1/2 c.

butter, softened
1 (16 oz.) pkg. powdered sugar, sifted
1/4 c. bourbon
1 c. chopped pecans
4 (1 oz.) squares semi-sweet chocolate
4 (1 oz.) squares unsweetened chocolate
4 dozen pecan halves
Cream butter; gradually add sugar, beating well at medium speed
of an electric mixer. Add bourbon; beat until smooth. Stir in
chopped pecans. Shape into 1- inch balls; cover and chill 8 hours.
Combine chocolate squares in top of a double boiler; bring water
to a boil. Reduce heat to low, and cook until chocolate melts,
stirring often. Dip bourbon balls in chocolate; place on waxed
paper, and gently press a pecan half on top of each. Chill until
chocolate hardens. Yield: 4 dozen

eddar cheese, grated

utter

pepper
utter, add dry ingredients. Flatten dough to 1/2 inch thick, refrigerate 1 hour. Cut into thin strips and twist. Bake on cookie sheet at 350 degrees about 10 m
when cooled.

SUPER CHEESE STRAWS

1/2 c. butter
1/2 c. vegetable shortening
4 c. finely grated sharp cheddar cheese
2 1/2 c. all purpose flour
1 tsp. salt
1 tsp. dry mustard
1/8 tsp. cayenne pepper
Paprika
Cream butter and shortening until soft. Add cheese; mix
well. Sift flour, salt, mustard, cayenne together. Add in three
additions. Assemble cookie press with cheese dough. Fit
with decorative discs and press onto ungreased cookie
sheets. Bake 10 to 12 minutes at 350 degrees or until just
starting to turn golden brown at edges. Carefully transfer to
wire rack for cooling. Sprinkle with paprika.

CHESS PIE CAKE

1 box Duncan Hines cake mix (yellow)

 1 egg
1 stick melted butter
Mix and spread in bottom of 9"x13" pan.
Mix:
1 (8 oz.) pkg. Philadelphia cream cheese
3 eggs, beaten
1 box powdered sugar
Pour cheese mixture over cake mixture. Bake at 325 degrees for
about 45 minutes or until firm to touch. It will fall like chess pie. Tim
may take about 10 minutes longer to bake.

CHESS PIE

3 eggs
1 1/2 c. sugar
1 tbsp. cornmeal
1 tbsp. vinegar
3 3/4 stick butter
Vanilla or lemon flavoring
Beat eggs, add sugar, cornmeal, vinegar and flavoring. Melt butter and add.
Bake in pie shell at 400 degrees until done. (I make my pastry.) This is the
best Chess Pie and easy to make.

ITALIAN RUM CAKE

1 (8 or 9x3 inch) sponge cake

2 c. Ricotta cheese
1 (3 oz.) pkg. cream cheese
3 tbsp. sugar
8 sq. semi-sweet chocolate
1/2 c. mixed candied fruits, chopped
1/2 c. pineapple juice
1/2 c. rum
1/2 c. butter
2 tsp. instant espresso coffee
1/2 c. hot water
3 c. confectioners sugar
Split cake into 4 thin layers. Beat Ricotta, cream cheese and sugar
until smooth. Finely chop 2 squares of chocolate; stir into cheese
along with the candied fruits. Combine pineapple juice and rum in a
cup.
Drizzle each of 3 layers with 1/4 cup of the rum syrup. Spread each
with 1/3 of the cheese filling. Assemble cake with plain layer on top.
Brush top and side with rum syrup.
Melt 6 squares of chocolate with butter. Dissolve coffee in water;
add to chocolate. Stir in confectioners sugar until smooth. Chill until
thick enough to spread. Frost top and sides of cake; garnish with
candied fruits and nuts.

CASSATA

1 frozen pound cake (partially defrosted)

15 oz. whole milk ricotta
3 tbsp. heavy cream
2 tbsp. sugar
5 tbsp. Galiano or Strega
 2/3 c. mini semi-sweet chocolate bits
2 tbsp. chopped glaced cherries
2 tbsp. chopped almonds

FROSTING:
1 c. semi-sweet chocolate bits
1/4 c. Kahlua or 1/3 c. brewed espresso
1/4 lb. unsalted butter, cut in sm. pieces
Candied cherries & almonds for garnish
Slice cake horizontally into 3 equal layers. Rub ricotta twice through sieve. Add
cream, sugar and liquor mixing well. Fold in chocolate bits, cherries and
almonds. Spread half the filling on 2 cake layers. Stack and top with plain layer.
Wrap in plastic and refrigerate until filling is firm.
In medium saucepan, melt chocolate. Stir in Kahlua or coffee. While still warm,
beat in butter a piece at a time until mixture is smooth. Chill.
Remove cake from refrigerator and frost top and sides. Decorate with
remaining frosting using pastry bag with star tip. Garnish with cherries and
almonds. Refrigerate overnight for flavors to meld. Makes 12 servings.

PISTACHIO DESSERT

1 pkg. pistachio instant pudding

1 lg. can crushed pineapple (as is)
1 (12 oz.) Cool Whip
1/4 c. Galiano wine
1/2 c. nuts
Mix pudding and pineapple. Add Cool Whip, mix well. Add wine
and nuts.

HARVEY WALLBANGER CAKE

1 pkg. yellow cake mix

1 pkg. instant vanilla pudding
3/4 c. orange juice
4 eggs
1/4 c. vodka
1/2 c. cooking oil
1/4 c. Galiano liquor
 ICING:
1 tbsp. butter
1 tbsp. vodka
1 tbsp. Galiano liquor
1 tbsp. orange juice
1 c. 10xxxx sugar
Dash of yellow food coloring
Mix all ingredients. Beat 4 minutes. Pour into well
greased bundt cake pan. Bake at 350 degrees for 35 to
40 minutes. Cool cake and mix icing ingredients until
smooth. Drizzle over cake.

BEEF WITH PEPPERS - BOK CHOY

1 1/2 lb. sirloin steak, 1" thick

4 c. green pepper rings, sliced thin
3 tbsp. peanut oil
3 c. thinly sliced onion
3/4 tsp. salt
2 cloves garlic, crushed & chopped
5 spring onions with tops, sliced
1 1/2 tsp. sugar
Dash of pepper
1 1/2 tsp. finely chopped fresh ginger
3/4 c. beef bouillon
3 tbsp. cornstarch
2 tbsp[. soy sauce or Aka Miso
1/3 c. sherry
Slice beef into 1/8 inch slivers. Heat oil in wok;
brown beef. Add garlic and onion, stir fry until
soft. Add remaining ingredients, cook until
thickened. A stalk of Bok Choy may be
substituted for the green pepper for an entirely
different meal

ORIENTAL BOK CHOY SALAD

1/2 c. butter
2 tbsp. white sugar
1 bottle of sesame seeds (1 oz.)
2 pkgs. Ramen noodles (broken up), do not use flavor
packet
1 sm. pkg. slivered almonds
2 lbs. bok choy lettuce (chopped coarsely)
5 to 6 green onions, tops and all chopped
In large skillet melt butter over medium heat. Add
sesame seed, noodles, almonds and sugar. Stir all the
time until lightly browned. Set aside to cool to room
temperature. Toss bok choy and onions together, mix
and chill until ready to serve. Just before serving, break
up the crunchie mixture, add to bok choy, pour dressing
over, mix and serve.

DRESSING:
3/4 c. vegetable oil
1/4 c. red wine vinegar
 1/2 c. white sugar
2 tbsp. soy sauce
Mix well and chill until ready to use.

STUFFED JALAPENO PEPPERS

Fresh jalapeno peppers (18 or 20)

1 box Oven Fry for Pork
1 lb. any pan sausage (room temp.)
1 c. Bisquick
1 (8 oz.) pkg. Monterey Jack cheese (6 or 8 oz.)
2 tbsp. water
Clean, slice peppers. Put a small slice or chunk of
cheese inside each half of pepper. Then put them
back together.
Mix together sausage, Bisquick and water. Make a
patty and then mold around the pepper and roll
pepper into pork fry until it is well coated. Insert a
toothpick into each pepper. Place on foil cookie
sheet and bake at 350 degrees for about 30 minutes
or so. Eat while warm.

TEDDI'S FOOLPROOF FABULOUS STROGANOFF

3 lbs trimmed & cubed round

steak or white meat chicken
(raw)
1 lb fresh mushrooms (cleaned
and halved)
2-3 1/2 lb cubes of salted butter
2 packets dry onion soup mix
5 or more cups of burgundy
wine (beef recipe requires more
wine for tenderizing)
pint of sour cream
2-4 chopped green onions (for
garnish)
coarse ground black pepper
broad egg noodles (1-2 large
bags)
Melt butter in large stew pot -
medium heat only. Add meat
and saute for approximately 5
minutes Add mushrooms and
gently spoon into mixture. Pour
in just enough wine to cover
meat and mushrooms Add the
onion soup mix (dry).
Add generous amount of black
pepper. Stir and cover. Allow to
cook on a low boil until enough
liquid has been absorbed and
mushrooms and meat are
tender. Liquid must be like a
thick sauce, but not runny.
In separate pot boil noodles until
tender. Drain while running cool
water over noodles (to avoid
 sticking) and put aside on large
serving dish.
Take stroganoff off heat and stir
in sour cream. Spoon over
noodles and garnish with the
chopped green onions.
I suggest serving this dish with a
steamed green vegetable, such
as green beans or asparagus.
People have called from as far
away as Japan for this recipe. It
is ALWAYS good. Enjoy!
Submitted by: Teddi Cherniak

LAZY PIEROGIES

1 (12 oz.) pkg. wide noodles or spirals

1/4 lb. butter
3 onions, chopped
1 can cream of mushroom soup
1 (4 oz.) can mushroom pieces
3/4 lb. bacon
1 sm. can sauerkraut (rinsed)
Saute chopped onions until golden brown in butter. Add the rinsed
sauerkraut; pour over the cooked noodles. Add undiluted mushroom
soup and stir. Add drained mushrooms, reserving the liquid to add if
you feel more liquid is needed.
Fry bacon slices; drain and crumble. Add crumbled bacon to above
mixture. Place in casserole and bake at 350 degrees for about 1 hour

$75.00 SHERRY PIE

An old Army recipe.

CRUST:
1 stick butter
1 c. flour
1/2 c. chopped pecans for sherry or 1/2 c. chopped walnuts for
brandy
1/4 c. brown sugar
Preheat oven to 375 degrees. Mix dry ingredients and place in pie
tin with stick of butter for 15 to 25 minutes, stirring 2 or 3 times until
medium brown. Make pastry shell out of hot mixture, reserving 3
tablespoons to sprinkle over the top of the pie. Press pastry shell
into the pie pan with a spoon.

FILLING:
1/2 lb. marshmallows
1/2 c. sherry wine (dry)
1/2 pt. whipped cream
Melt marshmallows into sherry wine. Cool. Fold mixture into
whipped cream. Pour into pastry shell and chill. This recipe can be
adapted for use with green creme de menthe and a chocolate crust.
 BRAZILIAN CHEESE PIES

CRUST:
1 1/4 c. flour
3 tbsp. melted butter
1 tsp. salt
1 egg yolk
Mix ingredients together until a firm ball is formed adding a
few drops of water if necessary. Press small amount into
bottom and sides of small muffin tins.

FILLING:
2 eggs, well beaten
1/2 c. milk
1 1/2 tbsp. melted butter
1 c. grated cheese
Mix ingredients together. Fill pastry lined muffin tins. Bake
25 minutes at 350 degrees. Yield: 18 small pies.
Temperature 350 degrees for 25 minutes.

CHICKEN KELAGUEN

1 broiler-fryer chicken, cooked

1/4 c. fresh lime juice & zest (green part of lime)
1 tsp. salt
1/4 tsp. lemon pepper
1 c. coconut, freshly grated
1/2 c. green onion, finely chopped (use part of the green tops)
2 jalapeno peppers
Spinach leaves, finely minced
Flour tortillas or pita bread (optional)
Tomatoes or whole jalapenos (optional garnish)

BEEF GULASZ
Source: Polska Restauracja, Brooklyn New York
Yield: 4 servings

• Vegetable broth
• 1 carrot
• 1 parsley root (petrushka) or 6 sprigs parsley
• 1/2 stalk celery
• 1/2 leek
• 1 onion
• 2 cups water
• Pinch salt
Gulasz:

• 1 pound stewing beef (in one piece)

• 2 tablespoons vegetable oil
• 2 large onions chopped
• 2 cups vegetable broth (above)
• 3 whole allspice berries
• 2 - 3 teaspoons imported paprika Maggi seasoning, to taste
• 1 tablespoon flour mixed with:
• 3 tablespoons water

1. Clean and chop the vegetables for the broth. Cover with the water,
add salt, and simmer, covered, for 30 minutes.
2. Soak the beef in water for 15 minutes, pat it dry, and cut it into
cubes.
3. Heat the oil in a large skillet and brown the meat cubes along with
the onions for about 15 minutes. Transfer the meat and onions to a
heavy pot with a lid.
4. Add the vegetable broth, allspice, paprika, and a few dashes of
Maggi. Simmer until the meat is tender, about 1 hour. When the meat
is almost tender, stir in the flour-water mixture, and cook for 10
minutes more.
Adjust the seasoning with more Maggi, if desired.
Notes: Soaking the meat is a Polish custom that you might not wish to
follow. Mrs. Ziemianowicz (owner of the restaurant) suggests you serve
the gulasz with kasha, noodles, potato pancakes, or potatoes.

GINATAANG HALO HALO (SWEET POTATOES AND BANANAS IN COCONUT

CREAM)

• 2 c. sweet potato, diced

• 2 c. bananas, diced (choose the "saba" banana - ask your local Asian Market)
• 1 c. cooked tapioca balls
• 3 c. coconut cream
• 1 c. brown sugar

Boil together the sweet potato and 1 cup coconut cream, until the
sweet potato is tender but firm. Add bananas, tapioca balls, sugar and
the remaining 2 cups of coconut cream. Bring to a boil and serve when
the bananas are tender.