Cookbook Peter Man Jeans

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
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)
Family Cookbook Project - Helping families collectcherished recipes forever. Visit

us on the Web atwww.familycookbookproject.com
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
ContributorsContributorsContributorsContributorsRita Anna peterman
Table of Contents
Appetizers & Beverages . . . . 11Bread and Muffins . . . . 23

Soups, Stews, Salads and Sauces . . . . 27Main Courses: Seafood, Poultry, Pasta
and Casseroles . . . . 33Vegetables and Vegetarian Dishes . . . . 39Desserts,
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.
GRATED POTATO PATTIES(KRUMPLI POGA'CSA)

GRATED POTATO PATTIES(KRUMPLI POGA'CSA)GRATED POTATO PATTIES(KRUMPLI
POGA'CSA)GRATED POTATO PATTIES(KRUMPLI POGA'CSA)GRATED POTATO PATTIES(KRUMPLI
POGA'CSA)
R#16
R#16R#16R#16R#16
Rita Anna peterman
INGREDIENTS:
INGREDIENTS:INGREDIENTS:INGREDIENTS:INGREDIENTS:
4 MEDIUM POTATOES-GRATED, RAW
4 MEDIUM POTATOES-GRATED, RAW4 MEDIUM POTATOES-GRATED, RAW4 MEDIUM POTATOES-
GRATED, RAW4 MEDIUM POTATOES-GRATED, RAW
1 EGG
1 EGG1 EGG1 EGG1 EGG
1/2 TSP OF SALT
1/2 TSP OF SALT1/2 TSP OF SALT1/2 TSP OF SALT1/2 TSP OF SALT2 TBSPOON OF BLACK
PEPPER
2 TBSPOON OF BLACK PEPPER2 TBSPOON OF BLACK PEPPER2 TBSPOON OF BLACK PEPPER2
TBSPOON OF BLACK PEPPER
1/2 TSP OF GARLIC POWDER
1/2 TSP OF GARLIC POWDER1/2 TSP OF GARLIC POWDER1/2 TSP OF GARLIC POWDER1/2 TSP OF
GARLIC POWDEROIL FOR FRYING
OIL FOR FRYINGOIL FOR FRYINGOIL FOR FRYINGOIL 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:
Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLLECT
ALL 73 OF THE
CARD RECIPES.
- 13
FIRELINGIE PORK AND BEANS

FIRELINGIE PORK AND BEANSFIRELINGIE PORK AND BEANSFIRELINGIE PORK AND
BEANSFIRELINGIE PORK AND BEANS
RECIPE#64ONLYYPAGEBAB
RECIPE#64ONLYYPAGEBABRECIPE#64ONLYYPAGEBABRECIPE#64ONLYYPAGEBABRECIPE#64ONLYYPAGEB
AB
Rita Anna peterman
HHH
HHHHHHHHHHHH
PORK AND BEANS
PORK AND BEANSPORK AND BEANSPORK AND BEANSPORK AND BEANS
RECIPE#64
RECIPE#64RECIPE#64RECIPE#64RECIPE#64
2 CUPS BROWN BEANS SOAKED OVERNIGHT
2 CUPS BROWN BEANS SOAKED OVERNIGHT2 CUPS BROWN BEANS SOAKED OVERNIGHT2 CUPS BROWN
BEANS SOAKED OVERNIGHT2 CUPS BROWN BEANS SOAKED OVERNIGHT
2 CUPS,1/2 POUND GROUND PORK OR GROUND BEEF
2 CUPS,1/2 POUND GROUND PORK OR GROUND BEEF2 CUPS,1/2 POUND GROUND PORK OR GROUND
BEEF2 CUPS,1/2 POUND GROUND PORK OR GROUND BEEF2 CUPS,1/2 POUND GROUND PORK OR
GROUND BEEF1 MEDIUM ONION,CHOPPED FINE
1 MEDIUM ONION,CHOPPED FINE1 MEDIUM ONION,CHOPPED FINE1 MEDIUM ONION,CHOPPED FINE1
MEDIUM ONION,CHOPPED FINE
5 GARLIC CLOVES, MINCED
5 GARLIC CLOVES, MINCED5 GARLIC CLOVES, MINCED5 GARLIC CLOVES, MINCED5 GARLIC
CLOVES, MINCED
3 CUPS WATER
3 CUPS WATER3 CUPS WATER3 CUPS WATER3 CUPS WATER
1 CUP TAMATO SAUCE
1 CUP TAMATO SAUCE1 CUP TAMATO SAUCE1 CUP TAMATO SAUCE1 CUP TAMATO SAUCE
2 CUPS SLICED MUSHROOMS
2 CUPS SLICED MUSHROOMS2 CUPS SLICED MUSHROOMS2 CUPS SLICED MUSHROOMS2 CUPS SLICED
MUSHROOMS
1 JALEPENA PEPPER-CHOPPED
1 JALEPENA PEPPER-CHOPPED1 JALEPENA PEPPER-CHOPPED1 JALEPENA PEPPER-CHOPPED1
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:
Personal Notes:Personal Notes:Personal Notes:Personal Notes: be careful to collect
all of the 71 card recipes.
- 14
PLUM JAM MINI JARS RECIPE#36SILVA'S

PLUM JAM MINI JARS RECIPE#36SILVA'SPLUM JAM MINI JARS RECIPE#36SILVA'SPLUM JAM
MINI JARS RECIPE#36SILVA'SPLUM JAM MINI JARS RECIPE#36SILVA'S
LEKVA'RCSOMAG
LEKVA'RCSOMAGLEKVA'RCSOMAGLEKVA'RCSOMAGLEKVA'RCSOMAG
Rita Anna peterman
INGREDIENTS:
1 LARGE BAG OF PLUMS,DIRTY=6DOZEN PLUMS
1 LARGE BAG OF PLUMS,DIRTY=6DOZEN PLUMS1 LARGE BAG OF PLUMS,DIRTY=6DOZEN PLUMS1
LARGE BAG OF PLUMS,DIRTY=6DOZEN PLUMS1 LARGE BAG OF PLUMS,DIRTY=6DOZEN PLUMS
1 CUP SUGAR,WHITE
1 CUP SUGAR,WHITE1 CUP SUGAR,WHITE1 CUP SUGAR,WHITE1 CUP SUGAR,WHITE
DIR'ECTIONS: WASH PLUMS AND SLICE IN HALF REMOVING THE
DIR'ECTIONS: WASH PLUMS AND SLICE IN HALF REMOVING THEDIR'ECTIONS: WASH PLUMS AND
SLICE IN HALF REMOVING THEDIR'ECTIONS: WASH PLUMS AND SLICE IN HALF REMOVING
THEDIR'ECTIONS: WASH PLUMS AND SLICE IN HALF REMOVING THE
PITS.PLACE IN 250
PITS.PLACE IN 250PITS.PLACE IN 250PITS.PLACE IN 250PITS.PLACE IN 250
DIRECTIONS: WASH PLUMS ANS SLICE IN

HALF REMOVING THE PITS.PLACE IN 250�
OVEN FOR ONE HOUR OR UNTIL THICK, DRAINING
LIQUID FROM PLUMS ONCE OR TWICE.ADD ONE THIRD
THE AMOUNT OF DESUGAR
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
Personal Notes:
ALL OF THE 71
CARD RECIPES.
- 15
PIZZA PIE DOUGH RECIPE#23 P1 KEREK

PIZZA PIE DOUGH RECIPE#23 P1 KEREKPIZZA PIE DOUGH RECIPE#23 P1 KEREKPIZZA PIE
DOUGH RECIPE#23 P1 KEREKPIZZA PIE DOUGH RECIPE#23 P1 KEREK
Rita Anna peterman
INGREDIENTS FOR ROUND (DOUGH:)

INGREDIENTS FOR ROUND (DOUGH:)INGREDIENTS FOR ROUND (DOUGH:)INGREDIENTS FOR ROUND
(DOUGH:)INGREDIENTS FOR ROUND (DOUGH:)
3 CUPS WARM WATER
3 CUPS WARM WATER3 CUPS WARM WATER3 CUPS WARM WATER3 CUPS WARM WATER
2 TBSP YEAST
2 TBSP YEAST2 TBSP YEAST2 TBSP YEAST2 TBSP YEAST
5 1/2 CUP FLOUR
5 1/2 CUP FLOUR5 1/2 CUP FLOUR5 1/2 CUP FLOUR5 1/2 CUP FLOUR1 TSPOON SALT
1 TSPOON SALT1 TSPOON SALT1 TSPOON SALT1 TSPOON SALT
1 TO 2 TBSPOONS OF OIL-SUNFLOWE'
1 TO 2 TBSPOONS OF OIL-SUNFLOWE'1 TO 2 TBSPOONS OF OIL-SUNFLOWE'1 TO 2 TBSPOONS OF
OIL-SUNFLOWE'1 TO 2 TBSPOONS OF OIL-SUNFLOWE'
OR FOR:
OR FOR:OR FOR:OR FOR: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 11/2HOURS 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 350�-400� 1/2 HJOUR. CHECK AFTER 20
FLOUR,1/2TSPOFBOB'S SEA SALT
MINUTES.
YIELD: 2 EACH, 9X13"PANS.
*NOTE:HALF RECIPES, 1 1/2WATER&1TBLSPOONS YEAST,2
CUPS
1/2
WARM
CUPS
Personal Notes:
Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE CAREFUL TO COLLECT
ALL OF THE 71
CARD RECIPES.
- 16
pork with saurekraut RECIPE#35 SE'LYKELY

pork with saurekraut RECIPE#35 SE'LYKELYpork with saurekraut RECIPE#35
SE'LYKELYpork with saurekraut RECIPE#35 SE'LYKELYpork with saurekraut RECIPE#35
SE'LYKELYKA'POSZTAp1
KA'POSZTAp1KA'POSZTAp1KA'POSZTAp1KA'POSZTAp1
Rita Anna peterman
one pckage pork neck bones,chopped puni

one pckage pork neck bones,chopped punione pckage pork neck bones,chopped punione
pckage pork neck bones,chopped punione pckage pork neck bones,chopped puni2 medium
onions,chopped
2 medium onions,chopped2 medium onions,chopped2 medium onions,chopped2 medium
onions,chopped1 tsp salt, bob's favorite, sea and table salt
1 tsp salt, bob's favorite, sea and table salt1 tsp salt, bob's favorite, sea and
table salt1 tsp salt, bob's favorite, sea and table salt1 tsp salt, bob's
favorite, sea and table salt1/2 bellpepper,red,or2 sweet european
1/2 bellpepper,red,or2 sweet european1/2 bellpepper,red,or2 sweet european1/2
bellpepper,red,or2 sweet european1/2 bellpepper,red,or2 sweet european3 to 4
cloves garlic,minced
3 to 4 cloves garlic,minced3 to 4 cloves garlic,minced3 to 4 cloves garlic,minced3
to 4 cloves garlic,minced1/4 tsp caraway
1/4 tsp caraway1/4 tsp caraway1/4 tsp caraway1/4 tsp caraway1tbsp paprika
1tbsp paprika1tbsp paprika1tbsp paprika1tbsp paprika1/2 jalepeno pepper
1/2 jalepeno pepper1/2 jalepeno pepper1/2 jalepeno pepper1/2 jalepeno pepper1 28oz
can sauerkraut
1 28oz can sauerkraut1 28oz can sauerkraut1 28oz can sauerkraut1 28oz can
sauerkraut
1cup raw rice-raw

1cup raw rice-raw1cup raw rice-raw1cup raw rice-raw1cup raw rice-raw1/2 cup
sourcream
1/2 cup sourcream1/2 cup sourcream1/2 cup sourcream1/2 cup sourcream
in a dutch oven, on medium heat,saute' pork neck bones withonion,bellpepperand

garlicjalepeno,saltandcarawayswhen brown add one tbsp paprikasand rinse saurekraut
in collandder thoroughly but do not overwashreserve the juice in a small container
if necessary for flavour DONOT 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
Personal Notes:
ALL 71 CARD
RECIPES.
- 17
pork with saurekraut RECIPE#35 SE'LYKELY

pork with saurekraut RECIPE#35 SE'LYKELYpork with saurekraut RECIPE#35
SE'LYKELYpork with saurekraut RECIPE#35 SE'LYKELYpork with saurekraut RECIPE#35
SE'LYKELYKA'POSZTAp1
KA'POSZTAp1KA'POSZTAp1KA'POSZTAp1KA'POSZTAp1
Rita Anna peterman
one pckage pork neck bones,chopped puni

one pckage pork neck bones,chopped punione pckage pork neck bones,chopped punione
pckage pork neck bones,chopped punione pckage pork neck bones,chopped puni2 medium
onions,chopped
2 medium onions,chopped2 medium onions,chopped2 medium onions,chopped2 medium
onions,chopped1 tsp salt, bob's favorite, sea and table salt
1 tsp salt, bob's favorite, sea and table salt1 tsp salt, bob's favorite, sea and
table salt1 tsp salt, bob's favorite, sea and table salt1 tsp salt, bob's
favorite, sea and table salt1/2 bellpepper,red,or2 sweet european
1/2 bellpepper,red,or2 sweet european1/2 bellpepper,red,or2 sweet european1/2
bellpepper,red,or2 sweet european1/2 bellpepper,red,or2 sweet european3 to 4
cloves garlic,minced
3 to 4 cloves garlic,minced3 to 4 cloves garlic,minced3 to 4 cloves garlic,minced3
to 4 cloves garlic,minced1/4 tsp caraway
1/4 tsp caraway1/4 tsp caraway1/4 tsp caraway1/4 tsp caraway1tbsp paprika
1tbsp paprika1tbsp paprika1tbsp paprika1tbsp paprika1/2 jalepeno pepper
1/2 jalepeno pepper1/2 jalepeno pepper1/2 jalepeno pepper1/2 jalepeno pepper1 28oz
can sauerkraut
1 28oz can sauerkraut1 28oz can sauerkraut1 28oz can sauerkraut1 28oz can
sauerkraut
1cup raw rice-raw

1cup raw rice-raw1cup raw rice-raw1cup raw rice-raw1cup raw rice-raw1/2 cup
sourcream
1/2 cup sourcream1/2 cup sourcream1/2 cup sourcream1/2 cup sourcream
in a dutch oven, on medium heat,saute' pork neck bones withonion,bellpepperand

garlicjalepeno,saltandcarawayswhen brown add one tbsp paprikasand rinse saurekraut
in collandder thoroughly but do not overwashreserve the juice in a small container
if necessary for flavour DONOT 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
Personal Notes:
ALL 71 CARD
RECIPES.
- 18
PIZA CONT., RECIPE#23 KEREK- MI'NDI'G P3

PIZA CONT., RECIPE#23 KEREK- MI'NDI'G P3PIZA CONT., RECIPE#23 KEREK- MI'NDI'G
P3PIZA CONT., RECIPE#23 KEREK- MI'NDI'G P3PIZA CONT., RECIPE#23 KEREK- MI'NDI'G P3
Rita Anna peterman
PIZA CONTINUE'
PIZA CONTINUE'PIZA CONTINUE'PIZA CONTINUE'PIZA CONTINUE'
P3 REC#23
P3 REC#23P3 REC#23P3 REC#23P3 REC#23
PIZZA VARIATIONS
PIZZA VARIATIONSPIZZA VARIATIONSPIZZA VARIATIONSPIZZA VARIATIONS
FOR PLUMS:(FOR ONE ROUND)
FOR PLUMS:(FOR ONE ROUND)FOR PLUMS:(FOR ONE ROUND)FOR PLUMS:(FOR ONE ROUND)FOR
PLUMS:(FOR ONE ROUND)
1 LARGE FREEZER BAGFUL OF PLUMS, THAWED AND DRAINED
1 LARGE FREEZER BAGFUL OF PLUMS, THAWED AND DRAINED1 LARGE FREEZER BAGFUL OF
PLUMS, THAWED AND DRAINED1 LARGE FREEZER BAGFUL OF PLUMS, THAWED AND DRAINED1
LARGE FREEZER BAGFUL OF PLUMS, THAWED AND DRAINED
1/4 CUP SUGAR
1/4 CUP SUGAR1/4 CUP SUGAR1/4 CUP SUGAR1/4 CUP SUGAR1 TSP CINNAMMON
1 TSP CINNAMMON1 TSP CINNAMMON1 TSP CINNAMMON1 TSP CINNAMMON
1 TSP COCOA
1 TSP COCOA1 TSP COCOA1 TSP COCOA1 TSP COCOA
FOR cottage cheese Round, for one:

FOR cottage cheese Round, for one:FOR cottage cheese Round, for one:FOR cottage
cheese Round, for one:FOR cottage cheese Round, for one:
3 cups of cottage cheese
3 cups of cottage cheese3 cups of cottage cheese3 cups of cottage cheese3 cups of
cottage cheese2 TO 3 EGGS
2 TO 3 EGGS2 TO 3 EGGS2 TO 3 EGGS2 TO 3 EGGS
2 TBSP CREAM OF WHEAT
2 TBSP CREAM OF WHEAT2 TBSP CREAM OF WHEAT2 TBSP CREAM OF WHEAT2 TBSP CREAM OF
WHEAT
2 TBSp sugar
2 TBSp sugar2 TBSp sugar2 TBSp sugar2 TBSp sugarsee below for individdualbaking
instructione's
see below for individdualbaking instructione'ssee below for individdualbaking
instructione'ssee below for individdualbaking instructione'ssee below for
individdualbaking instructione's
DIRECTIONS FOR PLUM ROUND:

PLACE PLUMS ON DOUGH, SPRINKLE WITH SUGAR AND
COCOA AND BAKE IN 350�OVEN
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: BLENDALL INGREDIENTS EXCEPT FOR EGG YOLK.
PLACE ON
DOUGH BEFORE BAKING. BRUSH WITH EGG YOLK AND
BAKE FOR HALF HOUR ON 350�degree
Personal Notes:
Personal Notes:Personal Notes:Personal Notes:Personal Notes: be sure to collect
all 73 card recipes.
- 19
PIZA (RECIPE)#23
PIZA (RECIPE)#23PIZA (RECIPE)#23PIZA (RECIPE)#23PIZA (RECIPE)#23
Rita Anna peterman
PIZZA PIE DOUGH, REC#23 CONTP2

PIZZA PIE DOUGH, REC#23 CONTP2PIZZA PIE DOUGH, REC#23 CONTP2PIZZA PIE DOUGH,
REC#23 CONTP2PIZZA PIE DOUGH, REC#23 CONTP2
FOLLOW ABOVE DIRECTION(PREVIOUSPAGE).
FOLLOW ABOVE DIRECTION(PREVIOUSPAGE).FOLLOW ABOVE DIRECTION(PREVIOUSPAGE).FOLLOW
ABOVE DIRECTION(PREVIOUSPAGE).FOLLOW ABOVE DIRECTION(PREVIOUSPAGE).
DO NOT DIVIDE THE DOUGH.PLACE THE DOUGHIN A WARM
DO NOT DIVIDE THE DOUGH.PLACE THE DOUGHIN A WARMDO NOT DIVIDE THE DOUGH.PLACE THE
DOUGHIN A WARMDO NOT DIVIDE THE DOUGH.PLACE THE DOUGHIN A WARMDO NOT DIVIDE THE
DOUGH.PLACE THE DOUGHIN A WARM
9X13"INCH GREASED GLASS BAKING PAN.

9X13"INCH GREASED GLASS BAKING PAN.9X13"INCH GREASED GLASS BAKING PAN.9X13"INCH
GREASED GLASS BAKING PAN.9X13"INCH GREASED GLASS BAKING PAN.
YIELD: ONE 9X13' INCH ROUND
YIELD: ONE 9X13' INCH ROUNDYIELD: ONE 9X13' INCH ROUNDYIELD: ONE 9X13' INCH
ROUNDYIELD: ONE 9X13' INCH ROUND
INGREDIENTS FOR PIZZA (FOR TWO PERSONS)
INGREDIENTS FOR PIZZA (FOR TWO PERSONS)INGREDIENTS FOR PIZZA (FOR TWO
PERSONS)INGREDIENTS FOR PIZZA (FOR TWO PERSONS)INGREDIENTS FOR PIZZA (FOR TWO
PERSONS)
1/4 CUP OF TOMATO PASTE,PUREE
1/4 CUP OF TOMATO PASTE,PUREE1/4 CUP OF TOMATO PASTE,PUREE1/4 CUP OF TOMATO
PASTE,PUREE1/4 CUP OF TOMATO PASTE,PUREE1 SWEET RED PEPPER
1 SWEET RED PEPPER1 SWEET RED PEPPER1 SWEET RED PEPPER1 SWEET RED PEPPER
1
1111 POUND
POUNDPOUNDPOUNDPOUND MUSHROOMS
MUSHROOMSMUSHROOMSMUSHROOMSMUSHROOMS OR
OROROROR 1
1111 CAN
CANCANCANCAN OF
OFOFOFOF
SLICED,OVERWAITEA BRAND.
SLICED,OVERWAITEA BRAND.SLICED,OVERWAITEA BRAND.SLICED,OVERWAITEA
BRAND.SLICED,OVERWAITEA BRAND.
2 MEDIUM ONIONS
2 MEDIUM ONIONS2 MEDIUM ONIONS2 MEDIUM ONIONS2 MEDIUM ONIONS
1 POUND MOZZARELLA CHEESE, SHREDDED OR SLICED,THIN
1 POUND MOZZARELLA CHEESE, SHREDDED OR SLICED,THIN1 POUND MOZZARELLA CHEESE,
SHREDDED OR SLICED,THIN1 POUND MOZZARELLA CHEESE, SHREDDED OR SLICED,THIN1 POUND
MOZZARELLA CHEESE, SHREDDED OR SLICED,THIN
1 TBSP OF OIL FOR SAUTE'ING
1 TBSP OF OIL FOR SAUTE'ING1 TBSP OF OIL FOR SAUTE'ING1 TBSP OF OIL FOR SAUTE'ING1
TBSP OF OIL FOR SAUTE'ING
1/4 TSPOON OF SALT
1/4 TSPOON OF SALT1/4 TSPOON OF SALT1/4 TSPOON OF SALT1/4 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
350�OVEN 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.
Personal Notes:
ALL 71 OF THE
- 20
CARD RECIPES.
- 21
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

LAZY CRESCENTS RECIPE#30 KUNYU KIFLI P1LAZY CRESCENTS RECIPE#30 KUNYU KIFLI P1LAZY
CRESCENTS RECIPE#30 KUNYU KIFLI P1LAZY CRESCENTS RECIPE#30 KUNYU KIFLI P1
Rita Anna peterman
INGREDIENTS:
1 1/2 TBSP YEAST
1 1/2 TBSP YEAST1 1/2 TBSP YEAST1 1/2 TBSP YEAST1 1/2 TBSP YEAST1/3 CUP LUKEWARM
WATER
1/3 CUP LUKEWARM WATER1/3 CUP LUKEWARM WATER1/3 CUP LUKEWARM WATER1/3 CUP LUKEWARM
WATER1/2 CUP SUGAR
1/2 CUP SUGAR1/2 CUP SUGAR1/2 CUP SUGAR1/2 CUP SUGAR2 EGGS
2 EGGS2 EGGS2 EGGS2 EGGS
3/4 CUP OIL

3/4 CUP OIL3/4 CUP OIL3/4 CUP OIL3/4 CUP OIL1 TSP SALT
1 TSP SALT1 TSP SALT1 TSP SALT1 TSP SALT
5 1/2 CUPS OF FLOUR
5 1/2 CUPS OF FLOUR5 1/2 CUPS OF FLOUR5 1/2 CUPS OF FLOUR5 1/2 CUPS OF FLOUR3/3
CUP WARM MILK
3/3 CUP WARM MILK3/3 CUP WARM MILK3/3 CUP WARM MILK3/3 CUP WARM MILK1 EGG FOR
BASTING
1 EGG FOR BASTING1 EGG FOR BASTING1 EGG FOR BASTING1 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) UNTILDOUBLED IN SIXZE, 1 1/2 HOURS. WHEN
DOUBLED INSIXZE, 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
Personal Notes:
ALL 73 RECIPE
CARDS.
- 25
Soups, Stews, Salads
and Sauces
MICROWAVE COOKING HINTS
To speed cooking and promote even heating, use the following

techniques:
.
Stir food during cooking to bring the heated outside parts
to the centre.
.
Turn food over when microwaving small items like hamburgers
or chops, or when defrosting.
.
Rearrange foods or individual items during cooking to promote
even heating.
.
Allow standing time to complete the cooking of roasts and baked
products.
.
Shield wings or legs of poultry with small pieces of aluminum foil
to prevent over-cooking of these parts.
.
Cover foods to hold in moisture and speed cooking.
.
Arrange 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.
.
Rotate or move food a quarter or half turn during cooking to allow
foods which cook quickly to cook evenly.
.
Select foods or pieces of the same size and shape because small
items cook faster than large ones.
.
Food at refrigerator temperature takes longer to cook than food
at room temperature.
.
Dense foods take more time to heat than light or porous foods.
Soups, Stews, Salads and Sauces
GOULASH SOUP P2 RECIPE#6

GOULASH SOUP P2 RECIPE#6GOULASH SOUP P2 RECIPE#6GOULASH SOUP P2 RECIPE#6GOULASH
SOUP P2 RECIPE#6
Rita Anna peterman
CONT. . .
CONT. . .CONT. . .CONT. . .CONT. . . RECIP#6
RECIP#6RECIP#6RECIP#6RECIP#6 P2
P2P2P2P2
CONT. . . RECIP#6 P2
MINUTE. SAUTE' UNTIL MEAT JUICES ARE ABSORBED
THEN ADD WATER TO 3/4 TO THE TOP OF THE POT. ADDREMAINING 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.
Personal Notes:
ALL 73 CARD
RECIPES.
- 29
GOULASHSOUP RECIPE#6 GULA'SH LEVES P1

GOULASHSOUP RECIPE#6 GULA'SH LEVES P1GOULASHSOUP RECIPE#6 GULA'SH LEVES
P1GOULASHSOUP RECIPE#6 GULA'SH LEVES P1GOULASHSOUP RECIPE#6 GULA'SH LEVES P1
Rita Anna peterman
INGREDIENTS:
3 LBS. (1 1/2 KG) LEAN BEEF, CUBED,LEGS PREFERRED
3 LBS. (1 1/2 KG) LEAN BEEF, CUBED,LEGS PREFERRED3 LBS. (1 1/2 KG) LEAN BEEF,
CUBED,LEGS PREFERRED3 LBS. (1 1/2 KG) LEAN BEEF, CUBED,LEGS PREFERRED3 LBS. (1 1/2
KG) LEAN BEEF, CUBED,LEGS PREFERRED1 LARGE ONION, CHOPPED
1 LARGE ONION, CHOPPED1 LARGE ONION, CHOPPED1 LARGE ONION, CHOPPED1 LARGE ONION,
CHOPPED
2 MEDIUM POTATOES,DICED
2 MEDIUM POTATOES,DICED2 MEDIUM POTATOES,DICED2 MEDIUM POTATOES,DICED2 MEDIUM
POTATOES,DICED
1/2 BUNCH PARSLEY, EUROPEAN
1/2 BUNCH PARSLEY, EUROPEAN1/2 BUNCH PARSLEY, EUROPEAN1/2 BUNCH PARSLEY,
EUROPEAN1/2 BUNCH PARSLEY, EUROPEAN2 CELERY STALKS, CUT IN ONE INCH PIECES
2 CELERY STALKS, CUT IN ONE INCH PIECES2 CELERY STALKS, CUT IN ONE INCH PIECES2
CELERY STALKS, CUT IN ONE INCH PIECES2 CELERY STALKS, CUT IN ONE INCH PIECES
2 CARROTS, CUT IN ONE INCH PIECES
2 CARROTS, CUT IN ONE INCH PIECES2 CARROTS, CUT IN ONE INCH PIECES2 CARROTS, CUT
IN ONE INCH PIECES2 CARROTS, CUT IN ONE INCH PIECES1 JALAPE�O PEPPER,WHOLE SLICE
THE TOP
1 JALAPE�O PEPPER,WHOLE SLICE THE TOP1 JALAPE�O PEPPER,WHOLE SLICE THE TOP1
JALAPE�O PEPPER,WHOLE SLICE THE TOP1 JALAPE�O PEPPER,WHOLE SLICE THE TOP
1 LARGE BELL PEPPER OR 3 SWEET EURO
1 LARGE BELL PEPPER OR 3 SWEET EURO1 LARGE BELL PEPPER OR 3 SWEET EURO1 LARGE BELL
PEPPER OR 3 SWEET EURO1 LARGE BELL PEPPER OR 3 SWEET EURO
3 GARLIC CLOVES, MINCED
3 GARLIC CLOVES, MINCED3 GARLIC CLOVES, MINCED3 GARLIC CLOVES, MINCED3 GARLIC
CLOVES, MINCED
1 TOMATO WHOLE, GENTLY PALCE THE WHOLE TOMATO IN THE
1 TOMATO WHOLE, GENTLY PALCE THE WHOLE TOMATO IN THE1 TOMATO WHOLE, GENTLY PALCE
THE WHOLE TOMATO IN THE1 TOMATO WHOLE, GENTLY PALCE THE WHOLE TOMATO IN THE1
TOMATO WHOLE, GENTLY PALCE THE WHOLE TOMATO IN THE
POT.
POT.POT.POT.POT.
1 TBSP OIL, SUNFLOWER
1 TBSP OIL, SUNFLOWER1 TBSP OIL, SUNFLOWER1 TBSP OIL, SUNFLOWER1 TBSP OIL,
SUNFLOWER
2 1/2 QUARTS WATER
2 1/2 QUARTS WATER2 1/2 QUARTS WATER2 1/2 QUARTS WATER2 1/2 QUARTS WATER1 TBSP
SALT, BOB'S SEA
1 TBSP SALT, BOB'S SEA1 TBSP SALT, BOB'S SEA1 TBSP SALT, BOB'S SEA1 TBSP SALT,
BOB'S SEA
1 TSP PEPPER
1 TSP PEPPER1 TSP PEPPER1 TSP PEPPER1 TSP PEPPER
1 TSP PAPRIKA
1 TSP PAPRIKA1 TSP PAPRIKA1 TSP PAPRIKA1 TSP PAPRIKA
1/4 TSP CARAWAY SEED
1/4 TSP CARAWAY SEED1/4 TSP CARAWAY SEED1/4 TSP CARAWAY SEED1/4 TSP CARAWAY
SEEDNOODLES (PREFERABLY THE THIN
NOODLES (PREFERABLY THE THINNOODLES (PREFERABLY THE THINNOODLES (PREFERABLY THE
THINNOODLES (PREFERABLY THE THIN NEST KIND)
NEST KIND)NEST KIND)NEST KIND)NEST KIND)
DIRECTIONS:
IN A DUTCH OVEN, (MEDIUM POT) ON MEDIUM HEAT,
SAUTE' ONION, GARLIC, BELL PEPPER, AND JALAPE�O
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
Personal Notes:
ALL OF THE 73
CARD RECIPES.
- 30
POTATO SOUPA RECIPE #17 KRUMPLILEVESIK

POTATO SOUPA RECIPE #17 KRUMPLILEVESIKPOTATO SOUPA RECIPE #17 KRUMPLILEVESIKPOTATO
SOUPA RECIPE #17 KRUMPLILEVESIKPOTATO SOUPA RECIPE #17 KRUMPLILEVESIK
Rita Anna peterman
POTATO SOUP R#`17 krumpli's is jo

POTATO SOUP R#`17 krumpli's is joPOTATO SOUP R#`17 krumpli's is joPOTATO SOUP
R#`17 krumpli's is joPOTATO SOUP R#`17 krumpli's is jo
4 TO 5 MEDIUM POTATOES DICED

4 TO 5 MEDIUM POTATOES DICED4 TO 5 MEDIUM POTATOES DICED4 TO 5 MEDIUM POTATOES
DICED4 TO 5 MEDIUM POTATOES DICED
2 CELERY STALKS DICED2 CARROTS DICED
2 CELERY STALKS DICED2 CARROTS DICED2 CELERY STALKS DICED2 CARROTS DICED2 CELERY
STALKS DICED2 CARROTS DICED2 CELERY STALKS DICED2 CARROTS DICED
ONE RED BELL PEPPER DICED OR 3 SWEET MEDIUM
ONE RED BELL PEPPER DICED OR 3 SWEET MEDIUMONE RED BELL PEPPER DICED OR 3 SWEET
MEDIUMONE RED BELL PEPPER DICED OR 3 SWEET MEDIUMONE RED BELL PEPPER DICED OR 3
SWEET MEDIUM
1/2 BUNCH EUROPEAN PARSLEY-WASHED,
1/2 BUNCH EUROPEAN PARSLEY-WASHED,1/2 BUNCH EUROPEAN PARSLEY-WASHED,1/2 BUNCH
EUROPEAN PARSLEY-WASHED,1/2 BUNCH EUROPEAN PARSLEY-WASHED,
3 CLOVES OF GARLIC,CRUSHED
3 CLOVES OF GARLIC,CRUSHED3 CLOVES OF GARLIC,CRUSHED3 CLOVES OF GARLIC,CRUSHED3
CLOVES OF GARLIC,CRUSHED
ONE MEDIUM TOMATO,SAME
ONE MEDIUM TOMATO,SAMEONE MEDIUM TOMATO,SAMEONE MEDIUM TOMATO,SAMEONE MEDIUM
TOMATO,SAME
1 MEDIUM ONION,WHOLE,SLICE OPEN
1 MEDIUM ONION,WHOLE,SLICE OPEN1 MEDIUM ONION,WHOLE,SLICE OPEN1 MEDIUM
ONION,WHOLE,SLICE OPEN1 MEDIUM ONION,WHOLE,SLICE OPEN
2 1/2 QUARTS OF WATER
2 1/2 QUARTS OF WATER2 1/2 QUARTS OF WATER2 1/2 QUARTS OF WATER2 1/2 QUARTS OF
WATER1 TSPOON PEPPER
1 TSPOON PEPPER1 TSPOON PEPPER1 TSPOON PEPPER1 TSPOON PEPPER
1 1/2 TBSPOON SALT,SEA
1 1/2 TBSPOON SALT,SEA1 1/2 TBSPOON SALT,SEA1 1/2 TBSPOON SALT,SEA1 1/2 TBSPOON
SALT,SEAROUX
ROUXROUXROUXROUX
1 HEAPING TBSP OF
1 HEAPING TBSP OF1 HEAPING TBSP OF1 HEAPING TBSP OF1 HEAPING TBSP OF FLOUR
FLOURFLOURFLOURFLOUR
2 TBSP
2 TBSP2 TBSP2 TBSP2 TBSP OF OIL
OF OILOF OILOF OILOF OIL
1/4 TSP CHILLI POWDER
1/4 TSP CHILLI POWDER1/4 TSP CHILLI POWDER1/4 TSP CHILLI POWDER1/4 TSP CHILLI
POWDER1 CUP OF WATER
1 CUP OF WATER1 CUP OF WATER1 CUP OF WATER1 CUP OF WATER
1 TBSP PAPRIKA
1 TBSP PAPRIKA1 TBSP PAPRIKA1 TBSP PAPRIKA1 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 HOURWHEN FINI ADD RUE SIMMER 5TO10 MINUTES
TOSS IN ONE CUP OF SOURCREAMAND VINEGAR
SAY YOUR PRAYERS. gooodniie!
Personal Notes:
Personal Notes:Personal Notes:Personal Notes:Personal Notes: be sure to collect
all 71 card recipita'
- 31
GOULASH STEW POT RECIPE#32

GOULASH STEW POT RECIPE#32GOULASH STEW POT RECIPE#32GOULASH STEW POT
RECIPE#32GOULASH STEW POT RECIPE#32
Rita Anna peterman
GOULASH STEW, PORK RECIPE#32

GOULASH STEW, PORK RECIPE#32GOULASH STEW, PORK RECIPE#32GOULASH STEW, PORK
RECIPE#32GOULASH STEW, PORK RECIPE#32
INGREDIENTS:
2 POUNDS (1KG) PORK OR BEEF, CUBED

2 POUNDS (1KG) PORK OR BEEF, CUBED2 POUNDS (1KG) PORK OR BEEF, CUBED2 POUNDS (1KG)
PORK OR BEEF, CUBED2 POUNDS (1KG) PORK OR BEEF, CUBED
3 LARGE ONIONS,CHOPPED
3 LARGE ONIONS,CHOPPED3 LARGE ONIONS,CHOPPED3 LARGE ONIONS,CHOPPED3 LARGE
ONIONS,CHOPPED
1 TBSP OIL
1 TBSP OIL1 TBSP OIL1 TBSP OIL1 TBSP OIL
8 CLOVES GARLIC,MINCED
8 CLOVES GARLIC,MINCED8 CLOVES GARLIC,MINCED8 CLOVES GARLIC,MINCED8 CLOVES
GARLIC,MINCED
1 RED BELL PEPPER OR 3 SWEET EUROPEAN,SAME

1 RED BELL PEPPER OR 3 SWEET EUROPEAN,SAME1 RED BELL PEPPER OR 3 SWEET
EUROPEAN,SAME1 RED BELL PEPPER OR 3 SWEET EUROPEAN,SAME1 RED BELL PEPPER OR 3
SWEET EUROPEAN,SAME
1 JALEPENO PEPPER
1 JALEPENO PEPPER1 JALEPENO PEPPER1 JALEPENO PEPPER1 JALEPENO PEPPER
1 TBSP PARIKA
1 TBSP PARIKA1 TBSP PARIKA1 TBSP PARIKA1 TBSP PARIKA
1 TSP SALT
2 TO 3 MEDIUM TOMATOES, CHOPPED 1 LB. MUSHROOMS

2 TO 3 MEDIUM TOMATOES, CHOPPED 1 LB. MUSHROOMS2 TO 3 MEDIUM TOMATOES, CHOPPED 1
LB. MUSHROOMS2 TO 3 MEDIUM TOMATOES, CHOPPED 1 LB. MUSHROOMS2 TO 3 MEDIUM
TOMATOES, CHOPPED 1 LB. MUSHROOMS
1 CUP WATER
1 CUP WATER1 CUP WATER1 CUP WATER1 CUP WATER
OPTIONAL: 1/2 CUP RED WINE IS ADDED TO ENRICH THE FLAVOR!

OPTIONAL: 1/2 CUP RED WINE IS ADDED TO ENRICH THE FLAVOR!OPTIONAL: 1/2 CUP RED
WINE IS ADDED TO ENRICH THE FLAVOR!OPTIONAL: 1/2 CUP RED WINE IS ADDED TO ENRICH
THE FLAVOR!OPTIONAL: 1/2 CUP RED WINE IS ADDED TO ENRICH THE FLAVOR!
THE ALCOHOL CONTENT WILL EVAPORATE THIS TIME DURING
THE ALCOHOL CONTENT WILL EVAPORATE THIS TIME DURINGTHE ALCOHOL CONTENT WILL
EVAPORATE THIS TIME DURINGTHE ALCOHOL CONTENT WILL EVAPORATE THIS TIME DURINGTHE
ALCOHOL CONTENT WILL EVAPORATE THIS TIME DURING
THE COOKING PROCESS. THE WINE ACTS AS A MEAT TENDERIZER.
THE COOKING PROCESS. THE WINE ACTS AS A MEAT TENDERIZER.THE COOKING PROCESS. THE
WINE ACTS AS A MEAT TENDERIZER.THE COOKING PROCESS. THE WINE ACTS AS A MEAT
TENDERIZER.THE COOKING PROCESS. THE WINE ACTS AS A MEAT TENDERIZER.
NOTE: FOR BEEF STEW, ADD 1/4 TSP. CARWAY SEED AND OMIT THE
NOTE: FOR BEEF STEW, ADD 1/4 TSP. CARWAY SEED AND OMIT THENOTE: FOR BEEF STEW, ADD
1/4 TSP. CARWAY SEED AND OMIT THENOTE: FOR BEEF STEW, ADD 1/4 TSP. CARWAY SEED AND
OMIT THENOTE: FOR BEEF STEW, ADD 1/4 TSP. CARWAY SEED AND OMIT THEMUSHROOMS.
MUSHROOMS.MUSHROOMS.MUSHROOMS.MUSHROOMS.
DIRECTIONS:
DIRECTIONS:DIRECTIONS:DIRECTIONS:DIRECTIONS: IN A DUTCH OVEN(MEDIUM POT) OVER
MEDIUM
IN A DUTCH OVEN(MEDIUM POT) OVER MEDIUMIN A DUTCH OVEN(MEDIUM POT) OVER MEDIUMIN A
DUTCH OVEN(MEDIUM POT) OVER MEDIUMIN A DUTCH OVEN(MEDIUM POT) OVER MEDIUMHEAT,
SAUTE' ONIONS, PEPPER, GARLIC AND JALEPENO OIL.
HEAT, SAUTE' ONIONS, PEPPER, GARLIC AND JALEPENO OIL.HEAT, SAUTE' ONIONS, PEPPER,
GARLIC AND JALEPENO OIL.HEAT, SAUTE' ONIONS, PEPPER, GARLIC AND JALEPENO OIL.HEAT,
SAUTE' ONIONS, PEPPER, GARLIC AND JALEPENO OIL.
BROWN UNTIL JUICES HAVE EVAPORATED.

BROWN UNTIL JUICES HAVE EVAPORATED.BROWN UNTIL JUICES HAVE EVAPORATED.BROWN UNTIL
JUICES HAVE EVAPORATED.BROWN UNTIL JUICES HAVE EVAPORATED. ADD PAPRIKA, STIR
ADD PAPRIKA, STIRADD PAPRIKA, STIRADD PAPRIKA, STIRADD PAPRIKA, STIR
ONE MINUTE ADD TOMATOES, SALT, MUSHROOMS AND WINE IF
ONE MINUTE ADD TOMATOES, SALT, MUSHROOMS AND WINE IFONE MINUTE ADD TOMATOES, SALT,
MUSHROOMS AND WINE IFONE MINUTE ADD TOMATOES, SALT, MUSHROOMS AND WINE IFONE
MINUTE ADD TOMATOES, SALT, MUSHROOMS AND WINE IF
USED.SIMMER UNTIL MEAT IS TENDER, APPROXIAMETELY
USED.SIMMER UNTIL MEAT IS TENDER, APPROXIAMETELYUSED.SIMMER UNTIL MEAT IS TENDER,
APPROXIAMETELYUSED.SIMMER UNTIL MEAT IS TENDER, APPROXIAMETELYUSED.SIMMER UNTIL
MEAT IS TENDER, APPROXIAMETELY FOR
FORFORFORFOR
TWO HOURS, ADDING WATER, AS NECESSARY TO AVOID
TWO HOURS, ADDING WATER, AS NECESSARY TO AVOIDTWO HOURS, ADDING WATER, AS
NECESSARY TO AVOIDTWO HOURS, ADDING WATER, AS NECESSARY TO AVOIDTWO HOURS, ADDING
WATER, AS NECESSARY TO AVOID
BURNING.
BURNING.BURNING.BURNING.BURNING. SERVE WITH NOODLES ,EGG CHIPS, POTATOES OR
SERVE WITH NOODLES ,EGG CHIPS, POTATOES ORSERVE WITH NOODLES ,EGG CHIPS, POTATOES
ORSERVE WITH NOODLES ,EGG CHIPS, POTATOES ORSERVE WITH NOODLES ,EGG CHIPS,
POTATOES OR
RICE.
RICE.RICE.RICE.RICE. SERVES 4 TO6. THIS IS NOT GOULASH SOUP.
SERVES 4 TO6. THIS IS NOT GOULASH SOUP.SERVES 4 TO6. THIS IS NOT GOULASH
SOUP.SERVES 4 TO6. THIS IS NOT GOULASH SOUP.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.
Personal Notes:
ALL 73 OF THE
CARD RECIPES.
- 32
Main Courses: Seafood,
Poultry, Pasta and
CONVERSION OF PAN AND UTENSIL SIZES
UTENSIL Measure Measure Measure

(Volume) (cm) (inches)
Baking or cake pan 2 L 20 cm square 8-inch square
2.5 L 23 cm square 9-inch square

3 L 30x20x5 12x8x2
3.5 L 33x21x5 13x9x2
Cookie sheet 40x30 16x12
Jelly roll pan 2 L 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
1 L 23x3 9x1-1/4
Tube pan 2 L 20x7 8x3
3 L 23x10 9x4
Springform pan 2.5 L 23x6 9x3
3 L 25x8 10x4
Baking dish 1 L 1 qt.
1.5 L 1-1/2 qt.
2 L 2 qt.
2.5 L 2-1/2 qt.
3 L 3 qt.
4 L 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 1 L 1 qt.
2 L 2 qt.
3 L 3 qt.
Main Courses: Seafood, Poultry, Pasta and Casseroles
MOODSWEET CHICKEN RECIPE#10 P2CSIRKE

MOODSWEET CHICKEN RECIPE#10 P2CSIRKEMOODSWEET CHICKEN RECIPE#10 P2CSIRKEMOODSWEET
CHICKEN RECIPE#10 P2CSIRKEMOODSWEET CHICKEN RECIPE#10 P2CSIRKE
LA'BAM
LA'BAMLA'BAMLA'BAMLA'BAM
Rita Anna peterman
P2 PAPRIKA CHICKEN CONT., REC#10,

P2 PAPRIKA CHICKEN CONT., REC#10,P2 PAPRIKA CHICKEN CONT., REC#10,P2 PAPRIKA
CHICKEN CONT., REC#10,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),ONMEDIUM 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:
Personal Notes:Personal Notes:Personal Notes:Personal Notes: BE SURE TO COLECT ALL
OF THE 73
RECIPES.
- 35
LAYERED STACKED CAULIFLOWER REC#59

LAYERED STACKED CAULIFLOWER REC#59LAYERED STACKED CAULIFLOWER REC#59LAYERED
STACKED CAULIFLOWER REC#59LAYERED STACKED CAULIFLOWER REC#59
RAKOT KARFIO'L
RAKOT KARFIO'LRAKOT KARFIO'LRAKOT KARFIO'LRAKOT KARFIO'L
Rita Anna peterman
INGREDIENTS;
INGREDIENTS;INGREDIENTS;INGREDIENTS;INGREDIENTS;
1 WHOLE HEAD CAULIFLOWER
1 WHOLE HEAD CAULIFLOWER1 WHOLE HEAD CAULIFLOWER1 WHOLE HEAD CAULIFLOWER1 WHOLE
HEAD CAULIFLOWER
1 POUND OF GROUND PORK
1 POUND OF GROUND PORK1 POUND OF GROUND PORK1 POUND OF GROUND PORK1 POUND OF
GROUND PORK
3 TBSP OIL
3 TBSP OIL3 TBSP OIL3 TBSP OIL3 TBSP OIL
1 CUP OF TOMATO JUICE
1 CUP OF TOMATO JUICE1 CUP OF TOMATO JUICE1 CUP OF TOMATO JUICE1 CUP OF TOMATO
JUICE
1 SMALL ONION--CHOP
1 SMALL ONION--CHOP1 SMALL ONION--CHOP1 SMALL ONION--CHOP1 SMALL ONION--CHOP
2 TBSP FLOUR
2 TBSP FLOUR2 TBSP FLOUR2 TBSP FLOUR2 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. ADDGROUND 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. ADDTAMATO, ADD COOK STIRRING CON-
STANTLY UNTIL
THICKENED.
15 MINUTES.POUR ON TOP OF CAULIFLOWER AND PORK.
-BAKE- IN A 350�DEGREE OVIE FOR APPOX 10TO 15
MINUTES. SERVES 4 TO 6 GUESTS ARE HERE;
Personal Notes:
ALL OF THE 73
CARD RECIPES.
- 36
MOODSWEET CHICKEN RECIPE#10 P1 CSIRKE

MOODSWEET CHICKEN RECIPE#10 P1 CSIRKEMOODSWEET CHICKEN RECIPE#10 P1
CSIRKEMOODSWEET CHICKEN RECIPE#10 P1 CSIRKEMOODSWEET CHICKEN RECIPE#10 P1 CSIRKE
LA'BAM
LA'BAMLA'BAMLA'BAMLA'BAM
Rita Anna peterman
INGREDIENTS:
1 CUP CHICKEN, CUT UP REMOVE SKIN DESIRED
1 CUP CHICKEN, CUT UP REMOVE SKIN DESIRED1 CUP CHICKEN, CUT UP REMOVE SKIN
DESIRED1 CUP CHICKEN, CUT UP REMOVE SKIN DESIRED1 CUP CHICKEN, CUT UP REMOVE SKIN
DESIRED
2 LARGE ONIONS,CHOPPED
2 LARGE ONIONS,CHOPPED2 LARGE ONIONS,CHOPPED2 LARGE ONIONS,CHOPPED2 LARGE
ONIONS,CHOPPED
1 RED BELL PEPPER,3 SWEET
1 RED BELL PEPPER,3 SWEET1 RED BELL PEPPER,3 SWEET1 RED BELL PEPPER,3 SWEET1 RED
BELL PEPPER,3 SWEET
5 CLOVES GARLIC, MINCED
5 CLOVES GARLIC, MINCED5 CLOVES GARLIC, MINCED5 CLOVES GARLIC, MINCED5 CLOVES
GARLIC, MINCED
1 TBLSPOON PAPRIKA
1 TBLSPOON PAPRIKA1 TBLSPOON PAPRIKA1 TBLSPOON PAPRIKA1 TBLSPOON PAPRIKA
1 JALEPENO PEPPER, SLICED OPEN
1 JALEPENO PEPPER, SLICED OPEN1 JALEPENO PEPPER, SLICED OPEN1 JALEPENO PEPPER,
SLICED OPEN1 JALEPENO PEPPER, SLICED OPEN
1/2 LB MUSHROOMS, SLICED
1/2 LB MUSHROOMS, SLICED1/2 LB MUSHROOMS, SLICED1/2 LB MUSHROOMS, SLICED1/2 LB
MUSHROOMS, SLICED3 CUPS WATER1/2 CUP TOMATO JUICE
3 CUPS WATER1/2 CUP TOMATO JUICE3 CUPS WATER1/2 CUP TOMATO JUICE3 CUPS WATER1/2
CUP TOMATO JUICE3 CUPS WATER1/2 CUP TOMATO JUICEOPTIONAL: 1/2 CUP RED WINE FOR
TENDERIZING FLAVOR,THE
OPTIONAL: 1/2 CUP RED WINE FOR TENDERIZING FLAVOR,THEOPTIONAL: 1/2 CUP RED WINE
FOR TENDERIZING FLAVOR,THEOPTIONAL: 1/2 CUP RED WINE FOR TENDERIZING
FLAVOR,THEOPTIONAL: 1/2 CUP RED WINE FOR TENDERIZING FLAVOR,THE
WINE EVAPORATES.
WINE EVAPORATES.WINE EVAPORATES.WINE EVAPORATES.WINE EVAPORATES.
INGREDIENTS FOR EGG NOODLES:
INGREDIENTS FOR EGG NOODLES:INGREDIENTS FOR EGG NOODLES:INGREDIENTS FOR EGG
NOODLES:INGREDIENTS FOR EGG NOODLES:
5 EGGS
5 EGGS5 EGGS5 EGGS5 EGGS
1 TSPOON BOB'S SEA SALT
1 TSPOON BOB'S SEA SALT1 TSPOON BOB'S SEA SALT1 TSPOON BOB'S SEA SALT1 TSPOON
BOB'S SEA SALT
1 1/4 CUP WATER
1 1/4 CUP WATER1 1/4 CUP WATER1 1/4 CUP WATER1 1/4 CUP WATER4 CUPS FLOUR
4 CUPS FLOUR4 CUPS FLOUR4 CUPS FLOUR4 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 FROMBOWL WITH SPOON) OR FLAT SURFACE AND WITH
THEBACK 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
Personal Notes:
ALL OF THE 73
CARD RECIPE COLLECTION.
- 37
Vegetables and
Vegetarian Dishes
EQUIVALENTS AND SUBSTITUTIONS
1 pound shelled walnuts

1 pound raisins
1 pound dates
1 tablespoon cornstarch
1 medium clove of garlic

1 cup honey
1 cup ketchup
1 teaspoon dry mustard

1 small onion
1 cup tomato juice
1 cup self-rising flour
1 egg
1 cup liquid honey
1 cup corn syrup

1 cup buttermilk
1 cup sour cream
1 cup tomato juice
=
=
=
=
=
=
=
=
=
=
=
=
=
=
=
=
3 cups chopped walnuts

2-3/4 cups seedless raisins
2-1/2 cups pitted dates
2 tablespoons flour or
4 teaspoons tapioca
1/8 tsp. garlic powder
1 cup molasses or corn syrup
1 cup tomato sauce plus
1/2 cup sugar plus 2 tablespoons
vinegar
1 tablespoon prepared mustard
1 tablespoon dried onion
1/2 cup tomato sauce plus
1/2 cup water
1 cup flour plus 1-1/2 tablespoons
baking powder plus
1/2 teaspoon salt
1 teaspoon cornstarch
1-1/4 cups sugar plus
1/4 cup liquid
1 cup sugar plus 1/4 cup liquid
1 cup plain yogurt
1 cup plain yogurt
1/2 cup tomato paste plus
1/2 cup water
Vegetables and Vegetarian Dishes
GREEN BEAN STEW RECIPE#62 P1(FO'ZELE'K)

GREEN BEAN STEW RECIPE#62 P1(FO'ZELE'K)GREEN BEAN STEW RECIPE#62
P1(FO'ZELE'K)GREEN BEAN STEW RECIPE#62 P1(FO'ZELE'K)GREEN BEAN STEW RECIPE#62
P1(FO'ZELE'K)
Rita Anna peterman
GREENBEAN STEW PPAGE ONNE,1

GREENBEAN STEW PPAGE ONNE,1GREENBEAN STEW PPAGE ONNE,1GREENBEAN STEW PPAGE
ONNE,1GREENBEAN STEW PPAGE ONNE,1 REC#62
REC#62REC#62REC#62REC#62
INGREDIENT:
INGREDIENT:INGREDIENT:INGREDIENT:INGREDIENT:
1 PACKAGE OF
1 PACKAGE OF1 PACKAGE OF1 PACKAGE OF1 PACKAGE OF FROZEN GREEN BEANS OR
FROZEN GREEN BEANS ORFROZEN GREEN BEANS ORFROZEN GREEN BEANS ORFROZEN GREEN BEANS
OR
2 CANS GREEN WAXED YELLOW
2 CANS GREEN WAXED YELLOW2 CANS GREEN WAXED YELLOW2 CANS GREEN WAXED YELLOW2 CANS
GREEN WAXED YELLOW
2 TO 3 CLOVES GARLIC, MINCED

2 TO 3 CLOVES GARLIC, MINCED2 TO 3 CLOVES GARLIC, MINCED2 TO 3 CLOVES GARLIC,
MINCED2 TO 3 CLOVES GARLIC, MINCED
1 TBSP VINEGAR
1 TBSP VINEGAR1 TBSP VINEGAR1 TBSP VINEGAR1 TBSP VINEGAR
1/2 TSR SALT
1/2 TSR SALT1/2 TSR SALT1/2 TSR SALT1/2 TSR SALTRESERVE: 1/2 CUP SOURCREAM
RESERVE: 1/2 CUP SOURCREAMRESERVE: 1/2 CUP SOURCREAMRESERVE: 1/2 CUP
SOURCREAMRESERVE: 1/2 CUP SOURCREAM
DIRECTIONS:
1/4 TSP CHILLI POWDER IS USED IF NO JALAPE�O
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:
ALL 73 CARD
RECIPES.
- 41
GREENBEANS WITH PORK SIDEBRISKET

GREENBEANS WITH PORK SIDEBRISKETGREENBEANS WITH PORK SIDEBRISKETGREENBEANS WITH
PORK SIDEBRISKETGREENBEANS WITH PORK SIDEBRISKET
REC#8(HU'RKA)
REC#8(HU'RKA)REC#8(HU'RKA)REC#8(HU'RKA)REC#8(HU'RKA)
Rita Anna peterman
INGREDIENTS:
1 LB. PORK RIB BRISKET
1 LB. PORK RIB BRISKET1 LB. PORK RIB BRISKET1 LB. PORK RIB BRISKET1 LB. PORK RIB
BRISKET
1 LARGE ONION-CHOPPED
1 LARGE ONION-CHOPPED1 LARGE ONION-CHOPPED1 LARGE ONION-CHOPPED1 LARGE ONION-
CHOPPED
1 TBSP SALT
1 TBSP SALT1 TBSP SALT1 TBSP SALT1 TBSP SALT
1 1/2 CUPS WATER
1 1/2 CUPS WATER1 1/2 CUPS WATER1 1/2 CUPS WATER1 1/2 CUPS WATER1 JALAPE�O PEPPER
1 JALAPE�O PEPPER1 JALAPE�O PEPPER1 JALAPE�O PEPPER1 JALAPE�O PEPPER
6-8
6-86-86-86-8 CLOVES GARLIC,MINCED
CLOVES GARLIC,MINCEDCLOVES GARLIC,MINCEDCLOVES GARLIC,MINCEDCLOVES GARLIC,MINCED
1 RED BELL PEPPER CHOPPED,OR 2 EUROPEAN
1 RED BELL PEPPER CHOPPED,OR 2 EUROPEAN1 RED BELL PEPPER CHOPPED,OR 2 EUROPEAN1
RED BELL PEPPER CHOPPED,OR 2 EUROPEAN1 RED BELL PEPPER CHOPPED,OR 2 EUROPEAN
2 LB. GREEN BEANS-CHOPPED, OR HALF CABBAGE &1 CAN
2 LB. GREEN BEANS-CHOPPED, OR HALF CABBAGE &1 CAN2 LB. GREEN BEANS-CHOPPED, OR
HALF CABBAGE &1 CAN2 LB. GREEN BEANS-CHOPPED, OR HALF CABBAGE &1 CAN2 LB. GREEN
BEANS-CHOPPED, OR HALF CABBAGE &1 CAN
SAUERKRAUT
SAUERKRAUTSAUERKRAUTSAUERKRAUTSAUERKRAUT
DIRECTIONS:
IN A DUTCHIE,MEDIUM POT, OVER MEDIUM HEATSAUTE' ONIONS, GARLIC, RED PEPPER AND
JALAPE�O
IN OIL UNTIL TENDER. ADD MEAT AND BROWN. ADD
SALT AND PAPRIKA STIRRING UNTIL ALMOST DONE (15TO 20 MINUTES).
OPTIONAL: 1/4(*1/2)CUP WINE IS ADDED TO INCREASEFLAVOUR. THE ALCOHOL WILL
EVAPORATE DUR-ING
THE COOKING PROCESS. THE WINE ACTS AS A MEAT
TENDERIZER.
WWW.PORKATSZUESSWHISTLE@LYCOS.COM
Personal Notes:
ALL 73 OF THE
CARD RECIPES.
- 42
KIDNEYBEANS WITH PORK SIDE BRISKET

KIDNEYBEANS WITH PORK SIDE BRISKETKIDNEYBEANS WITH PORK SIDE BRISKETKIDNEYBEANS
WITH PORK SIDE BRISKETKIDNEYBEANS WITH PORK SIDE BRISKET
R#58(BARNABAB PO"RKO"LTEL)
R#58(BARNABAB PO"RKO"LTEL)R#58(BARNABAB PO"RKO"LTEL)R#58(BARNABAB
PO"RKO"LTEL)R#58(BARNABAB PO"RKO"LTEL)
Rita Anna peterman
KIDNEYBEANS WITH POR SIDEBRISKET BARNABAB PO"RK"OLTEL

KIDNEYBEANS WITH POR SIDEBRISKET BARNABAB PO"RK"OLTELKIDNEYBEANS WITH POR
SIDEBRISKET BARNABAB PO"RK"OLTELKIDNEYBEANS WITH POR SIDEBRISKET BARNABAB
PO"RK"OLTELKIDNEYBEANS WITH POR SIDEBRISKET BARNABAB PO"RK"OLTEL
RECIPE#58
RECIPE#58RECIPE#58RECIPE#58RECIPE#58
INGREDIENTS:
2 LBS OF PORK SIDE RIB
2 LBS OF PORK SIDE RIB2 LBS OF PORK SIDE RIB2 LBS OF PORK SIDE RIB2 LBS OF PORK
SIDE RIB BRISKET
BRISKETBRISKETBRISKETBRISKET
2 1/2 CUPS KIDNEY BEANS
2 1/2 CUPS KIDNEY BEANS2 1/2 CUPS KIDNEY BEANS2 1/2 CUPS KIDNEY BEANS2 1/2 CUPS
KIDNEY BEANS2 MEDIUM ONIONS
2 MEDIUM ONIONS2 MEDIUM ONIONS2 MEDIUM ONIONS2 MEDIUM ONIONS
8 GARLIC CLOVES
8 GARLIC CLOVES8 GARLIC CLOVES8 GARLIC CLOVES8 GARLIC CLOVES
1 TOMATO, WHOLE THING IN IT
1 TOMATO, WHOLE THING IN IT1 TOMATO, WHOLE THING IN IT1 TOMATO, WHOLE THING IN IT1
TOMATO, WHOLE THING IN IT
1 RED BELL PEPPER OR 3 SWEET RED THE SAME
1 RED BELL PEPPER OR 3 SWEET RED THE SAME1 RED BELL PEPPER OR 3 SWEET RED THE
SAME1 RED BELL PEPPER OR 3 SWEET RED THE SAME1 RED BELL PEPPER OR 3 SWEET RED THE
SAME
1 TBSP PAPRIKA
1 JALEPENA PEPPER,CHOPPED
1 JALEPENA PEPPER,CHOPPED1 JALEPENA PEPPER,CHOPPED1 JALEPENA PEPPER,CHOPPED1
JALEPENA PEPPER,CHOPPED
1 TBSP SALT
1 TBSP SALT1 TBSP SALT1 TBSP SALT1 TBSP SALT
2 1/2 CUPS WATER
2 1/2 CUPS WATER2 1/2 CUPS WATER2 1/2 CUPS WATER2 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 (TOCOVER IF YOU MAY) ADD SOME KIDNEY
BEANS.COVERAND SIMMER UNTIL DONE 1 1/2 HOURS.
SERVE WITH FRENCH BREAD.
SERVES 4 TO 6 PEOPLE
Personal Notes:
ALL OF THE73
RECIPE CARDS.
- 43
GREEN PEA STEW RECIPE#61 (BORSO

GREEN PEA STEW RECIPE#61 (BORSOGREEN PEA STEW RECIPE#61 (BORSOGREEN PEA STEW
RECIPE#61 (BORSOGREEN PEA STEW RECIPE#61 (BORSOFO"ZELE'K)
FO"ZELE'K)FO"ZELE'K)FO"ZELE'K)FO"ZELE'K)
Rita Anna peterman
INGREDIENT:
INGREDIENT:INGREDIENT:INGREDIENT:INGREDIENT:
1
1111 PACKAGE
PACKAGEPACKAGEPACKAGEPACKAGE FROZEN
FROZENFROZENFROZENFROZEN GREEN
GREENGREENGREENGREEN PEAS,(2 CANS
PEAS,(2 CANSPEAS,(2 CANSPEAS,(2 CANSPEAS,(2 CANS DRAINED)
DRAINED)DRAINED)DRAINED)DRAINED)
2 TBSP PAPRIKA
5 TO 6 CLOVES GRLIC, MINCED

5 TO 6 CLOVES GRLIC, MINCED5 TO 6 CLOVES GRLIC, MINCED5 TO 6 CLOVES GRLIC, MINCED5
TO 6 CLOVES GRLIC, MINCED
1 TSP SALT, BOB';S

1 TSP SALT, BOB';S1 TSP SALT, BOB';S1 TSP SALT, BOB';S1 TSP SALT, BOB';S
RUE:
RUE:RUE:RUE:RUE: 1 TBSP FLOUR
1 TBSP FLOUR1 TBSP FLOUR1 TBSP FLOUR1 TBSP FLOUR 1CUP WATER
1CUP WATER1CUP WATER1CUP WATER1CUP WATER 2TBSP OIL
2TBSP OIL2TBSP OIL2TBSP OIL2TBSP OIL 1 TBSP PAPRIKA
1/4 TSP CHILLI POWDER IN REPLACEMENT FOR JALAPE�O IN

1/4 TSP CHILLI POWDER IN REPLACEMENT FOR JALAPE�O IN1/4 TSP CHILLI POWDER IN
REPLACEMENT FOR JALAPE�O IN1/4 TSP CHILLI POWDER IN REPLACEMENT FOR JALAPE�O IN1/4
TSP CHILLI POWDER IN REPLACEMENT FOR JALAPE�O INRECIPE.
RECIPE.RECIPE.RECIPE.RECIPE.
MAKES ENOUGH FOR ONE POT OF VEGETABLES.

MAKES ENOUGH FOR ONE POT OF VEGETABLES.MAKES ENOUGH FOR ONE POT OF
VEGETABLES.MAKES ENOUGH FOR ONE POT OF VEGETABLES.MAKES ENOUGH FOR ONE POT OF
VEGETABLES.
RUE FIRST: IN DUTCHIE, MEDIUM POT, ON MEDIUM HEAT, BROWN

RUE FIRST: IN DUTCHIE, MEDIUM POT, ON MEDIUM HEAT, BROWNRUE FIRST: IN DUTCHIE,
MEDIUM POT, ON MEDIUM HEAT, BROWNRUE FIRST: IN DUTCHIE, MEDIUM POT, ON MEDIUM
HEAT, BROWNRUE FIRST: IN DUTCHIE, MEDIUM POT, ON MEDIUM HEAT, BROWN
FLOUR IN OIL USING A WIRE WHISK OR A WOODEN SPOON. ADD
FLOUR IN OIL USING A WIRE WHISK OR A WOODEN SPOON. ADDFLOUR IN OIL USING A WIRE
WHISK OR A WOODEN SPOON. ADDFLOUR IN OIL USING A WIRE WHISK OR A WOODEN SPOON.
ADDFLOUR IN OIL USING A WIRE WHISK OR A WOODEN SPOON. ADD
PAPRIKA AND CHILLI POWDER STIRRING FREQUENTLY AND
PAPRIKA AND CHILLI POWDER STIRRING FREQUENTLY ANDPAPRIKA AND CHILLI POWDER
STIRRING FREQUENTLY ANDPAPRIKA AND CHILLI POWDER STIRRING FREQUENTLY ANDPAPRIKA
AND CHILLI POWDER STIRRING FREQUENTLY AND
RAPIDLY FOR ONE MINUTE UNTIL PAPRIKA IS DARK RED, BEING
RAPIDLY FOR ONE MINUTE UNTIL PAPRIKA IS DARK RED, BEINGRAPIDLY FOR ONE MINUTE
UNTIL PAPRIKA IS DARK RED, BEINGRAPIDLY FOR ONE MINUTE UNTIL PAPRIKA IS DARK RED,
BEINGRAPIDLY FOR ONE MINUTE UNTIL PAPRIKA IS DARK RED, BEING
CAREFUL NOT TO BURN PA-PRIKA. REMOVE FROM HEAT AND
CAREFUL NOT TO BURN PA-PRIKA. REMOVE FROM HEAT ANDCAREFUL NOT TO BURN PA-PRIKA.
REMOVE FROM HEAT ANDCAREFUL NOT TO BURN PA-PRIKA. REMOVE FROM HEAT ANDCAREFUL NOT
TO BURN PA-PRIKA. REMOVE FROM HEAT AND
ADD WATER IMMEDIATELY,
ADD WATER IMMEDIATELY,ADD WATER IMMEDIATELY,ADD WATER IMMEDIATELY,ADD WATER
IMMEDIATELY, STIRRING FREQUENTLY AND
STIRRING FREQUENTLY ANDSTIRRING FREQUENTLY ANDSTIRRING FREQUENTLY ANDSTIRRING
FREQUENTLY AND
RAPIDLY
RAPIDLYRAPIDLYRAPIDLYRAPIDLY UNDER THE SINK TAP; TO AVOID LUMPS. ADD RUE TO
UNDER THE SINK TAP; TO AVOID LUMPS. ADD RUE TOUNDER THE SINK TAP; TO AVOID LUMPS.
ADD RUE TOUNDER THE SINK TAP; TO AVOID LUMPS. ADD RUE TOUNDER THE SINK TAP; TO
AVOID LUMPS. ADD RUE TO
VEGETABLES AND SIMMER POT SLOW
VEGETABLES AND SIMMER POT SLOWVEGETABLES AND SIMMER POT SLOWVEGETABLES AND SIMMER
POT SLOWVEGETABLES AND SIMMER POT SLOW 10 TO 15 MINUTES.
10 TO 15 MINUTES.10 TO 15 MINUTES.10 TO 15 MINUTES.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
Personal Notes:
ALL 73 CARD
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 souffl�s. 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

FIRELING DONUTTS P3 RECIPE#18 A FA'NKSFIRELING DONUTTS P3 RECIPE#18 A
FA'NKSFIRELING DONUTTS P3 RECIPE#18 A FA'NKSFIRELING DONUTTS P3 RECIPE#18 A FA'NKS
Rita Anna peterman
FIRELINGG DONUTS P3 REC#18

FIRELINGG DONUTS P3 REC#18FIRELINGG DONUTS P3 REC#18FIRELINGG DONUTS P3
REC#18FIRELINGG 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:
ALL OF THE 73
CARD RECIPES.AND THE CEREAL BOXES TOO.
- 47
OLE'FASION VANILLA CAKE RECIPE#19 PAGE2

OLE'FASION VANILLA CAKE RECIPE#19 PAGE2OLE'FASION VANILLA CAKE RECIPE#19
PAGE2OLE'FASION VANILLA CAKE RECIPE#19 PAGE2OLE'FASION VANILLA CAKE RECIPE#19
PAGE2
Rita Anna peterman
OLD FASHIONED CONTINUED R#19 P2

OLD FASHIONED CONTINUED R#19 P2OLD FASHIONED CONTINUED R#19 P2OLD FASHIONED
CONTINUED R#19 P2OLD FASHIONED CONTINUED R#19 P2
OVEN 375 DEGREES. POUR INTO A GREASED 9X2 INCH BAKING PAN
OVEN 375 DEGREES. POUR INTO A GREASED 9X2 INCH BAKING PANOVEN 375 DEGREES. POUR
INTO A GREASED 9X2 INCH BAKING PANOVEN 375 DEGREES. POUR INTO A GREASED 9X2 INCH
BAKING PANOVEN 375 DEGREES. POUR INTO A GREASED 9X2 INCH BAKING PAN
AND VBAKEIT FOR 20TO25 MIN-UTES.
AND VBAKEIT FOR 20TO25 MIN-UTES.AND VBAKEIT FOR 20TO25 MIN-UTES.AND VBAKEIT FOR
20TO25 MIN-UTES.AND VBAKEIT FOR 20TO25 MIN-UTES. TO TEST FOR DONENESS,
TO TEST FOR DONENESS,TO TEST FOR DONENESS,TO TEST FOR DONENESS,TO TEST FOR
DONENESS,
INSERT TOOTH-PICK INTO CENTRE OF CAKE, WHEN IT COMES OUT
INSERT TOOTH-PICK INTO CENTRE OF CAKE, WHEN IT COMES OUTINSERT TOOTH-PICK INTO
CENTRE OF CAKE, WHEN IT COMES OUTINSERT TOOTH-PICK INTO CENTRE OF CAKE, WHEN IT
COMES OUTINSERT TOOTH-PICK INTO CENTRE OF CAKE, WHEN IT COMES OUT
CLEAN, IT IS DONE.
CLEAN, IT IS DONE.CLEAN, IT IS DONE.CLEAN, IT IS DONE.CLEAN, IT IS DONE.
REMOVE FROM PAN AND COOL.

REMOVE FROM PAN AND COOL.REMOVE FROM PAN AND COOL.REMOVE FROM PAN AND COOL.REMOVE
FROM PAN AND COOL.
�375....
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:
ALL OF THE 71
CARD RECIPES
- 48
PILLOWWS,STUFFED,ONE R#12 GALUSKA'K P2

PILLOWWS,STUFFED,ONE R#12 GALUSKA'K P2PILLOWWS,STUFFED,ONE R#12 GALUSKA'K
P2PILLOWWS,STUFFED,ONE R#12 GALUSKA'K P2PILLOWWS,STUFFED,ONE R#12 GALUSKA'K P2
Rita Anna peterman
R#12 P2 GALUSKA
R#12 P2 GALUSKAR#12 P2 GALUSKAR#12 P2 GALUSKAR#12 P2 GALUSKA V
VVVV
MORE PAGES ON PILLOWS,C ONTINUED,
MORE PAGES ON PILLOWS,C ONTINUED,MORE PAGES ON PILLOWS,C ONTINUED,MORE PAGES ON
PILLOWS,C ONTINUED,MORE PAGES ON PILLOWS,C ONTINUED,
PARTY PI�ATA CHICKS(CHIK)
PARTY PI�ATA CHICKS(CHIK)PARTY PI�ATA CHICKS(CHIK)PARTY PI�ATA CHICKS(CHIK)PARTY
PI�ATA CHICKS(CHIK)
EGG TO STICK THEM TOGETHER PLACE ON BAKING

SHEET AND BAKE ON 350� 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 FISHPOLES-
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:
ALL THE 73
CARD RECIPES.
- 49
OL'E FASHIONED VANILLA CAKE R#19 PISKOTA

OL'E FASHIONED VANILLA CAKE R#19 PISKOTAOL'E FASHIONED VANILLA CAKE R#19
PISKOTAOL'E FASHIONED VANILLA CAKE R#19 PISKOTAOL'E FASHIONED VANILLA CAKE R#19
PISKOTA
P1
P1P1P1P1
Rita Anna peterman
INGRED:
INGRED:INGRED:INGRED:INGRED: P1
P1P1P1P1 X
XXXX
FOR
FORFORFORFOR DOUGH:
DOUGH:DOUGH:DOUGH:DOUGH:
10 EGGS, SEPERATED
10 EGGS, SEPERATED10 EGGS, SEPERATED10 EGGS, SEPERATED10 EGGS, SEPERATED
3/4 CUP FLOUR
3/4 CUP FLOUR3/4 CUP FLOUR3/4 CUP FLOUR3/4 CUP FLOUR3/4 CUP PLAIN SAFEWAY ICING
SUGAR
3/4 CUP PLAIN SAFEWAY ICING SUGAR3/4 CUP PLAIN SAFEWAY ICING SUGAR3/4 CUP PLAIN
SAFEWAY ICING SUGAR3/4 CUP PLAIN SAFEWAY ICING SUGAR2 TSPOONS OF PLAIN BAKING
POWDER
2 TSPOONS OF PLAIN BAKING POWDER2 TSPOONS OF PLAIN BAKING POWDER2 TSPOONS OF PLAIN
BAKING POWDER2 TSPOONS OF PLAIN BAKING POWDER
1 TSPOON VANILLA
1 TSPOON VANILLA1 TSPOON VANILLA1 TSPOON VANILLA1 TSPOON VANILLA
FOR FROSTING:
FOR FROSTING:FOR FROSTING:FOR FROSTING:FOR FROSTING:
1/2 CUP UNSALTED BUTTER
1/2 CUP UNSALTED BUTTER1/2 CUP UNSALTED BUTTER1/2 CUP UNSALTED BUTTER1/2 CUP
UNSALTED BUTTER1/2 CUP PLAIN ICING SUGAR
1/2 CUP PLAIN ICING SUGAR1/2 CUP PLAIN ICING SUGAR1/2 CUP PLAIN ICING SUGAR1/2 CUP
PLAIN ICING SUGAR3 TBSPOON COCOA
3 TBSPOON COCOA3 TBSPOON COCOA3 TBSPOON COCOA3 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:
ALL OF THE 73
CARD RECIPES.
- 50
FIRELING DONUTS, FOR CHRISTMAS,FA'NKS

FIRELING DONUTS, FOR CHRISTMAS,FA'NKSFIRELING DONUTS, FOR CHRISTMAS,FA'NKSFIRELING
DONUTS, FOR CHRISTMAS,FA'NKSFIRELING DONUTS, FOR CHRISTMAS,FA'NKS
RECIPE#18P1
RECIPE#18P1RECIPE#18P1RECIPE#18P1RECIPE#18P1
Rita Anna peterman
PAGE1,FIRELINKIES RECIPE#18
PAGE1,FIRELINKIES RECIPE#18PAGE1,FIRELINKIES RECIPE#18PAGE1,FIRELINKIES
RECIPE#18PAGE1,FIRELINKIES RECIPE#18
EUROPEAN NAME:(FA'NK)
EUROPEAN NAME:(FA'NK)EUROPEAN NAME:(FA'NK)EUROPEAN NAME:(FA'NK)EUROPEAN
NAME:(FA'NK)
FAIRLY ADVANCED MODE
FAIRLY ADVANCED MODEFAIRLY ADVANCED MODEFAIRLY ADVANCED MODEFAIRLY ADVANCED MODE
A FLAT BUT PUFFY DONUT
A FLAT BUT PUFFY DONUTA FLAT BUT PUFFY DONUTA FLAT BUT PUFFY DONUTA FLAT BUT PUFFY
DONUT
INGREDIENTS: 3 1/2 CUPS WARM MILK
INGREDIENTS: 3 1/2 CUPS WARM MILKINGREDIENTS: 3 1/2 CUPS WARM MILKINGREDIENTS: 3
1/2 CUPS WARM MILKINGREDIENTS: 3 1/2 CUPS WARM MILK2 TBSPOON YEAST
2 TBSPOON YEAST2 TBSPOON YEAST2 TBSPOON YEAST2 TBSPOON YEAST
1 TBSPOON SUGAR
1 TBSPOON SUGAR1 TBSPOON SUGAR1 TBSPOON SUGAR1 TBSPOON SUGAR
5 CUPS FLOUR
5 CUPS FLOUR5 CUPS FLOUR5 CUPS FLOUR5 CUPS FLOUR
3 EGG YOLKS
3 EGG YOLKS3 EGG YOLKS3 EGG YOLKS3 EGG YOLKS
2 TSPOON
2 TSPOON2 TSPOON2 TSPOON2 TSPOON SALT
SALTSALTSALTSALT
PLENTY OF OIL FOR DEEPFRYING(4 CUPS OR:)
PLENTY OF OIL FOR DEEPFRYING(4 CUPS OR:)PLENTY OF OIL FOR DEEPFRYING(4 CUPS
OR:)PLENTY OF OIL FOR DEEPFRYING(4 CUPS OR:)PLENTY OF OIL FOR DEEPFRYING(4 CUPS
OR:)
JAM FOR DIPPIN'
JAM FOR DIPPIN'JAM FOR DIPPIN'JAM FOR DIPPIN'JAM FOR DIPPIN'
DIRECTIONS;
SOAK YEAST IN LARGE BOWL WITH ONE CUP OF THE 3
1/2 CUPS WARM MILK FOR 15 MINUTES.ADD REMAININGINGREDIENTS: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 HOURSCOVERED WITH PLASTIC OR SARAN WRAP
IN A
LUKEWARM OVEN TURNED OFF
(ROOMTEMPERATURE).GENEROUSLYFLOUR 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:
THEM ALL.
73 CARD RECIPES.
- 51
PAPRIKA PILLOWED DOVES WITH BECHAMEL

PAPRIKA PILLOWED DOVES WITH BECHAMELPAPRIKA PILLOWED DOVES WITH BECHAMELPAPRIKA
PILLOWED DOVES WITH BECHAMELPAPRIKA PILLOWED DOVES WITH BECHAMEL
R#12P1(GALUSKA)
R#12P1(GALUSKA)R#12P1(GALUSKA)R#12P1(GALUSKA)R#12P1(GALUSKA)
Rita Anna peterman
PAPRIKA PILLOWED DOVES ,GALUSKA,RECIP#12 SERVED WITH

PAPRIKA PILLOWED DOVES ,GALUSKA,RECIP#12 SERVED WITHPAPRIKA PILLOWED DOVES
,GALUSKA,RECIP#12 SERVED WITHPAPRIKA PILLOWED DOVES ,GALUSKA,RECIP#12 SERVED
WITHPAPRIKA PILLOWED DOVES ,GALUSKA,RECIP#12 SERVED WITH
BECHAMEL FROSTY PUDDING

BECHAMEL FROSTY PUDDINGBECHAMEL FROSTY PUDDINGBECHAMEL FROSTY PUDDINGBECHAMEL
FROSTY PUDDING
DRY, A GOOD TEA BISCUIT ,FOR FUN
DRY, A GOOD TEA BISCUIT ,FOR FUNDRY, A GOOD TEA BISCUIT ,FOR FUNDRY, A GOOD TEA
BISCUIT ,FOR FUNDRY, A GOOD TEA BISCUIT ,FOR FUN
FOR CHEWY PIN-ATA CHICKS:
FOR CHEWY PIN-ATA CHICKS:FOR CHEWY PIN-ATA CHICKS:FOR CHEWY PIN-ATA CHICKS:FOR
CHEWY PIN-ATA CHICKS:
3 1/2 CUPS FLOUR

3 1/2 CUPS FLOUR3 1/2 CUPS FLOUR3 1/2 CUPS FLOUR3 1/2 CUPS FLOUR
1/2 TSPOON SALT
1/2 TSPOON SALT1/2 TSPOON SALT1/2 TSPOON SALT1/2 TSPOON SALT1TBSPICING SUGAR
1TBSPICING SUGAR1TBSPICING SUGAR1TBSPICING SUGAR1TBSPICING SUGAR
1TBSPYEAST
1TBSPYEAST1TBSPYEAST1TBSPYEAST1TBSPYEAST
1 1/2 CUPS MILK
1 1/2 CUPS MILK1 1/2 CUPS MILK1 1/2 CUPS MILK1 1/2 CUPS MILK1/4 CUP BUTTER,PARKAY-
SOFT.
1/4 CUP BUTTER,PARKAY-SOFT.1/4 CUP BUTTER,PARKAY-SOFT.1/4 CUP BUTTER,PARKAY-
SOFT.1/4 CUP BUTTER,PARKAY-SOFT.
1/4 CUP OF RAISINS-BLUE-
1/4 CUP OF RAISINS-BLUE-1/4 CUP OF RAISINS-BLUE-1/4 CUP OF RAISINS-BLUE-1/4 CUP OF
RAISINS-BLUEONE
EGG FOR BASTING(YIELD TWO DOZEN).
ONE EGG FOR BASTING(YIELD TWO DOZEN).ONE EGG FOR BASTING(YIELD TWO DOZEN).ONE EGG
FOR BASTING(YIELD TWO DOZEN).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 1/2HOURS IN LUKEWARM OVEN TURNED OFF(ROOM
TEMPERATURE).
FLOUR BOARD. EXTEMELY GEN-TLY PLACEDOUGH 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:
AND GATHER
ALLOF THE 73 CARD RECIPES.
- 52
FIRELING CHRISTMAS DONUTS REC#18

FIRELING CHRISTMAS DONUTS REC#18FIRELING CHRISTMAS DONUTS REC#18FIRELING CHRISTMAS
DONUTS REC#18FIRELING CHRISTMAS DONUTS REC#18
P2AFA'NK
P2AFA'NKP2AFA'NKP2AFA'NKP2AFA'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:
ALL 73 RECIPE
CARDS.
- 53
MY CREAM AND BANANA HUT RECIPE#1

MY CREAM AND BANANA HUT RECIPE#1MY CREAM AND BANANA HUT RECIPE#1MY CREAM AND
BANANA HUT RECIPE#1MY CREAM AND BANANA HUT RECIPE#1
(BANA'NAM)
(BANA'NAM)(BANA'NAM)(BANA'NAM)(BANA'NAM)
Rita Anna peterman
BANANA CREAM GINGERBREAD HUT

BANANA CREAM GINGERBREAD HUTBANANA CREAM GINGERBREAD HUTBANANA CREAM GINGERBREAD
HUTBANANA CREAM GINGERBREAD HUT (BANA'NA)RECIPE#1
(BANA'NA)RECIPE#1(BANA'NA)RECIPE#1(BANA'NA)RECIPE#1(BANA'NA)RECIPE#1CAKE
INGREDIENTS:
CAKE INGREDIENTS:CAKE INGREDIENTS:CAKE INGREDIENTS:CAKE INGREDIENTS:
ALL PURPOSE SAFEWAYBRAND FLOUR
ALL PURPOSE SAFEWAYBRAND FLOURALL PURPOSE SAFEWAYBRAND FLOURALL PURPOSE
SAFEWAYBRAND FLOURALL PURPOSE SAFEWAYBRAND FLOUR ,2 CUPS
,2 CUPS,2 CUPS,2 CUPS,2 CUPS
1 1/2 TSP. SAFEWAY BAKING SODA
1 1/2 TSP. SAFEWAY BAKING SODA1 1/2 TSP. SAFEWAY BAKING SODA1 1/2 TSP. SAFEWAY
BAKING SODA1 1/2 TSP. SAFEWAY BAKING SODA1 TSP. SALT
1 TSP. SALT1 TSP. SALT1 TSP. SALT1 TSP. SALT
1 1/2 TSP GROUND GINGER
1 1/2 TSP GROUND GINGER1 1/2 TSP GROUND GINGER1 1/2 TSP GROUND GINGER1 1/2 TSP
GROUND GINGER1 TSP GROUND CINNAMON
1 TSP GROUND CINNAMON1 TSP GROUND CINNAMON1 TSP GROUND CINNAMON1 TSP GROUND
CINNAMON
1 TSP GROUND CLOVES
1 TSP GROUND CLOVES1 TSP GROUND CLOVES1 TSP GROUND CLOVES1 TSP GROUND CLOVES
1/2 CUP CRISCO SHORTENING
1/2 CUP CRISCO SHORTENING1/2 CUP CRISCO SHORTENING1/2 CUP CRISCO SHORTENING1/2 CUP
CRISCO SHORTENING1/2 CUP BROWN SUGAR,PACKED TO THE FULL
1/2 CUP BROWN SUGAR,PACKED TO THE FULL1/2 CUP BROWN SUGAR,PACKED TO THE FULL1/2
CUP BROWN SUGAR,PACKED TO THE FULL1/2 CUP BROWN SUGAR,PACKED TO THE FULL1 EGG
1 EGG1 EGG1 EGG1 EGG
2/3 CUP CROSBY'S FANCY MOLASSES
2/3 CUP CROSBY'S FANCY MOLASSES2/3 CUP CROSBY'S FANCY MOLASSES2/3 CUP CROSBY'S
FANCY MOLASSES2/3 CUP CROSBY'S FANCY MOLASSES1 CUP OF BOILING WATER,STEAMING
1 CUP OF BOILING WATER,STEAMING1 CUP OF BOILING WATER,STEAMING1 CUP OF BOILING
WATER,STEAMING1 CUP OF BOILING WATER,STEAMING
FILLING:
FILLING:FILLING:FILLING:FILLING:
2 CUPS WHIPPING CREAM
2 CUPS WHIPPING CREAM2 CUPS WHIPPING CREAM2 CUPS WHIPPING CREAM2 CUPS WHIPPING
CREAM
2 FRESH BANANAS, SLICED
2 FRESH BANANAS, SLICED2 FRESH BANANAS, SLICED2 FRESH BANANAS, SLICED2 FRESH
BANANAS, SLICED
2 TBSP. OF ICING SUGAR,PLAIN, SAFEWAY BRAND
2 TBSP. OF ICING SUGAR,PLAIN, SAFEWAY BRAND2 TBSP. OF ICING SUGAR,PLAIN, SAFEWAY
BRAND2 TBSP. OF ICING SUGAR,PLAIN, SAFEWAY BRAND2 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 350�OVEN FOR 25 MINUTES.COOL. ADD IT'S
FILLING, AND LAYER THE BANANAS TOGEHTHER,ONE
BY ONE.
Personal Notes:
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
Souffl� 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
.
Chill the cream, bowl and beaters in a refrigerator for at least
2 hours. Beat until it is fairly stiff.
.
If cream is beaten until it is warmer than 45 degrees, it will turn to
butter.
.
Should cream start to turn buttery, whip in 2 or 3 more tbsp. of cold
milk.
.
If 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.
.
Use medium speed when whipping cream with an electric beater.
.
Cream, 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

FRIED PORK BRAINS RECIPE#80 SU"LTFRIED PORK BRAINS RECIPE#80 SU"LTFRIED PORK
BRAINS RECIPE#80 SU"LTFRIED PORK BRAINS RECIPE#80 SU"LT
Rita Anna peterman
INGREDIENTS:
1 PACKAGE PORK BRAIN
1 PACKAGE PORK BRAIN1 PACKAGE PORK BRAIN1 PACKAGE PORK BRAIN1 PACKAGE PORK BRAIN
1 SMALL ONION-CHOPPED
1 SMALL ONION-CHOPPED1 SMALL ONION-CHOPPED1 SMALL ONION-CHOPPED1 SMALL ONION-
CHOPPED
2 CLOVES GARLIC-MINCED
2 CLOVES GARLIC-MINCED2 CLOVES GARLIC-MINCED2 CLOVES GARLIC-MINCED2 CLOVES GARLIC-
MINCED
2 TBSP. OIL
2 TBSP. OIL2 TBSP. OIL2 TBSP. OIL2 TBSP. OIL
1/4 TSP BLACK PEPPER
1/4 TSP BLACK PEPPER1/4 TSP BLACK PEPPER1/4 TSP BLACK PEPPER1/4 TSP BLACK
PEPPER1/2 TSP BOB'S SEA SALT
1/2 TSP BOB'S SEA SALT1/2 TSP BOB'S SEA SALT1/2 TSP BOB'S SEA SALT1/2 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:
ALL 73 CARD
RECIPES.
- 57
Miscellaneous
pork tenderloin,the evening gaudette

pork tenderloin,the evening gaudettepork tenderloin,the evening gaudettepork
tenderloin,the evening gaudettepork tenderloin,the evening
gaudetteRECIPE#69pagetwo
RECIPE#69pagetwoRECIPE#69pagetwoRECIPE#69pagetwoRECIPE#69pagetwo
Rita Anna peterman
THE EVENING GAUDETTE R#69

THE EVENING GAUDETTE R#69THE EVENING GAUDETTE R#69THE EVENING GAUDETTE R#69THE
EVENING GAUDETTE R#69
TOGLAZEIT
TOGLAZEITTOGLAZEITTOGLAZEITTOGLAZEIT
ONE LARGE PORK TENDERLOIN FRENCHED
ONE LARGE PORK TENDERLOIN FRENCHEDONE LARGE PORK TENDERLOIN FRENCHEDONE LARGE PORK
TENDERLOIN FRENCHEDONE LARGE PORK TENDERLOIN FRENCHED
GAUDEY:
GAUDEY:GAUDEY:GAUDEY:GAUDEY:
1/4 CUP HONEY
1/4 CUP HONEY1/4 CUP HONEY1/4 CUP HONEY1/4 CUP HONEY2 TBSP MUSTARD
2 TBSP MUSTARD2 TBSP MUSTARD2 TBSP MUSTARD2 TBSP MUSTARD
1/4 HUMMUS OR 3TO4 TBSP ASIAN-SESAME DRESSING KRAFT
1/4 HUMMUS OR 3TO4 TBSP ASIAN-SESAME DRESSING KRAFT1/4 HUMMUS OR 3TO4 TBSP ASIAN-
SESAME DRESSING KRAFT1/4 HUMMUS OR 3TO4 TBSP ASIAN-SESAME DRESSING KRAFT1/4 HUMMUS
OR 3TO4 TBSP ASIAN-SESAME DRESSING KRAFTSPRINKLE AND dotWITH! golden brown sugar
SPRINKLE AND dotWITH! golden brown sugarSPRINKLE AND dotWITH! golden brown
sugarSPRINKLE AND dotWITH! golden brown sugarSPRINKLE AND dotWITH! golden brown
sugarPREHEAT OVEN TO 350
PREHEAT OVEN TO 350PREHEAT OVEN TO 350PREHEAT OVEN TO 350PREHEAT OVEN TO 350
CELLWRAPPIDDO WITH TIN FOIL
CELLWRAPPIDDO WITH TIN FOILCELLWRAPPIDDO WITH TIN FOILCELLWRAPPIDDO WITH TIN
FOILCELLWRAPPIDDO WITH TIN FOIL
PLACE IN MODERATE OVEN APPOX 3/4'S TO1HJr.
PLACE IN MODERATE OVEN APPOX 3/4'S TO1HJr.PLACE IN MODERATE OVEN APPOX 3/4'S
TO1HJr.PLACE IN MODERATE OVEN APPOX 3/4'S TO1HJr.PLACE IN MODERATE OVEN APPOX
3/4'S TO1HJr.
serve with slow peas ans mashed potatoes salt and pepperz to tazet it
serve with slow peas ans mashed potatoes salt and pepperz to tazet itserve with
slow peas ans mashed potatoes salt and pepperz to tazet itserve with slow peas ans
mashed potatoes salt and pepperz to tazet itserve with slow peas ans mashed
potatoes salt and pepperz to tazet it
rice pudding for dessert is soooogood

rice pudding for dessert is soooogoodrice pudding for dessert is soooogoodrice
pudding for dessert is soooogoodrice pudding for dessert is soooogood
�.1998,2008,2010.
Personal Notes:
Personal Notes:Personal Notes:Personal Notes:Personal Notes: Be Sure To Collect
All Of The 71 Card Recipes .
//
- 58
Miscellaneous
MODERN COOKING TODAY WELCOME PAGE

MODERN COOKING TODAY WELCOME PAGEMODERN COOKING TODAY WELCOME PAGEMODERN COOKING
TODAY WELCOME PAGEMODERN COOKING TODAY WELCOME PAGE
Rita Anna peterman
MODERN COOKING TODAY,

MODERN COOKING TODAY,MODERN COOKING TODAY,MODERN COOKING TODAY,MODERN COOKING
TODAY, PAGE1
PAGE1PAGE1PAGE1PAGE1
COOKING IS AN ART, AND ONE IN WHICH EVERY HOUSEWIFE AND

COOKING IS AN ART, AND ONE IN WHICH EVERY HOUSEWIFE ANDCOOKING IS AN ART, AND ONE
IN WHICH EVERY HOUSEWIFE ANDCOOKING IS AN ART, AND ONE IN WHICH EVERY HOUSEWIFE
ANDCOOKING IS AN ART, AND ONE IN WHICH EVERY HOUSEWIFE AND
HOUSEMEN TOO! MAY EXCEL, HAPPY COOKING, OOOP'S, LET'S
HOUSEMEN TOO! MAY EXCEL, HAPPY COOKING, OOOP'S, LET'SHOUSEMEN TOO! MAY EXCEL,
HAPPY COOKING, OOOP'S, LET'SHOUSEMEN TOO! MAY EXCEL, HAPPY COOKING, OOOP'S,
LET'SHOUSEMEN TOO! MAY EXCEL, HAPPY COOKING, OOOP'S, LET'S
PARTY!
PARTY!PARTY!PARTY!PARTY!
SOME SOUPS SUCH AS THE WORLD FAMOUS GOULASH SOUP ARE

SOME SOUPS SUCH AS THE WORLD FAMOUS GOULASH SOUP ARESOME SOUPS SUCH AS THE WORLD
FAMOUS GOULASH SOUP ARESOME SOUPS SUCH AS THE WORLD FAMOUS GOULASH SOUP ARESOME
SOUPS SUCH AS THE WORLD FAMOUS GOULASH SOUP ARE
EATEN WITH HOMEMADE EGG NOODLES AND ARE SERVED WITH
EATEN WITH HOMEMADE EGG NOODLES AND ARE SERVED WITHEATEN WITH HOMEMADE EGG NOODLES
AND ARE SERVED WITHEATEN WITH HOMEMADE EGG NOODLES AND ARE SERVED WITHEATEN WITH
HOMEMADE EGG NOODLES AND ARE SERVED WITH
FRIED BREAD(LA'NGOS) AS A MAIN MEAL.
FRIED BREAD(LA'NGOS) AS A MAIN MEAL.FRIED BREAD(LA'NGOS) AS A MAIN MEAL.FRIED
BREAD(LA'NGOS) AS A MAIN MEAL.FRIED BREAD(LA'NGOS) AS A MAIN MEAL.
THICKER SOUPS ARE OFTEN MADE WITH RUES. CLEAR SOUPS SUCH
THICKER SOUPS ARE OFTEN MADE WITH RUES. CLEAR SOUPS SUCHTHICKER SOUPS ARE OFTEN
MADE WITH RUES. CLEAR SOUPS SUCHTHICKER SOUPS ARE OFTEN MADE WITH RUES. CLEAR
SOUPS SUCHTHICKER SOUPS ARE OFTEN MADE WITH RUES. CLEAR SOUPS SUCH
AS CHICKEN SOUP(CSIRKE LEVES) ARE SERVED WITH
AS CHICKEN SOUP(CSIRKE LEVES) ARE SERVED WITHAS CHICKEN SOUP(CSIRKE LEVES) ARE
SERVED WITHAS CHICKEN SOUP(CSIRKE LEVES) ARE SERVED WITHAS CHICKEN SOUP(CSIRKE
LEVES) ARE SERVED WITHGNOCCI(LEVES GOMBOCS).
GNOCCI(LEVES GOMBOCS).GNOCCI(LEVES GOMBOCS).GNOCCI(LEVES GOMBOCS).GNOCCI(LEVES
GOMBOCS).
THESE GIVE SOUPS GREATER DIMENSION

THESE GIVE SOUPS GREATER DIMENSIONTHESE GIVE SOUPS GREATER DIMENSIONTHESE GIVE
SOUPS GREATER DIMENSIONTHESE GIVE SOUPS GREATER DIMENSION
TO YOUR LIFE. THESE ARE INCLUDED, AS WELL.
TO YOUR LIFE. THESE ARE INCLUDED, AS WELL.TO YOUR LIFE. THESE ARE INCLUDED, AS
WELL.TO YOUR LIFE. THESE ARE INCLUDED, AS WELL.TO YOUR LIFE. THESE ARE INCLUDED,
AS WELL.
CABBAGE AND SAUERKRAUT ARE VERY POPU-LAR ITEMS IN
CABBAGE AND SAUERKRAUT ARE VERY POPU-LAR ITEMS INCABBAGE AND SAUERKRAUT ARE VERY
POPU-LAR ITEMS INCABBAGE AND SAUERKRAUT ARE VERY POPU-LAR ITEMS INCABBAGE AND
SAUERKRAUT ARE VERY POPU-LAR ITEMS IN
HUNGARY. THE GREAT CANADIAN PUMPKINS ARE NOT SERVED

HUNGARY. THE GREAT CANADIAN PUMPKINS ARE NOT SERVEDHUNGARY. THE GREAT CANADIAN
PUMPKINS ARE NOT SERVEDHUNGARY. THE GREAT CANADIAN PUMPKINS ARE NOT SERVEDHUNGARY.
THE GREAT CANADIAN PUMPKINS ARE NOT SERVED
TO GUESTS, BUT RATHER, ARE FED TO THE PIGGIES.
TO GUESTS, BUT RATHER, ARE FED TO THE PIGGIES.TO GUESTS, BUT RATHER, ARE FED TO
THE PIGGIES.TO GUESTS, BUT RATHER, ARE FED TO THE PIGGIES.TO GUESTS, BUT RATHER,
ARE FED TO THE PIGGIES.
INSTEAD THERE IS A MUCH SWEETER VARIETY, SQUASH, WHITE
INSTEAD THERE IS A MUCH SWEETER VARIETY, SQUASH, WHITEINSTEAD THERE IS A MUCH
SWEETER VARIETY, SQUASH, WHITEINSTEAD THERE IS A MUCH SWEETER VARIETY, SQUASH,
WHITEINSTEAD THERE IS A MUCH SWEETER VARIETY, SQUASH, WHITE
MEAT SQUASH, WHICH IS A FAR MORE PALITABLE CHOICE.

MEAT SQUASH, WHICH IS A FAR MORE PALITABLE CHOICE.MEAT SQUASH, WHICH IS A FAR MORE
PALITABLE CHOICE.MEAT SQUASH, WHICH IS A FAR MORE PALITABLE CHOICE.MEAT SQUASH,
WHICH IS A FAR MORE PALITABLE CHOICE.
ZUCCHINNI STEW IS A VERY NICE CHOICE OF
ZUCCHINNI STEW IS A VERY NICE CHOICE OFZUCCHINNI STEW IS A VERY NICE CHOICE
OFZUCCHINNI STEW IS A VERY NICE CHOICE OFZUCCHINNI STEW IS A VERY NICE CHOICE OF
SQUASH TO SERVE WITH PORK, OR EVEN MEAT, AS AN
SQUASH TO SERVE WITH PORK, OR EVEN MEAT, AS ANSQUASH TO SERVE WITH PORK, OR EVEN
MEAT, AS ANSQUASH TO SERVE WITH PORK, OR EVEN MEAT, AS ANSQUASH TO SERVE WITH
PORK, OR EVEN MEAT, AS AN
ALTERNATIVE.
ALTERNATIVE.ALTERNATIVE.ALTERNATIVE.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:
THEM ALL.
- 59
Miscellaneous
MEASURES IN METRIC CONVERSION PAGE71

MEASURES IN METRIC CONVERSION PAGE71MEASURES IN METRIC CONVERSION PAGE71MEASURES
IN METRIC CONVERSION PAGE71MEASURES IN METRIC CONVERSION PAGE71
Rita Anna peterman
LIQUID MEASURE:
LIQUID MEASURE:LIQUID MEASURE:LIQUID MEASURE:LIQUID MEASURE: APPROXIMATELY:
APPROXIMATELY:APPROXIMATELY:APPROXIMATELY:APPROXIMATELY:
1/8 TSP
1/8 TSP1/8 TSP1/8 TSP1/8 TSP
1/4 TSP
1/2 TSP
3/4 TSP
1
1111
TSP
TSPTSPTSPTSP
.5ML
.5ML.5ML.5ML.5ML
1 ML
1 ML1 ML1 ML1 ML
2 ML
2 ML2 ML2 ML2 ML
3.5 ML
3.5 ML3.5 ML3.5 ML3.5 ML
5 ML
5 ML5 ML5 ML5 ML
1 TABLESPOON
1 TABLESPOON1 TABLESPOON1 TABLESPOON1 TABLESPOON
15 ML
15 ML15 ML15 ML15 ML
1/4 CUP
1/4 CUP1/4 CUP1/4 CUP1/4 CUP
1/3 CUP
1/2 CUP
2/3 CUP
3/4 CUP
1 CUP
1 CUP1 CUP1 CUP1 CUP
60 ML
75 ML
125 ML
125 ML125 ML125 ML125 ML
150 ML
150 ML150 ML150 ML150 ML
175 ML
175 ML175 ML175 ML175 ML
25O ML
25O ML25O ML25O ML25O ML
4 CUPS
4 CUPS4 CUPS4 CUPS4 CUPS
1 LITRE
1 LITRE1 LITRE1 LITRE1 LITRE
1 OUNCE
1 OUNCE1 OUNCE1 OUNCE1 OUNCE
30 ML
1 HECKI
1 HECKI1 HECKI1 HECKI1 HECKI
4 OUNCES
4 OUNCES4 OUNCES4 OUNCES4 OUNCES
1 CHILLIGRANT (JALEPENO)
1 CHILLIGRANT (JALEPENO)1 CHILLIGRANT (JALEPENO)1 CHILLIGRANT (JALEPENO)1
CHILLIGRANT (JALEPENO)
112 ML
112 ML112 ML112 ML112 ML
8 OUNCES
8 OUNCES8 OUNCES8 OUNCES8 OUNCES
250 ML
250 ML250 ML250 ML250 ML
1 QUART
1 QUART1 QUART1 QUART1 QUART
1000 ML OR LITRESIZEJUG
1000 ML OR LITRESIZEJUG1000 ML OR LITRESIZEJUG1000 ML OR LITRESIZEJUG1000 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:
ALL 73 CARD
RECIPES.
- 60
Notes
Index of Recipes
Index of RecipesIndex of RecipesIndex of RecipesIndex 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(BARNABABPO"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

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A COLLECTION OF

A COLLECTION OF NEAT&TIDY BONUS

Copyright �2009 - Family Cookbook Project and recipe contributors

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

Published by Family Cookbook Project, LLC

Family Cookbook Project - Helping families collectcherished recipes forever. Visit

Appetizers & Beverages . . . . 11Bread and Muffins . . . . 23

Meats, poultry, salad dressings, dips, vegetables, soups and salads.

stews, casseroles, stuffings, salads, breads, egg dishes.

GRATED POTATO PATTIES(KRUMPLI POGA'CSA)

Rita Anna peterman

FIRELINGIE PORK AND BEANS

Rita Anna peterman

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

COVER AND SIMMER FOR TWO WHOLE HOURS UNTIL

SERVE WITH FRANKS OR ONION.

PLUM JAM MINI JARS RECIPE#36SILVA'S

Rita Anna peterman

DIRECTIONS: WASH PLUMS ANS SLICE IN

PIZZA PIE DOUGH RECIPE#23 P1 KEREK

Rita Anna peterman

INGREDIENTS FOR ROUND (DOUGH:)

ADD YEAST TO WARM WATER IN A LARGE MIXING

FLOUR,1/2TSPOFBOB'S SEA SALT

pork with saurekraut RECIPE#35 SE'LYKELY

Rita Anna peterman

one pckage pork neck bones,chopped puni

1cup raw rice-raw

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

pork with saurekraut RECIPE#35 SE'LYKELY

Rita Anna peterman

one pckage pork neck bones,chopped puni

1cup raw rice-raw

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

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

Rita Anna peterman

FOR cottage cheese Round, for one:

DIRECTIONS FOR PLUM ROUND:

Rita Anna peterman

PIZZA PIE DOUGH, REC#23 CONTP2

9X13"INCH GREASED GLASS BAKING PAN.

SAUTE' ONIONS AND PEPPERS IN OIL, ADD MUSHROOM

LAZY CRESCENTS RECIPE#30 KUNYU KIFLI P1

Rita Anna peterman

3/4 CUP OIL

IN A SMALL BOWL DISSOLVE YEAST AND 1 TSP SUGAR

To speed cooking and promote even heating, use the following

to microwave energy. Place tender or thin parts in the centre and

thicker pieces toward the outside.

GOULASH SOUP P2 RECIPE#6

Rita Anna peterman

GOULASHSOUP RECIPE#6 GULA'SH LEVES P1

Rita Anna peterman

POTATO SOUPA RECIPE #17 KRUMPLILEVESIK

Rita Anna peterman

POTATO SOUP R#`17 krumpli's is jo

4 TO 5 MEDIUM POTATOES DICED

IN A FRYPAN MEDIUM HEAT WIRE WHISK AND BROWN

GOULASH STEW POT RECIPE#32

Rita Anna peterman

GOULASH STEW, PORK RECIPE#32

2 POUNDS (1KG) PORK OR BEEF, CUBED

1 RED BELL PEPPER OR 3 SWEET EUROPEAN,SAME

2 TO 3 MEDIUM TOMATOES, CHOPPED 1 LB. MUSHROOMS