Gluten Caciatori

1 pound gluten slices and broth
1/4 cup sliced green pepper
1 8-oz. can tomato sauce
1 8-or. can mushrooms and liquid
1 bay leaf
1/4 teaspoon each spice, thyme, oregano
1/2 cup sliced onion
2 garlic cloves
1 cup water
1 tablespoon soy sauce Salt and vetsin

Saute onion, pepper and garlic in a little oil, add gluten, saute another 5 minutes. Mix spices and liquids together and add all ingre-dients to gluten mixture. Cook slowly on top of stove or in oven 1 hour. Serve with rice cooked in water, vetsin, 1 teaspoon salt and 1 teaspoon margarine to taste.

Dutch Apple Pie

Line a 9-inch pie plate with pastry. Put 3 pounds pared, sliced tart apples into pie shell.

Combine

1 cup heavy cream
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Beat until smooth and thick: gradually blend into mixture of 1/3 cup sifted flour, 3/4 cup sugar, and pinch salt. Pour over apples. Bake at 450° F. for 20 minutes or until crust begins to brown. Then cover pie with foil. Reduce heat to 350° and bake 45 minutes more or until filling thickens. Serve warm with thin slices of Cheddar cheese. Serves 6-8.

Pierogi—Cheese "Pockets"

Filling:
Combine
1 1/2 cups cottage cheese, drained and sieved, (dry is best)
2 slightly beaten egg yolks
1 tablespoon soft butter or margarine
Dash of salt
Dough:
Combine
2 eggs, beaten
1 teaspoon salt
1/4 cup milk
Add
2 cups sifted flour to make a stiff dough

Divide dough in half. Roll dough on floured surface, very thin. Cut into squares 4 x 4 inches. Put cheese mixture on and flap over, pinch edges together firmly or seal with fork. Drop into boiling salted water, cook for about 10-15 min-utes until they come to the top, being careful they don't stick to the bottom. Serve with a sour cream type sauce or may be served with melted butter, sugar and cin-namon.
Note: There could be other fillings used, fruits etc. and sweetened, in that case the filling can be sweetened with a tablespoon of sugar.

Italian Green Salad

1 head romaine
1 bunch leaf lettuce
2 tomatoes, cut in wedges
1/2 cup celery slices
1/2 cup diced green pepper
1/2 cup radish slices
1/4 cup sliced green onions
2 oz. tahu (yellow) chopped
3 tablespoons olive or salad oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
3/4 teaspoon salt
1/2 teaspoon whole basil

Tear greens in bite-size pieces in a bowl; arrange vegetables over let-tuce. Sprinkle with remaining ingredients. Toss lightly. Makes 6 to 8 servings. Smorgasbord is for folks who en-joy eating! Offer fresh plates three times—first for appetizers, then main dish, last desserts. This is an ideal "several-hostess" meal—plan jointly, make foods at home, and carry to party.

Romanian Green Bean Soup

4 cups green beans
8 cups water
1 large onion
2 carrots
2 tablespoons oil
2 tablespoons flour
1/4 teaspoon salt
1 pint tomato juice
1 tablespoon brown sugar
2 teaspoons lemon juice

Cook 4 cups green beans, cut in-to thirds, one whole onion and 2 sliced carrots in 8 cups salted water. Bring to a boil and cook until beans are tender. Remove onion. Heat 2 tablespoons oil in skillet. Add 1 chopped onion, 2 table-spoons flour and 1/4 teaspoon salt. Cook until onion and flour are light-ly browned. Add 1 pint tomato juice and stir until thickened. Then add 1 tablespoon brown sugar and 2 tablespoons lemon juice and mix well. Add to soup. If desired, add 3 tablespoons sour cream.