Passover lasagna

2 eggs
1 lb. cottage cheese, small curd
Salt and pepper
Garlic (optional)
1/2 lb. shredded mozzarella cheese
3-4 whole matzos
8 oz. tomato sauce

Beat eggs and mix with cottage cheese and seasonings. Wet each whole matzo until moist, not soggy. Spread a little tomato sauce on the bottom of an 8" square pan. Layer the following ingredients until finished, ending with the sauce and mozzarella: matzo, cottage cheese mixture, sauce, mozzarella. Bake 45 to 50 minutes at 350 degrees; then let stand 5 to 10 minutes before cutting into squares. Serves 2-4.

Source: FarAcres Chapter of Women's American ORT, "Potpourri: A Taste and Tell Cookbook" (March 1979); recipe by Melanie Karsen.

Spamikopita

20 oz. spinach, cooked and chopped
1 (12 oz.) can Spam, chopped
5 oz. goat cheese
1 tsp. pepper
1/4 c. butter, melted
16 phyllo sheets
6 oz. cashews, roasated and chopped

Combine spinach, Spam, cheese, and pepper in processor. Process until combined. Cut phyllo into 1/4 sheets. Brush with melted butter. Sprinkle with chopped cashews. Place 1 to 2 teaspoonfuls of Spam mixture on 1/4 phyllo sheet. Fold into triangles; brush with butter. Bake 8 to 10 minutes in 400 degree oven. Serve warm.

Source: "The Fair's Fare, 2000 Edition: Prize-Winning Recipes from the Del Mar Fair" (2000); recipe by Stephen Pfingst, Del Mar, Calif.

French breakfast puffs

Mix together:
1/3 cup butter
1/2 cup sugar
1 egg

Then add:
1-1/2 cups flour
1/2 t. salt
1/2 cup milk
1-1/2 t. baking powder
1/2 t. vanilla

Fill tins 2/3 full. Bake at 350 degrees for 20-25 minutes. Melt 5 T butter and dip puffs in butter. Then roll in 1/4 cup sugar mixed with 1/3 t. cinnamon.

Source: Evergreen Park (Ill.) Home Economics Club (no date given).

Cenci fritti (Fried rags)

"Tuscan St. Joseph's Day treat."

4 eggs, beaten well
1 c. sugar
1 T. vanilla
zest from 1 lemon
1/2 c. brandy or white wine
1-1/2 c. butter, melted and cooled to room temperature
about 4 c. flour

Mix all ingredients, except flour. Star adding flour; do not add too much flour or the dough will become hard and heavy. Turn onto floured surface; knead until smooth. This should not take too long. Try to handle as little as possible. roll out part of dough to about 1/3-inch thick. Cut with pizza cutter into rectangles about 1 x 1-1/2 inches. Cut dough in different sizes to resemble "little pieces of rags."

In skillet, heat lowfat oil. Place dough pieces in hot oil. the dough cooks quickly. When it turns light brown, turn and remove quickly. Drain on paper towels. Do not brown or they will have a bitter taste. Sprinkle with powdered sugar and enjoy!

Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Diana Laske.

Bolo de laranja (Brazil orange cake)

5 egg yolks
8 T. orange juice
2 C. flour
2 C. sugar
1 t. baking powder
1/2 t. vanilla
5 beaten egg whites

Combine and mix egg yolks and orange juice. Sift together dry ingredients and add slowly to egg yolk mixture. Beat for 2 minutes. Add vanilla. Fold in beaten egg whites. Pour into well-greased 9" x 13" pan. Bake 25-30 minutes at 350 degrees. Serve with or without whipped cream.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Margaret L. Radosevich.

Tropical Spam salsa

1 small red onion, chopped
3 medium mangos, peeled, pitted, and chopped
1 c. pineapple, chopped
1/2 c. cilantro, chopped
1 bell pepper, diced
2 cloves garlic, diced
1/2 c. orange juice
2 jalapenos, diced
1 (12 oz.) can Spam oven roasted turkey, chopped

Combine all ingredients in a medium bowl. Refrigerate for at least 1 hour. Serve in hollowed out pineapple with tortilla chips.

Source: "The Fair's Fare: Prize-Winning Recipes from the 2002 San Diego County Fair" (2003); recipe by Michelle Wilma, La Mesa, Calif.

Chow mein noodle candy

1 pkg. semi-sweet chocolate pieces (6 oz)
1 pkg. butterscotch pieces (6 oz)
1 can chow mein noodles
1/2 cup chopped nuts or coconut (optional)

Melt chocolate in top of double boiler. [Note: Recipe doesn't indicate this, but presumably the butterscotch pieces are melted here, too.] When melted, stir in noodles and nuts. Drop by teaspoons onto waxed paper.

Source: Employees of Graftek Press, Inc., "Recipe Harvest" (no date given); recipe by Rosa McLean.

Thermos bottle stew

1 lb. hamburger
2 tbsp. chopped onion
1 can tomato soup
1 can water
2 tbsp. chili sauce
Salt and pepper
1 tsp. sugar
1-1/2 cups cooked vegetables

Brown hamburger and onion, add remaining ingredients. Cover and simmer slowly for 20 minutes.

Source: Evangelical Lutheran Church of St. Luke, "Adventures in Cooking: Yesterday and Today" (no date given); recipe by Dorothy Geweke.

Backbone stew

4 cups fresh corn
4 cups water
10 pieces backbone of lamb or mutton
2 teaspoons salt

Put 4 cups of fresh corn in 4 cups of water. Stir. Add 10 pieces backbone of land or mutton. Add 2 teaspoons salt. Put in a large pot and cook for one hour.

Source: Al Fischer and Mildred Fischer, "Arizona Cook Book" (1983)

Russian tea

2 c. Tang
3/4 instant tea [sic; probably 3/4 cup]
1 tsp. cloves
6 oz. lemonade
1 tsp. cinnamon

Use two heaping teaspoons per 1 cup boiling water.

Source: Tok A Tan Womens Club, "Bush Cooking from Alaska"(1968-1979); recipe by Beth Jacobs.

Italian taglorinna

1 lb. ground beef
1 onion
1 can corn
1 can tomatoes
1 green pepper
1 cup olives
Grated cheese
1 8 oz. package noodles or spaghetti
Salt and pepper
Buttered bread crumbs

Brown meat, onion and pepper. Add cooked noodles, vegetables and seasoning. Put in a long shallow pan and cover with cheese, then cover with buttered bread crumbs. Bake in 350-degree oven for 30 minutes.

Source: Johnsburg (Il.) High School Class of 1982, "Grandma's Treasures on Parade" (1980).

Bourbon cake

1 lb. butter or margarine
3 c. sugar
8 eggs, separated
3 c. sifted all purpose flour
2 tsp. each vanilla and almond extract
1/2 c. bourbon
1/2 c. chopped pecans

Cream butter and 2 c. sugar until light and fluffy. Add egg yolks 1 at a time beating well after each addition. Add flour in thirds alternately with flavorings and bourbon, beating until smooth after each addition. Beat egg whites until foamy. Gradually beat in remaining sugar, continue beating until stiff but not dry. Gently fold yolk mixture into meringue.

Sprinkle pecans in well buttered 10 in. tube pan, or blend nuts into batter. Carefully turn batter into pan. Bake at 350 degrees for about 1-1/2 hours.

Source: St. Panteleimon Orthodox Church (Summit, Ill.), "A Bit of Our Best" (no year given); recipe by Margaret Samuta.

Tomato soup cake

2 c. flour
2 t. baking powder
1 t. [baking] soda
1 t. allspice
1 t. cloves
1/2 t. cinnamon
1/2 t. nutmeg
1 c. raisins
1/2 c. nuts
2 T. butter
1 c. sugar
1 can tomato soup
1/2 large can evaporated milk

Cream butter and sugar, add tomato soup, milk and mix well. Add rest of ingredients. Bake at 350 degrees.

Source: Mothers of the Kindergarten Association, Shipshewana, Ind., "Our Favorites" (1960); recipe by Mrs. Edna Stutzman.

Cedric Adams hot dish

Shred head of cabbage coarsely. Saute 1 lb. ground beef with medium chopped onion. Season to taste. Put layer of cabbage on bottom of casserole. cover with layer of beef and onion. Add rest of cabbage as top layer. top all with can of condensed tomato soup. cover and bake at 350 degrees until cabbage is tender.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Irene Johnson.

Hawaiian fruit salad with banana dressing

1 whole pineapple diced
1 whole cantaloupe diced
1 whole honeydew diced
2 each kiwi diced
1 each papaya diced
2 cups strawberries sliced
2 cups green grapes

Toss salad, then dressing:

Dressing:
2 bananas, ripened and sliced
1 cup sour cream
4 T. brown sugar
1-1/2 t. lemon juice

Put all ingredients in blender and puree. Pour over salad and toss.

Source: St. Ann's Roman Catholic Church of Salt Lake City, "St. Ann's Parish Cookbook" (no date given); recipe by Kim Rothstein.