Recipes Included On This Page Escarole Soup with Variations Ewande - (Fried Bow Wings or Bow Knots) Extra-Easy Apple Kuchen Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Escarole Soup with Variations Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Ground Beef Sausage Soups,Stocks & Chowder Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cloves minced garlic 2 lg. heads escarole oil or salt pork 2 eggs grated cheese salt and pepper 1 qt. chicken stock, fresh or canned Pour enough oil to barely cover the bottom of a large sauce pan, approximately 8 quart size. If using salt pork, mince finely and simmer until melted down; approximately a 2" square piece. Add chopped garlic and saute until barely brown. If you choose, you can spoon out much of the garlic and salt pork as the flavor is now in the shortening. Meanwhile, thoroughly wash the escarole and add it to pot with just the water clinging to leaves after washing. Cover pot and simmer until the escarole cooks down which should not take more than 5 minutes or so. Add chicken stock which should cover escarole by a few inches or until you think you have a sufficient quantity of liquid. As you cook it several times you will come to know how much liquid to add depending on how much broth you prefer. Cook about 10 minutes or until escarole is tender. Beat eggs in small bowl and add as much grated cheese as desired which again is a matter of taste. It should be at least several tablespoons. Add salt and pepper. Bring escarole to a gently rolling simmer and as it boils, slowly pour the egg mixture into the soup, stirring as you pour. Turn off soup and serve immediately. This soup improves with age and is excellent as a leftover. This dish was a staple during the depression and especially on holidays as a first or second course. It was made without salt pork for Christmas Eve and with little meatballs for Christmas or Thanksgiving when meat was a treat. Variations of Escarole Soup Serve without the egg mixture if desired or with little meatballs as outlined.......... Meatballs: 1/2 lb chopped meat 1 egg 1 T parsley salt and pepper 3 T grated cheese Shape into tiny meatballs and drop into bubbling soup for about 5 minutes. Escarole & Bean Soup: Make soup as above with or without meatballs. Do not add egg mixture. Add 2 cans of cannellini beans along with broth, just before escarole is cooked through. With Sausage: Use sausage meat or squeeze meat from casing. Brown in stockpot, taking care to separate meat as it cooks. Pour off most of the drippings using just enough for shortening for the basic recipe. Make the basic escarole soup, however, do not add the egg mixture. Posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> Grazie AKA Grace - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ewande - (Fried Bow Wings or Bow Knots) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cookies Italian Desserts Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 1 tsp. almond flavoring 3 tbsp. granulated sugar 1/2 cup confectioners sugar 3 cups flour 1/4 tsp. salt 1/2 tsp. orange flavoring 2 tbsp. butter, softened oil for frying Beat eggs, sugar, salt and flavorings. Place flour on board, cut in butter, add eggs and knead until a smooth ball. If dough is too soft, gradually add a little flour. Divide dough in 4 pieces, roll each piece to 1/4" thickness on floured board. Cut with pastry cutter into thin strips, 6" long and 1" wide, tie into a loose knot. Deep fry until golden brown, drain and sprinkle with confectioners sugar. Variation: 6 cups flour 6 eggs 1/2 cup lard, softened 1/4 cup sugar 2 tbsp. baking powder 1 tsp. salt oil for frying 1 cup confectioners sugar Follow blending and kneading directions above. Cut dough into strips, tie into a knot. Fry then drain on paper towels. Cool and sprinkle with powdered sugar. Italian Cookies posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Extra-Easy Apple Kuchen Recipe By : Linda Wegryn from a Water-aerobic Pot Luck Serving Size : 16 Preparation Time :0:00 Categories : Apples Desserts Quick And Easy Using Cake/Brownie Mixes Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg. box caramel cake mix -- or your choice 1/2 cup margarine 2 1/2 cups McIntosh or other cooking apples -- peeled/sliced (2 1/2 to 3) 1/2 cup sugar 1 1/2 teaspoons cinnamon 1 egg -- or 2 egg whites 1 cup sour cream Heat oven to 350 F. Put cake mix and melted margarine in bottom of 13x9" baking pan. Mix and press. Bake for 10 minutes. Remove from oven. Meanwhile prepare apples. Spread apple slices on top of cake mixture. Sprinkle with cinnamon and sugar. Mix egg and sour cream and dot on top of apples. (This will not cover apples). Bake for 22-25 minutes. Do not overbake. Recipe from Linda Wegryn From Water Aerobic Pot Luck, 1998 MC formatting and posting on FareShare 12-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This was the hit of the pot luck. Linda said she always used more than the 2 1/2 cups apples required. She said she thinks Duncan Hines makes the Caramel Cake Mix. Butter, yellow and spice cake mixes can be substituted. She thought this recipe may have come from Betty Crocker or Pillsbury.

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