tHE PETERMAN'S HOUSE

FAMILY CAJUN LVL1

ALL HOMEMADE CAJUN,WAND SOLD
SEPERATELY,73RECIPES TOTAL
 tHE PETERMAN'S HOUSE
FAMILY CAJUN LVL1

ALL HOMEMADE CAJUN,WAND SOLD

SEPERATELY,73RECIPES TOTAL

Copyright ©2009 - Family Cookbook Project and recipe contributors

All rights reserved. Reproduction in whole or in part without written

permission is prohibited.

Published by Family Cookbook Project, LLC

PO Box 262 W Simsbury CT 06092 (printed in Canada)

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ALL HOMEMADE CAJUN;WAND SOLD SEPERATELY
WELCOME TO 2008,CAJUN
EASY FAMILY RECIPES TO BRI-HTEN YOUR DAY
 Contributors
rita anna peterman
 Table of Contents

Appetizers & Beverages . . . . 11

Bread and Muffins . . . . 17
Soups, Stews, Salads and Sauces . . . . 21
Main Courses: Beef, Pork and Lamb . . . . 31
Main Courses: Seafood, Poultry, Pasta and Casseroles . . . . 37
Vegetables and Vegetarian Dishes . . . . 47
Desserts, Pies, Cakes and Cookies . . . . 51
Appetizers & Beverages
 SPICE GUIDE
Keep spices in tightly covered containers, in a cool dry place. After about a year, spices
tend to lose flavor so more may be needed for seasonings. Overheating can cause spices
to turn bitter. During lengthy cooking, add spices during the last half hour of cooking
time. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.

ALLSPICE: Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg
dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.
BASIL: Pungent, sweet aroma. Broiled and roasted meats and poultry, fish,
egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.
BAY LEAF: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces,
marinades.
CAYENNE: Red pepper, very hot. Meats, seafoods, egg and cheese dishes,
soups, sauces, dips, spreads, French dressing.
CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes,
bean and rice dishes, barbeque and cocktail sauces, spreads,
dressings, dips, egg dishes, vegetables.
CINNAMON: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries,
beverages, sauces, vegetables.
CLOVES: Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce,
pickles, relishes, fruits, breads, cakes, cookies, desserts.
CUMIN: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern
dishes, stews, pickles, tomato dishes.
CURRY: A blend of many spices; warm and sharp to hot and spicy. Meat,
seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips.
DILL SEED: Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews,
soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.
GINGER: Pleasant odor, pungent taste. Oriental dishes, meats, vegetables,
fruits, salad dressings, pickles, jams, marinades, breads, desserts.
MARJORAM: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood,
egg dishes, stews and casseroles, soups, vegetables, salads, gravies.
MUSTARD: Pungent taste. Pickles, relishes, salad dressings, sauces, dips, egg
dishes, marinades, pork and ham, corned beef.
NUTMEG: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages,
breads, cookies, cakes, desserts, sauces.
OREGANO: Strong and aromatic. Italian dishes, pizza and pasta, broiled and
roasted meats, fish and seafood, stews and casseroles, egg dishes,
tomato sauces, soups, vegetables, salads, salad dressings.
PAPRIKA: Varies from mild, slightly sweet to hot; adds colour to many dishes.
Meats, poultry, salad dressings, dips, vegetables, soups and salads.
PARSLEY: Mild flavor. Brings out the flavor of most non-sweet foods.
ROSEMARY: Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish,
stews, casseroles, stuffings, salads, breads, egg dishes.
SAGE: Strong, slightly bitter. Roasted meats and poultry, fish, stuffings,
vegetables, cheese dishes, salads, gravies, sauces.
 Appetizers & Beverages

BEFORE SOUP WAS INTRODUCTION R#- PAGE 2

(DIENO'M-MEIK FAJYTA)
rita anna peterman
BEFORE SOUP,THERE WAS THE WORLD FAMOUS, SWEET,
STRUDELS. STRUDELS ORIGINATED IN HUNGARY AND ARE AS
EQUIVALENT AND RELEVANT AS PIES ARE TO THE CANADIANS.
ALTHOUGH STRUDELS ARE VERY COMMON IN HUNGARY,
SPECIFICALLY,
THEY ARE USUALLY RESERVED FOR
ENTERTAINING AND FINE WINING.

HUNGARIANS EAT AND ENJOY ALOT OF BREAD AND POTATOES.

MOST RECIPES ARE MADE WITH SOFT OR YEAST DOUGH RECIPES.
TORTES ARE ALSO CONSIDERED TO HAVE ORIGINATED IN
HUNGARY. THE MOST POPULAR ARE THE CHOCOLATE ALMOND
TORTE (DRUMMER'S TORTE/DOBOS TORTA) WITH A CANDIED
GLAZE AND OLD FASHIONED (LIKE PISKOTA), GENERALLY DIS-
PLAYED WITH RUM SZAUCES,AND LAZY CRECENTS,GENERALLY
LEFT ALONE.

IN HUNGARY, HOMEMADE BUTTER AND ICECREAM ARE MADE

WITH FRESH WHOLE MILK AND ARE SECOND TO NONE.
HOMEMADE BUTTER SERVED WITH APPLECAKE(ALMAS LEPENY)
AND BROWNIES(BARNA'K) AND ARE MOUTH WATERING AND CAN
BE SERVED WITH MOST CAKES, SQUARES, OR SLICES.
GELATO,(ALMOND OR PISTICHIO),CAN BE BOUGHT;NOT MADE;
JUST LIKE PEANUT BUTTER.

PRETZELS ARE DEW FOR AN EASTERTIME POKE, WHILE

CREME'PUFFS FOR HALLOWEEN ARE AN ALL-TIME FAVORITE.
WHITE VEGETARIAN BEANS ARE A FAVORITE WITH BARBECUE
PORK OR CHICKEN DRUMMIES(SULT HUS).

HAVE A HAPPY HOLIDAY!©2008 BY ROBERT&RITA

PETERMAN,VANCOUVER2008.

Personal Notes: 71 CARD COLLECTION

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Appetizers & Beverages

CORNMEAL (KA'SHA) FOR BREAKFAST

RECIPE#30
rita anna peterman
CORNMEAL (WHATTHEHECK) "KA'SHA. .
RECIPE#30.EXPERIMENT SOMEWHAT. ..

INGREDIENTS:
3 HEAPING TABSP CORNMEAL (=1 HECKI OF A CHILLIGRANT")
1/4 TSP SALT, PLAIN TABLE SALT
1 SMALL ONION, SLICED VERY THINL
1 1/2 CUPS WATER
1 TBSP OIL
1/2 TSP PAPRIKA,THE SMOKED VARIETY PREFERRRED,NOW,,,.
1/8 TSP CHILLI POWDER

INGREDIENTS

DIRECTIONS: IN A SAUCEPAN SAUTE' ONION

IN OIL UNTIL TENDER.
ADD PAPRIKA AND CHILL. STIR .
SET ASIDE
IN A SAUCEPAN HEAT WATER AND SALT. ADD
CORNMEAL STIRRING CONSTANTLY.
ARRANGE CORNMEAL ON A SERVING PLATE.
COVER WITH ONIONS AND SERVE.

SERVES TWO

Personal Notes: BE SURE TO COLLECT ALL 71 OF THE

CARDS
ADD,HECKI&CHILLIGRANT

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 Appetizers & Beverages

CRE'ME PUFFS RECIPE#TWO KRE'MES)

rita anna peterman
CRE'ME PUFFS FOR HALLOWEEN RECP#TWO
INGREDIENTS:
1/2 CUP CRISCO ALL VEGETABLE SHORTENING(125ML)
1 CUP WATER(250ML)
1 CUP ALL PURPOSE FLOUR(250ML)
1/4 TSP SALT(1ML)
4 EGGS(4 WHOLE)
FILLING:
1 CUP PLAIN ORDINARY WHIPPING CREAM(250ML)
3 TBSPS OF SUGAR (45ML)
RASPBERRY,BLACKBERRY OR ORANGEBRANDY SUNDAE SYRUP
FOR THE GARNISH.

PREHEAT OVEN TO 425ºDEGREES.LINE A BAKING SHEET

WITH PARCHMENT PAPER(ONEPAD OF BUTTER WILL DO
ALSO)
BRING ALL PURPOSE CRISCO(PLAIN) AND WATER TO
BOIL IN A MEDIUM- SIZED SAUCEPAN.ADD FLOUR AND
"BOB'S SALT" AND STIR WELL UNTIL MIXTURE IS
SMOOTH.
THE MIX WILL COME TOGETHER WITH ENOUGH RUB TO
FORM A BALL.REMOVE FROM HEAT AND LET
COOL.MEANWHILE BEAT WHIPCREAM AND SUGAR ON
HIGH SPEED UNTIL FROTHY AND FIRM.KINDLY PLACE
ONE TABLESPOON ON THE BOTTOM PUFF.COVER WITH
TOP AND SPREAD WITH "SMUCKER'S SYRUP" SAUCE.
ADD EGGS, ONE AT A TIME,BEATING WELL AFTER EACH
ADDITION.
DROP BY (2XL) TABLESPOONFUL ONTO PREPARED
BAKING SHEET.REDUCE OVEN TO 350 º(180CS.) AND
BAKE 20-25 MINUTES LONGER.
REMOVE,PRICK IN SEVERAL PLACES.LET COOL. CUT IN
HALVES.FOR ADDITIONAL COPIES WRITE TO:

HAPPY COOKING!. THE SZUESS IN THE KITCHEN

TODAY!.

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Appetizers & Beverages

RECIPE#NO.#65

Personal Notes: BE SURE TO COLLECT ALL OF THE 71

CARD RECIPES.

THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z)

INTRO R#- PAGE1
rita anna peterman
CAJUN,SPOON

©2008

71 CARD COLLECTION

Personal Notes: FROM PRIVATE TO PUBLIC

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Bread and Muffins
 TEN COMMANDMENTS FOR GOOD LIVING

1. SPEAK TO PEOPLE - THERE IS NOTHING SO NICE AS

A CHEERFUL WORD OF GREETING.

2. SMILE AT PEOPLE - IT TAKES 72 MUSCLES TO FROWN

AND ONLY 14 TO SMILE.

3. CALL PEOPLE - THE SWEETEST MUSIC TO ANYONE'S

EARS IS THE SOUND OF HIS/HER OWN NAME.

4. BE FRIENDLY AND HELPFUL, IF YOU WOULD HAVE

FRIENDS, BE A FRIEND.

5. BE CORDIAL - SPEAK AND ACT AS IF EVERYTHING YOU

DO IS A GENUINE PLEASURE.

6. BE GENUINELY INTERESTED IN PEOPLE - YOU CAN LIKE

ALMOST EVERYBODY IF YOU TRY.

7. BE GENEROUS WITH PRAISE CAUTIOUS WITH CRITICISM.

8. BE CONSIDERATE WITH THE FEELINGS OF OTHERS.

THERE ARE USUALLY THREE SIDES TO A
CONTROVERSY; YOURS, THE OTHER PERSON’S AND
THE RIGHT SIDE.

9. BE ALERT TO GIVE SERVICE - WHAT COUNTS MOST IN

LIFE IS WHAT WE DO FOR OTHERS.

10. ADD TO THIS A GOOD SENSE OF HUMOUR, A BIG

DOSE OF PATIENCE PLUS A DASH OF HUMILITY AND
YOU WILL BE REWARDED MANY FOLD.
 Bread and Muffins

APPLE CAKE RECIPE#22 ALMA'S FAJYTA

rita anna peterman
DOUGH INGREDIENTS:
2 1/4 CUPS FLOUR
3/4 CUP BUTTER
2 TSP BAKING POWDER
2 EGGS-SEPARATED-(BEAT EGG WHITES)
2TO3 TBLSPOON SOURCREAM
1 EGG FOR BASTING
FOR FILLING:
4 TO 5 MEDIUM APPLES,CHOPPED
1/4 CUP SUGAR
1 TSPOON CINNAMON
1 TBSPOON FLOUR
1TBSP LEMON JUICE

IN A LARGE BOWL, CRUMBLE BUTTER TOGETHER WITH

FLOUR. ADD BAKING POWDER AND MIX. ADD EGG
YOLKS; BEATEN EGG WHITES AND SOUR CREAM. MIX
TOGETHER BY HAND; JUST ENOUGH TO FORM A
DOUGH, DO NOT OVERMIX THE DOUGH. DIVIDE INTO 2
PIECES. FLOUR THE BOARD.ROLL OUT THE SECOND
PIECE OF DOUGH 1/4 TO 1/2 INCH THICK AND PLACE ON
TOP OF APPLES.BASTE WITH EGG AND PLACE IN
375ºOVEN FOR 30 TO 40 MINUTES UNTIL DONE.LET
COOL. SLICE INTO 2X2"INCH SQUARES AND SPRINKLE
WITH ICING SUGAR.
SERVE WITH VANILLA ICECREAM.YIELD:16 SQUARES.

Personal Notes: BE SURE TO COLLECT ALL OF THE 71

RECIPES.

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Soups, Stews, Salads and
Sauces
 MICROWAVE COOKING HINTS

To speed cooking and promote even heating, use the following

techniques:

ΠStir food during cooking to bring the heated outside parts

to the centre.

ΠTurn food over when microwaving small items like hamburgers

or chops, or when defrosting.

ΠRearrange foods or individual items during cooking to promote

even heating.

ΠAllow standing time to complete the cooking of roasts and baked

products.

ΠShield wings or legs of poultry with small pieces of aluminum foil

to prevent over-cooking of these parts.

ΠCover foods to hold in moisture and speed cooking.

ΠArrange foods in a ring or circular shape to allow maximum exposure

to microwave energy. Place tender or thin parts in the centre and
thicker pieces toward the outside.

ΠRotate or move food a quarter or half turn during cooking to allow

foods which cook quickly to cook evenly.

ΠSelect foods or pieces of the same size and shape because small
items cook faster than large ones.

ΠFood at refrigerator temperature takes longer to cook than food

at room temperature.

ΠDense foods take more time to heat than light or porous foods.
 Soups, Stews, Salads and Sauces

BEAN SOUP RECIPE #11 PAGE1BAB LEVES

rita anna peterman
INGREDIENTS:
1 CUP WHITE BEANS-SOAKED ONE HOUR
1/2 LB. SMOKED HAM OR PORK HOCK
1 POTATO-DICED
2 CELERY STALKS-CUT IN HALF-3"LONG
2 CLOVES GARLIC,CRUSHED
1/2 JALAPEÑO PEPPER,GREEN OR RED
1 MEDIUM ONION,WHOLE(SLICE OPEN THE TOP
1/4 BUNCH PARSLEY(EUROPEAN)
1 TBSP SALT

INGREDIENTS FOR SOUP NOODLES-THICK

2 EGGS
1/2 CUP FLOUR
1/4 TSPOON SALT

DIRECTIONS FOR NOODLES:

IN A SMALL BOWL, BEAT TOGETHER EGGS,SALT AND
WATER. ADD FLOUR.STIR. MIXTURE WILL BE THICK
BUT NOT THE CONSISTENCY OF DOUGH,SLIGHTLY
STICKY AND RUNNY. WITH A SPOON, DROP NOODLES
MIXTURE INTO SOUP, APPROXIMATELY 1/4
TEASPOONFULL IN SIZE (THE SMALLER THE BETTER AS
NOODLE WILL DOUBLE IN SIZE WHEN COOKED), DIP
SPOON IN SOUP OCCASSIONALLY SO DOUGH WILL NOT
STICK TO THE SPOON. TRY TO HAVE ALL OF THE
DOUGH IN THE SOUP WITHIN FIVE MINUTES SO
ALL(P2,RECIPE BEAN SOUP#11)

Personal Notes: (P2,RECIPE BEAN SOUP#11)

BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

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Soups, Stews, Salads and Sauces

BEAN SOUP, RECIPE#11, P2 BAB LEVES

rita anna peterman
OF THE NOODLES WILL BE EVENLY COOKED. COOK ON LOW HEAT
FOR 15 MINUTES, STIR-
RING OCCASIONALLY.SERVES FOUR TO SIX PER-
SONS.(ENOUGH FOR ONE POT OF SOUP)

THESE NOODLES ARE VERY QUICK TO PREPARE.

DIRECTIONS FOR SOUP POT:

PREPARE THE MEAT BY BOILING IT IN A DUTCH

OVEN(MEDIUM POT) FOR 10 MINUTES. DRAIN AND
RINSE. RETURN TO POT AND ADD REMAIN
-ING INGREDIENTS EXCEPT FOR NOODLES AND RUE.
BRING TO BOIL. COVER AND SIMMER ONE HOUR UNTIL
BEANS ARE TENDER. REMOVE MEAT,SERVE IT TO A
PLATTER. ADD RUE AND SIMMER 10 MINUTES.
ADD NOODLES. SIMMER 15 MINUTES. SERVE THE MEAT
ON THE SIDE ON A HEN.
SERVES FOUR PERSONS.

Personal Notes: ALWAYS HAVE SOME FRESH BING

CHERRIES NEARBY.
BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

- 24 -
 Soups, Stews, Salads and Sauces

CABBAGEPATCH SOUP (KAPOSTA

LEVES)RECIPE #60
rita anna peterman
INGREDIENTS:
1/2 HEAD CABBAGE, THIN SLICED
1 SMALL PETAL ONION (PETITE,WHOLE) THINLY SLICED
1/4 TSP CARAWAY SEED
2 CLOVES GARLIC, MINCED
1 TBSP OIL
1 1/2 TBSP SALT, WINDSOR'S TABLE
1 TBSP FLOUR
1/4 TSP CHILLI POWDER
1 TSP PAPRIKA, SMOKED IS NICE!
2 1/2 QUARTS WATER,
3 EGGS, BEATEN
1 TBSP OF VINEGAR,

DIP:
IN A DUTCH OVEN, MEDIUM POT,ON MEDIUM HEAT
SAUTE' CABBAGE,ONIONS, CARAWAY
AND GARLIC IN OIL UNTIL ONIONS ARE TENDEY. ADD
FLOUR, PAPRIKA AND CHILLI POWDER. STIR ONE
MINUTE BEING CAREFUL NOT TO BURN THE
PAPRIKA.ADD WATER. BRING TO BOIL. COVER AND
SIMMER 15TO20 MINUTES.
ADD EGGS AND VINEGAR.

SIMMER ONE MINUTE. SERVE.

SERVICE FOR 6TO8 PEOPLE .. ROSES

Personal Notes: BE SURE TO COLLECT ALL OF THE 71

CARD RECIPES

- 25 -
Soups, Stews, Salads and Sauces

CAULIFLOWER SOUPPOT RECIPE#27 PAGE1

rita anna peterman
CAULIFLOWER SOUPPOT RECIPE#27 PAGE1

INGREDIENTS:
1 HEAD CAULIFLOWER, BROKEN IN PIE
1 LARGE BROWN ONION,CHOPPED
2 CARROTS-PEELED,QUARTERED,2" LONG
1 RED BELL PEPPER, CHOPPED, OR 3 SWEET
EURODASIANNE
1 TBSP OIL
1 1/2 TBSP SALT,BOB'S PLAIN TABLE SALT
2 CLOVES GARLIC,MINCED
2 STALKS,CELERY,CUT INTO 1"INCH PIECES
1/2 BUNCH EUROPEAN PARSLEY
2 1/2 QUARTS OF WATER
RESERVE 1/2CUP SOURCREAM FOR GARNISH.

PINCHED NOODLES FOR SOUPPOT:

INGREDIENTS:
2 EGGS
1 CUP FLOUR
1/8 TSP SALT,PLAIN

DIRECTIONS FOR NOODLES FOR SOUPPOT:

IN A LARGE BOWL, BEAT EGGS. ADD FLOUR AND SALT.
KNEAD 5TO10 MINUTES. ADD FLOUR TO MAKE DOUGH
SMOOTH BUT FIRM ENOUGH TO PINCH.PINCH
IMMEDIATELY.ROLL PINCHED
NOODLES ETWEEN FINGERS AS YOUPINCH
THEM OFF THE DOUGH, TO MAKE ROUND,
OVAL SHAPE. USE FRESH.THESE NOODLES ARE NOT
DRIED.THESE NOODLES
TAKE A LITTLE

Personal Notes:

BE SURE TO COLLECT ALL 71 OF THE CARD RECIPES.

- 26 -
 Soups, Stews, Salads and Sauces

CAULIFLOWER SOUPPOT RECIPE#27PAGE2

rita anna peterman

CAULIFLOWER SOUPPOT RECIPE#27. ...

LENTHIER PREPARATION TIME. THE DOUGH CAN BE PREPARED

THE NIGHT BEFORE AND LEFT IN THE
REFRIGERATOR-OVERNIGHT. SERVE IN A COLOURFUL DISH.

LENTHIER PREPARATION TIME. THE DOUGH CAN BE

PREPARED THE NIGHT BEFORE AND LEFT IN THE
REFRIGERATOR-OVERNIGHT.
SERVE IN A COLOURFUL DISH.

SERVES FOUR TO SIX, ENOUGH FOR ONE POT OF SOUP.

DIRECTIONS:IN A DUTCH OVEN,

(MEDIUMPOT) ON
MEDIUM HEAT, SAUTE' ONIONS , CARROTS, BELL
PEPPER AND GARLIC IN OIL UNTIL ONIONS ARE TENDER
AND THE CARROTS ARE HALF DONE (THE CARROTS
ADD COLOR TO THE SOUP WHEN SAUTEE'D).

ADD REMAINING INGREDIENTS EXCEPT FOR NOO-

DLES AND SOUR CREAM.COVER AND SIMMER 10
MINUTES. ADD SOUR CREAM AND SERVE.
SERVES 6TO8
BONJOURE'S! THE BEST CHOCOLATE IS FOUND IN
FRANCE, OF COURSE!MUY! !!..

Personal Notes:
BE SURE TO COLLECT ALL OF THE 71 RECIPE CARDS

- 27 -
Soups, Stews, Salads and Sauces

CUCUMBER SALAD (UBORKE' SALATA)

RECIPE#4FOUR
rita anna peterman
UBORKE' RECIPE#4
CUCUMBERSALADA
INGREDIENTS:

2 CUCUMBERS-(GARDEN REGULAR)
1/2 TSPOON SALT
2 CLOVES GARLIC-MINCED
1 TSPOON VINEGAR
2 TBSPOONS SOUR CREAM
1/2 TSPOON SUGAR WHITE SUGAR

DIRECTIONS:
PEEL AND SLICE CUCUMBERS VERY THINLY.
PLACE IN SALAD BOWL AND SPRINKLE WITH SALT. MIX
AND LET STAND ONE HOUR. DRAIN SOME JUICE IF
DESIRED AND ADD THE REMAIN-ING
INGREDIENTS.STIR.

SERVES FOUR
Personal Notes: BE SURE TO COLLECT ALL 71 OF THE
CARD RECIPES.

- 28 -
 Soups, Stews, Salads and Sauces

EGG SOUP RECIPE#25 (TOJA'S LEVES)

rita anna peterman
EGG SOUP SERVES FOUR PEOPLE.
INGREDIENTS:
4 EGGS
ONE SMALL ONION-CHOPPED
2 TBSP OIL
1 TSP PAPRIKA
4 CUPS WATER
1 TBSP SALT YOU COULD USE BOB'S SALT BUT IT'S ROUGH AND
NOT A GENTLE FLOXXWER.
1 TBSP VINEGAR
OPTIONAL: 1/2 TSP CARAWAY SEED

DIRECTIONS:
SAUTE' ONION, SALT & CARAWAY IF DESIRED IN OIL
UNTIL TENDER. ADD PAPRIKA AND SERVE. REMOVE
FROM HEAT AND IMMEDIATELY ADD WATER, STIRRING
CONSTANTLY TO AVOID BURNING PAPRIKA.BRING TO
BOIL. COVER AND SIMMER 15 MINUTES. ADD BEATEN
EGGS AND VINEGAR AND COOK ONE MORE MINUTE.
SERVE.

Personal Notes: FLOWEXXRS ARE SOOO NICE!

BE SURE TO COLLECT ALL OF THE 71 RECIPE CARDS.

- 29 -
Main Courses: Beef, Pork and
Lamb
 CONVERSION OF PAN AND UTENSIL SIZES

UTENSIL Measure Measure Measure

(Volume) (cm) (inches)
Baking or cake pan 2L 20 cm square 8-inch square
2.5 L 23 cm square 9-inch square
3L 30x20x5 12x8x2
3.5 L 33x21x5 13x9x2
Cookie sheet 40x30 16x12
Jelly roll pan 2L 40x25x2 15x10x3/4
Loaf pan
Round layer cake pan 1.2 L 20x4 8x1-1/2
9x1-1/2
Pie pan 750 mL 20x3 8x1-1/4
1L 23x3 9x1-1/4
Tube pan 2L 20x7 8x3
3L 23x10 9x4
Springform pan 2.5 L 23x6 9x3
3L 25x8 10x4
Baking dish 1L 1 qt.
1.5 L 1-1/2 qt.
2L 2 qt.
2.5 L 2-1/2 qt.
3L 3 qt.
4L 4 qt.
Custard cup 200 mL 6 fl. oz.
Muffin pans 40 mL 4x2.5 1.5x1
75 mL 5x3.5 2x1-1/4
100 mL 7.5x3.5 3x1-1/2
Mixing bowls 1L 1 qt.
2L 2 qt.
3L 3 qt.
 Main Courses: Beef, Pork and Lamb

BARBECUE PORK OR CHICKEN RECIPE#32 BBQ

HU'S
rita anna peterman
INGREDIENTS; 1 PORK CHOP OR 1 CHICKEN DRUM-
STICK PER PERSON
SALT TO TASTE
PEPPER TO TASTE
1/2 TO 1 CUP BARBECUE SAUCE-DIANE'S FLAVORS

DIRECTIONS:
IN A LARGE GLASS BAKING DISH , LAYER MEAT,
ADDING SALT AND PEPPER TO BOTH SIDES. OF MEAT
WHEN LAYERING. DO NOT COVER. COOK HALFWAY IN
A 350º DEGREE OVIE (APPOX 1/2 HOUR). DRAIN AND
RESERVE JUICE FOR SOUP OR GRAVY. ADD BARBECUE
SAUCE TO MEAT AND BARBECUE AS USUAL FOR 15
MINUTES ON LOW HEAT OR UNTIL DONE. MAKES
ABOUT ONE PIECE PER PERSON.

Personal Notes: SUGGESTED:SERVE WITH FRIED RED

CABBAGE AND TOSSED SALAD AND UNCLE BEN'S RICE.
WHAT'S FOR DESSERT@!

BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

- 33 -
Main Courses: Beef, Pork and Lamb

BONE MEAT SOUP (HUS LEVES)RECIPE#9P.2.BBQ

HU'S
rita anna peterman
CONT. BONE MEAT SOUP,MAYAS HUS LEVES,
RECIPE#9 P.2.

BALLS AND DROP INTO SOUP. COOK ON MEDIUM HEAT,

UNCOVERED, FOR 15 MINUTES.
SERVES 8 TO 10 PERSONS.

DIRECETIONS:
PLACE ALL INGREDIENTS IN A DUTCH OVEN (MEDIUM
POT). BRING TO BOIL. REDUCE HEAT.
COVER AND SIMMER ONE HOUR. SKIM OFF FOAM AND
FAT FROM THE TOP.

SERVES FOUR PEOPLE.

WE RECOMMEND PLUMS FOR DESSERT.

CAKE OFFSETS THIS WONDERFUL TREAT.

Personal Notes: BE SURE TO COLLECT ALL OF THE 71

CARD RECIPES

- 34 -
 Main Courses: Beef, Pork and Lamb

BONE MEAT SOUP, MAYS HUS LEVES RECIPE#9

P1
rita anna peterman
BONE/MEAT/ SOUP/CSONT /HUS/ LEVES RECIPE#9
INGREDIENTS:
BONES OF 1 PORK SHOULDER PICNIC ROAST
1 MEDIUM ONION-WHOLE-SLICE OPEN THE LID
1 TBSPOON OF BOB'S SEA SALT
1/4 BUNCH OF EUROPEAN PARSLEY
1/2 GREEN BELLPEPPER-EUROPEAN
1/2 JALAPEÑO PEPPER
1 MEDIUM TOMATO- WHOLE
2 CELERY STALKS-CUT IN HALFWISE, 3"LONG
2 CLOVES GARLIC---CRUSHED
1 BAY LEAF, WHOLE THING IN IT
1/4 TSPOON BLACK PEPPER
1 CABBAGE LEAF, (OPTIONAL)'

POTATO DUMPLINGS FOR THE SOUPPOT

ING, 8 TO 10 MEDIUM POTATOES, 5 CUPS MASHED
1 TSP. SALT
3 EGGS
2 1/2 CUPS FLOUR

DIR:PREPARE POTATOES
AHEAD:PEEL-CHOP-BOIL-DRAIN.MASH WHILE HOT
WITHOUT ADD-ING ANYTHING TO THEM. COOL AND
REFRIGER-
ATE, UNTIL COLD, ONE HALFHOUR.MIX REMAIN-
ING INGREDIENTS TOGETHER IN A BOWL. FLOUR
BOARD. FORM MIXTURE INTO SMALL

Personal Notes: BE SURE TO COLLECT ALL OF THE 71

CARD RECIPES

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 Main Courses: Seafood,
Poultry, Pasta and Casseroles
 EQUIVALENTS AND SUBSTITUTIONS

1 pound shelled walnuts = 3 cups chopped walnuts

1 pound raisins = 2-3/4 cups seedless raisins
1 pound dates = 2-1/2 cups pitted dates
1 tablespoon cornstarch = 2 tablespoons flour or
4 teaspoons tapioca
1 medium clove of garlic = 1/8 tsp. garlic powder
1 cup honey = 1 cup molasses or corn syrup
1 cup ketchup = 1 cup tomato sauce plus
1/2 cup sugar plus 2 table-
spoons vinegar
1 teaspoon dry mustard = 1 tablespoon prepared mustard
1 small onion = 1 tablespoon dried onion
1 cup tomato juice = 1/2 cup tomato sauce plus
1/2 cup water
1 cup self-rising flour = 1 cup flour plus 1-1/2 tablespoons
baking powder plus
1/2 teaspoon salt
1 egg = 1 teaspoon cornstarch
1 cup liquid honey = 1-1/4 cups sugar plus
1/4 cup liquid
1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid
1 cup buttermilk = 1 cup plain yogurt
1 cup sour cream = 1 cup plain yogurt
1 cup tomato juice = 1/2 cup tomato paste plus
1/2 cup water
 Main Courses: Seafood, Poultry, Pasta and Casseroles

CA'JUN RECIPE#65
rita anna peterman
CAJUN, ROASTED STUFF DUCK FOR VALENTINE'S DAY-TOLTOTT
KACSA RECIPE#65
OR THE DAY AFFTER
INGREDIENT:
1 ROASTING DUCK
3 CUPS RICE-RAW, UNCLEBEN'S SHORT GRAIN
RICE
2 TSP SALT
4 CUPS WATER
1 MEDIUM ONION''''-CHOPPED
2 TBSP OIL
1 POUND MUSHROOM,SLICED
1/2 TSP OF BLACK GROUND PEPPERR

DIRECTIONS:
IN A POT COOK RICE IN WATER WITH SALT UNTIL
DONE. IN A DUTCH OVEN, MEDIUM POT,SAUTE' ONION
AND MUSHROOMS IN OIL. ADD BLACKGROUND PEPPER.
ADD SAUTE TO RICE. STUFF DUCK WITH ITS OWN SKIN
AND BAKE 2 HOURS IN 350ºDEGREE OVEN OR 3TO4
HOURS IN 300ºDEGREES OVEN. DRAIN FAT FROM IT.
HALF HOUR BEFORE DONE. REMOVE FROM THE OVIE.
..THAT IS, REMOVE RICE FROM THEDUCK. CUT UP
DUCKIE AND SERVE WITH RICEY.
OKAY, SERVES 8TO10.
FOR ENTERTAINING :,SERVE WITH BAKED YAMS,
CUCUMBER SALAD, FRIED CABBAGE, PICKLES AND
FRENCH BRED, EASTER DINNIE ROLLS.FOR
DESSERT:;FRIED ICECREAM BANANAJOES OR
ICECREAMPUFFS OR CREAMPUFFS.
TIP: YOU MAY ALSO CUT UP THE DUCKIE INTO
ATTRACTIVE PIECES BEFORE BAKING AND PLACE ON
THE TOP OF RICEY, THEN BAKE IT.REMOVE
MEAT,DRAIN THE GREASE,RESERVING FLUIDS AND
BAKE IN AN ADDITIONAL 15 MINUTES OVIE. THIS
ELIMINATES THE NEED FOR HURRIED MESSY
CARVINGS. USE'

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Main Courses: Seafood, Poultry, Pasta and Casseroles

Personal Notes: BE SURE TO COLLECT ALL OF THE 71

CARD RECIPES

CHICKEN SOUPPOT RECIPE#57,CSIRKE LEVES

PAGE2
rita anna peterman
CHICSOUHOT RECIPE#57 PAGE2
INGREDIENTS:

INTO SMALL BALLS AND DROP INTO THE

SOUPPOT.

COOK GENTL ON MEDIUM HEAT FOR APPOX 15

MINUTES. SERVES 8TO10 PERSONS.

DIRECTIONS FOR SOUPPOT: ALL INGREDIENTS

IN,EXCEPT FOR NOODLES,IN A MEDIUM POT.
BRING THIS ALL TO A BIG BOIL, TURN IT
DOWN&COVER& SIMMER 1HOUR.
SKIM OFF THE TOP
AND WASTE IT. SERVES APPOX 6 PEOPLE,
WHEN YOU'RE HUNGRY.
Personal Notes: BE CAREFUL TO COLLECT ALL 71 OF THE
CARD RECIPES.

- 40 -
 Main Courses: Seafood, Poultry, Pasta and Casseroles

CHICKEN SOUPPOT,CSIRKE LEVES RECIPE#57 P1

rita anna peterman
CHICKENSOUPPOT RECIPE#57 P1
INGREDIENTS:
1 PACKAGE OF CICKEN, 2 BACKS & NECKS
2 QUARTS WATER
1 TBSP SALT, MAYBE BOB'S TABLE SALT,FINE ONE
2 CLOVES GARLIC,CRUSHED,
2 CELERY STALKS-CUT IN HALF 3" LONG
2 CARROTS-CUT IN HALF 3 " LONG
1/2 TSP BLACK PEPPER
1/2 JALEPENA PEPPER
1 MEDIUM TOMATO WHOLE-SCORED,ALREADY,,
1/4 BUNCH PARSLEY,-EURODASIAN-
1/2 RED BELL PEPPER-OR TWO SWEET,RED
PREF
1 TBSP BOUILLON
1 CABBAGE LEAF

NOODLES FOR POTATO DUMPLINGS FOR SOUP

(LEVES GOMBOCS)
INGREDIENTS
8 TO 10 MEDIUM POTATOES5 CUPS MASHED)
1 TSP SALT
3 EGGS
2 1/2 CUP FLOUR

DIRECTIONS:
PREPARE POTATOES AHEAD: PEEL,CHOP,
BOIL AND THAN DRAIN. MASH WHILE HOT WITHOUT
ADDING ANYTHING TO THEM. COOL AND REFRIGERATE
UNTIL COLD, 56 MINUTES.MIX REMAINING
INGREDIENTS TOGETHER IN A BOWL. FLOUR THE
BOARD.FORM MIXTURE

Personal Notes: BE SURE TO COLLECT ALL 71 OF THE

RECIPE CARDS

- 41 -
Main Courses: Seafood, Poultry, Pasta and Casseroles

CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3

rita anna peterman
XXXX

CHICKEN CHOW MEIN, CONTINUED RECIPE#29

PAGE 3
ADD BEANSPROUTS AND SOYA SAUCE. STIRFRY 5 MINUTES.
SERVE WITH BROAD NOODLES(DOUBLE RECIPE.)PLEASE HAVE A
TEA HERE.,NOT THERE THEN,. TV IS LOW,.
SERVES 6 TO 8 PEOPLE

A TREAT FOR A DIFFERENT OCASIONN.

NOTE* FOR (ONE BROAD NOODLE RECIPE),SAME.(DO NOT DOUBLE
THE RECIPE).THIS RECIPE AC-CENTS THE NOODLES, WITHOUT THE
VEGIES.

VARIATION
1/2 LB. SAFEWAY BACON-CHOPPED OR SAVE-ON;
2 1/2 CUPS (35 GRAN TUB) OF 100% OVERWAITEA COTTAGE
CHEESE.SEE DIRECTIONS,BELOW CONT,

VARIATION,CONT.
DIRECTIONS FOR BACON-COTTAGE CHEESE,ABOVE
PREPARE BROAD NOODLES THE SAME AS FOR
CHOWMEIN, USING ONLY ONE RECIPE,
DRAIN AND RINSE. CHOP& FRY BA-CON
IN A FRY/PAN. DRAIN AND RESERVE 1
TBSPOON GREASE. ADD BACON AND GREASE TO
NODLES(BURNING HOT) IMMEDIATELY AFTER
DRAINING AND RINSING NOODLES. MIX. ADD COTTAGE
CHEESE AND MIX.SERVES FOUR PEOPLESS,

PINK CHABLIS OR VODKA SLIMMS.AND TWO

DIMSUMS,CANDLE BURN BRITE.

Personal Notes: BE SURE TO COLLECT ALL 71 OF THE

CARD RECIPES.

- 42 -
 Main Courses: Seafood, Poultry, Pasta and Casseroles

EGG DROPS SEMOLINA WITH

SAUSAGE(HUNGARIAN)R#13(KRUMPLIS
TARHONYA)
rita anna peterman
INGREDIENTS
2 CUPS OF EGG DROPS (OR SEMOLINA,DRY)
1 TBSP SAFFLOWER OIL
1 TSPOON PAPRIKA,SWEET
1 MEDIUM-CHOPPED
1/2 RING HUNGARIAN SAUSAGE (1 CUP SLICED) OR
1 LARGE PORK SAUSAGE
3 CUPS WATER
2 MEDIUM POTATOES,DICED IN DAINTIE BURMU-DAISH'
TRIANGLES.
1 JALEPENO PEPPER,CHOPPED
1 TSPOON SALT

DIRECTIONS:
IN A DUTCH OVEN (MEDIUMPOT), OVER MEDIUM HEAT
BROWN THE EGGDROPS IN OIL UNTIL LIGHT BROWN
FOR FIVE MINUTES. ADD PAPRIKA STIRRING
CONSTANTLY FOR ONE MINUTE SO AS TO AVOID
BURNING THE PAPRIKA. ADD THE ONIONS AND THE
SAUSAGE. STIR. ADD WATER, POTATOES, JALEPENO
AND THE SALT COVER AND STEAM IT ON LOW
HEAT,CHECKING, FOR ONE
HALFHOUR. CHECK OCCASIONALLY TO SEE IF
ENOUGH WA-TER IS LEFT TO AVOID BURNING.
SERVES FOUR

Personal Notes: FRUIT JUICE AND POLAR

ICE-MELTS-CHOCOLATES,TO COMPLIMENT THE
COFFEE POT.
BE SURE TO COLLECT ALL OF THE 71 RECIPE CARDS.

- 43 -
Main Courses: Seafood, Poultry, Pasta and Casseroles

HOMEMADE CHICKN CHOWMEIIN REC#29PAGE1

rita anna peterman
HOMEMADE CHICKEN CHOWMEIN WITH MUSHROOMS AND
SPROUTS, RECIPE#29
HUNGARIAN,BROAD NOODLES WITH CHICKEN (TESZTA
CHI'RKE'VEL) PAGE1

INGREDINETS
1 OR 2 CHICKEN BREASTS, SLICED VERY THINLY.
1 LB. MUSHROOMS,CLEANED,FRESHLY, SLICED THIN,(2 CUPS OR
YOU MAY USE OVERWAITEA)
2 CUPS SHREDDED CABBAGE
1 LARGE ONION, SLICED THIN,
1 CARROT,SLICED,
2 TO 3 CELERY STALKS, SLICED THIN,
2 CUPS BEAN SPROUTS, A BIT FEWER
2 TBSPS. OF SOYA SAUCE,WE RECOMMEND THE DARK KIND.
1/4 TSP OF BLACK PEPPER OR MSG
3 TBSP OIL/SUNFLOWER/SAFFLOWER/ONLY(2)
1/4 TSPOON SALT, YOU COULD USE BOB'S SEA SALT, BUT ITS TINGY
2 OF THE FOLLOWING NOODLE RECIPES FOR BROAD
NOODLES:(TESZTA)
INGREDIENTS:
3 EGGS
1/4TO1/8 CUP OF WATER
1/2 TSP SALT
2 CUPS FLOUR

DIRECTIONS:
IN A LARGE BOWL, MIX TO-GETHER EGGS, SLAT AND
WATER.ADD FLOUR. FORM A BALL
AND KNEAD IT 10 TO 15 MINUTES.,

Personal Notes: BE CAREFUL TO COLLECT ALL OF THE 71

CARD RECIPES.

- 44 -
 Main Courses: Seafood, Poultry, Pasta and Casseroles

HOMEMADE CHICKNN CHOWMEINN

REC#29PAGETWO(CSIRKE TESZTA'VAL)
rita anna peterman
CHOWMEIN PAGETWO RECIPE#29
UNTIL FIRM AND SMOOTH. LET DOUGH REST ONE HOUR.MAKE A
DOWEL, A WOODEN HOME-MADE 2FOOT
CLOSET-PINROLL-PLAIN,DON'T PAINT IT!!!
FLOURBOARD. ROLLOUTDOUGH THINLY USING A DOWEL NOT A
ROLLING PIN. LET DRY TWO HOURS. ROLL DOUGH UP AGAIN
ONTO THE DOWEL, THEN, AND CUT HORIZONTALLY DOWN THE
ENTIRE CENTER AGAIN, THEN DOWN THE MIDDLE(WITHOUT THE
DOWEL.STACK LAYERS ON TOP OF EACH OTHER AND CUT INTO
DE
SIRED SHAPE, ABOUT THE SIIZE OF 2X2,PLEASE.SEPERATE
NOODLES AND BOILIN HOT WATER FOR 5 TO 10 MINUTES. DRAIN
AND RINSE IN COLD WATER TO AVOID STICKING AND ADD TO
RECIPE IMMEDIATELY,THEY'RE HOT. SERVES4 .
NOTE* IF YOU CUT TRIANGLES,FROM TIP TO TIP, USE THESE FRESH
NOODLES FOR GRATED&SAUTE'ED CABBAGE BY THE PILES.
*YOU MAY ALSO CUT SQUARES TO ADD TO SOUPPOTS,CLEAR SOUP
PLEASE,ONLY,.. OR. . . . CUT VERY THIN FOR SOUP
NOODLES,CHICKEN BUT CLEAR.

DIRECTIONS FOR CHOWMEIN, IN A DUTCHIE

OVEN,MEDIUM POT, ON MEDIUM HEAT, STIRFRY
CHICKEN IN OIL 5TO10 MINUTES . ADD
VEGE-TABLES UNTIL HALF COOKED, WITH THE
EX-CEPTION OF BEAN SPROUTS.COVER AND STIR-FRY,
FIVE MINUTES BUT SHOULD NOT BE SOGGY. P2OF3
PAGES

Personal Notes: BE SURE TO COLLECT ALL 71 OF THE

CARD RECIPES

- 45 -
Vegetables and Vegetarian
Dishes
 SAUCES
WHITE SAUCE Liquid Thickening Fat Salt
No.1 thin 1 c. milk 1 tbsp. flour 1 tbsp. 1/2 tsp.
No.2 medium 1 c. milk 2 tbsp. flour 1-1/2 tbsp. 1-1/2 tsp.
No.3 1 c. milk 3 tbsp. flour 2 tbsp. 1 tsp.
No.4 thick 1 c. milk 4 tbsp. flour 2-1/2 tbsp. 1 tsp.

Use No.1 sauce for cream soups. Use No.2 sauce for creamed or scalloped
dishes or gravy. Use No.3 sauce for soufflés. Use No.4 sauce for croquettes.

VEGETABLE TIMETABLE - MINUTES

VEGETABLE Boiled Steamed Baked
Asparagus Tips 10-15
Asparagus, tied in bundles 20-30
Artichokes, French 40 45-60
Bean, Lima 20-40 60
Bean, String 15-35 60
Beets, young with skins on 30 60 70-90
Beets, old 60-120 60-120
Broccoli, flowerets 5-10
Broccoli, stems 20-30
Brussel Sprouts 20-30
Cabbage, chopped 10-20 25
Cauliflower, stem down 20-30
Cauliflower, flowerets 8-10
Carrots, cut across 20-30 40
Chard 60-90 90
Celery, 1-1/2 inch pieces 20-30 45
Corn, green, tender 5-10 15 20
Corn on the cob 8-10 15
Eggplant, whole 30 40 45
Marrow 15-40
Onions 25-40 60 60
Parsnips 25-40 60 60-75
Peas, green 5-15 5-15
Peppers 20-30 30 30
Potatoes, depending on size 20-40 60 45-60
Potatoes, sweet 40 40 45-60
Scalloped potatoes 60-90
Pumpkin, in cubes 30 45 60
Tomatoes, depending on size 5-15 50 15-20
Turnips, depending on size 25-40
 Vegetables and Vegetarian Dishes

BREADED CAULIFLOWER RECIPE #63

(KIRA'NTOT KARFIOL)
rita anna peterman
BREADED CAULIFLOWER (KIRA'NTOT KARFIAL)RECIPE#63

INGREDIENT

ONE HEAD OF CAULIFLOWER

1 TSP OF SALT
WATER TO COVER
1/2 CUP OF FLOUR
2 TO 3 EGGS, FARMER,WHITE
1/2 CUP BREADCRUMBS,FINE.
1/2 CUP OIL FOR DEEP FRYING

DIRECTIONS:
BREAK APART CAULIFLOWER INTO PIECES OR CHUNKS.
PLACE THEM IN A POT.WITH WATER AND SALT AND
BRING TO BOIL. REDUCE HEAT, COVER AND COOK 5 TO
10 MIN-
UTES,UNTIL CAULIFLOWER IS SO TENDER BUT NOT TOO
SOFT. DRAIN WELL. USE 3 DISHES .
ALWAYS COAT CAULIFLOWER IN FLOUR, THEN EGGS,
THEN BREADCRUMBS. DEEP FRY IN OIL IN FRYPAN FOR
FIVE MINUTES OR UNTIL THE CAULIFLOWERS ARE
GOLDEN BROWN,.
SERVES 4TO6 PERSON

SERVE WITH FISH OR BREADED PORK

YOU MAY USE SOME BEETS OR PICKLES NUMMI

Personal Notes: TAKES PRACTICE.

BE SURE TO COLLECT ALL OF THE 71 CARD RECIPES

- 49 -
Desserts, Pies, Cakes and
Cookies
 OVEN TEMPERATURE CHART
MISCELLANEOUS Temp. Minutes
Custard Cup 300F 20-30
Custard Casserole 300F 45-60
Soufflé 325F 50-60
Timbales 300F 35-45
Rice Pudding 325F 50-60

TABLE FOR DRIED FRUITS

FRUIT Amount of Sugar or Honey Cooking Time
Apricots 1/4 c. for each c. fruit 40 min.
Figs 1 tbsp. for each c. fruit 30 min.
Peaches 1/4 c. for each c. fruit 45 min.
Prunes 2 tbsp. for each c. fruit 45 min.

RULES FOR WHIPPING CREAM

ΠChill the cream, bowl and beaters in a refrigerator for at least
2 hours. Beat until it is fairly stiff.
ΠIf cream is beaten until it is warmer than 45 degrees, it will turn to
butter.
ΠShould cream start to turn buttery, whip in 2 or 3 more tbsp. of cold
milk.
ΠIf you wish the cream to keep stiff for a day or two, add one teaspoon
gelatine soaked in one tablespoon cold water. Dissolve the gelatine
over hot water; allow to cool to the consistency of egg white before
adding to the cream and whipping.
ΠUse medium speed when whipping cream with an electric beater.
ΠCream, when whipped, almost doubles in bulk.

SUBSTITUTES FOR WHIPPING CREAM

1. Use light cream or cereal cream after allowing it to stand
undisturbed for 48 hours in the refrigerator. Whip as you would
whipping cream.
2. Prepare cream as given above. Soak 1 tsp. gelatine in 2 tbsp. cold
water and dissolve over hot water. Allow to cool; then add to the
cream and whip.
3. Use evaporated milk. Milk prepared with gelatine holds up better
and longer, but may be more convenient to chill it on occasion. Chill
12 hours. Use medium speed on the electric beater when whipping.
 Desserts, Pies, Cakes and Cookies

CREPES OR ROLLMOPPS, RECIPE#74

PALACSINTA
rita anna peterman
ROLLMOPPS (EGG CREPES) RECIPE#5
INGREDIENTS:
5 EGGS-BEATEN
4 CUPS MILK
3 CUPS FLOUR
2 TSPOONS SUGAR
1 TSPOON " BOB'S SEA SALT"
OIL FOR FRYING

DIRECTIONS:
MIX ALL INGREDIENTS. FRY IN OIL IN FRYPAN
ONE SOUPLADLEFUL AT A TIME ON MEDIUM HEAT. FLIP
OVER WHEN TOP IS HALF COOKED. SERVE WITH SOUP
AS A MAIN SIDE
DISH. CREPES CAN ALSO BE MADE AHEAD.
ROLL MOPPS CAN ALSO BE EATEN AS DESSERT.
FILLINGS:
COCOA POWDER AND BROWN SUGAR
COTTAGE CHEESE AND SOURCREAM WITH SUGAR
JAM
ANY FRUIT SAUCE OR SYRUP (AUNT JEMIMA'S OLD
FASHIONED BLEND).
MAKES 12 TO 14 CREPES

Personal Notes: BE CAREFUL TO COLLECT ALL 74 OF THE

RECIPE CARD COLLECTION.

- 53 -
Desserts, Pies, Cakes and Cookies

EASTER CRE'ME SQUARES RECIPE#26

P.2.(KRE'MES)
rita anna peterman
EASTERCRE'ME SQUARES CONTINUE' PAGE2
THE TOP OF THE STRUDEL DOUGH AND FOLD EDGES OVER
BUTTER DOUGH TO COMPLETELY COVER.
ROLL OUT. FOLD.
FOLD OVER IN A HALF AND AGAIN IN HALF.
AND THESE ARE THE INGREDIENTS FOR THE CRE'ME FILLING:
2 CUPS MILK
1 TSP VANILLA
1/2 CUP ICING SUGAR
1/4 CUP FLOUR
6 EGG YOLKS
2 EGG WHITES
1/8 CUP ICING SUGAR

AND NOW FOR THE CRE'ME FILLING:

IN A SAUCEPAN, BRING TO BOILING POINT
1 1/2 CUPS MILK, VA-NILLA AND 1/2 CUP ICING SUGAR.
REDUCE HEAT TO MEDIUM AND STIR UNTIL
THICK.REMOVE FROM HEAT.IN A SEPERATE BOWL ADD
1/2 CUP MILK, 6 EGG,YOLKS AND FLOUR.BLEND.OVER
ME-DIUM HEAT, SLOWLY ADD TO CRE'ME MIXTURE
IN SAUCEPAN, STIRRING CONSTANTLY. IN A SMALL
BOWL, BEAT TWO EGG WHITES WITH 1/8 CUP ICING
SUGAR. ADD TO COOLED MIXTURE. STIR UNTIL
SMOOTH.
AND THE DIRECTIONS FOR THE ASSEMBLY OF THE
STRUDEL: DIVIDE ONE FLAKY BUTTER DOUGH RECIPE
INTO TWO PIECES AND ROLL OUT ONTO FLOURED
BOARD TO FIT
INTO TWO 9X13"INCH UNGREASED BAKING
TRAYS.BAKE IN 350ºDEGREE OVIE 10 TO 15 MINUTES.
UNTIL LIGHT GOLDEN BROWN.
POKE HOLES ON TOP WITH FORK IF NECESSARY.
REMOVE FROM TRAYS. CUT ONE SHEET INTO 4X4
SQUARES. BE PATIENT, PLACE FILLING OVER THE
EN-TIRE SURFACE OF OTHER THE OTHER SHEET AND

- 54 -
 Desserts, Pies, Cakes and Cookies

PLACE THE CUT SQUARES ON TOP TO MAKE CUTTING

EASIER. LET COOL AND CUT WITH A SHARP KNIFE.
SPRINKLE WITH ICING SUGAR. MAKE 12 SQUARES.

Personal Notes: BE CAREFUL TO COLLECT ALL 71 OF THE

RECIPE CARDS.

- 55 -
Desserts, Pies, Cakes and Cookies

EASTER CRE'ME SQUARES RECIPE#26PAGE 1

rita anna peterman
EASTER CRE'ME SQUARES (KRE'MES)RECIPE#26 FOR THE LEAVVES:
INGREDIENTS FOR FLAKY BUTTER DOUGH RECIPE
FOR THE BUTTER DOUGH:
1/2 LB BURRE, BUTTER
1 CUP FLOUR
+MIX FLOUR AND BUTTER IN A MEDIUM BOWL TO MAKE A DOUGH.
KNEAD 10 MINUTES.LET REST ONE HOUR ON FLOURED BOARD AT
ROOM TEMPERATURE.
FOR THE STRUDEL DOUGH:
1 CUP FLOUR
1/3 CUP LUKEWARM WATER
1/8 TSP SALT, YOU MAY USE BOB'S BUT IT
1 TSP VINEGAR
1 EGG BROWN, GOLDEN
+MIX THE DRY INGREDIENTS IN A MEDIUM BOWL. MIX WET
INGREDIENTS IN A SEPERATE BOWL& ADD TO DRY INGREDIENTS.
KNEAD 15 MINUTES UN-TIL DOUGH DOES NOT STICK TO
HANDSON SIDES OF BOWL. LET REST ONE HOUR IN LUKEWARM
OVEN(TURNED OFF) ROOM TEMPERATURE).
THESE ARE TWO DIFFERENT LEAVVES BLENDED TOGETHER AT
THE END TO MAKE ONE..NOTE:SEE ASSEMBLY
DIRECTIONS.BELOW

CONT.FROM ABOVE;
THESE ARE TWO DIFFERENT LEAVVES BLENDED
TOGETHER AT THE END TO MAKE ONE..NOTE: SEE
ASSEMBLY DIRECTIONS.
++ASSEMBLY DIRECTIONS FOR FLAKY BUT-TER,BURRE
DOUGH RECIPE
++FLOUR THE BOARD. ROLL OUT THE DOUGH TO ONE
SQUARE FOOT IN DIMENSION. CENTRE BUTTER,BURRE,
DOUGH ON

Personal Notes: BE SURE TO COLLECT ALL 71 OF THE

CARD RECIPES.

- 56 -
 Notes

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 Index of Recipes

APPLE CAKE RECIPE#22 ALMA'S FAJYTA - rita anna peterman 19

BARBECUE PORK OR CHICKEN RECIPE#32 BBQ HU'S - rita anna
peterman 33
BEAN SOUP RECIPE #11 PAGE1BAB LEVES - rita anna peterman 23
BEAN SOUP, RECIPE#11, P2 BAB LEVES - rita anna peterman 24
BEFORE SOUP WAS INTRODUCTION R#- PAGE 2 (DIENO'M-MEIK
FAJYTA) - rita anna peterman 13
BONE MEAT SOUP (HUS LEVES)RECIPE#9P.2.BBQ HU'S - rita anna
peterman 34
BONE MEAT SOUP, MAYS HUS LEVES RECIPE#9 P1 - rita anna peterman 35
BREADED CAULIFLOWER RECIPE #63 (KIRA'NTOT KARFIOL) - rita anna
peterman 49

CA'JUN RECIPE#65 - rita anna peterman 39

CABBAGEPATCH SOUP (KAPOSTA LEVES)RECIPE #60 - rita anna
peterman 25
CAULIFLOWER SOUPPOT RECIPE#27 PAGE1 - rita anna peterman 26
CAULIFLOWER SOUPPOT RECIPE#27PAGE2 - rita anna peterman 27
CHICKEN SOUPPOT RECIPE#57,CSIRKE LEVES PAGE2 - rita anna
peterman 40
CHICKEN SOUPPOT,CSIRKE LEVES RECIPE#57 P1 - rita anna peterman 41
CHOW MEIN RECIPE#29(TURO'TT IS SZABBAD!P3 - rita anna peterman 42
CORNMEAL (KA'SHA) FOR BREAKFAST RECIPE#30 - rita anna peterman 14
CRE'ME PUFFS RECIPE#TWO KRE'MES) - rita anna peterman 15
CREPES OR ROLLMOPPS, RECIPE#74 PALACSINTA - rita anna peterman 53
CUCUMBER SALAD (UBORKE' SALATA) RECIPE#4FOUR - rita anna
peterman 28

EASTER CRE'ME SQUARES RECIPE#26 P.2.(KRE'MES) - rita anna

peterman 54
EASTER CRE'ME SQUARES RECIPE#26PAGE 1 - rita anna peterman 56
EGG DROPS SEMOLINA WITH SAUSAGE(HUNGARIAN)R#13(KRUMPLIS
TARHONYA) - rita anna peterman 43
EGG SOUP RECIPE#25 (TOJA'S LEVES) - rita anna peterman 29

HOMEMADE CHICKN CHOWMEIIN REC#29PAGE1 - rita anna peterman 44

HOMEMADE CHICKNN CHOWMEINN REC#29PAGETWO(CSIRKE
TESZTA'VAL) - rita anna peterman 45

THE PETERMAN'S HOUSE CAJUN 2008 (HA'Z) INTRO R#- PAGE1 - rita anna
peterman 16
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rita anna peterman

tHE PETERMAN'S HOUSE FAMILY
CAJUN LVL1 Editor
103=1330 WEST 71 ST AVENUE
VANCOUVER,BRITISH COLUMBIA,
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