Name: Rugalah (#1)
Ingredients: 1 pound Margarine; 1 pound Cream Cheese; 1 pinch Salt; 1/4 cup Sugar; 4 cups Flour; Apricot Butter (or Chocolate Powder)

Rugalah (#1)

Servings

Ingredients

1 pound Margarine
1 pound Cream Cheese
1 pinch Salt
1/4 cup Sugar
4 cups Flour
Apricot Butter or Chocolate Powder

Servings

Ingredients

1 pound Margarine
1 pound Cream Cheese
1 pinch Salt
1/4 cup Sugar
4 cups Flour
Apricot Butter or Chocolate Powder

Instructions

Blend dough by hand
Divide dough into 5 balls, and refrigerate wax paper
Roll out each ball with palm of hand to about 1/4 inch circle (not paper thin).
Spread apricot butter or sprinkle chocolate powder over circle
Sprinkle with nuts
Cut into many long triangles
Roll each triangle
Make slit in center
Bake at 350 until lightly brown
Put on platter and sprinkle sugar

Rugalah (#2)

Servings

Ingredients

1/2 lb Cream Cheese
1/2 lb Sweet Butter
1/2 lb Sugar
2 cups Flour

Servings

Ingredients

1/2 lb Cream Cheese
1/2 lb Sweet Butter
1/2 lb Sugar
2 cups Flour

Instructions

Mix cream cheese, butter, and sugar
Add this mixture to flour
Make 8 balls (cut on large ball into eigths)
Make a circle out of each ball
Cut into eight pieces
First sprinkle cinnamon, sugar, and nuts
Then put a drop of jelly of each piece (near the top) and roll
Try to fold in sides
Bake at 375 for 25-30 minutes

Shrimp Mousse

Servings

Ingredients

8 ounces Cream Cheese
1 can Tomato Soup
4 oz Medium Shrimp Canned
1/2 cup Onion Chopped
1/2 cup Celery Chopped
2 packages Unflavored Gelatin
1 cup Mayo

Servings

Ingredients

8 ounces Cream Cheese
1 can Tomato Soup
4 oz Medium Shrimp Canned
1/2 cup Onion Chopped
1/2 cup Celery Chopped
2 packages Unflavored Gelatin
1 cup Mayo

Instructions

Make night before or very early in the day.
Heat undiluted soup to boil
Dissolve gelatin in 1/2 cup of shrimp juice
Stir soup into gelatin and add cream cheese
Beat until smooth
Refrigerate to cool
Blend shrimp, mayo and chopped vegetables and fold into cooled mixture
Grease mold slightly with salad oil, removing excess with paper napkins.
Pour into greased mold and chill until set.

Salmon Mousse

Servings

Ingredients

16 oz Salmon Filet
8 oz Cream Cheese softened
1 tbsp Lemon Juice
2 tsp Grated Onion
1.5 tsp White Horseradish
1/4 tsp Salt
1/4 tsp Liquid Smoke
Bay Leaf
Celery

Servings

Ingredients

16 oz Salmon Filet
8 oz Cream Cheese softened
1 tbsp Lemon Juice
2 tsp Grated Onion
1.5 tsp White Horseradish
1/4 tsp Salt
1/4 tsp Liquid Smoke
Bay Leaf
Celery

Instructions

Poach salmon with onions, bay leaf and celery.
Separate from skin and mash salmon, making sure that there are no bones
Add the rest of the ingredients and refrigerate for a few hours before serving

Noodle Pudding

Servings

Ingredients

1 lb Egg Noodles Medium or Wide
6 Eggs
1/2 pint Sour Cream
3/4-1 lb Cottage Cheese
1/4 lb Cream Cheese
3 tbsp Melted Butter
1/2 cup Sugar Can add more to taste
1 tsp Cinnamon

Servings

Ingredients

1 lb Egg Noodles Medium or Wide
6 Eggs
1/2 pint Sour Cream
3/4-1 lb Cottage Cheese
1/4 lb Cream Cheese
3 tbsp Melted Butter
1/2 cup Sugar Can add more to taste
1 tsp Cinnamon

Instructions

Mix all ingredients together and mix with noodles
Pour into well greased oblong dish
Dot top with dabs of margarine and make design with cinnamon and sugar
Bake at 350 for 1 hour or until top is lightly browned

Lobster Dip (Bonnie Becker)

Servings

Ingredients

Servings

Ingredients

Instructions

Soften cheese and butter to room temp and whip together
Add seafood and mix
Add seasonings to taste
Cut crust off bread and cut into bite size triangles
Brown in oven on both sides
Put seafood mixture on one toasted side, piled high
Heat in 400 degree oven for about 10 minutes