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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Quaker's Not-So-Sinful Brownies
2. Queen Victoria Chicken Breasts
3. Quick And Tasty Tips for Sweet Potatoes
4. Quince Marmalade
5. Qvelling Cod Filets
1. Quaker's Not-So-Sinful Brownies

Categories: Choco4

Yield: 1 servings

1/4 c Vegetable oil
3 Squares unsweet chocolate
1 1/4 c Granulated sugar
1/2 c Applesauce
4 Egg whites or 2 eggs; slightly beaten
1 ts Vanilla
1 c QUAKER Oats uncooked; (quick or old fashion
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt; (optl)
1 tb Powdered sugar

Heat oven to 250 F. Lightly spray bottom only of 13 x 9-inch baking pan with no-stick cooking spray. In large saucepan, melt oil and chocolate over low heat, stirring frequently. Remove from heat. Stir in granulated sugar and applesauce until sugar is dissolved. Stir in egg whites and vanilla until completely blended. Add combined oats, flour, baking powder and salt; mix well. Spread evenly into prepared pan. Bake 22 to 2s minutes or until edges pull away from sides of pan. Cool completely. Sprinkle with powdered sugar just before serving.

Nutrition Information: 1 brownie Calories 120, Calories From Fat 36, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrates 20g, Dietary Fiber 1g, Protein 2g ~---

Recipe by: Paul A. Meadows

2. Queen Victoria Chicken Breasts

Categories: Poultry

Yield: 8 Servings

1 1/2 lb Ground veal
1/4 lb Mushrooms; sauteed
2 lg Eggs; beaten
1/2 tb Onion powder
1 (up to) 2 tb Seasoned breadcrumbs


8 Chicken cutlets
1 pk Puff pastry dough squares

-------------CHERRY JUBILEE SAUCE------------------

1 cn (17-oz) dark sweet pitted cherries
1 tb Cornstarch
1 tb Cold water
1 (up to) 2 tb Sugar
1 (up to) 2 tb Brandy or rum (optional)

From: "Barbara S. Wand"
Tue, 23 Jul 1996
Kosher Cookery: Classic and Contemporary by Frances R. AvRutick

To prepare filling, combine the ground veal with the sauteed mushrooms. Add the beaten eggs and season with the onion powder. Stir in the bread crumbs. Mix well.

Preheat the oven to 400 degrees F. Lightly grease a 10 x 15 x 1 inch baking pan; set aside. Pound each chicken cutlet to flatten slightly. Spoon an eighth of the filing across the center of each cutlet. Roll up. Roll out each puff pastry square to accommodate the chicken roll. Place the chicken roll seam side down on the pastry. Roll the pastry around the chicken.

Fold up the pastry edges and seal. Arrange the rolls seam side down on the prepared baking pan. Place in the preheated oven and bake for 10 minutes. Lower the heat to 325 degrees F. and continue baking for an additional 45 to 50 minutes, until golden brown. Serve with Cherry Jubilee Sauce.

Cherry Jubilee Sauce: (makes about 2 cups) Into a 1 cup measure, drain the syrup from the cherries. Add water, if necessary to make one cup of liquid.

In a small saucepan, dissolve the cornstarch in the tablespoon of water. Add the sugar and blend in the syrup. Stir until smooth. Cook over low heat, stirring constantly until the mixture thickens and bubbles, about 1 minute. Stir in the cherries and optional liquor.

From the Jewish Food recipe list.

3. Quick And Tasty Tips for Sweet Potatoes

Categories: Tasteofhome

Yield: 1 servings

1.Top cooked sweet potatoes with sour cream or yogurt and pepper for a unique flavor combination.

2. Mash cooked sweet potatoes and parsnips together; season with allspice and garnish with green onions.

3. Swirl hot mashed sweet potatoes with browned mushrooms for a change of pace. Add a refreshing twist of grated lemon and lime or orange and lemon peel to cooked sweet potatoes.

5. Mash together the scooped-out pulp of two white baked potatoes and two baked sweet potatoes, then re-stuff into shells.

6. Season a baked sweet potato with butter and cinnamon for a different taste treat.

SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;

Submitted to RecipeLu List by Ruth on Jan 24, 1998.
4. Quince Marmalade

Categories: Condiments, Jams

Yield: 6 Servings

3 1/3 lb Quinces
1 Orange
4 1/2 lb Sugar
1 c Orange juice
2 c Water

Wash, quarter, and core quinces. Quarter, seed, but do not peel orange. Put quinces and orange through food chopper. Add sugar, water, and orange juice. Simmer slowly, stirring frequently, until juice sheets from spoon.

The Household Searchlight

5. Qvelling Cod Filets

Categories: None

Yield: 1 Servings

A little butter
1 sm Onion; sliced like paper
3/4 c Dry white wine
2 lb Cod filets; (4 pieces) - (I used whiting)
A little olive oil for brushing
Some Parmesan cheese for sprinkling
Some bread crumbs also for sprinkling
A little parsley; chopped
2 ts Flour
A pinch salt
1/2 c Milk; (we use 1%)

While going through my kosher chinese, french and italian cookbook looking for egg roll wrappers, I also checked each ethnic category for something different to do with fish and tried this one from the Italian section of the Kosher Cookbook Trilogy. My husband says its a keeper!

Smear light a baking dish with the butter and the onion slices you'll put in, in one layer. Then you can pour in the wine (also you can take a little sip yourself; it's good for the appetite). Put in the 4 pieces cod and with a little olive oil you'll brush. Sprinkle on some Parmesan cheese and them some bread crumbs. Now top it off with the chopped parsley and the whole thing you'll bake uncovered in a 350 oven for about 20 minutes, or until it flakes nice. Meanwhile, the flour, salt and milk you'll mix together and heat and stir until it gets thick. When the fish is ready, pour liquid from the baking dish into the flour-milk mixture and you'll cook until the whole thing thickens a little. Pour it over the fish and serve. Serves 4 friends if you also fill them up with a nice vegetable, and maybe a salad with one of those cheese dressings.

*Qvelling: Mom's pride when she finds out her new daughter-in-law is going to keep Kosher.

Posted to JEWISH-FOOD digest Volume 98 #009 by Judy Trachtman on Jan 6, 1998
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