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THE DOWN TO

EARTH
COOKBOOK
A Collected Recipes From Friends

By
GEORGE FELFOLDI, D.D., Ph.D.
2008, George Felfoldi

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2
THE DOWN TO
EARTH
COOKBOOK

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COPYRIGHT INFORMATION

Copyright 2008 ALL RIGHTS RESERVED

No part of this book may be reproduced or


transmitted in any form or by any means,
electronically or mechanically, including
photocopy, recording or any information
storage or retrieval system that is known
or to be invented, without permission in
writing from the author or from the
publisher. Except by a reviewer
wishes to quote brief passages
in connection with a review
written from inclusion in
a magazine, newspaper
or broadcast. All
Other copyrights belong to their respectable owners.

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TABLE OF CONTENTS
Title Page
Subtitle Page
Copyright Information
Table Of Contents
Dedication
Authors Note
Special Thanks
About The Author
Other Books By The Author

Chapter One - Main Dishes


Cheese And Macaroni Special
Cheese And Onion Sandwich
Creamed Salmon
Fast And Easy Chicken/Beef Casserole
Beef Polynesian Special
Meditteranean Sweetheart Pork Roast
Baked Orange Tenderloin
Boneless Pork Cutlets
Steves And Bettys Egg Rolls

Chapter Two - Soup And Stews


A Pea Vegetarian Soup
Garden Fresh Home Made Soup

Fresh Corn And Celery Soup

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Onion Green Pea Vegetarian Soup
Hungarian Style Mixed Vegetable Soup
Steves Chinese Pork Spare Ribs
Bettyanns Steak Goulash
Hungarian Home Made Lentil Soup
Bachelor Mans Bean Soup

Chapter Three - Breads


Canadian-Hungarian Corn Bread
Half And Half Tea Biscuits
A New Tasty Fig Muffins
Country Kitchen Fruit Bread

Chapter Four - Salads


Bettyanns Potato Salad
Anything To Everything Potato Salad
A Refugees Caesar Salad
Country Style Broccoli And Chicken Salad
My New Macaroni Salad
Canadian Cheese Chefs Salad
Chicken Dish Salad Supreme
Beefy Salad
Club Chicken Salad
Green Pepper And Lettuce Salad
Ham And Cheese Mixed Noodle Salad
Spiral Noodle Salad Special
Annies Bush Salad

Shrimp Sea Food Salad


Spinach And Mushroom Salad

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Chapter Five - Desserts
Chocolate Chip Raisin Tarts
Blueberries Special
Ray Special
Lemon Blue Berry Mouse
My Chocolate Syrup Mix
Smiles And Ice Cream Sundaes
Chocolate Butter Pecan Milk Shake
My Double Chocolate Milk Shake
Chocolate Honey Milk Shake
Strawberry Sour Cream Muffins
Yogurt Cooler Shake
Bettyanns Raisin Rice Pudding

Chapter Six - Pastries


Extra Special Strawberry Muffins
A Canadian Maple Syrup Muffins
A Hungarian Great Date Cake
You Never Have To Worry, Date Cake

Chapter Seven - Extra


Kathy-Mays Pickles
No Cooking Strawberry/Blueberry Jam
No Cooking Rhubarb And Strawberry Jam
Anytime Chicken And Fruit Salad

Country Style Egg And Potato Salad


Avocado Dip Delight
Tuna Western Omelet

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Hot Chicken Dip
Herbed Chicken Open Facer
Green Drink
Ice Cream Special
Garlic Parmesan Linguine
Daytime Chicken And Rice
Daytime Rice
French Canadian Potato Cheese Bake
Sausages And Spanish Rice
Speghetti A La Franches Cana
Hungarian Spinach Salad With Pork
Veal Balls
Skillet Surprise
Cathy Irwins, A Special Delight
Who Knows 1
Who Knows 2
Hungarian Rolled Oats Brown Bread

Chapter Eight - Other Information


Comments Are Welcome

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DEDICATION

This book is dedicated to both


of my (Late) parents who have
inspired me in so many ways,
and who has started me on my
journey to discovery, plus also
to my lovely wife.

And also to all my readers,


who love to cook as much
as I do.

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AUTHORS NOTE

This manuscript has been sitting


and collecting dust on my
self for the past 18 years.
And I thought to myself,
I think its time to share it
with my family, friends
and the world.

So Here it is.

10
SPECIAL THANKS

This Cookbook has been written with the help of the


following individuals:

1. Miss Catherine (Cathy) Irwin


2. Mr. Jean-Guy Lehoux
3. Dr. George Felfoldi
4. Mrs. Betty-Ann Felfoldi
5. Mr. Steve Lee
6. Miss Annie-Rose Arsenault
7. Mr. Giovanni (Frank) Zangari
8. Mr. Aiken Irwin
9. Mr. Michael Bodnar Sr.

All the recipes that are collected in this Book is


acknowledged with thanks from the above people who
helped comply this cookbook and made it all possible.

Betty-Ann and I would like to express our deepest thanks to


all the above people. Not to mention our friends at The
University Of Toronto Campus, Printing And Design
Branch. With the co-operation of Mr. Ken Allen and all his
staff, whos hard work paid off in the creation of this
Cookbook.

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I would also like to thank my wife Betty-Ann for being my
personal Dictionary that was before Spell Check was
invented and also for her efforts in proof reading this book,
and for making all the proper corrections in spelling that
are in this book. It was greatly appreciated.

This book is very valuable in both knowledge and in


materials due to the fact that there is a limited copies made
(Five books were printed originally) in the world. This is
another reason why I decided to resurrected again.

Again we would like to thank you all for your hard work
and efforts in the development of this cookbook.

Rev. Dr. George Felfoldi, D.D., Ph.D.

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ABOUT THE AUTHOR

DR. GEORGE FELFOLDI,


is an Independent Baptist Minister, A Musician,
and an Author, who lives in Toronto, Ontario Canada.
George holds 8 doctors degrees in various fields and
has written several books on different subjects such as:
Occult, Health, Vision Care, Herbals, Sex, Ships,
Solar Power, Animals, Mythology, Religion,
Cooking, and also Poetry and Lyrics.
George is also married and has
four grown children.

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OTHER BOOKS BY THE AUTHOR

2006
Katoomba-Columbia
The Power Of Garlic
The Meaning Of New Birth
Speaking To God Through Prayers
Ginger The Herb And Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers Of Aloe Vera
The Healing Powers Of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers Of Pomegranate

2007
The Healing Powers Of Blueberries

14
AMD - Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers Of Oregano
The Healing Powers Of Coconuts
The Book Of Spells: White Magic Vs. Black Magic
The Healing Powers Of Cherries
Experimenting With The G-Spot
Sex Magic
The Images Of God
The Healing Powers Of Thistles
The Felfoldis: Medical Herbal Encyclopedia
The Complete Book On Herbal Magick
The Herbs And Animals Of The Bible
The Road To Better Health
The Gnomes In Mythology
The Magic Of Having Great Sex
The Healing Powers Of Strawberries
The Backyard Terror: Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermellons
The Healing Powers Of Avocados

2008
The Healing Powers Of Mangos
The Complete Book Of Angels (2nd Edition)
The State Of Man (In Relationship To The Bible)
The Healing Powers Of Tomatoes

15
The Schooner, Bluenose II
The Healing Powers Of Mushrooms
A Modern Look At ParaPsychology: Exploring
Psychic Reality And Psychical Research
Angel Light Bible Studies (A Complete 22 Lesson Course)
Peach Popourri (A Book On Peaches)
Hypnosis: For Self Betterment And Self Healing
The Down To Earth Cookbook

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CHAPTER
ONE
MAIN DISHES

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CHEESE AND MACARONI SALAD
(by George Felfoldi)

INGREDIENTS:

1 cups of elbow macaroni


3 tbsp of butter
3 tbsp of green onions (finely chopped)
3 tbsp of onions (finely chopper)
3 tbsp of flour
1 tsp of salt
tsp of crushed basil leaves
1 cups of milk
1 cup of grated Parmesan cheese
2 medium thinly sliced tomatoes
Buttered bread crumbs

METHOD

Cook macaroni to package directions; drain

Melt butter in a large saucepan.

Saulte onions until they are tender. Blend in flour, salt and
basil.

Gradually stir in milk. Cook and stir over medium heat

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until mixture comes to a boil and thickens.

Remove from heat. Stir in cheese. Mix sauce with


macaroni.

Arrange half the tomato slices in bottom of a 2 quart


casserole dish; top with half the macaroni.

Repeat layers.

Top with buttered bread crumbs.

Bake uncovered, in moderate oven at 375 degree F. or 30 to


35 minutes.

MAKES: 6 servings

Cake Pan

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CHEESE AND ONION SANDWICH

INGREDIENTS:

Bread
Mustard
Cheese slices
Onions, (sliced)

METHOD:

Place cheese slices on bread.

Put small amounts of mustard over cheese.

Put onion slices over top.

Put on cookie sheet and broil until cheese melts.

MAKES: 4 servings

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CREAMED SALMON

INGREDIENTS:

2 cups of milk
2 tbsp of butter
Pepper to taste
Salt to taste
4 tbsp of flour
1 can of salmon, (drained)
Peas, (if desired)
Bread

METHOD:

Melt butter in pan.


Add flour to thicken.
Stir in the milk until smooth.
Add salmon, salt and pepper to taste.
Let simmer for 10 minutes.
Spoon over toasted bread.
Serve with fresh salad.

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FAST AND EASY CHICKEN/BEEF CASSEROLE
( By George Felfoldi)

INGREDIENTS:

2 green onions, (chopped)


1 tbsp of butter
1 can of cream of mushroom soup, (10 oz.)
cup of milk
2 cups of cooked noodles
lb. Of beef , (cooked and cubed)
lb. Of chicken, (cooked and cubed)
1 cup of frozen peas

TOPPING:

cup grated Cheddar cheese


cup grated Mozzarella cheese
1/3 cup of whole wheat cracker crumbs
2 tbsp of melted butter

METHOD:

Light saulte your green onions in butter.


Stir in remaining casserole ingredients and blend well.
Spoon into an 2 liter casserole dish.

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Sprinkle with combinated topping ingredients.
Bake in a preheated oven at 350 degrees F. for 35 minutes
or until bubbly

MAKES: 4 - 5 servings

Wok

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BEEF POLYNESIAN SPECIAL
( By George Felfoldi )

INGREDIENTS:

4/4 cups of orange juice


1 tbsp of whole cloves
1/3 cup of brown sugar
2 tbsp of cornstarch
pineapple chunks, (19 oz. Can)
2 lg. Oranges, (peeled and sectioned)
cup golden raisins
1 lb. Beef, (sliced)

METHOD:

In a saucepan, simmer orange juice an cloves together for 5


minutes; remove cloves.
Mix brown sugar and cornstarch together.
Drain pineapple and combine cut of juice with cornstarch
mixture.
Stir in orange juice.
Cook, stirring constantly, until mixture thickens.
Add pineapple, orange sections and raisins.
Heat through.
Serve warm over cold or heated beef.

MAKES: 6 servings

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MEDITTERANEAN SWEETHEART PORK ROAST
( George Felfoldi )

INGREDIENTS:

1 tsp of crumbled Italian seasoning.


3 cloves of garlic, (minced).
2 lbs. Of boneless pork, shoulder or leg roast.
2 tbsp of vegetable oil.
1 tbsp of mustard.
1 tsp of liquid honey.

METHOD:

Mix Italian seasoning and minced garlic together to make a


paste.
Set aside.
Using a sharp knife make several slits about inch deep in
the surface of the roast.

Press a small amounts of garlic mixture into each slit.


Mix oil, mustard and honey together and brush over the
surface of the meat.
Let stand for one full hour.

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Preheat oven to 350 degree F.
Wrap roast in tin foil and bake for 1 hours or until
internal temperature reaches 160 degrees F. on the meat
thermometer.

Remove from oven and let stand for 15 minutes before


unwrapping.
Slice thinly and serve.

MAKES: 6 to 8 servings (depending on the size of the


roast).

Soup Kettle

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BAKED ORANGE TENDERLOIN
( By George Felfoldi )

INGREDIENTS:

2 pork tenderloin, (totaling 1 lb.)


1 tbsp of butter
tsp of thyme, (crushed)
tsp of marjoram, (crushed)
Dash of cayenne
1 cup of orange juice
1 tbsp of water
tsp of cornstarch
1 lg seedless orange

METHOD:

Preheat your oven to 350 degrees F.


Trim tenderloins if necessary
Fold thin ends of tenderloins under to make even thickness
and place your meat in a shallow baking dish.
Mix your butter, thyme, marjoram and cayenne and spread
over top surface of the meat.
Add orange juice.
Bake for about 40 minutes or until the meat is done.
Baste several times with cooking liquid.

Remove tenderloins from pan, keeping meat warm.

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Reserve cooking liquid to make orange sauce.
In a saucepan, mix 1 tbsp of water with cornstarch, and
reserve cooking liquid and cook over medium heat stirring
until slightly thickened.
Cut tenderloins into 12 slices.
Spoon orange sauce over meat and garnish with orange
slices.

MAKES: 4 servings

Small Sauce Pan

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BONELESS PORK CUTLETS
( By George Felfoldi )

INGREDIENTS:

1 lb of boneless pork loin


2 tbsp of flour
tsp of salt
1/8 tsp of black pepper
1 tbsp of vegetable oil
tsp of Rosemary, (optional)
cup of beef broth
2 tbsp of brandy or whiskey
Fresh parsley, (sprigs)
Lemon wedges

METHOD:

Preheat oven to 400 degree F. Cut pork into 4 even pieces.


Combine your flour, salt and pepper in a plastic bag. Add
your pork pieces and shake to coat lightly.

Shake off access and reserve remaining seasoning flour.


Heat oil in a heavy skillet. Add pork and brown for 4

minutes on each side.

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Transfer to baking dish and roast for 8 to 10 minutes until
done.

Meanwhile mix tsp of reserving flour into your beef


broth and add to skillet.

Add Brandy or Whiskey and cook over medium heat until


slightly thickened.

Serve with pork.

Garnish with fresh parsley or lemon.

MAKES: 4 servings

Sauce Pan

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STEVES AND BETTYANNS EGG ROLLS
( By Steve Lee )

INGREDIENTS:

1 pack of egg roll pastry


lb of meat, (chopped fine)
lb of shrimp, (chopped fine)
head of cabbage, (shredded)
Soya sauce, (couple of shakes)
M.S.G., (couple of shakes)
1 stalk of celery, (chopped fine)
2 medium onions, (chopped fine)
1 egg, to seal batter
Bean sprouts

METHOD:

Brown meat, place in other pot, add M.S.G. and soya sauce.

Cook shrimp, place in pot with other meat.

Add cabbage and bean sprouts. Cook until bean sprouts are
done.

Drain mixture.

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Brush 3 sides of egg better with beaten egg. Place about 1
tbsp of mixture in egg batter.

Fold batter in 3 rds and seal ends.

Heat lard in pot. Place egg rolls in grease and cook on one
side until golden color, then turn over and cook until the
same golden color.

Take out and drain on a paper towel.

Eat and enjoy with plum sauce.

MAKES: 40 egg rolls.

Muffin Tins

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CHAPTER
TWO
SOUPS AND STEWS

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A PEA VEGETARIAN SOUP
( By George Felfoldi )

INGREDIENTS:

4 tbsp of butter
3 medium carrots, (chopped)
3 medium onions, (chopped)
10 mugs of warm water
3 tsp of paprika
tsp of sage
3 tsp of salt
tsp of basil
3 tsp of dried parsley
tsp of chili powder
2 tsp of onion salt
2 bay leaves
2 cups of frozen peas
6 small potatoes, (cubed thin)

METHOD:

Place into a large cooking pot, your butter over high heat.
Brown your onions than add your chopped carrots.

Add the rest of your ingredients.

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Cook for 1 full hour. First 15 minutes over high heat and
then the balance of the time on simmer.

OPTIONAL: add 3 tsp of sour cream.

MAKES: 10 servings

Grater

35
GARDEN FRESH HOME MADE SOUP
( By George Felfoldi )

INGREDIENTS:

2 small onions, (chopped)


3 tsp of butter
6 medium potatoes, (sliced thin)
2 bay leaves
3 pepper corns
10 mugs of hot water
1 tsp of salt
2 tsp of onion salt
tsp of chili powder
3 tsp of dried parsley
tsp of basil
tsp of oregano
tsp of poultry seasoning
tsp of rosemary
3 tsp of paprika
2 cups of frozen peas
2 cups of frozen mixed (broccoli, carrots, cauliflower)

METHOD:

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In a large cooking pot place your butter over high heat.

Brown your chopped onions. Add all your water.

Add all your remaining ingredients.

Cook for 1 full hour. First 15 minutes cook on high heat


and the balance cook at low or simmer.

MAKES: 10 servings

Food Processor

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FRESH CORN AND CELERY SOUP
( By George Felfoldi )

INGREDIENTS:

3 large onions, (chopped)


4 large celery sticks, (chopped with leaves)
tsp of chili powder
2 tsp of paprika
2 tsp of salt
3 black pepper corns
3 tsp of dried parsley
tsp of basil
tsp of oregano
tsp of thyme
4 large potatoes, (diced and cubed)
8 mugs of hot water
4 tsp of butter

METHOD:

In a large cooking pot, place your butter on high heat. Add


your onions, saulte your onions until they are soft.

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Add your celery, and your remaining spices, and water.

Add your remaining vegetables to mixture.

Cook first 15 minutes on high heat, then the remaining 45


minutes over low heat or simmer.

MAKES: 10 servings

Black Soup Kettle

39
ONION GREEN PEA VEGETARIAN SOUP
( By George Felfoldi )

INGREDIENTS:

2 tsp of butter
3 large onions, (chopped)
3 large carrots, (Sliced thin)
2 stalks of celery and leaves, (Sliced thin)
1 tsp of salt
2 tsp of dried parsley
2 tsp of paprika
4 black pepper corns
tsp of thyme
4 medium potatoes, (Sliced thinly and cubed)
tsp of basil
1 cups of frozen green peas
5 mugs of hot water

METHOD:

In a large cooking pot, add your butter and saulte your


onions, over high heat.

Add 2 cups of hot water, celery, carrots, potatoes and salt.

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Reduce heat to simmer.

Add your remaining spices.

Add your 3 mugs of hot water.

Cook for 1 hour. The first 15 minutes, cook over high heat
and for the balance of the 45 minutes cook at simmer (low
heat).

MAKES: 6 servings

Blender

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HUNGARIAN STYLE MIXED VEGETABLE SOUP
( By George Felfoldi )

INGREDIENTS:

2 tsp of Parkay margarine


2 large onions, (chopped)
2 tsp of salt
2 bay leaves
tsp of onion salt
4 pepper corns
tsp of poultry seasoning
tsp of basil
tsp of oregano
3 tsp dried parsley
2 tsp of paprika
3 cups of frozen green peas
3 cups of frozen corn
3 cups of mixed vegetables, (broccoli, cauliflower, sliced
carrots)
7 mugs of hot water

METHOD:

In a large cooking pot, add your margarine and onions.

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Saulte your onions until they are slightly brown or limp,
over high heat.

Add 4 mugs of hot water and all your seasoning.

Add all your vegetables and the balance of 3 mugs of hot


water.

Stir every 5 to 10 minutes.

Cook for the first 15 minutes over high heat and the
balance 45 minutes at simmer or low heat. After your
vegetables are cooked right through you may serve.

MAKES: 7 servings

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STEVES CHINESE PORK SPARE RIBS
( By Steve Lee )

INGREDIENTS:

2 lb of pork side ribs


1 can of cubed pineapple
1 cup of vinegar
1 cup of ketchup
M.G.G. - Accent
Light soya sauce (enough to cover meat)
Brown sugar to taste
2 cups of rice, (was before cooking)

METHOD:

Cut ribs small.


Place bones in frying pan and brown.
Take bones out and place meat into pan, brown until dry
with soya sauce and accent.
Clean pan of grease.
Place meat in pan again with vinegar, ketchup and
pineapple.
Serve.

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BETTYANNS STEAK GOULASH

INGREDIENTS:

2 packages of Lipton Casserole Goulash Base


1 cup of frozen peas
2 cups of cooked steak, (cut into small cubes)

METHOD:

Cook steak cubes until tender.


Follow directions on packages for the rest of the
ingredients.
Add peas.
Simmer until thickened and noodles are cooked.
Serve with home made tea biscuits.

MAKES: 6 servings

45
HUNGARIAN HOME MADE LENTIL SOUP
( By George Felfoldi )

INGREDIENTS:

1 lb of lentils, (dried)
1 lb of bacon
2 cups of carrots, (Thinly sliced)
3 medium onions, (chopped)
Worcestershire sauce
tsp of dried parsley
tsp of paprika
Dash of salt
Dash of black pepper

METHOD:

Cover lentils with water and boil in a large pot on high heat
for 20 minutes, covered.

Set aside.

Chop bacon and fry it until soft in a large frying pan,


saving the fat.

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In another large pot, combine your lentils, bacon, fat,
vegetables, worcestershire sauce, salt and pepper to taste.

Cover with water and bring to a boil.

Cover pot and let simmer for at least 3 hours, add water if
soup becomes too thick.

MAKES: 8 servings

Canning Jars

47
BACHELOR MANS BEAN SOUP
( By Michael Bodnar Sr. )

INGREDIENTS:

1 (16 oz) can of beans


1 onion, (finely chopped)
2 tsp of oil
2 weiners, (chopped into small pieces)
1 tsp of paprika

METHOD:

In a large cooking pot, put oil, and onions.

Saulte your onions until they are light brown.

According to the can of beans put same amounts of water.

Cook mixture for 5 minutes on high heat.

MAKES: 4 servings

48
CHAPTER
THREE
BREADS

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CANADIAN/HUNGARIAN CORN BREAD
( By George Felfoldi )

INGREDIENTS:

2 cups of yellow cornmeal


1 cup of all purpose flour
2 tsp of baking powder
tsp of baking soda
1 tsp of salt
2 tbsp of butter
1 cups of buttermilk or regular milk
1 medium egg
2 tbsp of corn syrup
cup chopped, seeded jalapeno peppers
cup chopped cooked bacon with fat, (room temperature)
1 cup of frozen corn kernels, (thawed)

METHOD:

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Preheat your oven to 375 degrees F.

Butter a loaf pan, size 9 x 4 1/2 inches.

Sift cornmeal, flour, baking powder, baking soda, and salt


in a mixing bowl.

Cut butter into your dry ingredients.

Beat together your buttermilk, egg and your corn syrup in a


separate bowl, stir into your dry ingredients just until the
mixture is mixed.

Stir in your jalapeno, bacon and corn.

Bake for 45 minutes to 1 hour or until sides pull away from


the pan and top is golden brown.

MAKES: 6 servings

51
HALF AND HALF TEA BISCUITS
( By George Felfoldi )

INGREDIENTS:

1 cup of whole wheat flour


1 cup of all purpose flour
1 tbsp of brown sugar
1 tsp of baking soda
cup of milk
2 tsp of cream of tartar
1 tsp of salt
2 tbsp of cold lard

METHOD:

Blend all your dry ingredients together.

Cut in your lard.

Add your milk to make a soft dough.

Roll out and cut with 1 inch cutter.

Bake in a 400 degree preheated oven for 20 minutes or


until slightly browned.

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NOTE: you can cut these biscuits into 1 inch squares or
you can cut it with round cookie cutters. (optional).

Blender

53
A NEW TASTY FIG MUFFINS
( By George Felfoldi )

INGREDIENTS:

1 cups of all purpose flour


cup of light brown sugar
tsp of salt
2 tsp of baking powder
tsp of baking soda
tsp of cinnamon
1 cup of milk
1 medium egg, (well beaten)
2 tbsp of lard, (melted)
1/2 cup of figs, (finely chopped)

METHOD:

In a large mixing bowl, mix all your dry ingredients


together.
Add your figs to the mixture.
Make a well in the center of the bowl.
Add your milk, eggs and melted lard and blend well.
Fill greased muffin tins one-half to two-thirds full.
Bake in a preheated oven and bake at 375 degrees F. for 25
minutes or until muffins are brown and done.

54
COUNTRY KITCHEN FRUIT BREAD

INGREDIENTS:

5 cups of flour
3 tbsp of sugar
1 cups of water
3 tbsp of oil
1 lg container of candied fruit
1 pkg of yeast
2 tsp of salt
cup of milk
cup of butter
Icing sugar

METHOD:

Mix 2 cups of flour, yeast, sugar and salt.

Heat water and milk and oil, in a pan to luke warm.

Add water, milk, and oil to flour, mix in well.

Add the fruit and the rest of flour.

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Knead for 10 minutes.

Let rise for 2 hours.

Make into 2 loaves.

Let rise again for another hour in bread pans.

Bake in oven at 350 degree F. for 30 minutes.

After it is cooling, mix icing sugar with a bit of water to


make a thin icing.

Drizzle over the two loaves.

MAKES: 2 loaves

56
CHAPTER
FOUR
SALADS

57
BETTYANNS POTATO SALAD

INGREDIENTS:

12 medium potatoes (peeled and cooked)


6 radishes (finely chopped)
3 green onions (finely chopped)
1 stalk of celery (finely chopped)
Salt to taste
Pepper to taste
Mayonnaise (to blend)
Paprika (to top)

METHOD:

Cook your potatoes in a large cooking pot.


In a large salad bowl place all your remaining ingredients,
and your cooled potatoes.
Season with salt and pepper to taste .
Add your mayonnaise to moisten and to bind the
ingredients in the salad.
Sprinkle with paprika to garnish salad.

MAKES: 6 servings

58
ANYTHING TO EVERYTHING POTATO SALAD

INGREDIENTS:

1 lb potatoes
1 clove garlic
water
tsp dijon mustard
3 tbsp wine vinegar
cup olive oil
Dash of salt
Dash of pepper
Green beans (fresh cut in 2 inch pieces)
2 tomatoes (cut into wedges)
12 black olives
6 oz can of tuna (drained)
1 tbsp parsley

METHOD:

In a pot put your potatoes, garlic and water and cover.


Cool until tender.
Whisk mustard, vinegar, oil, salt, pepper, and sugar
together.

Drain potatoes, discard garlic.

59
Pour dressing over.
Stir to coat well.
Cook beans in water until tender.
Add tomatoes and olives.
Add potatoes and dressing.
Toss well.
Add tuna and parsley.
Season with salt and pepper.

MAKES: 4 servings

Cooking Pot

60
A REFUGEES CAESAR SALAD
( By George Felfoldi )

INGREDIENTS:

2 oz of tofu
1 tsp of mustard (dijon)
1 tsp of chopped garlic
2 tbsp of lemon juice
tsp of salt
Pinch of sugar
Pinch of black pepper
1 tbsp of virgin olive oil
2 tbsp of freshly grated Parmesan cheese
1 head of Romaine lettuce
cup of croutons

METHOD:

In a pot of simmering water cook your tofu for 2 minutes,


and drain.

In a blender or food processor, combine all your mustard,


garlic, lemon juice, salt, sugar and pepper.

With the machine running slow add your tofu to the

61
mixture.

Also add the olive oil in steady stream.

Add the Parmesan and blend well.

In a large mixing bowl, mix your lettuce, dressing and


croutons.

Add more Parmesan cheese if you desire.

MAKES: 4 servings

62
COUNTRY STYLE BROCCOLI AND
CHICKEN SALAD
( By George Felfoldi )

INGREDIENTS:

lbs of broccoli
12 oz of cooked chicken, (cut into julienne strips)
1 cups of fresh mushrooms, (sliced)
cup of mayonnaise
cup of plain yogurt
1 tbsp of milk
tsp of lemon peel, (finely shredded)
Pinch of salt
Pinch of pepper
Dash of Worcestershire sauce
Milk

METHOD:

Remove the outer leaves and tough parts of stalks from the
broccoli.

Cut the broccoli stalks crosswise into inch thick slices,

63
then break the flowerets into small pieces.

In a medium covered pan, cook broccoli in a small amount


of lightly salted water for 5 minutes or until it is nearly
tender, then drain. Rinse with cold water then rinse again.

In a mixing bowl combine the broccoli, mushrooms and


chicken. For dressing, in a small mixing bowl, combine
these ingredients, mayonnaise, yogurt, 1 tbsp of milk,
lemon peel, salt, pepper, and Worcestershire sauce.

Stir until mixture is well blended.

Pour the dressing over the broccoli mixture and toss well,
lightly to coat.

Cover and chill your mixture for 4 and a half hours.

To serve, stir in a few added tablespoons of added milk if


necessary.

Toss lightly.

Line a medium salad bowl with lettuce leaves for


decoration.

Transfer the broccoli mixture into a bowl.

64
MY NEW MACARONI SALAD
( By George Felfoldi )

INGREDIENTS:

3 cups of macaroni, (cooked)


cup of pimento, (chopped)
cup of celery, (chopped)
cup of green onions, (chopped)
cup of radishes, (chopped)
cup of carrots, (shredded)
Mayonnaise to bind
1 tsp of parsley, (freshly chopped)

METHOD:

Cook your macaroni noodles according to the package


directions.
Strain noodles, under warm water to remove the starch.
In a large salad bowl place all your ingredients.
Mix your salad mixture and add your mayonnaise to bind
the mixture together.
Top with chunks of fresh parsley or paprika if desired.

MAKES: 6 servings

65
CANADIAN CHEESE CHEFS SALAD

INGREDIENTS:

1 head of lettuce
4 carrots, (grated)
lb of Cheddar cheese, (grated)
8 radishes, (thinly sliced)
8 cherry tomatoes, (quartered)
2 stalks of celery, (thinly sliced)

METHOD:

In a large salad bowl, mix all your ingredients.

Top with dressing of your choice.

MAKES: 6 servings

66
CHICKEN DISH SALAD SUPREME
( By George Felfoldi )

INGREDIENTS:

cup of sour cream


cup of mayonnaise
2 tbsp of soy sauce
1 head of Romaine lettuce
2 tbsp of walnuts
2 tbsp of corn oil
3 single boned, skinned chicken breasts, (cut in cubes)
2 large carrots, (cut into 1 in strips)

METHOD:

Combine sour cream, mayonnaise, and soy sauce in a small


bowl. Wash lettuce, pat dry and cut into inch strips.
Place salad in bowl.

Toast walnuts on a cookie sheet in a 350 degree F. oven for


about 8 minutes. Watch carefully that they do not burn.

Heat corn oil in a skillet over medium heat.

Add chicken and saulte for 3 to 4 minutes. Add carrots and

67
walnuts and saulte for another 4 minutes, or until the
chicken is cooked through.

Remove from heat and stir in your dressing.

Add to lettuce and toss together.

Serve right away.

MAKES: 5 servings

Bakeware

68
BEEFY SALAD

INGREDIENTS:

1 head of lettuce
3 tomatoes, (quartered)
2 cups of roast beef, (cubed)
2 stalks of celery, (sliced thin)
1 cup of broccoli, (cut up)
2 carrots, (shredded)
4 radishes, (thinly sliced)
1 cup of cauliflower, (cut up)
cup of grated cheese
Salad dressing (your choice)

METHOD:

In a large salad bowl, break up your lettuce into bite size


pieces.
Add your tomatoes, cubed beef, celery, broccoli, radishes,
cauliflower.
Toss the mixture and mix well.
Add your grated cheese on top of your salad.
Also top with salad dressing of your choice.

MAKES: 4 servings

69
CUBED CHICKEN SALAD
( By George Felfoldi )

INGREDIENTS:

2 cups of cubed chicken


1 head of lettuce
3 medium tomatoes, (quartered)
1 cucumber, (sliced thinly)
1 stalk of celery, (sliced thinly)
4 radishes, (sliced thinly)
2 carrots, (shredded)
Salad dressing, (1,000 Island)

METHOD:

In a large salad bowl, break up your lettuce into bite size


pieces.

Add your tomatoes, cucumber, celery, radishes, and carrots.

Mix all the ingredients well.


Top with 1,000 Island Salad Dressing.

MAKES: 4 servings

70
GREEN PEPPER AND LETTUCE SALAD
( By George Felfoldi )

INGREDIENTS:

2 large green peppers, (sliced thinly)


1 head of lettuce
3 medium tomatoes, (quartered)
1 cucumber, (sliced thinly)
1 stalk of celery, (sliced thinly)
4 radishes, (sliced thinly)
3 green onions, (chopped)
2 carrots, (shredded)
Salad dressing, (your choice)

METHOD:

In a large salad bowl, break up your lettuce into bite size


pieces.
Add your green peppers, tomatoes, cucumbers, celery,
radishes, carrots, and your green onions.
Mix all your ingredients well.
Top with salad dressing of your choice.

MAKES: 4 servings

71
HAM AND CHEESE MIXED NOODLE SALAD

INGREDIENTS:

cup of spiral noodles, (cooked)


cup of small coloured noodles, (cooked)
cup of macaroni noodles, (cooked)
cup of ragitoni noodles, (cooked)
cup of small shell noodles, (cooked)
1 cup of Swiss cheese, (diced)
1 cup of ham, (cooked and diced)
Salad dressing, (your choice, optional)

METHOD:

Cook all your different noodles together or separate in a


large cooking pot, over high heat until noodles are done.

Drain and rinse well until all the starch is out of the
noodles.

Place in a large salad bowl.

Add your ham and your cheese to the noodles and toss
lightly until it is mixed well.

Garnish with fresh parsley.

72
Top with your choice of salad dressing if desired.

MAKES: 10 servings

NOTE: This is a great way to use up all your leftover ham


and noodles.

Big Mixer

73
SPIRAL NOODLE SALAD SPECIAL
( By George Felfoldi )

INGREDIENTS:

of a (1 lb) pkg of spiral noodles


1 cup of red bell peppers, (Julienne strips)
1 cup of yellow bell peppers, (Julienne strips)
small red onion, (cut in wedges)
lb of peas
cup of vegetable oil
2 tbsp of lemon juice
Dash of garlic powder

METHOD:

Prepare your noodles as package directed.


Drain.
Add your next ingredients, in a small bowl, blend oil,
lemon juice, and your garlic powder.
Place your oil mixture over your noodles and toss lightly.
Chill your noodle mixture.
Garnish with fresh parsley.
Serve cold. OPTIONAL: salad dressing of your choice.

MAKES: 4 servings

74
ANNIES BUSH SALAD

INGREDIENTS:

head of lettuce
10 small cherry tomatoes, (cut in half)
1 bunch of broccoli, (Flowerette)
Parmesan cheese
Cauliflower
Salad dressing, (your choice)

METHOD:

In a large salad bowl, add your lettuce, break it into bite


size pieces.
Add your cherry tomatoes, broccoli, and your cauliflower.
Mix all your ingredients well and toss salad.
Sprinkle your Parmesan cheese on top of your mixture.
Add your choice of salad dressing on top of your salad,
last.

MAKES: 7 servings

75
SHRIMP SEA FOOD SALAD

INGREDIENTS:

3 cups of spiral noodles, (cooked)


2 cups of fresh shrimp, (sliced)
cup of freshly chopped celery
Italian salad dressing

METHOD:

In a large salad bowl mix and toss your ingredients well.

Top with Italian salad dressing, making sure that the salad
is well coated.

MAKES: 6 servings

76
SPINACH AND MUSHROOM SALAD

INGREDIENTS:

2 bags of Spinach
2 cups of mushrooms, (sliced)
cup chopped celery
cup of sliced radishes
Salad dressing, (your choice)

METHOD:

In a large salad bowl mix all your ingredients, and toss


well.

Top with your choice of salad dressing.

MAKES: 6 servings

77
CHAPTER
FIVE
DESSERTS

78
CHOCOLATE CHIP RAISIN TARTS
( By George Felfoldi )

INGREDIENTS:

Filling:
cup butter, (softened)
cup firmly packed brown sugar
1 cup corn syrup
1 tsp of vanilla
2 eggs
cup of chocolate chips
cup of raisins
1/3 cup of chopped walnuts

METHOD:

Line 24 shallow tart tins with pastry. Refrigerate while


preparing the filling.

In a bowl, cream butter and brown sugar until fluffy. Beat


in the corn syrup and vanilla. Beat eggs lightly and stir into
the mixture.

In the bottom of each tart, place a few chocolate chips and

79
walnuts, dividing them evenly among the tarts.

Spoon in filling to come almost 2/3 up the side of the


pastry.

Bake at 375 degrees F. for about 15 minutes or until pastry


is golden brown.

Let set about 3 minutes; carefully transfer to cooling racks


to cool. Eat fresh.

MAKES: 24 tarts

Wine Glassed
or Dessert Glass

80
BLUEBERRIES SPECIAL
( By George Felfoldi )

INGREDIENTS:

1 pkg of Sheriff Lemon pie filling and Dessert mix


2 sm eggs, (separated)
1/3 cup of cold water
2 cups of boiling water
1 tbsp of butter
3 cups of blueberries
Granulated white sugar

METHOD:

Cook filling according to directions on package, directions


until boiling.
Prepare fruit for eating, slicing if necessary. Sweeten to
taste. Layer in dessert glassed alternate with lemon mixture.
Serve.

MAKES: 8 servings

NOTE: If you do not have fresh blueberries you can use


frozen also.

81
RAY SPECIAL

INGREDIENTS:

250 pkg of cream cheese, (cubed)


cup sugar
2 tbsp flour
1 egg
2 tbsp milk
tsp vanilla
2 cups fresh raspberries
1 lg banana, (sliced)
2 tsp lemon juice

METHOD:

Place cream cheese, sugar, flour, egg, milk and vanilla in a


blender.

Mix until smooth.

Cover bottom of a shallow 4 cup dish with half the berries


and half the banana slices.

Sprinkle with 1 tsp lemon juice.

82
Spread half the cheese mixture on top of the fruit.

Repeat layers of berries, bananas, then 1 tsp of lemon juice.

End the remaining cheese mixture.

Cook uncovered on medium heat for 8 to 10 minutes or


until barely set.

Let stand directly on the counter for 10 minutes.

Serve warm or chilled.

MAKES: 4 servings

Pumpkin Dish

83
LEMON BLUEBERRY MOUSSE
( By George Felfoldi )

INGREDIENTS:

1 envelope of unflavored gelatin


2 tbsp of cold water
1/3 cup of lemon juice (3 lemons)
1 cup of white sugar
1 cup of skim milk, (well chilled)
2 cups of blueberries, (fresh or frozen)

METHOD:

Soften gelatin in cold water, in a medium sauce pan and let


stand for 5 minutes.

Add lemon juice and 1 cup of sugar.

Cook on low heat, stirring constantly until the gelatin and


sugar is completely dissolved.

Pour your mixture into a large bowl and refrigerate until


thickened to syrupy consistency about 20 minutes.

Set aside.

84
In another bowl, beat chilled milk until tripled in volume.
Using a rubber spatula, fold whipped milk mixture gently
but thoroughly into lemon juice mixture.

Divide your mixture among 8 goblets and chill until they


are firm.

Top each glass with blueberries before serving.

NOTE: This can be made 6 to 8 hours ahead.

MAKES: 8 servings

Store Bought Flour Bags

85
MY CHOCOLATE SYRUP MIX
( By George Felfoldi )

INGREDIENTS:

2 cups of white sugar


1 cups of Frys Chocolate cocoa
2 cup of cold water
2 tsps of vanilla

METHOD:

In a sauce pan, combine your cocoa and sugar, stir in water.


Cook and stir over medium heat until your mixture comes
to a boil.

Reduce heat and let simmer for 5 minutes, stirring


occasionally. Let cool, stir in vanilla.

Cover and store in refrigerator.

MAKES: 3 cups of syrup

86
SMILES AND ICE CREAM SUNDAES
( By George Felfoldi )

INGREDIENTS:

cup of my Chocolate syrup mix (See above recipe)


cup of peanut butter
3 tbsps of milk
cup of cocoa, (Frys)
cup of sugar
1 cup of whipping cream
4 cups of vanilla ice cream
Candy sprinkles, (if desired)

METHOD:

In a medium bowl, combine my chocolate syrup mix and


peanut butter. Blend in milk and set aside.

In a separate bowl, combine your cocoa, and sugar, stir in


whipping cream. Whip cream mixture until stiff;
Refrigerate until ready to serve.

Alternately spoon ice cream and chocolate peanut sauce

into six 8 oz parfait glasses or dessert dishes.

87
Sundaes can be made ahead of time, covered and stored in
freezer. If desires.

To serve top sundae with chocolate whipped cream.

MAKES: 6 servings

Heavy Mixer

88
CHOCOLATE BUTTER PECAN MILK SHAKE
( By George Felfoldi )

INGREDIENTS:

3 cups of butter pecan ice cream


cups of cold milk
cup of My Chocolate Syrup Mix (see recipe)

METHOD:

Place all your ingredients in a blender.

Cover.

Blend, until it looks smooth.

MAKES: 3 cups

89
MY DOUBLE CHOCOLATE MILK SHAKE
( By George Felfoldi )

INGREDIENTS:

3 cups of chocolate ice cream


cup of cold milk
cup of My Chocolate Syrup Mix, (see recipe)
tsp of peppermint extract, (if desired)

METHOD:

Place all the above ingredients into a blender.

Add peppermint extract if desired for a minty chocolate


taste.

Cover; blend until your mixture is smooth looking.

MAKES: 3 cups

90
CHOCOLATE HONEY MILK SHAKE
( By George Felfoldi )

INGREDIENTS:

3 cups of vanilla ice cream


cup of cold milk
cup of My Chocolate Syrup Mix, (see recipe)
2 tbsps of Billy Bee Honey

METHOD:

Place all your ingredients into a blender.

Cover.

Blend until your mixture looks smooth.

MAKES: 3 cups

91
STRAWBERRY SOUR CREAM MUFFINS

INGREDIENTS:

cups of all purpose flour


cups of white sugar
tsp of cinnamon
2 tbsps of Parkay margarine

MUFFINS INGREDIENTS:

2 cups of all purpose flour


1/3 cup of white sugar
1 tbsp of baking powder
tsp of salt
1 cups of strawberries, (coarsely chopped to inches
thick)
cup of cold milk
cup of sour cream
1/3 vegetable oil
2 eggs

TOPPING METHOD:

92
In a small mixing bowl, combine all your ingredients,
sugar, flour, margarine, and cinnamon. Cutting in the
margarine until mixture is crumbly. Set aside.

MUFFINS METHOD:

In a large mixing bowl, combine your flour, sugar, baking


powder and salt. Add strawberries and toss gently.

In a separate bowl, beat together your milk, sour cream,


eggs and oil.

Add liquid mixture to the strawberry mixture; stirring only


until your dry ingredients are moistened.

Evenly divide your batter into 12 paper lined muffin tins.

Sprinkle 1 tbsp of topping over each muffin.

Bake at 425 degree F. for 25 minutes or until firm to the


touch.

Cool completely before removing from muffin tins.

MAKES: 12 large muffins

93
YOGURT COOLER SHAKE
( By George Felfoldi )

INGREDIENTS:

cup of low fat yogurt


1 cup of fruit mix, (orange, grapefruit, pineapple, apple)

METHOD:

Divide your yogurt between two glasses.

Gently pour the fruit juice over a spoon onto the yogurt.
This will give two layers.

Drink through straw or stir well before serving.

MAKES: 2 shakes

94
A HOT SUMMER FRUIT CUP SPECIAL

INGREDIENTS:

3 oranges, (thinly sliced)


2 lemons, (thinly sliced)
2 apples, (cored and thinly sliced)
1 pint of strawberries, (hulled)
2 bottles of dry cider, (chilled)
1 liter of Italian Red Wine, (inexpensive)
1 liter of lemonade, (chilled)
Ice cubes

METHOD:

Place all the fruit juices in a large punch bowl.

Add your cider, red wine, and lemonade.

Stir and add your ice cubes.

MAKES: 24 servings

95
BETTYANNS RAISIN RICE PUDDING

INGREDIENTS:

cup of rice
1 cup of water
1/3 cup of white sugar
tsp of salt
2 cups of milk
tsp of butter
tsp of nutmeg
1/3 cup of raisins, (cooking type)

METHOD:

Stir all ingredients together in a buttered baking dish.

Bake in a 300 degree F. oven for 1 full hour without


disturbing the rice mixture.

MAKES: 6 servings

96
CHAPTER
SIX
PASTRIES

97
EXTRA SPECIAL STRAWBERRY MUFFINS
( By George Felfoldi )

INGREDIENTS:

Topping:

2 tbsp of butter
cup of white sugar
tsp of cinnamon
cup of flour

MUFFINS:

1/3 cup of white sugar


1 tbsp of baking powder
2 cups of flour
tsp of salt
1 cups of strawberries, (Coarsely chopped)
cup of milk
cup of cream
1/3 cup of corn oil
2 medium eggs

METHOD:

98
Topping:

In a small mixing bowl, combine all ingredients, flour,


sugar, cinnamon, and butter.

Cut in butter, until your mixture is crumbly.

Set aside.

Muffins:

In a large mixing bowl, combine your flour, sugar, your


baking powder and salt.
Add your strawberries and toss your mixture gently.

In a separate bowl, beat together your milk, oil, eggs and


your sour cream.
Add liquid mixture to your strawberry mixture, stir only
until dry ingredients are moistened.

Evenly divide your batter into 12 lined muffin tins.


Sprinkle 1 tbsp of topping over each muffins. Bake at 425
degree F. for 25 minutes or until firm to the touch. Cool
completely.

MAKES: 12 large muffins

99
A CANADIAN MAPLE SYRUP MUFFINS
( By George Felfoldi )

INGREDIENTS:

cup of whole wheat flour


cup of all purpose flour
cup of wheat bran
1 tsp of making soda
tsp of cinnamon
2 medium egg whites
1/3 cup of Canadian Maple Syrup
1 tbsp of vegetable oil
cup of milk
cup apple, (grated and peeled)
cup of carrots, (grated)
1/3 cup of dates or figs, (chopped)
1 tsp of baking powder

METHOD:

In a large mixing bowl, combine your ingredients, flour,


bran, baking soda, baking powder, and cinnamon.

In another bowl, beat your egg whites until they are fluffy.

100
Add your maple syrup, oil, milk, apple, carrots and dates.

Pour into flour mixture and stir just enough to moisten. Do


not over mix your solution.

Spoon into a non-stick or paper-lined muffin tins.

Bake at 325 degrees F. for about 20 minutes or until they


are firm to the touch.

MAKES: 15 muffins

Muffins

101
A HUNGARIANS GREAT DATE CAKE
( By George Felfoldi )

INGREDIENTS:

1 cup of all purpose flour


cup of whole wheat flour
1 tsp of baking soda
tsp of salt
cup of Parkay margarine, (softened)
1 cup plus 2 tbsp of brown sugar, (packed)
1 medium egg
1 tsp of vanilla
1 cup of milk
1 cup of dates, (chopped and pitted)
cup of walnuts, (chopped)

METHOD:

In a large bowl, stir together your, flours, baking soda and


salt; set aside.

In another large bowl, cream your margarine, slowly


adding 1 cup of brown sugar. Beat until light and fluffy,

beat in your egg and vanilla.

102
Stir in flour mixture alternating with milk. Blend mixture
well and stir in your dates.

Turn your batter into a well greased, floured 9 inch square


baking pan. Combine your remaining 2 tbsp of brown sugar
and walnuts, sprinkle on top.

Bake in a preheated oven at 350 degrees F. for about 30


minutes or until cake tester inserted in the center of cake
comes out clean.

Cool on a wire rack.

Cut into squares.

Serve warm or at room temperature.

MAKES: 12 to 15 servings

103
YOU NEVER HAVE TO WORRY, DATE CAKE
( By George Felfoldi )

INGREDIENTS:

1 cup of all purpose flour


cup of whole wheat flour
1 tsp of baking soda
tsp of salt
cup of Parkay margarine, (softened)
1 cup plus 2 tbsps of packed brown sugar
1 medium egg
1 tsp of vanilla
1 cup of milk
1 cup of dates, (chopped and pitted)
cup of walnuts, (chopped)

METHOD:

Stir together in a bowl, your flours, salt, and baking soda.


Set aside.

In a large bowl, cream margarine, gradually add 1 cup of


brown sugar. Beat until light and fluffy. Beat in vanilla and
egg.

104
Stir in flour mixture alternately with milk. Blend well. Stir
in your dates.

Turn batter into a greased, floured 9 inch square baking


pan.

Combine remaining the tablespoons of brown sugar and


walnuts. Sprinkle over top.

Bake in a preheated 350 degrees F. oven at 30 minutes or


until cake tester inserted in center of cake comes out clean.

Cool on wire rack.

Cut into squares.

Serve warm or at room temperature.

MAKES: 12 to 15 servings

105
CHAPTER
SEVEN
EXTRA

106
KATHY-MAYS PICKLES

INGREDIENTS:

5 cups of sliced onions


10 cups sliced small cucumbers, (unpeeled)
1 sweet red pepper, (slivered)
1/3 cup of pickling salt
2 cups of white vinegar
4 cups of sugar
1 tbsp of celery
1 tbsp of mustard seed
1 tsp pepper
Ice cubes

METHOD:

In a bowl, toss cucumbers, onions, pepper and salt.

Cover with a thick layer of ice cubes.

Let stand for 8 hours or over night.

Drain thoroughly, rinse under cold water and drain well


again.

107
In a large sauce pan, put in vinegar, sugar, celery, mustard
seed and pepper.

Bring to a boil, add vegetables, and brink back to a boil.

Cook 2 to 3 minutes or until cucumbers are tender crisp.

Put in hot canning jars, leaving 1/8 inch of head space.

Seal jars.

MAKES: 12 cups

Pickle and Sandwich

108
NO COOKING STRAWBERRY/ BLUEBERRY JAM

INGREDIENTS:

1 cup of crushed strawberries (2 cups whole)


2 cups of crushed blueberries (3 cups whole)
5 cups of sugar
2 tbsp of lemon juice
2 packs of Certo liquid fruit pectin

METHOD:

In a large bowl, stir together berries, sugar and lemon juice.


Let stand for 10 minutes.
Stir pectin into berry mixture.
Stir 3 minutes or until most of the sugar is dissolved.
Pour into clean canning jars, leaving inch head space.
Seal jars.
Let stand at room temperature until set 24 hours.
Freeze or store in fridge for up to 3 weeks

MAKES: 7 cups of jam.

109
NO COOKING RHUBARB AND
STRAWBERRY JAM
( By George Felfoldi )

INGREDIENTS:

2 cups of crushed strawberries


1 cups of rhubarb (finely chopped)
2 cups of sugar
1 pkg of Certo light fruit pectin crystals

METHOD:

In a large bowl, combine all the strawberries and rhubarb.

In a small mixing bowl, combine cup of sugar and


pectin.

Add to fruit, stirring well.

Let stand for 30 minutes, stirring occasionally.

Add the remaining 2 cups of sugar to your fruit; and stir


for 3 minutes. A few sugar crystals will remain.

110
Pour quickly into jars, leaving inch head space for
expansion during freezing.

Cover immediately with tight fitting lids.

Let stand at room temperature until mixture sets, this might


take up to 24 hours.

Store in freezer.

NOTE: Jam may be stored in the refrigerator if it is used


within 2 to 3 weeks.

MAKES: 6 cups or 1.5 liters

Filled Canning Jars

111
ANYTIME CHICKEN AND FRUIT SALAD
( By George Felfoldi )

INGREDIENTS:

1 cup of pineapple yogurt


2 tbsps of mayonnaise
tsp of ground ginger
2 cups of cooked chicken, (cubed)
cup of celery, (sliced)
Lettuce leaves
1 cup of strawberries, (halved)
Whole strawberries, (optional)
4 medium peaches, (halved)

METHOD:

Salad mixture, in a medium bowl, combine your yogurt,


mayonnaise, and ginger. Stir until it is well blended. Add
your chicken and celery.

Toss lightly to coat.

If desired, you may chill covered for 8 hours.

112
To serve, line 4 salad plates with lettuce leaves.

Place your mixture on the top of the leaves in the centers.

Place, your strawberry halves and your peach halves


around the outside of your salad mound.

If desired, garnish with whole strawberries.

MAKES: 4 servings

Stainless Cooking Sheet

113
COUNTRY STYLED EGG AND
POTATO SALAD
( By George Felfoldi )

INGREDIENTS:

4 large eggs
6 large potatoes, (peeled)
2 tbsps of vinegar
cup of green onions, (cho00ed)
1 sweet green pepper, (coarsely chopped)
cup mayonnaise
cup of non-fat yogurt
1 tbsp of mustard, (Dijon)
tsp of salt
tsp of black pepper

METHOD:

Place your eggs into a sauce pan, covered with cold water.
Bring to a boil over high heat, remove from heat, cover let
stand for 15 minutes. Drain, transfer to bowl and cover with
cold water. Let cool for 15 minutes or until it is well
chilled. Crack shells, and holding egg under the water to

peel neatly. Set aside.

114
In a sauce pan of boiling salted water, cook your potatoes
until they are tender but not mushy. Drain and when it is
cooled enough to handle peel and cut into large chunks.
Place in a large bowl, sprinkle with vinegar. Over top
sprinkle with green onions and sweet green peppers.

In a separate bowl, stir together your mayonnaise, yogurt,


mustard, salt, and pepper. Pour over the potato mixture and
toss lightly together. Taste and adjust the seasoning if
desired.

To serve, slice eggs and use as a garnish for salad, or stir


directly into the salad. (your choice).

MAKES: 6 servings

Measuring Spoons

115
AVOCADO DIP DELIGHT
( By George Felfoldi )

INGREDIENTS:

2 serrano chilies
1 large ripe tomato, (cored)
10 sprigs fresh cilantro (coriander)
1 small onion, (finely chopped)
3 ripe avocados
tsp of salt
Juice of 1 lime
2 pkgs of corn chips

METHOD:

Stem, seed and chop chilies finely and place in a small


bowl.

Chop tomato and cilantro. Add to bowl with chopped


onions.

Near serving time, halve the avocados lengthwise. Remove


the pits, and scoop out the pulp and add to bowl.

116
Puree mixture in a blender or food processor. Add your salt
and lime juice to taste.

To retain color, return the pits to the bowl and press a sheet
of plastic wrap directly on the surface.

Set aside briefly to let flavors blend together.

Serve with corn chips.

MAKES: 12 servings

Mixing Bowls

117
TUNA WESTERN AMELET
( By George Felfoldi )

INGREDIENTS:

cup sliced mushrooms


2 small green onions, (chopped)
3 tsp of butter
1 can of light flaked tuna, (drained)
2 tsp of finely chopped parsley
4 medium eggs
1 tbsp of water
Salt to taste
Pepper to taste
2 pita shells, (cut in half)

METHOD:

In a frying pan, saulte your mushrooms and green onions in


3 tsp of butter until onions are soft.

Stir in your flaked tuna and parsley.

Beat together your eggs, water and seasoning.

Pour into frying pan.

118
Cook over medium heat; lift edges occasionally and tip pan
to allow liquid to flow to bottom.

Cover pan towards the end of cooking to set top.

Divide into 4 and tuck into pita shell.

MAKES: 4 serving

Cooling Racks

119
HOT TURKEY DIP
( By George Felfoldi )

INGREDIENTS:

8 oz cream cheese, (softened)


1 tbsp of mayonnaise
2 tsp of lemon juice
1 tsp of horseradish
1 can of flaked turkey, (drained)
1 green onion, (finely chopped)
Ground black pepper
2 tbsp of almonds, (slivered)

METHOD:

Beat together cream cheese, mayonnaise, lemon juice and


your horseradish.

Stir in your flaked turkey and green onions.

Season to taste with pepper.

Spoon dip into a shallow 2 cup casserole dish.

Lightly brown your almonds under broiler and sprinkle on

120
top of dip.

Bake in a preheated oven at 350 degrees F. for 15 to 20


minutes or until heated right through.

MAKES: 1 cups of dip

Bakeware

121
HERBED CHICKEN OPEN FACER
( By George Felfoldi )

INGREDIENTS:

2 large crusty rolls


cup of butter, (softened)
1 garlic clove
2 tsp of dried parsley
tsp of dried basil
1 can of chicken
2 tomatoes, (sliced)
cup of grated Mozzarella Cheese
cup of grated Cheddar cheese

METHOD:

Cut rolls in half, (horizontally)


Combine your butter, garlic, parsley and basil.
Spread on cut surface of rolls. Top with chicken and tomato
slices.
Sprinkle with combined cheddar and mozzarella cheese.
Place the buns on a baking sheet.
Bake in a preheated oven at 375 degree F. for about 10 to
12 minutes or until heated through. Serve hot.

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GREEN DRINK

INGREDIENTS:

Pineapple juice, (1 can 32 oz)


Desired greens, (spinach, lettuce, sprouts, etc.)
Herbs, (sage, or dill etc.)
Water, (extra only if desired)

METHOD:

Fill blender full with pineapple juice.

Fill the rest of the blender with your greens.

Blend and add more greens until full.

Add herbs as desired.

Add water or ice cubes, (optional)

MAKES: 1 quart

123
ICE CREAM SPECIAL

INGREDIENTS:

4 eggs, (whole)
1 cup of Billy Bee Honey
2 cups of ice cream
8 cups of milk
Vanilla to taste

METHOD:

Mix all ingredients together.

Pour into a freezer container.

Put in freezer part of the fridge.

After mixture becomes semi-hard.

Take out and beat with whisk.

Place back in the freezer until frozen.

124
GARLIC PARMESAN LINGUINE
( By George Felfoldi )

INGREDIENTS:

1 bunch of fresh basil


cup of corn oil
cup of Parmesan cheese, (freshly grated)
3 garlic cloves, (minced)
cup of butter
1 lb of linguine

METHOD:

Place basil in a food blender, with half the oil.


Blend mixture into a paste.
Place in a small bowl and stir in the remaining garlic and
oil.
Add your Parmesan cheese and butter, mix well.
Cook pasta in boiling salted water until they are tender.
Remove from heat, drain and toss with sauce.
Serve right away.

MAKES: 4 servings

125
DAYTIME CHICKEN AND RICE
( By George Felfoldi )

INGREDIENTS:

6 chicken legs
cups of corn oil
1 tbsp of lemon juice
1 large clove garlic, (minced)
tsp of oregano
tsp of black pepper
1 tsp of paprika
1/8 tsp of cayenne

METHOD:

In a shallow pan place your chicken.


Combine all your remaining ingredients, pour over your
chicken.
Let marinate for at least 1 to 1 hours.
Bake at 350 degrees F. in a preheated oven for 40 minutes,
or until tender.
Place under broiler to brown, (optional)
Serve with Daytime Rice, (see below next recipe).

126
DAYTIME RICE
( By George Felfoldi )

INCREDIENTS:

lb of ground beef
1 tbsp of vegetable oil
1 cup of Uncle Ben rice
1 cup of chicken broth
1 cup of hot water
juice of lemon
tsp of black pepper
tsp of paprika
tsp of salt
tsp of garlic powder
cup toasted pine nuts, (optional)

METHOD:

Brown your beef in oil in a medium sauce pan, breaking


into pieces.

Stir in your rice.

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Add your broth, water, lemon juice and all your seasoning.

Bring your mixture to a boil.

Reduce heat to low and cook for 25 minutes or until the


liquid is absorbed.

Stir in your pine nuts, (which is optional).

Serve.

MAKES: 5 servings

Pastry Board

128
FRENCH CANADIAN POTATO CHEESE BAKE
( By Jean-Guy Lehoux )

INGREDIENTS:

2 cloves of garlic, (minced)


8 medium baking potatoes, (peeled and thinly sliced)
12 oz of old Cheddar cheese, (grated)
2 cups of milk
2 tsp of dried thyme
tsp of dries parsley

METHOD:

Preheat oven to 375 degrees F.

Butter an oven-proof baking dish. Scatter the garlic.

Overlap potatoes on bottom of baking dish.

Sprinkle with cheddar cheese.

Repeat potato layers, finish with cheese on top.

Season with salt and pepper.

Combine your milk, thyme, and parsley and pour over the

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potatoes.

Bake for 1 full hour or until milk is absorbed and potatoes


are cooked through and are golden brown.

MAKES: 12 servings

Pastry Tool (cutters)

130
SAUSAGES AND SPANISH RICE

INGREDIENTS:

cup of onions, (chopped)


cup of green onions, (chopped)
3 cups of rice, (cooked)
1 can of tomatoes
Salt to taste
Pepper to taste
8 sausages, (cooked)

METHOD:

Mix all the above ingredients except sausages in a casserole


disk which is lightly greased.

Place sausages over the rice mixture.

Bake uncovered for 30 minutes at 350 degrees F. oven.

MAKES: 4 servings

131
SPAGHETTI A LA FRANCHES CANA
( By Giovanni (Frank) Zangari )

INGREDIENTS:

200 gram of spaghetti, (break in half)


2 liter of water
Dash of salt
1 canned tomatoes
tsp of basil
2 garlic cloves, (fresh and chopped)
1 tbsp of olive oil
Dash of Italian red hot pepper, (dried)

METHOD:

In a large cooking pot, add your water, salt and spaghetti.


Over high heat bring your water to boil.
Drain spaghetti.
Place on a dish.
Mix your basil, garlic, olive oil, and tomatoes, in a small
mixing bowl.
Pour your mixture over your spaghetti.
Toss lightly.
Sprinkle with hot red peppers, (if desired).

132
HUNGARIAN SPINACH SALID WITH PORK
( By George Felfoldi )

INGREDIENTS:

1 lb boneless pork lion


1 lb fresh spinach, (coarsely shredded)
1 cup celery, (thinly sliced)
1 cup seedless green grapes
cup of green onions, (thinly sliced)
1 lg Golden Delicious apple, (cored and chopped)
1 cup of Italian salad dressing
2 tbsps of mustard, (Dijon)
3 tbsps of light brown sugar
2 tbsps of vinegar

METHOD:

Cook pork into thin strips, in a 2 x inch. Spray non-stick


skillet with vegetable cooking spray. (PAM).
Stir-fry pork strips until cooked through, about 5 minutes.
Set aside, but keep warm.
In a large serving bowl, toss spinach, celery, grapes, green
onions, and apples.
In a small sauce pan, combine salad dressing, vinegar,

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mustard and brown sugar.
Heat just until brown sugar is dissolved, stirring constantly.
Stir cooked pork, pour half of dressing over spinach
mixture.
Toss well.
Place pork strips on top of salad.
Pass remaining dressing.

MAKES: 6 servings

Cooking Sheets

134
VEAL BALLS
( By Catherine & Aitken Irwin )

INGREDIENTS:

1 lb ground veal, (beef maybe substituted)


1 egg
2 slices of bread, (wet and crumbly)
1 onion, (chopped)
2 tbsps of parsley, (finely chopped)
tsp of sweet basil
Salt to taste
Black pepper to taste

METHOD:

Place ground veal (or beef) into bowl, wet bread, squeezing
out excess water, crumble into veal.

Add remaining ingredients.

Mix well.

Shape mixture into balls (approximately 1 oz.), wetting

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hands before shaping into balls.

Place in shallow baking pan and bake at 400 degrees F.


until done, approximately 30 minutes.

NOTE: for each lb of veal used, 1 egg & 2 slices of bread

Silicone Bakeware

136
SKILLET SURPRISE
( By Catherine & Aitken Irwin )

INGREDIENTS:

1 lb of ground beef
1 onion, (chopped fine)
1 pkg spaghetti, sauce mix
1 pkg of Kraft Dinner
2 cups water

METHOD:

In a large skillet, brown beef and onions.


Drain of excess fat.
Stir in spaghetti sauce mix and cheese from Kraft dinner.
Add water and macaroni.
Stir until mixture is well mixed.
Bring to a boil.
Cover and let simmer until macaroni is done.

MAKES: 4 serving

137
CATHY IRWINS, A SPECIAL DELIGHT
( By Catherine (Kathy) Irwin )

INGREDIENTS:

1 cup of (3/4 lbs) unsalted butter


cup of confectionery sugar
3 cups of flour
cup of rice flour or corn starch
1 pkg of vanilla custard
1 tsp of almond extract
Cherry pie filling

METHOD:

Cream butter with sugar until light and fluffy.

Shift flour and rice flour together.

Cut into butter mixture until it resembles course meal (add


enough of flour mixture to make dough that can be
gathered into a soft ball.)

Turn out onto lightly floured surface, knead until smooth.

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Press into a large baking pan.

Prick cake all over with fork.

Bake in a preheated 350 degrees F. oven for 45 minutes to


1 hour or until even pale golden drown.

When done remove from oven and cool slightly.

Prepare vanilla custard according to package directions.

Substitute almond extract for vanilla flavouring.

Pour over shortbread base, let cool until, firm.

Spread cherry pie filling over custard.

Cut into squares to serve.

139
WHO KNOWS 1

INGREDIENTS:

1 lb of hamburger, (ground)
2 medium onions, (chopped)
1 can of Campbells Tomato Soup
1 can of yellow beans, (with liquid)
1 tsp of hamburger seasoning
1 can of creamed corn
8 pepper corns

METHOD:

Brown your meat in a large frying pan, over medium heat


until brown.
Add your chopped onions.
Cook until tender.
Add pepper corns and hamburger seasoning, add tomato
soup, corn and yellow beans with the liquid.
Simmer for 10 to 15 minutes.
Serve with fresh tea biscuits or bread.

MAKES: 5 servings

140
WHO KNOWS 2

INGREDIENTS:

1 lb of hamburger meat
2 medium onions, (chopped)
2 celery stalks, (chopped)
1 can of tomato soup
1 can of yellow beans, (with liquid)
2 cups of frozen corn
8 pepper corns
2 tsps of hamburger seasoning

METHOD:

Brown your hamburger meat in a large frying pan, over


medium heat, until the meat is brown.

Add your chopped onions and chopped celery.

Cook until tender.

Add your pepper corn and hamburger seasoning, tomato


soup, corn and yellow beans with the liquid.

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Let simmer for 15 minutes.

Serve with fresh tea biscuits or with home made brown


bread.

MAKES: 5 servings

Springform Pan

142
HUNGARIAN ROLLED OATS BROWN BREAD
( By George Felfoldi )

INGREDIENTS:

1 cups of rolled oats, (quick cooking)


2 cups of boiling water
2 tbsp of shortening
1 tsps of salt
oz of active dry yeast
cup of warm water
tsp of white sugar
cup of molasses
6 cups of all purpose flour

METHOD:

In a large mixing bowl, pour in your boiling water over the


oats, shortening and salt.

Let stand until mixture gets lukewarm.

Combine yeast, warm water and sugar, let stand for about
10 minutes or until foamy.

Add your oat mixture with molasses.

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Add flour gradually to form a soft dough.

Knead for 10 minutes.

Place in a greased bowl and let it rise for a full 1 hour or


until doubled in volume.

Shape into two loaves and place them in a greased pans.

Let rise again for another hour.

Bake at 350 degree F. for 30 to 35 minutes.

Remove from pan.

Let cool on racks.

MAKES: 2 loaves

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CHAPTER
EIGHT
OTHER INFORMATION

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ZUCCHINI

Zucchini is the most known of the summer squash family.


With its tender, edible peel and mild flavour, zucchini can
be eaten raw, baked into quick bread, steamed, stir fried or
grilled to create a quick and easy side dish.

Available in July and August, zucchini is low in calories


and is a good source of Vitamin C, folate, potassium,
magnesium, and manganese.

With zucchini, smaller is better. Large ones can be tough,


too watery, and tasteless. Choose young, tender zucchini
that are dark green and are clear of any bruises or cuts.

To Store: Keep in the refrigerator in a plastic bag for up to


5 days.

To Prepare: Wash well cut off both ends.

QUICK IDEAS:

Grate raw into a salad or sandwich


Slice as a crudite
Cut into chunks and steam; serve buttered of drizzled
with PC Extra Virgin Oil.
Slice into thin coins and saute in garlic and PC Extra
virgin oil.

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Slice lengthwise, place on parchment paper lined baking
sheet, sprinkle with Parmesan cheese and crackers. Roast
in a 350 degrees F. oven till the cheese is golden brown
and the zucchini is tender.
Slice lengthwise, brush with canola oil and grill on the
barbeque. When cooked, sprinkle with fresh minced
herbs.
Serve on an antipasto platter with grilled eggplant, grill
zucchini in chunks till they are tender and drizzle with
PC Extra virgin oil.

CUCUMBERS

Fresh, cooling cucumbers are a great way to stay hydrated


in the summer heat. Theyre also very low in calories and
are a good source of potassium.

Greenhouse cukes have a tender edible peel. Field


cucumbers, depending on size, have a darker green peel
that can be eaten or peeled off. Choose evenly green
cucumbers that are firm with no soft spots. Do not buy
overly large field cukes, as they tend to be watery, with too
many seeds.

To Store: Keep in a plastic bag in the crisper of your fridge


for up to 1 full week.

To Prepare: Wash well, cut off both ends, peel (or not),
and they are good to go.

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CAULIFLOWER

This flexible summer favourite is packed full of nutrition


and rich in antioxidants. Cauliflower can be steamed, stir
fried, boiled, baked, roasted or added to a favourite soup
recipe.

Look for very white heads that are firm with tightly
grouped florets surrounded by fresh green leaves. For
something different, look for purple and golden orange
cauliflowers. With a similar flavour to the popular white
variety, purple or golden orange adds fabulous colour to a
crudites platter.

To Store: Place whole cauliflower unwrapped in the fridge


for up to 5 days.

To Prepare: Simply cut off outer leaves, wash well, cut


out the core, and then break off the florets.

QUICK IDEAS:

Steam cauliflower florets, sprinkle with grated Asiago


cheese, let melt and serve.
Stir fry in PC Extra virgin oil and pureed garlic. When
just cooked, whisk together 1 tbsp curry paste and 2 tbsp

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chicken stock. Sprinkle over cauliflower, cover and cook
for 1 minute. Then serve.

NEW POTATOES

Summer is in full tilt when the new potatoes arrive in your


supermarkets. With thin, tender, flavourful skins, they are
best steamed or boiled whole in a small amount of water.

Choose small ones with no cuts or bruises. Unlike regular


potatoes, new potatoes need to be stored in the fridge and
should be eaten within one week. Before using, scrub
gently under running water to remove any clinging soil.

BELL PEPPERS

Available farm fresh or from the hot house, bell peppers are
bursting with flavour and health benefits. All peppers are a
good source of Vitamin C, but red, yellow and orange are
the super-stars with an average of 200% of the
recommended daily intake of Vitamin C.
Choose heavy peppers with taut skins that are free of any
soft spots and have a stem that is fresh and bright green.

To Store: Place unwashed in a perforated bag in the fridge


for up to 1 week.

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To Prepare: Simply wash well, cut in half, remove all the
seeds and stem and use in your favourite recipe.

QUICK IDEAS:

Always a hit served raw as crudites.


Add diced peppers to rice, pasta or bean salad, or any
soup.
Toss chunks of peppers together with sliced cucumbers
drizzled with oil or vinegar, and sprinkle with crumbled
feta cheese.
Saute an array of julienne peppers with pureed garlic in
extra virgin olive oil.
Cut in half lengthwise and stuff with cooked meat sauce
and rice. Bake in a 350 degree F. oven till peppers are
tender and the filling is heated right through.

EGGPLANT

The eggplant was first introduced to the new world by


Spanish colonists about 300 years ago. The eggplant of that
era was a small white veggie that looked much like an egg.

150
There are hundreds of varieties grown with colours ranging
from white, purple, purple-black, to green, orange-red, and
striped. Eggplants can be as tiny as a grape or as big as a
football and can be pear-shaped, round, or elongated and
skinny.

Eggplants are coming into season now, and are at their


peak in August. They are a good source of soluble fiber.

Choose smaller, heavy, firm, shiny eggplants with taut,


glossy skin. The stem should be bright green, with fresh
leaves. Select young tender eggplants and leaves and the
peel on when cooking to maximize nutrients retention and
fiber.

To Store: Eggplants do not refrigerate well. Keep them in


a cool place away from sunlight until they are ready to be
used, ideally within one or two days of buying.

To Prepare: Eggplants can be baked, grilled, steamed, or


sauteed. Use a stainless steel knife when cutting, as a

carbon knife can cause a bitter aftertaste.

GREEN BEANS

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Snap or string beans are versatile veggies, ready to be
added to any meal. Available in green, yellow, and purple,
the best are the dark in colour and ones that are free of
blemishes and rust..

To Store: Keep unwashed, fresh beans in the fridge in a


perforated bag for up to 4 days.

To Prepare: Wash and snap off the ends before you steam,
boil, or stir fry till just cooked and bright in colour.

They should be almost velvety to the touch, and small ones


are more tender and flavourful than large.

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COMMENTS ARE WELCOME

All your comments are welcome. Please feel free


to write in regards to this book or any other of
my books.

GEORGEFELFOLDI@HOTMAIL.COM

I Thank You In Advance.

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THIS IS A
FREE BOOK

Enjoy!

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