Recipes Included On This Page Danny's Cucumber Salad Domates Ghemistes (Stuffed Tomatoes) Donauwellen (Danube Waves) Dutch Clipper Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Danny's Cucumber Salad Recipe By :Danny Gaulden Serving Size : 8 Preparation Time :0:00 Categories : Cucumbers Salad Dressings Salads Tomatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ___For The Dressing___ 1 pint mayonnaise 2/3 cup sugar 3/4 bottle Italian Dressing 2/3 cup milk garlic salt -- to taste ___For Vegetables___ 4 large cucumbers -- sliced 2 large tomatoes -- cubed 1 large onion -- chopped 1 red bell pepper -- diced 1 package Swiss cheese -- diced (optional) Combine Italian dressing and milk; add sugar. Cook and stir over low heat until sugar is dissolved. Cool. Add mayonnaise and garlic salt; blend thoroughly. Add to vegetable mixture, stirring in as much as needed. Posted on FareShare 6-2000 by Art; - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Domates Ghemistes (Stuffed Tomatoes) Recipe By :Daughters of Penelope Serving Size : 6 Preparation Time :0:00 Categories : Cheese Greek Pies and Tarts Spinach Tomatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ripe firm tomatoes Salt 1/4 cup olive oil 5 green onions -- chopped 10 ounces frozen spinach -- thawed and well drained 1/4 cup chopped fresh parsley 1 tablespoon dried dill weed Pepper 1/2 cup crumbled feta cheese Slice about 1/2 inch from the top of each tomato. Scoop out the pulp and seeds. Chop the pulp and reserve. Salt the insides of the tomatoes lightly and let drain, upside down, on paper towels. Heat oil in a large skillet. Saute onion until soft and golden. Add chopped tomato, spinach, parsley, dill and pepper. Cook, uncovered, until most of the liquid has evaporated. Remove from heat and stir in all but 2 tablespoons of the feta cheese. Set aside to cool. Preheat oven to 375F. Lightly grease a baking dish. Divide the stuffing evenly among the tomato shells. Don't pack it. Sprinkle with the remaining feta. Place in the prepared dish and bake until the tomatoes are cooked but not mushy, about 20 to 25 minutes. Source : kalee orixee! by the Daughters of Penelope; 1991. MC formatted and Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca>. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Donauwellen (Danube Waves) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cherries Desserts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams sugar 200 grams butter 5 eggs 300 grams flour 1/2 centiliter baking powder 1/2 kilogram cherries, red sour (canned) 1 1/2 centiliters cocoa powder Buttercreme: 1/2 liter milk 2 packages vanilla pudding 3/4 deciliter sugar 250 grams butter 7/8 milliliter salt Topping: 3 centiliters cocoa 3 centiliters sugar 3 centiliters milk 1 egg -- beaten 125 grams coconut fat 3 centiliters coffee powder, instant -- (to 3) Beat eggs until white, add butter, stir until smooth. Add eggs one by one, continue beating. Add flour and baking powder. Stir well. Cover a baking tray with baking paper and spread half of the dough on the tray. In the other half add the tablespoon cocoa and spread carefully on the other dough. Now spread the cherries on it. In a preheated oven bake at 390 °F for about 30 minutes. Let cool, spread the Butter crème on the cake and cover with the topping. Butter crème: With milk, sugar and vanilla pudding cook a pudding and let it cool to room temperature. Place the butter also in the room, so both ingredients have the same temperature. Stir the butter with a blender until creamy add a pinch of salt and tablespoon by tablespoon the pudding. Topping: Stir egg with sugar creamy, stir in the milk, cocoa and coffee powder. Melt the cocos fat and stir in the mixture one spoon after the other. Posted on FareShare 6-2000 by Monika <quax-mgm@t-online.de> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dutch Clipper Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies and Tarts Spirits Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 Eggs 4 Cans Evaporated Milk 2 Cans Eagle Brand 2 Caps Vanilla Extract 2 Caps Lemon Juice 1 Cup Sugar(approx.) 1 Liter 35% Cream 4 oz. Amaretto 4 Portions Pie Crust -- (See Lemon Torte rec) Preheat Oven to 225*. Par cook crust with split peas until golden brown. Whisk all the ingredients together well until well mixed. Carefully put in preheated oven, cook for approx. 2 1/2 hrs. until just set. Do not let them brown at all on top. These pies will overcook easily, watch temp. and time often. Makes 4 pies. Contributed to Fareshare 6-2000 by HotRod <trishrod@ns.sympatico.ca> Yield: "4 pies" - - - - - - - - - - - - - - - - - - -

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