Part 7 (1/2)

Cottage cheese, 1 cup Nut meats (use those locally grown), 1 cup Stale bread crumbs, 1 cup Juice of 1/2 lemon Salt, 1 teaspoon Pepper, 1/4 teaspoon Chopped onion, 2 tablespoons Oleomargarine, meat drippings or vegetable oils, 1 tablespoon

Mix the cheese, ground nuts, crumbs, lemon juice, salt, and pepper. Cook the onion in the fat and a little water until tender. Add to the first mixture the onion and sufficient water or meat stock to moisten. Mix well, pour into a baking dish, and brown in the oven.

Dried Fish Chowder (7)

Salt fish, 1/2 pound Potatoes, cut in small pieces, 4 cups Salt pork, 2 ounces Small onion, chopped, 1 Skim milk, 4 cups Crackers, 4 ounces

Salt codfish, smoked halibut, or other dried fish may be used in this chowder. Pick over and shred the fish, holding it under lukewarm water.

Let it soak while the other ingredients of the dish are being prepared.

Cut the pork into small pieces and fry it with the onion until both are a delicate brown; add the potatoes, cover with water, and cook until the potatoes are soft. Add the milk and fish and reheat. Salt, if necessary.

It is well to allow the crackers to soak in the milk while the potatoes are being cooked, then remove them, and finally add to the chowder just before serving.

Gevech (Roumanian Recipe) (9)

Shredded cabbage, 1-1/4 cups Chopped onion, 1/4 cup Rice, 1/4 cup Diced potatoes, 3/4 cup 1/2 green pepper cut into strips Fish, 3/4 pound Canned tomato, 3/4 cup Water, 3 tablespoons Salt, 3/4 teaspoon Paprika, 1/4 teaspoon Pepper, 1/8 teaspoon

Parboil cabbage, onion, rice, potatoes, and green pepper together in salted water for 20 minutes. Drain. Clean fish, cut into small pieces, and mix with parboiled vegetables, canned tomatoes, water, and seasonings.

Bake in a moderate oven for about 40 minutes. Baste occasionally while cooking. Serve with a garnish of sliced lemon.

Kidney Bean Stew (3)

Kidney beans, 1 cup Onion, 1 small Rice, 2 tablespoons Canned tomatoes, 2 cups Fat or drippings, 2 tablespoons Flour, 2 tablespoons Salt and pepper to taste

Soak beans over night in cold water to cover. In the morning place beans over fire, adding water to cover if necessary. Add onion, rice and tomatoes and cook slowly until beans are soft. If too thick, add water.

Mix flour and fat, and use to thicken stew.

Baked Oatmeal with Cheese (9)

Cooked oatmeal, 4 cups Grated cheese, 1 cup Salt and pepper Soft bread crumbs, 1/4 cup Fat, 1 teaspoon

Put into an oiled baking dish a layer of left over oatmeal, then a sprinkling of grated cheese, pepper and salt, another layer of oatmeal, then cheese and seasonings; continue until the dish is full. Melt the fat and mix with this the bread crumbs. Sprinkle over the top of the dish.

Bake in a moderate oven until the crumbs are golden brown.

Green Pea Loaf with White Sauce (9)

Dried green peas, 1 cup Cold water, 4 cups Boiling water, 2 quarts Soft, stale bread crumbs, 1-1/2 cups Milk, 1-1/2 cups Salt, 1 teaspoon Pepper, 1/8 teaspoon Paprika, 1/2 teaspoon Grated onion, 1/2 teaspoon Egg, 1 Fat, 3 tablespoons

Soak peas in cold water over night. Cook in boiling water until soft. Rub through a sieve. To one cup of this pea pulp add bread crumbs, milk, seasoning, egg (slightly beaten), and melted fat. Turn mixture into a small, oiled bread pan. Set pan into a second pan, containing water. Bake mixture 40 minutes or until firm. Remove loaf from pan. Serve with white sauce. One-half cup of cheese may be added to one and one-half cups of the sauce.