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A COLLECTION OF

NEAT&TIDY BONUS
RECIPES.CAJUN.
ALLTOGETHER
tHE Peterman's House Family
Fireplace Cajun lvl 2

A COLLECTION OF NEAT&TIDY BONUS


RECIPES.CAJUN.ALLTOGETHER 73RECIPES.
MAGIC WAND NOT INCLUDED.

Copyright ©2009 - Family Cookbook Project and recipe contributors

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MAGIC WAND NOT INCLUDED.BUT SOLD
SEPERATELY@WALMART.
The Peterman's House Family Fireplace Cajun 2009
A COLLECTION OF NEAT&TIDY BONUS
RECIPES.CAJUN ALL TOGETHER 73 FAMILY
RECIPES.
Contributors
Rita Anna peterman
Table of Contents

Appetizers & Beverages . . . . 11


Bread and Muffins . . . . 23
Soups, Stews, Salads and Sauces . . . . 27
Main Courses: Seafood, Poultry, Pasta and Casseroles . . . . 33
Vegetables and Vegetarian Dishes . . . . 39
Desserts, Pies, Cakes and Cookies . . . . 45
Miscellaneous . . . . 55
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

GRATED POTATO PATTIES(KRUMPLI POGA'CSA)


R#16
Rita Anna peterman
INGREDIENTS:
4 MEDIUM POTATOES-GRATED, RAW
1 EGG
1/2 TSP OF SALT
2 TBSPOON OF BLACK PEPPER
1/2 TSP OF GARLIC POWDER
OIL FOR FRYING

DIRECTIONS:
IN A MEDIUM BOWL MIX ALL THE INGREDIENTS. PLACE
TWO TABSPOONFULS
OF MIXTURE INTO THE FRYPAN. PRESS DOWN WITH
SPATULA TO FLATTEN AND FORM PATTIES. FRY ON
MEDIUM HEAT UNTIL BROWN ON BOTH SIDES, APPOX 5
TO 10 MINUTES EACH SIDE.
SERVES 4

Personal Notes: BE SURE TO COLLECT ALL 73 OF THE


CARD RECIPES.

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Appetizers & Beverages

FIRELINGIE PORK AND BEANS


RECIPE#64ONLYYPAGEBAB
Rita Anna peterman
HHH
PORK AND BEANS
RECIPE#64
2 CUPS BROWN BEANS SOAKED OVERNIGHT
2 CUPS,1/2 POUND GROUND PORK OR GROUND BEEF
1 MEDIUM ONION,CHOPPED FINE
5 GARLIC CLOVES, MINCED
3 CUPS WATER
1 CUP TAMATO SAUCE
2 CUPS SLICED MUSHROOMS
1 JALEPENA PEPPER-CHOPPED

IN A DUTCHIE, MEDIUM POT, SAUTE' MEAT IN ITS OWN


JUICES. WHEN BROWN, DRAIN FAT FROM THE MEAT.
ADD REMAINING INGREDIENTZS TO MEAT.

COVER AND SIMMER FOR TWO WHOLE HOURS UNTIL


DONE.

SERVE WITH FRANKS OR ONION.


Personal Notes: be careful to collect all of the 71 card recipes.

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Appetizers & Beverages

PLUM JAM MINI JARS RECIPE#36SILVA'S


LEKVA'RCSOMAG
Rita Anna peterman
INGREDIENTS:
1 LARGE BAG OF PLUMS,DIRTY=6DOZEN PLUMS
1 CUP SUGAR,WHITE
DIR'ECTIONS: WASH PLUMS AND SLICE IN HALF REMOVING THE
PITS.PLACE IN 250

DIRECTIONS: WASH PLUMS ANS SLICE IN


HALF REMOVING THE PITS.PLACE IN 250º
OVEN FOR ONE HOUR OR UNTIL THICK, DRAINING
LIQUID FROM PLUMS ONCE OR TWICE.ADD ONE THIRD
THE AMOUNT OF DE-
SUGAR AS TO PLUMS AND COOK FOR AN ADDITIONAL
HALF HOUR. THIS PROCESS REMOVES THE EXTRA
LIQUID FROM THE PLUMMS TO AVOID BURNINGG THE
JAM
AS COMPARED TO STOVE TOP COOKING
PLACE JAM IN CLEAN STERILIZED JARS,
USING A CLOTH WIPE,WHITE, TO HOLD THEM
ONE BY ONE, SEAL AND PLACE IN A HOT WATER BATH
FOR 10 MINUTES AND COOL AND STORE AS USUAL
YIELD 3 DOZEN 12OZ PINT JARS
WWW.THEMODERNPORKSZUESSWHISTLE
@LYCOS.COM

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CARD RECIPES.

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Appetizers & Beverages

PIZZA PIE DOUGH RECIPE#23 P1 KEREK


Rita Anna peterman
INGREDIENTS FOR ROUND (DOUGH:)
3 CUPS WARM WATER
2 TBSP YEAST
5 1/2 CUP FLOUR
1 TSPOON SALT
1 TO 2 TBSPOONS OF OIL-SUNFLOWE'
OR FOR:

ADD YEAST TO WARM WATER IN A LARGE MIXING


BOWL. LET SIT 5TO10 MINUTES. ADD SALT AND FLOUR.
MIX WITH WOODEN SPOON. GREASE SIDES OF BOWL
AND THE DOUGH, WITH OIL AND MIX BY HANDS-FIVE
MINUTES.
PLACE COVERED WITH PLASTIC IN A LUKE-WARM
OVEN TURNED OFF (ROOM TEMPERA-TURE). LET RISE 1
1/2HOURS ON ITS OWN. DI-VIDE INTO TWO
9X13"GREASED GLASS BAKING PANS. PLACE DESIRED
FILLING ON TOP AND LET RISE 20-30MINUTES AT ROOM
TEMPERATURE.SOME FILLINGS ARE ADEDD
AFTER BROILING 3-5MINUTES TO MAKE A CRISPY
SUR-FACE, SEE APPROPRIATE FILLINGS FOR ROUNDS.
BAKE AT 350º-400º 1/2 HJOUR. CHECK AFTER 20
MINUTES.
YIELD: 2 EACH, 9X13"PANS.
*NOTE:HALF RECIPES, 1 1/2 CUPS WARM
WATER&1TBLSPOONS YEAST,2 1/2 CUPS
FLOUR,1/2TSPOFBOB'S SEA SALT

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CARD RECIPES.

- 16 -
Appetizers & Beverages

pork with saurekraut RECIPE#35 SE'LYKELY


KA'POSZTAp1
Rita Anna peterman
one pckage pork neck bones,chopped puni
2 medium onions,chopped
1 tsp salt, bob's favorite, sea and table salt
1/2 bellpepper,red,or2 sweet european
3 to 4 cloves garlic,minced
1/4 tsp caraway
1tbsp paprika
1/2 jalepeno pepper
1 28oz can sauerkraut

1cup raw rice-raw


1/2 cup sourcream

in a dutch oven, on medium heat,saute' pork neck bones with


onion,bellpepperand garlic
jalepeno,saltandcaraways
when brown add one tbsp paprikas
and rinse saurekraut in collandder thoroughly but do not overwash
reserve the juice in a small container if necessary for flavour DO
NOT OVERWASH ADD TO SAUTE'
ADD WATER TO COVER. COVER AND SIMMER ONE HALF
HOUR
ADD RICE COVER AND STEAM UNTIL DONE
10 MINUTES ON SIMMER
SERVE WITH SOURCREAM AND FRENCH BREAD
SERVES 4

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RECIPES.

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Appetizers & Beverages

pork with saurekraut RECIPE#35 SE'LYKELY


KA'POSZTAp1
Rita Anna peterman
one pckage pork neck bones,chopped puni
2 medium onions,chopped
1 tsp salt, bob's favorite, sea and table salt
1/2 bellpepper,red,or2 sweet european
3 to 4 cloves garlic,minced
1/4 tsp caraway
1tbsp paprika
1/2 jalepeno pepper
1 28oz can sauerkraut

1cup raw rice-raw


1/2 cup sourcream

in a dutch oven, on medium heat,saute' pork neck bones with


onion,bellpepperand garlic
jalepeno,saltandcaraways
when brown add one tbsp paprikas
and rinse saurekraut in collandder thoroughly but do not overwash
reserve the juice in a small container if necessary for flavour DO
NOT OVERWASH ADD TO SAUTE'
ADD WATER TO COVER. COVER AND SIMMER ONE HALF
HOUR
ADD RICE COVER AND STEAM UNTIL DONE
10 MINUTES ON SIMMER
SERVE WITH SOURCREAM AND FRENCH BREAD
SERVES 4

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RECIPES.

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Appetizers & Beverages

PIZA CONT., RECIPE#23 KEREK- MI'NDI'G P3


Rita Anna peterman
PIZA CONTINUE'
P3 REC#23
PIZZA VARIATIONS
FOR PLUMS:(FOR ONE ROUND)
1 LARGE FREEZER BAGFUL OF PLUMS, THAWED AND DRAINED
1/4 CUP SUGAR
1 TSP CINNAMMON
1 TSP COCOA

FOR cottage cheese Round, for one:


3 cups of cottage cheese
2 TO 3 EGGS
2 TBSP CREAM OF WHEAT
2 TBSp sugar
see below for individdualbaking instructione's

DIRECTIONS FOR PLUM ROUND:


PLACE PLUMS ON DOUGH, SPRINKLE WITH SUGAR AND
COCOA AND BAKE IN 350ºOVEN
FOR ONE HALF HJOUR.MAKE SURE YOU PLACE DOUGH
IN A DEEP DISH AND PUSH EDGES UP SO PLUM JUICE
WON'T LEAK OR BURN.
FOR COTTAGE CHEESE ROUND:
rectangle-shaped pan, PLEASE BEGIN: BLEND
ALL INGREDIENTS EXCEPT FOR EGG YOLK. PLACE ON
DOUGH BEFORE BAKING. BRUSH WITH EGG YOLK AND
BAKE FOR HALF HOUR ON 350ºdegree

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Appetizers & Beverages

PIZA (RECIPE)#23
Rita Anna peterman
PIZZA PIE DOUGH, REC#23 CONTP2
FOLLOW ABOVE DIRECTION(PREVIOUSPAGE).
DO NOT DIVIDE THE DOUGH.PLACE THE DOUGHIN A WARM
9X13"INCH GREASED GLASS BAKING PAN.
YIELD: ONE 9X13' INCH ROUND
INGREDIENTS FOR PIZZA (FOR TWO PERSONS)
1/4 CUP OF TOMATO PASTE,PUREE
1 SWEET RED PEPPER
1 POUND MUSHROOMS OR 1 CAN OF
SLICED,OVERWAITEA BRAND.
2 MEDIUM ONIONS
1 POUND MOZZARELLA CHEESE, SHREDDED OR SLICED,THIN
1 TBSP OF OIL FOR SAUTE'ING
1/4 TSPOON OF SALT

SAUTE' ONIONS AND PEPPERS IN OIL, ADD MUSHROOM


AND SALT. SAUTE' FEW MINUTES AND ADD
TOMATOES.IF USING TOMATO PASTE FIRST,BAKE FIRST,
THEN TOP. FOR BAKING,POKE HOLE ON TOP AND BROIL
FOR A FEW MINUTES.-DESIRED. REDUCE HEAT TO
350ºOVEN AND CONTINUE TO BAKE UNTIL ALMOST
READY-20 MINUTES.ADD TOMATO PASTE AND TOPPING
AND BAKE UNTIL DONE, 10 MINUTES.
MORE SUGGESTED FILLINGS FOR SOFT
ROUND ( DOUGH)CONT..
FOR BACON(FORONE ROUND)KEREK:
1 CUP BACON(6TO8SLICES),CUT INTO
PIECES,.1/4TO1/2TSP.CARAWAY SEED,
A PINCH OF BOB'S SEASALT FOR THE TOP.
DIRECTIONS:FORBAKING, POKE HOLES ON TOP AND
BROIL FOR FIVE MINUTES.REDUCE HEAT 350AND PLACE
THE BACON ON THE TOP.
SPRINKLE WITH CARAWAYSEED.AND SALT.BAKE UNTIL
DONE,25 MINS.

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Appetizers & Beverages

CARD RECIPES.

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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

LAZY CRESCENTS RECIPE#30 KUNYU KIFLI P1


Rita Anna peterman
INGREDIENTS:
1 1/2 TBSP YEAST
1/3 CUP LUKEWARM WATER
1/2 CUP SUGAR
2 EGGS
3/4 CUP OIL
1 TSP SALT
5 1/2 CUPS OF FLOUR
3/3 CUP WARM MILK
1 EGG FOR BASTING

IN A SMALL BOWL DISSOLVE YEAST AND 1 TSP SUGAR


WITH 1/3 CUP LUKEWARM AND STAND FIVE MINUTES.
IN A LARGE BOWL MIX DRY INGREDIENTS TOGETHER
AND THEN ADD REMAINING INGREDEINTS .MIX WITH A
WOODEN SPOON, COVER WITH CLOTH AND LET RISE IN
LUKEWARM OVEN TURNED OFF(TURNEDOFF) UNTIL
DOUBLED IN SIXZE, 1 1/2 HOURS. WHEN DOUBLED IN
SIXZE, CUT OFF A SMALL PIECE AND ROLL OUT ON
FLOURED SURFACE TO OVAL SIZE, THE SHAPE OF A
DOUGHNNUT. ROLL UP IN CRESCENTS . PLACE ON
GREASED BAKING TRAY, COVER WITH CLOTH AND LET
RISE UNTIL DOUBLED IN SIXZE.1HOUR.BASTE WITH
BEATEN EGG AND BAKE IN 375 OVEN FOR 20 MINUTES.
YIELD 16 CRESCENTS

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CARDS.

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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

GOULASH SOUP P2 RECIPE#6


Rita Anna peterman
CONT. . . RECIP#6 P2

CONT. . . RECIP#6 P2
MINUTE. SAUTE' UNTIL MEAT JUICES ARE ABSORBED
THEN ADD WATER TO 3/4 TO THE TOP OF THE POT. ADD
REMAINING INGREDIENTS EXCEPT FOR POTATOES AND
NOODLES. BRING TO BOIL, COVER AND SIMMER FOR
ONE HOUR. WHEN MEAT IS
COOKED AND TENDER ADD POTATOES AND SIMMER 10
MINUTES. ADD EGG NOODLES TO SOUP. SIMMER FOR
FIFTEEN MI-NUTES AND SERVE.

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RECIPES.

- 29 -
Soups, Stews, Salads and Sauces

GOULASHSOUP RECIPE#6 GULA'SH LEVES P1


Rita Anna peterman
INGREDIENTS:
3 LBS. (1 1/2 KG) LEAN BEEF, CUBED,LEGS PREFERRED
1 LARGE ONION, CHOPPED
2 MEDIUM POTATOES,DICED
1/2 BUNCH PARSLEY, EUROPEAN
2 CELERY STALKS, CUT IN ONE INCH PIECES
2 CARROTS, CUT IN ONE INCH PIECES
1 JALAPEÑO PEPPER,WHOLE SLICE THE TOP
1 LARGE BELL PEPPER OR 3 SWEET EURO
3 GARLIC CLOVES, MINCED
1 TOMATO WHOLE, GENTLY PALCE THE WHOLE TOMATO IN THE
POT.
1 TBSP OIL, SUNFLOWER
2 1/2 QUARTS WATER
1 TBSP SALT, BOB'S SEA
1 TSP PEPPER
1 TSP PAPRIKA
1/4 TSP CARAWAY SEED
NOODLES (PREFERABLY THE THIN NEST KIND)

DIRECTIONS:
IN A DUTCH OVEN, (MEDIUM POT) ON MEDIUM HEAT,
SAUTE' ONION, GARLIC, BELL PEPPER, AND JALAPEÑO
IN OIL UNTIL ONIONS ARE TEN-DER.ADD PAPRIKA,
STIRRING CONSTANTLY SO AS NOT TO BURN THE
PAPRIKA. ADD THE MEAT WHEN THE PAPRIKA IS DARK
RED. ADD THE MEAT WHEN PAPRIKA IS DARK RED,
APPOX ONE

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- 30 -
Soups, Stews, Salads and Sauces

POTATO SOUPA RECIPE #17 KRUMPLILEVESIK


Rita Anna peterman
POTATO SOUP R#`17 krumpli's is jo

4 TO 5 MEDIUM POTATOES DICED


2 CELERY STALKS DICED2 CARROTS DICED
ONE RED BELL PEPPER DICED OR 3 SWEET MEDIUM
1/2 BUNCH EUROPEAN PARSLEY-WASHED,
3 CLOVES OF GARLIC,CRUSHED
ONE MEDIUM TOMATO,SAME
1 MEDIUM ONION,WHOLE,SLICE OPEN
2 1/2 QUARTS OF WATER
1 TSPOON PEPPER
1 1/2 TBSPOON SALT,SEA
ROUX
1 HEAPING TBSP OF FLOUR
2 TBSP OF OIL
1/4 TSP CHILLI POWDER
1 CUP OF WATER
1 TBSP PAPRIKA

IN A FRYPAN MEDIUM HEAT WIRE WHISK AND BROWN


FLOUR IN OIL
ADD PAPRIKA STIRRING OFTEN ONE PERCI=1MIN
REMOVE FROM HEAT
ADD WATER ASAP,STIRRING IN A SLOW MOTION
DIR: IN A MEDIUM POT ADD VEGETABLES TO WATER
ADD SALT PEPPER AND GARLIC
BOIL ONE 0PERCI-1MIN
REDUCE HEAT COVER SIMMER 1/2 HOUR
WHEN FINI ADD RUE SIMMER 5TO10 MINUTES
TOSS IN ONE CUP OF SOURCREAMAND VINEGAR
SAY YOUR PRAYERS. gooodniie!

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- 31 -
Soups, Stews, Salads and Sauces

GOULASH STEW POT RECIPE#32


Rita Anna peterman
GOULASH STEW, PORK RECIPE#32
INGREDIENTS:
2 POUNDS (1KG) PORK OR BEEF, CUBED
3 LARGE ONIONS,CHOPPED
1 TBSP OIL
8 CLOVES GARLIC,MINCED
1 RED BELL PEPPER OR 3 SWEET EUROPEAN,SAME
1 JALEPENO PEPPER
1 TBSP PARIKA
1 TSP SALT
2 TO 3 MEDIUM TOMATOES, CHOPPED 1 LB. MUSHROOMS
1 CUP WATER
OPTIONAL: 1/2 CUP RED WINE IS ADDED TO ENRICH THE FLAVOR!
THE ALCOHOL CONTENT WILL EVAPORATE THIS TIME DURING
THE COOKING PROCESS. THE WINE ACTS AS A MEAT TENDERIZER.
NOTE: FOR BEEF STEW, ADD 1/4 TSP. CARWAY SEED AND OMIT THE
MUSHROOMS.
DIRECTIONS: IN A DUTCH OVEN(MEDIUM POT) OVER MEDIUM
HEAT, SAUTE' ONIONS, PEPPER, GARLIC AND JALEPENO OIL.
BROWN UNTIL JUICES HAVE EVAPORATED. ADD PAPRIKA, STIR
ONE MINUTE ADD TOMATOES, SALT, MUSHROOMS AND WINE IF
USED.SIMMER UNTIL MEAT IS TENDER, APPROXIAMETELY FOR
TWO HOURS, ADDING WATER, AS NECESSARY TO AVOID
BURNING. SERVE WITH NOODLES ,EGG CHIPS, POTATOES OR
RICE. SERVES 4 TO6. THIS IS NOT GOULASH SOUP.

DIRECTIONS: IN A DUTCH OVEN(MEDIUMPOT)


OVER MEDIUM HEAT, SAUTE' ONIONS,PEPPER,GARLIC
AND JALEPENO OIL.
BROWN UNTIL JUICES HAVE EVAPORATED. ADD
PAPRIKA, STIR ONE MINUTE, ADD TOMATOES, SALT,
MUSHROOMS AND WINE IF USED. SIMMER UNTIL MEAT
IS TENDER, APPROXIAMETELY FOR TWO HOURS,
ADDING WATER AS NECESSARY TO AVOID BURNING.
SERVE WITH NOODLES , EGG CHIPS,POTATOES OR RICE.
SERVES 4TO6. THIS IS NOT GOULASH SOUP.

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

MOODSWEET CHICKEN RECIPE#10 P2CSIRKE


LA'BAM
Rita Anna peterman
P2 PAPRIKA CHICKEN CONT., REC#10,

OFTEN SO DOUGH WILL NOT STICK TO IT. TRY TO HAVE


ALL OF THE DOUGH IN THE WATER WITHIN 5TO6
MINUTES. COOK ON LOW HEAT FOR 15 MINUTES,
STIRRING OCCASIONALLY. NOOODLES WILL DOUBLE IN
SIXZE. DRAIN AND RINSE WITH COLD WATER SO
NOODLES WILL KEEP NOOODLES FROM STICKING.A
BOWL IS OFTEN EASIER TO HANDLE WHEN YOU ARE
FIRST LEARNING. SERVES 4TO6PERSONS.
DIRECTIONS:IN A DUTCH OVEN, (MEDIUM POT),ON
MEDIUM HEAT, SAUTE' ONIONS, BELL PEPPER, GARLIC
AND JALEPENO UNTIL. ADD PAPRIKA STIRRING
CONSTANTLY FOR ONE MINUTE BEING CAREFUL NOT
TO BURN PAPRIKA. ADD CHICKEN. STIR 5 MINUTES ON
LOW HEAT. ADD REMAINING INGREDIENTS. STIR.
COVER AND SIMMER 10TO15 MINUTES. ADD WATER TO
BARELY COVER CHICKEN. COVER AND SIMMER UNTIL
DONE, APPROXIAMETELY HALF HOUR. SERVE WITH
NOODLES, POTATOES OR RICE AND FRENCH BREAD,
PICKLES.
SERVES SIX PERSONS

Personal Notes: BE SURE TO COLECT ALL OF THE 73


RECIPES.

- 35 -
Main Courses: Seafood, Poultry, Pasta and Casseroles

LAYERED STACKED CAULIFLOWER REC#59


RAKOT KARFIO'L
Rita Anna peterman
INGREDIENTS;
1 WHOLE HEAD CAULIFLOWER
1 POUND OF GROUND PORK
3 TBSP OIL
1 CUP OF TOMATO JUICE
1 SMALL ONION--CHOP
2 TBSP FLOUR
1 TSP SALT

DIRECTION:
BREAK APART THE HEAD INTO ITTY, BITTY BITTY
PIECES, OR CHUNKS.PLACE IN POT WITH SALT & WATER
TO COVER.BRING TO BOIL, REDUCE HEAT. COVER &
COOK FOR15 MINUTES UNTIL TENDER BUT NOT TOO
SOFT. DRAIN.
IN FRYPAN, SAUTE' ONIONS IN 1 1/2 TBSP OIL. ADD
GROUND PORK AND FRY UNTIL BROWN
IN A GREASED GLASS BAKING DISH LAYER
CAULIFLOWER AND GROUND PORK.
IN A SMALL POT, BROWN FLOUR IN 1 1/2 TBSP OIL. ADD
TAMATO, ADD COOK STIRRING CON-STANTLY UNTIL
THICKENED.
15 MINUTES.POUR ON TOP OF CAULIFLOWER AND PORK.
-BAKE- IN A 350ºDEGREE OVIE FOR APPOX 10TO 15
MINUTES. SERVES 4 TO 6 GUESTS ARE HERE;

Personal Notes: BE SURE TO COLLECT ALL OF THE 73


CARD RECIPES.

- 36 -
Main Courses: Seafood, Poultry, Pasta and Casseroles

MOODSWEET CHICKEN RECIPE#10 P1 CSIRKE


LA'BAM
Rita Anna peterman
INGREDIENTS:
1 CUP CHICKEN, CUT UP REMOVE SKIN DESIRED
2 LARGE ONIONS,CHOPPED
1 RED BELL PEPPER,3 SWEET
5 CLOVES GARLIC, MINCED
1 TBLSPOON PAPRIKA
1 JALEPENO PEPPER, SLICED OPEN
1/2 LB MUSHROOMS, SLICED
3 CUPS WATER1/2 CUP TOMATO JUICE
OPTIONAL: 1/2 CUP RED WINE FOR TENDERIZING FLAVOR,THE
WINE EVAPORATES.
INGREDIENTS FOR EGG NOODLES:
5 EGGS
1 TSPOON BOB'S SEA SALT
1 1/4 CUP WATER
4 CUPS FLOUR

DIRECTIONS FOR NOODLES: IN A BOWL, BEAT


TOGETHER EGGS, SALT AND WATER. ADD FLOUR AND
STIR. MIXTURE WILL BE THICK, BUT NOT THE
CONSISTENCY OF DOUGH, SLIGHTLY STICKY AND
RUNNY.PLACE ON CUTTING BOARD(OR DROP FROM
BOWL WITH SPOON) OR FLAT SURFACE AND WITH THE
BACK OF A BUTCHER KNIFE, CUT STRIPS OF THE
MIXTURE AND SLIDE THEM INTO THE WATER, ONE
STRIP AT A TIME MAKING LONG,
SKINNY STRIPS. DIP KNIFE OR SPOON INTO WATER

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CARD RECIPE COLLECTION.

- 37 -
Vegetables and
Vegetarian Dishes
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
Vegetables and Vegetarian Dishes

GREEN BEAN STEW RECIPE#62 P1(FO'ZELE'K)


Rita Anna peterman
GREENBEAN STEW PPAGE ONNE,1 REC#62
INGREDIENT:
1 PACKAGE OF FROZEN GREEN BEANS OR
2 CANS GREEN WAXED YELLOW

2 TO 3 CLOVES GARLIC, MINCED


1 TBSP VINEGAR
1/2 TSR SALT
RESERVE: 1/2 CUP SOURCREAM

DIRECTIONS:
1/4 TSP CHILLI POWDER IS USED IF NO JALAPEÑO
PEPPER. IN A DUTCH OVEN, MEDIUM POT,ADD BEANS
AND JUICE TO COVER.HEAT .ADD GARLIC AND
SALT.REDUCE HEAT TO SIMMER. ADD RUE. COVER AND
SIMMER FOR 10 MINUTES. ADD SOUR CREAM AND
VINEGAR.

STIR AND SERVE. USE WHITE LINEN.

SERVES FOUR
RUE:(ROUXE), 1 TBSP FLOUR, 2TBSP OIL,1CUP WATTER
AND 1 TBSP PAPRIKA,
1/4 TSP CHILLI POWDER OR JALEPENA-ONCE-.
MAKES ENOUGH FOR ONE SMALL BUT HOT POT.

Personal Notes: BE SURE TO COLLECT ALL 73 CARD


RECIPES.

- 41 -
Vegetables and Vegetarian Dishes

GREENBEANS WITH PORK SIDEBRISKET


REC#8(HU'RKA)
Rita Anna peterman
INGREDIENTS:
1 LB. PORK RIB BRISKET
1 LARGE ONION-CHOPPED
1 TBSP SALT
1 1/2 CUPS WATER
1 JALAPEÑO PEPPER
6-8 CLOVES GARLIC,MINCED
1 RED BELL PEPPER CHOPPED,OR 2 EUROPEAN
2 LB. GREEN BEANS-CHOPPED, OR HALF CABBAGE &1 CAN
SAUERKRAUT

DIRECTIONS:
IN A DUTCHIE,MEDIUM POT, OVER MEDIUM HEAT
SAUTE' ONIONS, GARLIC, RED PEPPER AND JALAPEÑO
IN OIL UNTIL TENDER. ADD MEAT AND BROWN. ADD
SALT AND PAPRIKA STIRRING UNTIL ALMOST DONE (15
TO 20 MINUTES).
OPTIONAL: 1/4(*1/2)CUP WINE IS ADDED TO INCREASE
FLAVOUR. THE ALCOHOL WILL EVAPORATE DUR-ING
THE COOKING PROCESS. THE WINE ACTS AS A MEAT
TENDERIZER.
WWW.PORKATSZUESSWHISTLE@LYCOS.COM

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CARD RECIPES.

- 42 -
Vegetables and Vegetarian Dishes

KIDNEYBEANS WITH PORK SIDE BRISKET


R#58(BARNABAB PO"RKO"LTEL)
Rita Anna peterman
KIDNEYBEANS WITH POR SIDEBRISKET BARNABAB PO"RK"OLTEL
RECIPE#58

INGREDIENTS:
2 LBS OF PORK SIDE RIB BRISKET
2 1/2 CUPS KIDNEY BEANS
2 MEDIUM ONIONS
8 GARLIC CLOVES
1 TOMATO, WHOLE THING IN IT
1 RED BELL PEPPER OR 3 SWEET RED THE SAME
1 TBSP PAPRIKA
1 JALEPENA PEPPER,CHOPPED
1 TBSP SALT
2 1/2 CUPS WATER

DIRECTIONS: IN A DUTCH OVEN, MEDIUM POT, OVER


MEDIUM HEAT, SAUTE' ONIONS, GARLIC BELL AND
JALEPENA IN OIL UNTIL TENDER. ADD MEAT AND
BROWN IT. ADD PAPRIKA STIRRING CON-STANTLY.
IMMEDIATELY ADD SALT, AND TOMATO, WATER (TO
COVER IF YOU MAY) ADD SOME KIDNEY BEANS.COVER
AND SIMMER UNTIL DONE 1 1/2 HOURS.
SERVE WITH FRENCH BREAD.
SERVES 4 TO 6 PEOPLE

Personal Notes: BE SURE TO COLLECT ALL OF THE73


RECIPE CARDS.

- 43 -
Vegetables and Vegetarian Dishes

GREEN PEA STEW RECIPE#61 (BORSO


FO"ZELE'K)
Rita Anna peterman
INGREDIENT:
1 PACKAGE FROZEN GREEN PEAS,(2 CANS DRAINED)
2 TBSP PAPRIKA
5 TO 6 CLOVES GRLIC, MINCED
1 TSP SALT, BOB';S
RUE: 1 TBSP FLOUR 1CUP WATER 2TBSP OIL 1 TBSP PAPRIKA
1/4 TSP CHILLI POWDER IN REPLACEMENT FOR JALAPEÑO IN
RECIPE.
MAKES ENOUGH FOR ONE POT OF VEGETABLES.
RUE FIRST: IN DUTCHIE, MEDIUM POT, ON MEDIUM HEAT, BROWN
FLOUR IN OIL USING A WIRE WHISK OR A WOODEN SPOON. ADD
PAPRIKA AND CHILLI POWDER STIRRING FREQUENTLY AND
RAPIDLY FOR ONE MINUTE UNTIL PAPRIKA IS DARK RED, BEING
CAREFUL NOT TO BURN PA-PRIKA. REMOVE FROM HEAT AND
ADD WATER IMMEDIATELY, STIRRING FREQUENTLY AND
RAPIDLY UNDER THE SINK TAP; TO AVOID LUMPS. ADD RUE TO
VEGETABLES AND SIMMER POT SLOW 10 TO 15 MINUTES.

DIRECTIONS:(VEGIES NEXT)USING POT#2. . . . . .


COOK PEA ACCORDING TO INSTRUCTIONS.
DRAIN AND RETURN IT TO THE POT. ADD GAR-LIC AND
SALT TO PEAS. MIX TOGETHER. ADD RUE.COVER AND
SIMMER FOR 10 MINUTES. SERVE WITHPORK, MEAT OR
CHICKEN. SERVES 4 TO 6
DAIRYQUEEN MILKSHAKE

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RECIPES.

- 44 -
Desserts, Pies, Cakes
and Cookies
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
Desserts, Pies, Cakes and Cookies

FIRELING DONUTTS P3 RECIPE#18 A FA'NKS


Rita Anna peterman
FIRELINGG DONUTS P3 REC#18

AND REMOVE FROM HEAT. CONTINUE FRYING UNTIL


OIL IS COMPLETELY COOLED TO AVOID BURNING OIL.
PLACING DONUTS ON OILED SA-RAN-WRAP INSTEAD OF
FLOURED SURFACE
PREVENTS OIL FROM BURNING DUE TO EXCESS FLOUR
AND ALSO KEEPS THE OIL CLEAN FOR REUSE.
MRS. ROBERTSON'S JAM OR JELLY,.PLACE A LIT-TLE
SPOONFUL ON THE PLATE AND THEN GENT-LY PICK UP
WHAT'S LEFT BEHIND.
CAMMOMILE TEA.

Personal Notes: BE CAREFUL TO COLLECT ALL OF THE 73


CARD RECIPES.AND THE CEREAL BOXES TOO.

- 47 -
Desserts, Pies, Cakes and Cookies

OLE'FASION VANILLA CAKE RECIPE#19 PAGE2


Rita Anna peterman
OLD FASHIONED CONTINUED R#19 P2
OVEN 375 DEGREES. POUR INTO A GREASED 9X2 INCH BAKING PAN
AND VBAKEIT FOR 20TO25 MIN-UTES. TO TEST FOR DONENESS,
INSERT TOOTH-PICK INTO CENTRE OF CAKE, WHEN IT COMES OUT
CLEAN, IT IS DONE.
REMOVE FROM PAN AND COOL.

º375....
MAKE FROSTING:
IN A MEDIUM BOWL, SOFTEN THEBUTTER, MIX-ING
WITH THE WOODEN SPOON. ADD SUGAR AND COCOA
AND MIX UNTIL LIGHT AND FLUFFY. SLICE CAKE INTO
THIRDS, OR IN HALF, WHEN THE CAKE IS COMPLETELY
COOL
AND FROST THE BOTTOM LAYER FIRST, THEN THE
NEXT LAYER, THEN TOP AND SIDES OF THE CAKE.
SLICE AS DESIRED.
SERVES ABOUT 10 PEOPLE.

Personal Notes: BE SURE TO COLLECT ALL OF THE 71


CARD RECIPES

- 48 -
Desserts, Pies, Cakes and Cookies

PILLOWWS,STUFFED,ONE R#12 GALUSKA'K P2


Rita Anna peterman
R#12 P2 GALUSKA V
MORE PAGES ON PILLOWS,C ONTINUED,
PARTY PIÑATA CHICKS(CHIK)

EGG TO STICK THEM TOGETHER PLACE ON BAKING


SHEET AND BAKE ON 350º FOR 15 MINUTES, OR UNTIL
DONE.
MAKES TWO DOZEN.
(RA'GOS PAPRIKA'K)
IF YOU ARE NOT LIKING THE CHEWY VERSION,
CONSIDER MAKING TASTY & EDIBLE TABBLE
INVITES. PAPRIKA ADDS A VERY NICE COLOUR TO IT.
SERVE WITH FLAMINGO FRUIT PUNCH
AND DOLPHIN TALE HOTDOGS WITH GREEN
BEENS.4X4'S
INSTRUCTIONS:
FOR A CRAFT ITEM, PAPERMACHE',
COATHANGER,BROWN PAPERBAG FROM
SAFE-WAY,GLUE,LOTSOF PAINT,TWIST MACHE', SOME
FOIL AND GET SOME STRING.SOME OLD FISH-
POLES-YOUR FAVORITE CRAFTSTORE WILL AD-VISE
YOU ON MORE COLORS.SERVE WITH SOME MORE &
FANCIE ORANGES,GARBIE BAGS ARE
HANDY,ALWAYS,.FOR LANDRI SOILS,USE
DOWNY.CANDYAPPLES ARE NICE2

Personal Notes: BE CAREFUL TO COLLECT ALL THE 73


CARD RECIPES.

- 49 -
Desserts, Pies, Cakes and Cookies

OL'E FASHIONED VANILLA CAKE R#19 PISKOTA


P1
Rita Anna peterman
INGRED: P1 X
FOR DOUGH:
10 EGGS, SEPERATED
3/4 CUP FLOUR
3/4 CUP PLAIN SAFEWAY ICING SUGAR
2 TSPOONS OF PLAIN BAKING POWDER
1 TSPOON VANILLA

FOR FROSTING:
1/2 CUP UNSALTED BUTTER
1/2 CUP PLAIN ICING SUGAR
3 TBSPOON COCOA

DIRECTIONS:
IN A LARGE BOWL MIX TOGETHER EGG YOLK, ICING
SUGAR AND VANILLA BY HAND FOR 10 MINUTES. IN A
SEPERATE BOWL, US-ING WIRE WHISKEY, BEAT EGG
WHITES UNTIL STIFF. ADD FLOUR AND BAKING
POWDER TO EGG YOLK MIXTURE AND MIX TOGETHER.
ADD BEATEN EGG WHITES AND MIX WITH A WOODEN
SPOON SLOWLY FOLDING IN UNTIL ALL EGG WHITES
ARE WELL BLENDED. PREHEAT THE

Personal Notes: BE SURE TO COLLECT ALL OF THE 73


CARD RECIPES.

- 50 -
Desserts, Pies, Cakes and Cookies

FIRELING DONUTS, FOR CHRISTMAS,FA'NKS


RECIPE#18P1
Rita Anna peterman
PAGE1,FIRELINKIES RECIPE#18
EUROPEAN NAME:(FA'NK)
FAIRLY ADVANCED MODE
A FLAT BUT PUFFY DONUT
INGREDIENTS: 3 1/2 CUPS WARM MILK
2 TBSPOON YEAST
1 TBSPOON SUGAR
5 CUPS FLOUR
3 EGG YOLKS
2 TSPOON SALT
PLENTY OF OIL FOR DEEPFRYING(4 CUPS OR:)
JAM FOR DIPPIN'

DIRECTIONS;
SOAK YEAST IN LARGE BOWL WITH ONE CUP OF THE 3
1/2 CUPS WARM MILK FOR 15 MINUTES.ADD REMAINING
INGREDIENTS:INCLUDING THE REMAINING AMOUNT OF
MILK.BEAT HARD WITH A WOODEN SPOON FOR 15
MINUTES BY LIFTING ONE END OF BOWL IN THE AIR,
AND BEATING UPWARD WITH SPOON, ALLOWING
AIRBUBBLES TO FORM IN DOUGH.LET RISE 1 1/2 HOURS
COVERED WITH PLASTIC OR SARAN WRAP IN A
LUKEWARM OVEN TURNED OFF
(ROOMTEMPERATURE).GENEROUSLY
FLOUR BOARD. PAT DOUGH DOWN WITH HAND TO ONE
INCH THICKNESS. USING A JUICE GLASS OR BISQUIT
CUTTER DIP RIM INTO FLOUR THEN MAKE CIRCLES IN
THE DOUGH.PLACE DONUTS ON SHEETS OF SARAN
WRAP BRUSHED

Personal Notes: BE SURE TO COLLECT THEM ALL.


73 CARD RECIPES.

- 51 -
Desserts, Pies, Cakes and Cookies

PAPRIKA PILLOWED DOVES WITH BECHAMEL


R#12P1(GALUSKA)
Rita Anna peterman
PAPRIKA PILLOWED DOVES ,GALUSKA,RECIP#12 SERVED WITH
BECHAMEL FROSTY PUDDING
DRY, A GOOD TEA BISCUIT ,FOR FUN
FOR CHEWY PIN-ATA CHICKS:
3 1/2 CUPS FLOUR
1/2 TSPOON SALT
1TBSPICING SUGAR
1TBSPYEAST
1 1/2 CUPS MILK
1/4 CUP BUTTER,PARKAY-SOFT.
1/4 CUP OF RAISINS-BLUE-
ONE EGG FOR BASTING(YIELD TWO DOZEN).

FOR A TREAT, ADD ONE CAN OF CARAMELT FROSTY


PUDDING.
DIRECTIONS;
IN A LARGE BOWL, MIX TOGETHER FLOUR, SALT,
SUGAR AND YEAST. CUT IN BUTTER. ADD MILK AND
FORM INTO A DOUGH.KNEAD UNTIL SMOOTH. SHAPE
INTO A SMOOTH ROUND BALL AND LET RISE 1 1/2
HOURS IN LUKEWARM OVEN TURNED OFF(ROOM TEM-
PERATURE). FLOUR BOARD. EXTEMELY GEN-TLY PLACE
DOUGH ON BOARD AND SHAPE INTO A LONG ROLL AS
BEST AS YOU CAN BY PRESS-SING TOGETHER BUT NOT
MAKING ANY FOLDS OR CREASES IN THE LUMP OF
DOUGH. SLICE OFF PIECES OF THE DOUGH AND ROLL
INTO LONG RODS APPOX 1 FOOT LONG. FORM INTO
DOVE-LIKE SHAPES AND ADD RAISINS FOR THE
EYES.LET RISE HALF HOUR. BASTE WITH

Personal Notes: BE CAREFUL TO COLLECT AND GATHER


ALLOF THE 73 CARD RECIPES.

- 52 -
Desserts, Pies, Cakes and Cookies

FIRELING CHRISTMAS DONUTS REC#18


P2AFA'NK
Rita Anna peterman
.

WITH OIL, ONE INCH APART. LET DOUGH REST


FOR ONE HALF OF AN HOUR.HEAT THE OIL IN A DEEP
FRYER OR LARGE THICKPOT,TEST THE OIL BY PLACING
A SMALL LEFTOVER PIECE IN OIL. OIL IS READY WHEN
DOUGH FLOATS TO SURFACE AND FRIES.PLACE
DONUTS INTO HOT OIL BY PICKING UP ONE END AND
WITH FINGERS IN CENTRE UNDERNEATH STRETCH
DOUGH IN CIRCULAR MOTION TO ENLARGE SLIGHTLY
AND PLACE IN OIL WITHOUT MAKING HOLES IN THE
CENTRE.DEEPFRY, TURNING THEM OVER WHEN ONE
SIDE IS GOLDEN BROWN IN COLOUR, 3TO5 MINUTES.
REMOVE HALF THE AMOUNT OF THE DONUTS FROM
THE OIL AT A TIME IF POSSIBLE TO AVOID BURNING
THE OIL.DRAIN ON PAPER TOWELS AND SERVE WITH
YOUR FAVORITE JAM. MAKES 42.SERVE WITH SOUP.
BAKER'S SECRET: FOR CARNIVAL DOUGHNUTTS USE
SAME RECIPE, BUT CUT THE DOUGH AFTER IT IS
ROLLED OUT, TO 4X6" SQUARES. USING A VERY SHARP
KNIFE, MAKE
TWO SLASHES THROUGH THE TOP,CUTTING
AT AN ANGLE AT OPPOSITE CORNERS FOR DESIGN.
DEEP FRY AS USUAL. SPRINKLE WITH GARLIC ONION
POW-DER AND SALT.SHOULD BE RECTANGULAR .
BAKER'S SECRET: RESERVE ONE DOUGHNUT, OR USE
LEFTOVER PIECES IN OIL WHEN ALL DONUTS ARE
DONE. PLACE IN OIL

Personal Notes: BE SURE TO COLLECT ALL 73 RECIPE


CARDS.

- 53 -
Desserts, Pies, Cakes and Cookies

MY CREAM AND BANANA HUT RECIPE#1


(BANA'NAM)
Rita Anna peterman
BANANA CREAM GINGERBREAD HUT (BANA'NA)RECIPE#1
CAKE INGREDIENTS:
ALL PURPOSE SAFEWAYBRAND FLOUR ,2 CUPS
1 1/2 TSP. SAFEWAY BAKING SODA
1 TSP. SALT
1 1/2 TSP GROUND GINGER
1 TSP GROUND CINNAMON
1 TSP GROUND CLOVES
1/2 CUP CRISCO SHORTENING
1/2 CUP BROWN SUGAR,PACKED TO THE FULL
1 EGG
2/3 CUP CROSBY'S FANCY MOLASSES
1 CUP OF BOILING WATER,STEAMING
FILLING:
2 CUPS WHIPPING CREAM
2 FRESH BANANAS, SLICED
2 TBSP. OF ICING SUGAR,PLAIN, SAFEWAY BRAND

DIRECTIONS:
IN A LARGE MIXING BOWL, COMBINE THE FIRST SIX
DRY INGREDIENTS.IN A SEPERATE BOWL, CREAM THE
SHORTENING, BROWN SUGAR AND THE EGG,
TO-GETHER, MIX WELL.
ADD DRY INGREDIENTS TO THE WET INGS, AND BLEND
IT WELL.
IN ANOTHER SAME TYPE , BOWL, BEAT THE CREAM
AND THE ICING SUGAR TOGETHER SO THE STIFF PEAKS
FORM.
PREHEAT OVEN.USE NONSTICK COATING IN A
MEDIU-MSIXE SQUARE PAN FILL TO 3/4'S OF THE TOP.
BAKE 350ºOVEN FOR 25 MINUTES.COOL. ADD IT'S
FILLING, AND LAYER THE BANANAS TOGEHTHER,ONE
BY ONE.

Personal Notes: BE SURE TO COLLECT ALL THE 73 CARD


RECIPES. SEPERATE ENEMIES NOT SOLD.

- 54 -
Miscellaneous
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.
Miscellaneous

FRIED PORK BRAINS RECIPE#80 SU"LT


Rita Anna peterman
INGREDIENTS:
1 PACKAGE PORK BRAIN
1 SMALL ONION-CHOPPED
2 CLOVES GARLIC-MINCED
2 TBSP. OIL
1/4 TSP BLACK PEPPER
1/2 TSP BOB'S SEA SALT

DIRECTIONS:
IN A FRY PAN SAUTE' ONION IN GARLIC AND OIL UNTIL
TENDER. ADD REMAINING INGREDIENTS AND FRY FIVE
MINUTES OR UNTIL DONE.

Personal Notes: BE CAREFUL TO COLLECT ALL 73 CARD


RECIPES.

- 57 -
Miscellaneous

pork tenderloin,the evening gaudette


RECIPE#69pagetwo
Rita Anna peterman
THE EVENING GAUDETTE R#69
TOGLAZEIT
ONE LARGE PORK TENDERLOIN FRENCHED
GAUDEY:
1/4 CUP HONEY
2 TBSP MUSTARD
1/4 HUMMUS OR 3TO4 TBSP ASIAN-SESAME DRESSING KRAFT
SPRINKLE AND dotWITH! golden brown sugar
PREHEAT OVEN TO 350
CELLWRAPPIDDO WITH TIN FOIL
PLACE IN MODERATE OVEN APPOX 3/4'S TO1HJr.
serve with slow peas ans mashed potatoes salt and pepperz to tazet it

rice pudding for dessert is soooogood

©.1998,2008,2010.

Personal Notes: Be Sure To Collect All Of The 71 Card Recipes .


//

- 58 -
Miscellaneous

MODERN COOKING TODAY WELCOME PAGE


Rita Anna peterman
MODERN COOKING TODAY, PAGE1
COOKING IS AN ART, AND ONE IN WHICH EVERY HOUSEWIFE AND
HOUSEMEN TOO! MAY EXCEL, HAPPY COOKING, OOOP'S, LET'S
PARTY!
SOME SOUPS SUCH AS THE WORLD FAMOUS GOULASH SOUP ARE
EATEN WITH HOMEMADE EGG NOODLES AND ARE SERVED WITH
FRIED BREAD(LA'NGOS) AS A MAIN MEAL.
THICKER SOUPS ARE OFTEN MADE WITH RUES. CLEAR SOUPS SUCH
AS CHICKEN SOUP(CSIRKE LEVES) ARE SERVED WITH
GNOCCI(LEVES GOMBOCS).
THESE GIVE SOUPS GREATER DIMENSION
TO YOUR LIFE. THESE ARE INCLUDED, AS WELL.
CABBAGE AND SAUERKRAUT ARE VERY POPU-LAR ITEMS IN
HUNGARY. THE GREAT CANADIAN PUMPKINS ARE NOT SERVED
TO GUESTS, BUT RATHER, ARE FED TO THE PIGGIES.
INSTEAD THERE IS A MUCH SWEETER VARIETY, SQUASH, WHITE
MEAT SQUASH, WHICH IS A FAR MORE PALITABLE CHOICE.
ZUCCHINNI STEW IS A VERY NICE CHOICE OF
SQUASH TO SERVE WITH PORK, OR EVEN MEAT, AS AN
ALTERNATIVE.

VEGETABLES ARE ENJOYED FRESH WHEN POSSIBLE.


MANY RECIPES CAN BE SPRUCED UP TO ENHANCE
FLAVOUR, WITH A SIMPLE ROUXE (RUE) RECIPE, GIVEN.
SOME GRAVIES ARE MADE WITH MILK, TO GIVE THEM
A CREAMY TEXTURE, WHICH CHILDREN LOVE.

Personal Notes: BE SURE TO COLLECT THEM ALL.

- 59 -
Miscellaneous

MEASURES IN METRIC CONVERSION PAGE71


Rita Anna peterman
LIQUID MEASURE: APPROXIMATELY:
1/8 TSP .5ML
1/4 TSP 1 ML
1/2 TSP 2 ML
3/4 TSP 3.5 ML
1 TSP 5 ML
1 TABLESPOON 15 ML
1/4 CUP 60 ML
1/3 CUP 75 ML
1/2 CUP 125 ML
2/3 CUP 150 ML
3/4 CUP 175 ML
1 CUP 25O ML
4 CUPS 1 LITRE
1 OUNCE 30 ML
1 HECKI 1 CHILLIGRANT (JALEPENO)
4 OUNCES 112 ML
8 OUNCES 250 ML
1 QUART 1000 ML OR LITRESIZEJUG

DRY MEASURE: APPROXIMATELY:


.035 OUNCES 1g.
1 OUNCES 28.35 g.
1/2 POUND 227 g.
1 POUND 453.59g. OR.45kg.
2.21 POUNDS 1 KILOGRAM,WEIGHT

LAST PAGE 71

Personal Notes: BE CAREFUL TO COLLECT ALL 73 CARD


RECIPES.

- 60 -
Notes

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Index of Recipes

FIRELING CHRISTMAS DONUTS REC#18 P2AFA'NK - Rita Anna


peterman 53
FIRELING DONUTS, FOR CHRISTMAS,FA'NKS RECIPE#18P1 - Rita Anna
peterman 51
FIRELING DONUTTS P3 RECIPE#18 A FA'NKS - Rita Anna peterman 47
FIRELINGIE PORK AND BEANS RECIPE#64ONLYYPAGEBAB - Rita Anna
peterman 14
FRIED PORK BRAINS RECIPE#80 SU"LT - Rita Anna peterman 57

GOULASH SOUP P2 RECIPE#6 - Rita Anna peterman 29


GOULASH STEW POT RECIPE#32 - Rita Anna peterman 32
GOULASHSOUP RECIPE#6 GULA'SH LEVES P1 - Rita Anna peterman 30
GRATED POTATO PATTIES(KRUMPLI POGA'CSA) R#16 - Rita Anna
peterman 13
GREEN BEAN STEW RECIPE#62 P1(FO'ZELE'K) - Rita Anna peterman 41
GREEN PEA STEW RECIPE#61 (BORSO FO"ZELE'K) - Rita Anna peterman 44
GREENBEANS WITH PORK SIDEBRISKET REC#8(HU'RKA) - Rita Anna
peterman 42

KIDNEYBEANS WITH PORK SIDE BRISKET R#58(BARNABAB


PO"RKO"LTEL) - Rita Anna peterman 43

LAYERED STACKED CAULIFLOWER REC#59 RAKOT KARFIO'L - Rita


Anna peterman 36
LAZY CRESCENTS RECIPE#30 KUNYU KIFLI P1 - Rita Anna peterman 25

MEASURES IN METRIC CONVERSION PAGE71 - Rita Anna peterman 60


MODERN COOKING TODAY WELCOME PAGE - Rita Anna peterman 59
MOODSWEET CHICKEN RECIPE#10 P1 CSIRKE LA'BAM - Rita Anna
peterman 37
MOODSWEET CHICKEN RECIPE#10 P2CSIRKE LA'BAM - Rita Anna
peterman 35
MY CREAM AND BANANA HUT RECIPE#1 (BANA'NAM) - Rita Anna
peterman 54

OL'E FASHIONED VANILLA CAKE R#19 PISKOTA P1 - Rita Anna


peterman 50
OLE'FASION VANILLA CAKE RECIPE#19 PAGE2 - Rita Anna peterman 48

PAPRIKA PILLOWED DOVES WITH BECHAMEL R#12P1(GALUSKA) - Rita


Anna peterman 52
PILLOWWS,STUFFED,ONE R#12 GALUSKA'K P2 - Rita Anna peterman 49
PIZA (RECIPE)#23 - Rita Anna peterman 20
PIZA CONT., RECIPE#23 KEREK- MI'NDI'G P3 - Rita Anna peterman 19
PIZZA PIE DOUGH RECIPE#23 P1 KEREK - Rita Anna peterman 16
PLUM JAM MINI JARS RECIPE#36SILVA'S LEKVA'RCSOMAG - Rita Anna
peterman 15

pork tenderloin,the evening gaudette RECIPE#69pagetwo - Rita Anna peterman 58


pork with saurekraut RECIPE#35 SE'LYKELY KA'POSZTAp1 - Rita Anna
peterman 17
pork with saurekraut RECIPE#35 SE'LYKELY KA'POSZTAp1 - Rita Anna
peterman 18
POTATO SOUPA RECIPE #17 KRUMPLILEVESIK - Rita Anna peterman 31
Order Form

To order additional copies of:

tHE Peterman's House Family


Fireplace Cajun lvl 2

Please contact:

Rita Anna peterman


tHE Peterman's House Family
Fireplace Cajun lvl 2 Editor
103-1330 west 71st avenue
VANCOUVER, BC v6p3b2
16047244413

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www.familycookbookproject.com