Frances’ Peanut Butter Treats

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Freezables Cookies, Bars Squares

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb butter
2 lbs creamy *or* chunky peanut butter
3 lbs confectioners sugar
2/3 bar parafin wax — the kind used for
canning
24 oz. chocolate chips — milk or semi-sweet

1. Cream together butter and peanut butter. Add confectioners sugar
slowly and mix thoroughly.

2. Roll mixture into little balls (no more than an inch a piece) and
place a toothpick in the center.

3. Melt chocolate chips, then add melted wax. Stir well until smooth.
This can be done using the microwave, or on the stove top. In
microwave, use glass dishes for best result, and melt wax slowly. On
stove top, use a heavy sauce pan and melt slowly so not to burn the
chocolate *or* the wax.

4. Dip peanut butter balls into chocolate and swish around to make sure
they are completely covered.

5. Let candy “dry” on a sheet of wax paper. Store in refrigerator.

These are perfect for serving with coffee and dessert, and I include
them in boxes of home-made assorted cookies for gift giving.

Susan Mason
leiba@eskimo.co

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FRENCH ONION SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 t Sugar
1 c Dry white wine
1/4 ts Pepper
2 c Grated swiss cheese
Paprika
6 x Medium cooking onion sliced
1 tb All purpose flour
4 c Beef broth
6 x 1/2 in day old french bread
1/2 c Grated parasean cheese

In large Dutch oven over medium heat, melt butter.
Add onions and sugar. Cover and cook, stirring
occaisionally, 30 minutes or until onions are tender
but not colored. Uncover pan, increase heat slightly
and continue to cook, stirring regularly until onions
are rich caramel colour (10 to 15 minutes) DO NOT LET
ONIONS BURN. Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until
mixture boils and thickens. Stir in beef broth and
pepper; bring to boil. Reduce heat to low. Cover and
simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven
proof bowls. Top each with bread slice; sprinkle with
swiss cheese and parmaean cheeses and paprika. Place
bowls on jelly roll pan. Broil until cheese melts and
bubbles.

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CREAM OF CHICKEN SOUP SUPREME

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stewing chicken, cut up
2 lb Veal knuckle (have butcher
-crack it into 4 or f
Pieces )
2 tb Butter
2 Carrots, scrubbed and
-scraped, cut into 1/4 -inch
-pieces
1/4 c Chopped parsley
3/4 c Diced celery
1/4 ts Black pepper
1 sm Onion, diced
10 c Cold water
1 c Heavy cream
3 tb Instant flour
3 Egg yolks. beaten until
-lemon yellow
1/2 ts Salt
2 Drops Tabasco (optional)

Place the chickeo, veal knuckle and butter in a large
soup kettle. Lightly brown the outside of the chicken
in the butter and the fat that wiil gather from the
chicken and veal knuckle Then add the carrots,
parsley, celery, pepper, onion and cold water.
Continue to cook until it starts to boil. Remove all
surplus fat and froth that may gather on the top. Turn
the heat down and continue to simmer for 2 to 3 hours,
or until a fork can be twisted in the meat of the
chicken breast.

Remove the chichen and veal bones from the soup. Set
them aside to cool. Strain the soup through a fine
sieve and set it aside to cool. As soon as it is
cooled, carefully remove all of the fat from the
surface. Then return the soup to the stove and bring
to a simmer again. Remove all the meat from the
chicken bones. Discard all the skin and vegetable
pieces, for you have already extracted all of the good
in them.

Beat the cream, flour and eggs together until all are
smoothly blended. Add the salt to the simmering soup
and mix well. Take about 1/2 cup of the hot simmering
soup and beat it into the egg and cream mixture. Then
slowly add the egg cream mxture to tbe soup, stirring
all the while. Continue to cook over low heat for a
few minutes longer, until the soup has thickened and
lightly coats tbe spoon. At this point add the Tabasco
if you like this sharpness in creamed soups. Serve
piping hot with saltines.

Serves 6 generously.

Source: The Super Chicken Cookbook by Iona Nixon Found
by Fran McGee

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Title: Greek Burgers
Categories: Diabetic, Main dish, Meats, Sandwiches, Low-fat/cal
Yield: 4 servings

1 lb Extra-lean ground beef; 1 md Size plum tomato;
1 cl Garlic; minced 2 tb Flat-leaf parsley; minced
2 tb Fresh lemon juice; 4 6″ whole-wheat pita pocket;
1 ts Dried oregano leaves; -breads;
1/4 ts Ground cumin; Romaine lettuce lea;
1/4 ts Ground pepper; 1 sm Red onion;

Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper,
plum tomato, and parsley. Form into 4 patties about 3/4″ thick.
Grill or broil, 4″ from souce of heat, ofr 3 minutes, for 3 minutes
on each side for medium-rare. Cut the top thrie off each of four 6″
whole-wheat pita pocket breads. Turn the cut-off piece round side
down; tuck inside to pocket bread to reinforce bottom. Place a
grilled burger in each pocket bread along with a romaine lettuce leaf
and paper-thin slices from 1 sm red onion. Pass 1/4 cup Cilantro
Chutney (page 218) to spoon into burgers. Note: These hamburgers
could be made with lean ground lamb. The exchanges would stay the
same, but lamb add 17 calories and 2 grams of fat (mostly saturated
fat) per serving Joslin Food Exchanges per serving: 3 MEDIUM/FAT
MEAT EXCHANGES + 2 BREAD/ STARCH EXCHANGES
CAL: 346 PRO: 27; CAR: 26g; FAT: 15g;(CALORIES FROM FAT 39%) FIR: 2g;
CHO: 54mg; SODIUM: 285mg; POTASSIUM: 441mg;

Source: The Joslin Diabetes Groumet Cookbook

MMMMM

Title: RED CABBAGE 2
Categories: Diabetic, Vegetables, Side dish
Yield: 6 sweet ones

1 ts Oil;
1/2 c Onion; finely chopped;
4 c Red cabbage; coarse shredded
1 c Peeled apple; chopped
2 Whole cloves;
1/2 Bay leaf;
1 tb Sugar;
(sugar substitute, please)
1 1/2 tb White vinegar;

In a heavy skillet, heat oil over medium high heat.
Add onion and saute until tender. Add cabbage, apple,
cloves and bay leaf. Cover and simmer about 20 min or
until cabbage is tender. If cabbage gets dry, add a
small amount of water. Add sugar and vinegar to
cabbage mixture; toss gently. Cover and cook about 5
min longer. Cal 45; Fat 1g. Food Exchange per serving:
1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGES + 1 FAT
EXCHANGES. Nancy O’Brion’s NOTES:

I have no idea what this is like, but this is on my
“to try” list. This one I will make it for us…..

—–

Title: Butter Wafers
Categories: Cookies
Yield: 50 servings

2 c All-purpose flour; sifted
1 c Sugar
3/4 c Butter; softened
1 Egg; slightly beaten
1 tb Milk
1 1/2 ts Vanilla

Recipe by: Thelma Bischoff
Sift flour and sugar together into a mixing bowl. Add butter and work it
in
with tips of fingers or a pastry blender. Combine egg, milk and vanilla
and
stir into flour mixture. Mix well to form a dough. Shape into 1/2 inch
balls. If dough seems too soft, refrigerate until the desired consistency
is
reached before shaping. Place balls 2 inches apart on an ungreased cookie
sheet. Flatten balls to 1/16 inch thickness using the bottom of a glass
covered with a damp cloth. Bake in a 400 deg. oven for 6-8 minutes or
until
slightly browned around the edges. Do not bake too brown. Remove
immediately to a wire rack to cool. Store in a tightly covered
containter.

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Title: Spritz Cookies (Need Cookie Press) and Four Variations
Categories: Cookies
Yield: 1 servings

3/4 c Margarine; or butter
1/2 c Sugar
1/2 ts Baking powder
1 Egg yolk
1/2 ts Vanilla
1/4 ts Almond extract; (or see
-variations)
1 3/4 c All-purpose flour

Recipe by: Christmas Cookies 1993, Better Homes and Gardens
NOTES: See variations to basic recipe below.
For easy passage through the cookie press, do not chill any Spritz
dough. Hold the cookie press upright over the cookie sheet EXCEPT when
making bars.

Beat margarine or butter in a large mixer bowl with an electric mixer on
medium to high speed for 30 seconds. Add sugar and baking powder and
beat till combined. Add egg yolk, vanilla, and almond extract and beat
till combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon. If desired, tint dough
with food coloring.

Force the dough through a cookie press onto an ungreased cool cookie
sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and
cool. Makes about 30.

Chocolate-Mint Sandwiches:
Prepare dough as directed except add 1/4 cup unsweetened cocoa powder
with the flour. Force dough through a cookie press using a bar template,
making each cookie about 2 inches long. Hold the cookie press at a
45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.

For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and
2 teaspoons shortening till chocolate is melted. Spread half the
cookies, flat side up, with about 1 teaspoon filling each. Top with the
remaining cookies, flat side down. Drizzle the tops of cookies with
green Cookie Frosting (below). Makes about 48.

Lemon Drops: Prepare dough as directed except substitute lemon extract
for the almond extract and color cookies with yellow food coloring.
Force dough through a cookie press using a swirl star template. Bake as
directed.

* For glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon
extract, and enough milk to make of drizzling consistency; set aside.
Dip half of each cookie in the lemon glaze and sprinkle with poppy seed.
Makes about 75.

Peppermint-Filled Christmas Trees: Prepare dough as direct EXCEPT color
dough with green food coloring. Force dough through a cookie press
using a tree template. Bake as directed.

For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened
margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely
crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to
make of spreading consistency. Spread 1 teaspoon filling each on the
flat side of half of the cookies. Top with the remaining cookies, flat
side down. Makes about 36.

Candy Cane Cookies: Prepare dough as directed EXCEPT reduce flour to 1
1/2 cups and stir in 1/4 cup ground hazelnuts (filberts) with the flour.
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane
shapes on an ungreased coolie sheet. Bake as directed.

Cool on cookie sheet about 1 minute; remove and cool completely.
Drizzle with pink cookie frosting. Makes 36.

Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1
to 2 tablespoons) to make frosting of spreading or piping consistency.
If desired, stir in a few drops food coloring. Makes about 1/2 cup.

Source: Christmas Cookies 1993, Better Homes and Gardens (Special
Interest Publications)
Typos by Brenda Adams

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CANNOLI ALLA SICILIANA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Italian
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shells:
2 c All-purpose flour
2 tb Shortening
1 t Sugar
1/4 ts Salt
3/4 c Wine, Marsala, Burgundy or
-Chablis
Vegetable Oil
Filling:
3 c Ricotta
1/2 c Confectioners sugar
1/4 c Cinnamon
1/2 Square unsweetened
Chocolate grated OR
1/2 tb Cocoa (both optional)
1/2 ts Vanilla
3 tb Citron peel, chopped
3 tb Orange peel, candied,chopped
6 Glace cherries, cut up

To make cannoli shells it is necessary to have 3 or 4 metal tubes,
preferably made from very light tin, about 7-inches long and 1 1/8 inches
in diameter. The edges should not be soldered. (Old aluminum chairs cut up
work great)

SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually
with wine, knead together with fingers until rather hard dough or paste is
formed. Form into ball, cover with cloth and let stand about 1 hour. Cut
dough in half and roll half of dough into a thin sheet about 1/4 inch
thick. Cut into 4 inch squares. Place a metal tube diagonally across each
square from one point to another, wrapping dough around tube by overlapping
the two points and sealing overlapping points with a little egg white.
Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or
two tubes at a time into hot oil. Fry gently until dough is a golden brown
color. Remove from pan, let cool and gently remove shell from metal tube.
Set shells aside to cool. Repeat procedure until all shells are made.

FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla
and fruit peel. Mix and blend well. (A little grated pistachio may be
added if desired). Chillin refrigerator before filling shells. Fill cold
cannoli shells; smooth filling evenly at each end of shell. Decorate each
end with a piece of glace cherry and sprinkle shells with confectioners
sugar. Refrigerate until ready to serve.

These are best if they are filled just before you company arrives.

From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie

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Title: Impossible Bacon Pie
Categories: Main dish, Pies
Servings: 6

12 Bacon;sliced;cooked;crumbled
1 c Swiss cheese; shredded
1/3 c Onion; chopped
2 c Milk
4 Eggs
1 c Bisquick
1/8 ts Pepper

Preheat oven to 400. Grease pie plate, 10×1 1/2″
Sprinkle ham, cheese and onion in pie plate. Beat remaining ingred. 15
sec. in blender on high speed.
Pour into pie plate. Bake 35-40 min. or til knife comes out clean. Cool 5
min.
VARIATION; Substitute 2 c. fully cooked smoked ham for the bacon,
cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2
tb. Divide remaining ingred. amts in half. Decrease beat time to 10 sec.
HIGH ALT: Bake about 45 min. For 1/2 recipe: use 1 1/2 qt round or 1 qt
square casserole. Bake 30-40 min.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Flour
2 tablespoons Sugar
2 teaspoons Dry mustard
1/2 teaspoon Salt
2/3 cup Vinegar
1/3 cup Water
2 Eggs — well beaten
1 teaspoon Butter

In a saucepan, mix flour, sugar, dry mustard and salt. Stir in the vinegar
and water; add the eggs. Cook, stirring all the while, until thick. Add
butter; chill. You may want to thin this with a little cream when ready to
use, as it does get pretty thick.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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