A few requests

1 1/2 lbs. turtle meat
6-8 hardboiled eggs
1/3 c. barley
1/4 c. rice
Salt and pepper to taste
Frozen peas (opt.)
Frozen corn (opt.)
Chopped carrots (opt.)
Cook turtle with onion and celery until turtle is well done. Pick meat off bones as soon as cool enough to handle. Grind eggs, then grind the turtle meat. Put turtle meat and eggs back in soup kettle with barley, rice, salt and pepper. Add vegetables if desired. Cook until rice and barley are tender. Add some butter before serving.
1 medium turtle (dressed), cut into pieces
1 bunch carrots, sliced
2 large onions, chopped
1 1/2 lbs. potatoes, peeled and cubed
4 1/2 c. beef broth
1 Tbsp. flaked parsley
Season to taste
In large pot, place turtle and cover with water, simmer for 1 hour over medium heat. Add remaining ingredients and cook until carrots and potatoes are tender.
4 qts. water
1 tsp. salt
2 c. all-purpose flour
1/2 c. water
3 eggs
1/2 tsp. salt
In 6-qt. Dutch oven over high heat, bring water and 1 tsp. salt to boiling. In medium bowl with wire whisk or spoon, beat flour, 1/2 cup water, eggs and 1/2 tsp. salt until smooth. Reduce heat to medium. Over boiling water with rubber spatula press batter through colander or spaetzle maker. Stir water gently so spaetzle will not stick together. Boil five minutes or until tender but firm (al dente); drain.
1 c. all-purpose flour
3 1/2 Tbsp. corn oil
Flour for rolling out
4 Tbsp. melted unsalted butter
2 Tbsp. warm water
4 Tbsp. unsalted butter
1/2 c. walnuts or hazelnuts
1 1/2 c. fresh white bread crumbs
1 lb. cooking apples
1 tsp. ground cinnamon
1/4 c. sugar
1/3 c. white raisins
Grated rind of 1/2 lemon
Confectioners’ sugar
Sift flour into bowl; make a well in center and stir in oil mixed with warm water. Work mixture into soft dough, adding more warm water as needed. Knead dough thoroughly on lightly floured surface, then roll into a long sausage shape. Pick up dough by one end and hit it against pastry board. Repeat this lifting and hitting process, picking up dough by alternate ends, for about 10 minutes. Knead dough into a ball and leave to rest on plate for about 30 minutes, covered by inverted warm mixing bowl. Heat butter for filling and gently saute bread crumbs until golden. Chop nuts coarsely. Peel, core and coarsely chop apples. Spread large clean cloth over countertop and sprinkle evenly with flour. Roll out strudel dough as thinly as possible, brush with a little corn oil to keep it pliable. Place hands under dough and stretch over backs of hands by pulling them away from each other until dough is paper-thin. Work on one area at a time until all dough is nearly transparent. Trim off uneven edges with sharp knife or scissors. Brush melted butter over all dough; spread sauteed bread crumbs on top. Cover with chopped appled to within 2” of edges. Mix cinnamon and sugar and sprinkle over apples, together with chopped nuts, raisins and lemon rind. Fold lower edge of dough over filling, then lift edge of cloth and roll up strudel like a jelly roll. Seal seam with water and tuck under ends. Lift strudel and roll off the sheet onto greased baking sheet, with seam underneath. Curve into horseshoe shape and brush top with remaining melted butter. Bake in preheated 425° oven for 10 minutes, then lower heat to 400° and bake for about 30 minutes, or until pastry has turned golden brown. Dust with sifted confectioners’ sugar.
6 eggs
1 Tbsp. water
1/2 c. cooked bacon or ham, chopped
2 Tbsp. milk
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. butter
1/2 Tbsp. onion soup mix, or to taste
1/2 tsp. Worcestershire sauce
1 c. Monterey Jack cheese
In mixing bowl lightly beat eggs with fork. Add remaining ingerdients except butter and cheese; mix well. Let sit for about 10 minutes to let onions in soup mix absorb some of the liquid. Melt butter in medium-hot skillet. (If using nonstick pan you can substitute nonstick spray for butter.) Add egg mixture and scramble until light and fluffy. Garnish with cheese. 6 servings.
1/4 c. butter, softened
2 eggs
1/2 c. packed brown sugar
1 c. sour cream
1 c. shredded carrots
1/2 c. flake coconut
1/2 c. raisins
1 tsp. baking soda
1 1/2 c. all-purpose flour
1 tsp. cinnamon
1/2 c. chopped nuts
Cream butter and sugar, add eggs and sour cream. Beat well. Stir in carrots, coconut and raisins. Combine dry ingredients; add to creamed mixture and stir just until moistened. Fold in nuts. Fill greased muffin tins 3/4 full. Bake at 375° about 25 minutes or until wooden pick comes out clean. Cool five minutes, then remove from pan. Makes one dozen.
1 Tbsp. oil
2 c. quartered fresh mushrooms
1 lb. pork tenderloin, cut into bite-size piece
1 c. fresh snow peas
2 cloves garlic, minced
1 small yellow pepper, cut into strips
1 Tbsp. minced gingerroor
1 Tbsp. lite soy sauce
1/4 c. cashews
1/4 c. Catalina dressing
2 green onions, chopped
3 c. hot cooked long-grain brown rice
Heat oil in wok or large skillet on high heat. Add meat; stir-fry 1 minute. Add mushrooms, snow peas, yellow pepper, garlic and gingerroot. Stir-fry on medium-high heat three – five minutes or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry two minutes or until vegetables are crip-tender and meat is done. Top with nuts and onions. Serve with rice. 4 (2 cups) servings.
1 (8 oz.) pkg. cream cheese
1 (40 oz.) can cut sweet oftened potatoes, drained
3/4 c. packed brown sugar, divided
1/2 c. flour
1/4 tsp. ground cinnamon
1 Granny Smith apple, chopped
2/3 c. chopped cranberries
1/2 c. old-fashioned or quick oats, uncooked
1/3 c. cold butter or  margarine, cut into hunks
1/4 c. chopped pecans
Beat cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until blended. Spoon into 1 1/2-qt. casserole (or 10-inch x 6-inch baking dish) sprayed with cooking spray; top with fruit. Mix flour, oats and remaining sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit. Bake in 350° oven 35-40 minutes or until heated through. 8 servings.