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(Vegetables) - (The International Jewish Cook Book)

Soak one-half cup of lentils overnight; in the morning drain, cover with
fresh water and bring to a boil. Drain again, put in fresh water and
cook until tender. Drain once more, throw away the water, and press the
lentils through a colander. To them add one-half cup shelled roasted
peanuts, either ground or chopped, one-half cup of toasted bread crumby
one-half teaspoon of salt and one-half saltspoon of pepper, and milk
sufficient to make the mixture the consistency of mush. Put into a
greased baking-dish; bake in a moderate oven for an hour; turn out on a
heated platter; garnish with parsley or watercress and serve.

Other Recipes

Nut Roast

3 eggs (beaten with egg beater)

2 cups English Walnut meats

milk to moisten it

4 cups of bread crumbs (grated)

1 small tablespoon butter

pinch salt.

1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups.

A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of

shelling is saved.

Melt butter and pour over mixture, salt, then add enough milk to

moisten, so as to form the shape of a loaf of bread. Too little milk

will cause the loaf to separate, likewise, too much will make it mushy.

Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered

bread pan or baking dish. A small slice goes very far as it is solid and

rich. Serve with hot tomato sauce.

This makes a delicious luncheon dish, served with peas and a nice


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