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    45 Recipes

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    Kazakh fried pasties filled with meat. From Time-Life's Foods of the World's book Russian Cooking (1969).Posting this in reply to a request in the Eastern European Forum. I have not made this but it reads interesting and someday I will make it. When I do,I will probably add a few more seasonings or herbs to the filling.

    Recipe #322402

    Thin, crisp rolled cookies with a good ginger and molasses flavor. If you get tired of rolling these out, roll into balls, flatten them out and bake. I have often made and brushed them with a clear boiled sugar/water glaze, and when the glaze dried my children referred to these as my "varnished" cookies.

    Recipe #203069

    These are great tasting and good looking cut-out cookies. Frost with a browned butter frosting, decorate how you wish, and stand 'em up in purchased jelly wreaths. Make them in several tree sizes. They will add color, fun and good eating to your cookie trays.

    Recipe #203068

    This is a tasty flank steak rolled around a flavorful rice filling. Both the filling and gravy are seasoned with onion-mushroom soup mix. Looks impressive on the platter and you wind up with extra gravy to serve at another meal.

    Recipe #181565

    This is a tasty pie using Golden Delicious apples.

    Recipe #181563

    This is one of my favorite flavored icings I use on my butter rings, sweet rolls, etc. It's great on My Bake Sale Butter Rings, recipe #122275. Coffee and almond make a great taste combination. Liquid measurements are approximate, so start with small amounts of coffee and add more to suit your consistency preferences.

    Recipe #180871

    These stuffed tomatoes are a tasty and colorful accompaniment to a special pot roast, a simple romaine salad and slices of good homemade herb bread.

    Recipe #122561

    These are perfect with morning coffee or tea. By the time the oven is heated, the scones can be ready to be baked. To obtain the best results remember, Don't Handle the Dough! Don't be tempted to work it or squish it. Just lightly shape into the two discs and cut.

    Recipe #122397

    These are really plain biscotti dressed up for the holidays by adding candied cherries and/or chopped almonds to the dough for a festive look. From a local newspaper Sunday Magazine some years back. This dough contains no butter or oil.

    Recipe #122392

    This makes a refreshing dessert after a substantial meal, and pairs really well with simple cookies like my Filbert Macaroons #116499.

    Recipe #122283

    They are named so because they're cheap to make, easy to make, taste good, and help to net good profits at bake sales. Just a little topping to the powdered sugar glaze, like a walnut half sliced thinly with a razor blade and strewn on top of the glaze really adds to its eye appeal.

    Recipe #122275

    These cylinders of nut-filled goodness are different from other kifli recipes because the addition of alum to the dough helps it achieve its crispy tender quality. Don't be intimidated by it. Also, while the amount of flour in this recipe seems inappropriate for the quantity of butter and number of eggs, it does work..beautifully. Just follow the directions closely. Recipe was from daily newspaper about 25 years ago.

    Recipe #122245

    A nice cooky like base covered with cooked apricot puree and finished with a lattice covering and sprinkled with powdered sugar at serving time. This was another of my mother's favorites...and mine, too. Pretty looking and good.

    Recipe #122244

    Very good, moist cake with topping layered in cake. Easy to put together since it requires few cake ingredients. Tastes even the next day if there's any left.

    Recipe #121866

    This sheet cake is good cut into squares or bars. It doesn't rise much but that's not important here. It's the taste that counts.

    Recipe #121865

    Nice cake with good apple topping. Recipe came from local PTA cookbook 30 years ago.

    Recipe #121863

    This tasty side dish is easy to put together, cooks quickly, and can be served hot, cold, or at room temperature. Recipe was given me by a sweet friend who I worked with many years ago.

    Recipe #121859

    This cheese dish makes its own crust! It is usually served hot, cut into squares, with a dollop of sour cream on top. I have made some simple variations to it. They are listed after the directions.

    Recipe #121854

    Making these is a good reason to fire up the grill! This is one time not to use the leanest beef. Get a high fat content ground chuck and you will enjoy mititei that will not taste dry. The fat drips away while they grill. The baking soda helps to "puff" up the meat. Good served with rice pilaf or just in a hot dog bun.

    Recipe #121847

    This combination of ingredients produces a very nice, light meatball that you can cook immediately, but the secret of its fluffy texture is in waiting. Believe this was from an original Heloise tip of many years ago.

    Recipe #121831

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