods which cook quickly to cook evenly. ΠSelect foods or pieces of the same size and shape because small items cook faster than large ones. ΠFood at refrigerator temperature takes longer to cook than food at room temperature. ΠDense foods take more time to heat than light or porous foods.

Soups, Stews, Salads and Sauces

BEAN SOUP RECIPE #11 PAGE1BAB LEVES rita anna peterman INGREDIENTS: 1 CUP WHITE BEANS-SOAKED ONE HOUR 1/2 LB. SMOKED HAM OR PORK HOCK 1 POTATO-DICED 2 CELERY STALKS-CUT IN HALF-3"LONG 2 CLOVES GARLIC,CRUSHED 1/2 JALAPEÑO PEPPER,GREEN OR RED 1 MEDIUM ONION,WHOLE(SLICE OPEN THE TOP 1/4 BUNCH PARSLEY(EUROPEAN) 1 TBSP SALT INGREDIENTS FOR SOUP NOODLES-THICK 2 EGGS 1/2 CUP FLOUR 1/4 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 1/4 TEASPOONFULL IN SIZE (THE SMALLER THE BETTER AS NOODLE WILL DOUBLE IN SIZE WHEN COOKED), DIP SPOON 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: (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 rita anna peterman OF THE NOODLES WILL BE EVENLY COOKED. COOK ON LOW HEAT FOR 15 MINUTES, STIRRING OCCASIONALLY.SERVES FOUR TO SIX PERSONS.(ENOUGH FOR ONE POT OF SOUP) 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 AND RINSE. 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 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 LEVES)RECIPE #60 rita anna peterman INGREDIENTS: 1/2 HEAD CABBAGE, THIN SLICED 1 SMALL PETAL ONION (PETITE,WHOLE) THINLY SLICED 1/4 TSP CARAWAY SEED 2 CLOVES GARLIC, MINCED 1 TBSP OIL 1 1/2 TBSP SALT, WINDSOR'S TABLE 1 TBSP FLOUR 1/4 TSP CHILLI POWDER 1 TSP PAPRIKA, SMOKED IS NICE! 2 1/2 QUARTS WATER, 3 EGGS, BEATEN 1 TBSP OF 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: BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

- 25 -

Soups, Stews, Salads and Sauces

CAULIFLOWER SOUPPOT RECIPE#27 PAGE1 rita anna peterman CAULIFLOWER SOUPPOT RECIPE#27 PAGE1 INGREDIENTS: 1 HEAD CAULIFLOWER, BROKEN IN PIE 1 LARGE BROWN ONION,CHOPPED 2 CARROTS-PEELED,QUARTERED,2" LONG 1 RED BELL PEPPER, CHOPPED, OR 3 SWEET EURODASIANNE 1 TBSP OIL 1 1/2 TBSP SALT,BOB'S PLAIN TABLE SALT 2 CLOVES GARLIC,MINCED 2 STALKS,CELERY,CUT INTO 1"INCH PIECES 1/2 BUNCH EUROPEAN PARSLEY 2 1/2 QUARTS OF WATER RESERVE 1/2CUP SOURCREAM FOR GARNISH. PINCHED NOODLES FOR SOUPPOT: INGREDIENTS: 2 EGGS 1 CUP FLOUR 1/8 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: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES.

- 26 -

Soups, Stews, Salads and Sauces

CAULIFLOWER SOUPPOT RECIPE#27PAGE2 rita anna peterman

CAULIFLOWER SOUPPOT RECIPE#27. ...

LENTHIER PREPARATION TIME. THE DOUGH CAN BE PREPARED THE NIGHT BEFORE AND LEFT IN THE REFRIGERATOR-OVERNIGHT. 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: BE SURE TO COLLECT ALL OF THE 71 RECIPE CARDS

- 27 -

Soups, Stews, Salads and Sauces

CUCUMBER SALAD (UBORKE' SALATA) RECIPE#4FOUR rita anna peterman UBORKE' RECIPE#4 CUCUMBERSALADA INGREDIENTS: 2 CUCUMBERS-(GARDEN REGULAR) 1/2 TSPOON SALT 2 CLOVES GARLIC-MINCED 1 TSPOON VINEGAR 2 TBSPOONS SOUR CREAM 1/2 TSPOON SUGAR WHITE 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: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES.

- 28 -

Soups, Stews, Salads and Sauces

EGG SOUP RECIPE#25 (TOJA'S LEVES) rita anna peterman EGG SOUP SERVES FOUR PEOPLE. INGREDIENTS: 4 EGGS ONE SMALL ONION-CHOPPED 2 TBSP OIL 1 TSP PAPRIKA 4 CUPS WATER 1 TBSP SALT YOU COULD USE BOB'S SALT BUT IT'S ROUGH AND NOT A GENTLE FLOXXWER. 1 TBSP VINEGAR OPTIONAL: 1/2 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: 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 Baking or cake pan

Cookie sheet Jelly roll pan Loaf pan Round layer cake pan Pie pan Tube pan Springform pan Baking dish

Custard cup Muffin pans

Mixing bowls

Measure (cm)

Measure (inches)

2L

20 cm square 23 cm square 30x20x5 33x21x5 40x30 40x25x2

8-inch square 9-inch square 12x8x2 13x9x2 16x12 15x10x3/4

1.2 L

20x4

750 mL 1L 2L 3L 2.5 L 3L 1L 1.5 L 2L 2.5 L 3L 4L 200 mL 40 mL 75 mL 100 mL 1L 2L 3L

20x3 23x3 20x7 23x10 23x6 25x8

8x1-1/2 9x1-1/2 8x1-1/4 9x1-1/4 8x3 9x4 9x3 10x4 1 qt. 1-1/2 qt. 2 qt. 2-1/2 qt. 3 qt. 4 qt. 6 fl. oz. 1.5x1 2x1-1/4 3x1-1/2 1 qt. 2 qt. 3 qt.

Measure (Volume) 2L 2.5 L 3L 3.5 L

4x2.5 5x3.5 7.5x3.5

Main Courses: Beef, Pork and Lamb

BARBECUE PORK OR CHICKEN RECIPE#32 BBQ HU'S rita anna peterman INGREDIENTS; 1 PORK CHOP OR 1 CHICKEN DRUMSTICK PER PERSON SALT TO TASTE PEPPER TO TASTE 1/2 TO 1 CUP BARBECUE SAUCE-DIANE'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 350º DEGREE OVIE (APPOX 1/2 HOUR). DRAIN AND RESERVE 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: 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 HU'S rita anna peterman CONT. BONE MEAT SOUP,MAYAS HUS LEVES, RECIPE#9 P.2. BALLS AND DROP INTO SOUP. COOK ON MEDIUM HEAT, UNCOVERED, FOR 15 MINUTES. 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: 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 P1 rita anna peterman BONE/MEAT/ SOUP/CSONT /HUS/ LEVES RECIPE#9 INGREDIENTS: BONES OF 1 PORK SHOULDER PICNIC ROAST 1 MEDIUM ONION-WHOLE-SLICE OPEN THE LID 1 TBSPOON OF BOB'S SEA SALT 1/4 BUNCH OF EUROPEAN PARSLEY 1/2 GREEN BELLPEPPER-EUROPEAN 1/2 JALAPEÑO PEPPER 1 MEDIUM TOMATO- WHOLE 2 CELERY STALKS-CUT IN HALFWISE, 3"LONG 2 CLOVES GARLIC---CRUSHED 1 BAY LEAF, WHOLE THING IN IT 1/4 TSPOON BLACK PEPPER 1 CABBAGE LEAF, (OPTIONAL)' POTATO DUMPLINGS FOR THE SOUPPOT ING, 8 TO 10 MEDIUM POTATOES, 5 CUPS MASHED 1 TSP. SALT 3 EGGS 2 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: BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

- 35 -

Main Courses: Seafood, Poultry, Pasta and Casseroles

EQUIVALENTS AND SUBSTITUTIONS 1 pound shelled walnuts

=

3 cups chopped walnuts

1 pound raisins

=

2-3/4 cups seedless raisins

1 pound dates

=

2-1/2 cups pitted dates

1 tablespoon cornstarch

=

2 tablespoons flour or 4 teaspoons tapioca

1 medium clove of garlic

=

1/8 tsp. garlic powder

1 cup honey

=

1 cup molasses or corn syrup

1 cup ketchup

=

1 cup tomato sauce plus 1/2 cup sugar plus 2 tablespoons vinegar

1 teaspoon dry mustard

=

1 tablespoon prepared mustard

1 small onion

=

1 tablespoon dried onion

1 cup tomato juice

=

1/2 cup tomato sauce plus 1/2 cup water

1 cup self-rising flour

=

1 cup flour plus 1-1/2 tablespoons baking powder plus 1/2 teaspoon salt

1 egg

=

1 teaspoon cornstarch

1 cup liquid honey

=

1-1/4 cups sugar plus 1/4 cup liquid

1 cup corn syrup

=

1 cup sugar plus 1/4 cup liquid

1 cup buttermilk

=

1 cup plain yogurt

1 cup sour cream

=

1 cup plain yogurt

1 cup tomato juice

=

1/2 cup tomato paste plus 1/2 cup water

Main Courses: Seafood, Poultry, Pasta and Casseroles

CA'JUN RECIPE#65 rita anna peterman CAJUN, ROASTED STUFF DUCK FOR VALENTINE'S DAY-TOLTOTT KACSA RECIPE#65 OR THE DAY AFFTER INGREDIENT: 1 ROASTING DUCK 3 CUPS RICE-RAW, UNCLEBEN'S SHORT GRAIN RICE 2 TSP SALT 4 CUPS WATER 1 MEDIUM ONION''''-CHOPPED 2 TBSP OIL 1 POUND MUSHROOM,SLICED 1/2 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 350ºDEGREE OVEN OR 3TO4 HOURS IN 300ºDEGREES 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: BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

CHICKEN SOUPPOT RECIPE#57,CSIRKE LEVES PAGE2 rita anna peterman CHICSOUHOT RECIPE#57 PAGE2 INGREDIENTS: INTO SMALL BALLS AND DROP INTO THE SOUPPOT. COOK GENTL ON MEDIUM HEAT FOR APPOX 15 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 DOWN&COVER& SIMMER 1HOUR. SKIM OFF THE TOP AND WASTE IT. SERVES APPOX 6 PEOPLE, WHEN YOU'RE HUNGRY.

IT

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 rita anna peterman CHICKENSOUPPOT RECIPE#57 P1 INGREDIENTS: 1 PACKAGE OF CICKEN, 2 BACKS & NECKS 2 QUARTS WATER 1 TBSP SALT, MAYBE BOB'S TABLE SALT,FINE ONE 2 CLOVES GARLIC,CRUSHED, 2 CELERY STALKS-CUT IN HALF 3" LONG 2 CARROTS-CUT IN HALF 3 " LONG 1/2 TSP BLACK PEPPER 1/2 JALEPENA PEPPER 1 MEDIUM TOMATO WHOLE-SCORED,ALREADY,, 1/4 BUNCH PARSLEY,-EURODASIAN1/2 RED BELL PEPPER-OR TWO SWEET,RED PREF 1 TBSP BOUILLON 1 CABBAGE LEAF NOODLES FOR POTATO DUMPLINGS FOR SOUP (LEVES GOMBOCS) INGREDIENTS 8 TO 10 MEDIUM POTATOES5 CUPS MASHED) 1 TSP SALT 3 EGGS 2 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: 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 rita anna peterman XXXX CHICKEN CHOW MEIN, CONTINUED RECIPE#29 PAGE 3 ADD BEANSPROUTS AND SOYA SAUCE. STIRFRY 5 MINUTES. SERVE WITH BROAD NOODLES(DOUBLE RECIPE.)PLEASE HAVE A TEA HERE.,NOT THERE THEN,. TV IS LOW,. SERVES 6 TO 8 PEOPLE A TREAT FOR A DIFFERENT OCASIONN. NOTE* FOR (ONE BROAD NOODLE RECIPE),SAME.(DO NOT DOUBLE THE RECIPE).THIS RECIPE AC-CENTS THE NOODLES, WITHOUT THE VEGIES. VARIATION 1/2 LB. SAFEWAY BACON-CHOPPED OR SAVE-ON; 2 1/2 CUPS (35 GRAN TUB) OF 100% OVERWAITEA COTTAGE 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 1 TBSPOON 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 DIMSUMS,CANDLE BURN BRITE.

SLIMMS.AND

TWO

Personal Notes: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES.

- 42 -

Main Courses: Seafood, Poultry, Pasta and Casseroles

EGG DROPS SEMOLINA WITH SAUSAGE(HUNGARIAN)R#13(KRUMPLIS TARHONYA) rita anna peterman INGREDIENTS 2 CUPS OF EGG DROPS (OR SEMOLINA,DRY) 1 TBSP SAFFLOWER OIL 1 TSPOON PAPRIKA,SWEET 1 MEDIUM-CHOPPED 1/2 RING HUNGARIAN SAUSAGE (1 CUP SLICED) OR 1 LARGE PORK SAUSAGE 3 CUPS WATER 2 MEDIUM POTATOES,DICED IN DAINTIE BURMU-DAISH' TRIANGLES. 1 JALEPENO PEPPER,CHOPPED 1 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 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 rita anna peterman HOMEMADE CHICKEN CHOWMEIN WITH MUSHROOMS AND SPROUTS, RECIPE#29 HUNGARIAN,BROAD NOODLES WITH CHICKEN (TESZTA CHI'RKE'VEL) PAGE1 INGREDINETS 1 OR 2 CHICKEN BREASTS, SLICED VERY THINLY. 1 LB. MUSHROOMS,CLEANED,FRESHLY, SLICED THIN,(2 CUPS OR YOU MAY USE OVERWAITEA) 2 CUPS SHREDDED CABBAGE 1 LARGE ONION, SLICED THIN, 1 CARROT,SLICED, 2 TO 3 CELERY STALKS, SLICED THIN, 2 CUPS BEAN SPROUTS, A BIT FEWER 2 TBSPS. OF SOYA SAUCE,WE RECOMMEND THE DARK KIND. 1/4 TSP OF BLACK PEPPER OR MSG 3 TBSP OIL/SUNFLOWER/SAFFLOWER/ONLY(2) 1/4 TSPOON SALT, YOU COULD USE BOB'S SEA SALT, BUT ITS TINGY 2 OF THE FOLLOWING NOODLE RECIPES FOR BROAD NOODLES:(TESZTA) INGREDIENTS: 3 EGGS 1/4TO1/8 CUP OF WATER 1/2 TSP SALT 2 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: BE CAREFUL TO COLLECT ALL OF THE 71 CARD RECIPES.

- 44 -

Main Courses: Seafood, Poultry, Pasta and Casseroles

HOMEMADE CHICKNN CHOWMEINN REC#29PAGETWO(CSIRKE TESZTA'VAL) rita anna peterman CHOWMEIN PAGETWO RECIPE#29 UNTIL FIRM AND SMOOTH. LET DOUGH REST ONE HOUR.MAKE A DOWEL, A WOODEN HOME-MADE 2FOOT CLOSET-PINROLL-PLAIN,DON'T PAINT IT!!! FLOURBOARD. ROLLOUTDOUGH THINLY USING A DOWEL NOT A ROLLING PIN. LET DRY TWO HOURS. ROLL DOUGH UP AGAIN ONTO THE DOWEL, THEN, AND CUT HORIZONTALLY DOWN THE ENTIRE CENTER AGAIN, THEN DOWN THE MIDDLE(WITHOUT THE DOWEL.STACK LAYERS ON TOP OF EACH OTHER AND CUT INTO DE SIRED SHAPE, ABOUT THE SIIZE OF 2X2,PLEASE.SEPERATE NOODLES AND BOILIN HOT WATER FOR 5 TO 10 MINUTES. DRAIN AND RINSE IN COLD WATER TO AVOID STICKING AND ADD TO RECIPE IMMEDIATELY,THEY'RE HOT. SERVES4 . NOTE* IF YOU CUT TRIANGLES,FROM TIP TO TIP, USE THESE FRESH NOODLES FOR GRATED&SAUTE'ED CABBAGE BY THE PILES. *YOU MAY ALSO CUT SQUARES TO ADD TO SOUPPOTS,CLEAR SOUP PLEASE,ONLY,.. OR. . . . CUT VERY THIN FOR SOUP 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: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES

- 45 -

Vegetables and Vegetarian Dishes

SAUCES WHITE SAUCE No.1 thin No.2 medium No.3 No.4 thick

Liquid 1 c. milk 1 c. milk 1 c. milk 1 c. milk

Thickening 1 tbsp. flour 2 tbsp. flour 3 tbsp. flour 4 tbsp. flour

Fat 1 tbsp. 1-1/2 tbsp. 2 tbsp. 2-1/2 tbsp.

Salt 1/2 tsp. 1-1/2 tsp. 1 tsp. 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 soufflés. Use No.4 sauce for croquettes.

VEGETABLE TIMETABLE - MINUTES VEGETABLE Asparagus Tips Asparagus, tied in bundles Artichokes, French Bean, Lima Bean, String Beets, young with skins on Beets, old Broccoli, flowerets Broccoli, stems Brussel Sprouts Cabbage, chopped Cauliflower, stem down Cauliflower, flowerets Carrots, cut across Chard Celery, 1-1/2 inch pieces Corn, green, tender Corn on the cob Eggplant, whole Marrow Onions Parsnips Peas, green Peppers Potatoes, depending on size Potatoes, sweet Scalloped potatoes Pumpkin, in cubes Tomatoes, depending on size Turnips, depending on size

Boiled 10-15 20-30 40 20-40 15-35 30 60-120 5-10 20-30 20-30 10-20 20-30 8-10 20-30 60-90 20-30 5-10 8-10 30 15-40 25-40 25-40 5-15 20-30 20-40 40 30 5-15 25-40

Steamed

45-60 60 60 60 60-120

Baked

70-90

25

40 90 45 15 15 40 60 60 5-15 30 60 40 45 50

20 45 60 60-75 30 45-60 45-60 60-90 60 15-20

Vegetables and Vegetarian Dishes

BREADED CAULIFLOWER RECIPE #63 (KIRA'NTOT KARFIOL) rita anna peterman BREADED CAULIFLOWER (KIRA'NTOT KARFIAL)RECIPE#63 INGREDIENT ONE HEAD OF CAULIFLOWER 1 TSP OF SALT WATER TO COVER 1/2 CUP OF FLOUR 2 TO 3 EGGS, FARMER,WHITE 1/2 CUP BREADCRUMBS,FINE. 1/2 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: TAKES PRACTICE. BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

- 49 -

Desserts, Pies, Cakes and Cookies

OVEN TEMPERATURE CHART MISCELLANEOUS Custard Cup Custard Casserole Soufflé Timbales Rice Pudding

Temp. 300F 300F 325F 300F 325F

Minutes 20-30 45-60 50-60 35-45 50-60

TABLE FOR DRIED FRUITS FRUIT Apricots Figs Peaches Prunes

Amount of Sugar or Honey 1/4 c. for each c. fruit 1 tbsp. for each c. fruit 1/4 c. for each c. fruit 2 tbsp. for each c. fruit

Cooking Time 40 min. 30 min. 45 min. 45 min.

RULES FOR WHIPPING CREAM ΠChill the cream, bowl and beaters in a refrigerator for at least 2 hours. Beat until it is fairly stiff. ΠIf cream is beaten until it is warmer than 45 degrees, it will turn to butter. ΠShould cream start to turn buttery, whip in 2 or 3 more tbsp. of cold milk. ΠIf 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. ΠUse medium speed when whipping cream with an electric beater. ΠCream, 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 PALACSINTA rita anna peterman ROLLMOPPS (EGG CREPES) RECIPE#5 INGREDIENTS: 5 EGGS-BEATEN 4 CUPS MILK 3 CUPS FLOUR 2 TSPOONS SUGAR 1 TSPOON " BOB'S SEA SALT" OIL 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 OLD FASHIONED BLEND). MAKES 12 TO 14 CREPES 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 P.2.(KRE'MES) rita anna peterman EASTERCRE'ME SQUARES CONTINUE' PAGE2 THE TOP OF THE STRUDEL DOUGH AND FOLD EDGES OVER BUTTER DOUGH TO COMPLETELY COVER. ROLL OUT. FOLD. FOLD OVER IN A HALF AND AGAIN IN HALF. AND THESE ARE THE INGREDIENTS FOR THE CRE'ME FILLING: 2 CUPS MILK 1 TSP VANILLA 1/2 CUP ICING SUGAR 1/4 CUP FLOUR 6 EGG YOLKS 2 EGG WHITES 1/8 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.OVER ME-DIUM HEAT, SLOWLY ADD TO CRE'ME MIXTURE IN SAUCEPAN, STIRRING CONSTANTLY. IN A SMALL BOWL, BEAT TWO EGG WHITES WITH 1/8 CUP ICING SUGAR. 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 350ºDEGREE 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: BE CAREFUL TO COLLECT ALL 71 OF THE RECIPE CARDS.

- 55 -

Desserts, Pies, Cakes and Cookies

EASTER CRE'ME SQUARES RECIPE#26PAGE 1 rita anna peterman EASTER CRE'ME SQUARES (KRE'MES)RECIPE#26 FOR THE LEAVVES: INGREDIENTS FOR FLAKY BUTTER DOUGH RECIPE FOR THE BUTTER DOUGH: 1/2 LB BURRE, BUTTER 1 CUP FLOUR +MIX FLOUR AND BUTTER IN A MEDIUM BOWL TO MAKE A DOUGH. KNEAD 10 MINUTES.LET REST ONE HOUR ON FLOURED BOARD AT ROOM TEMPERATURE. FOR THE STRUDEL DOUGH: 1 CUP FLOUR 1/3 CUP LUKEWARM WATER 1/8 TSP SALT, YOU MAY USE BOB'S BUT IT 1 TSP VINEGAR 1 EGG BROWN, GOLDEN +MIX THE DRY INGREDIENTS IN A MEDIUM BOWL. MIX WET INGREDIENTS IN A SEPERATE BOWL& ADD TO DRY INGREDIENTS. KNEAD 15 MINUTES UN-TIL DOUGH DOES NOT STICK TO HANDSON SIDES OF BOWL. LET REST ONE HOUR IN LUKEWARM OVEN(TURNED OFF) ROOM TEMPERATURE). THESE ARE TWO DIFFERENT LEAVVES BLENDED TOGETHER AT THE END TO MAKE ONE..NOTE:SEE ASSEMBLY DIRECTIONS.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: BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES.

- 56 -

Notes ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________

Index 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-MEIK FAJYTA) - 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 41 CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3 - rita anna peterman 42 CORNMEAL (KA'SHA) FOR BREAKFAST RECIPE#30 - rita anna peterman 14 CRE'ME PUFFS RECIPE#TWO KRE'MES) - rita anna peterman 15 CREPES OR ROLLMOPPS, RECIPE#74 PALACSINTA - rita anna peterman 53 CUCUMBER SALAD (UBORKE' SALATA) RECIPE#4FOUR - rita anna peterman 28 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(KRUMPLIS TARHONYA) - 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(CSIRKE TESZTA'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 CAJUN 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