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

– – – – – – – – – – – – – – – – – –

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

—–

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

– – – – – – – – – – – – – – – – – –

Orzo with Spinach and Pine Nuts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side dishes, vegetables*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon margarine
1 clove garlic — minced
1 3/4 cups water
3/4 cup uncooked orzo
1/8 teaspoon salt
1 cup tightly packed chopped fresh spinach
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts — toasted

Melt margarine in a medium saucepan over medium heat. Add
garlic and saute 1 minute. Add 1-3/4 cups water, orzo, and salt,
and bring to a boil. Reduce heat to medium-low; cook 13 minutes
or until liquid is absorbed. Stir in spinach and remaining
ingredients.

Yield: 2 1-cup servings
Per serving: Cal 321 (23% from fat) / Prot 12.8g / Fat 8.1g
(Sat 2g, Mono 2.7g, Poly 2.6g) / Carb 50.3g / Fiber 2.7g / Chol
4mg / Iron 3.9mg / Sodium 289mg / Calcium 114mg

– – – – – – – – – – – – – – – – – –

Mexican Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Ground Beef
Mexican Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds ground beef
1 large onion
3 cloves garlic
1 can Rotel tomatoes w/chili peppers
1 can cream of chicken soup, condensed
1 can Ranch-sytel beans
2 1/2 cups sharp cheddar cheese — shredded
1 package corn tortillas — torn into pieces

Saute ground beef with onion and garlic until no longer pink and drain fat.
Mix with the meat the cans of tomatoes, soup and beans. In a casserole dish
spread half the tortillas on bottom, layer half the meat mixture and sprinkle
half the cheese on top. Repeat the layers. Bake in 350F deggree oven until
hot and bubbly.

Serve with shredded lettuce, chopped tomatoes, black olives, sour cream,
jalapeno slices and salsa.

– – – – – – – – – – – – – – – – – –

Title: Tomato Tapenade
Categories: Sun-dried, Appetizers
Yield: 1 servings

MMMMM——————–NORMA WRENN NPXR56B————————-
3 oz Pkg dried tomatoes
2 c -water
2 tb WESSON Oil
2 Cloves garlic; minced
1 ts Grated lemon rind
1 ts Dried whole basil
1/2 ts Freshly ground pepper
1/4 c Ripe olives; sliced
1 tb Drained capers
-TOMATO TAPENADE CROSTINI:
French bread baguette slices
-toasted
SARGENTO Fancy Supreme
Shredded Mozzarella Cheese

Combine tomatoes and water in a small saucepan; bring
to a boil. Cover; reduce heat, and simmer 10 minutes
or until tender. Drain well; pat dry with paper
towels. Combine tomatoes, oil, and remaining
ingredients in a food processor or electric blender.
Top with cover and proscess until coarsely pureed.
Yield: about 1-1/3 cups.

TOMATO TAPENADO CROSTINI: Spread 1 tablespoon tapenade
on toasted French bread baguette slices. Top with 1
tablespoon SARGENTO Fancy Supreme Shredded Mozzarella
Cheese. Bake at 400~ for 3 to 5 minutes or until
cheese is melted.

Source: Cafe Southern Living 5-Star Dining

MMMMM

Pea Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Peas
3 c Water — cold
3 c Milk
1 ea Onion slice
2 tb Butter
2 tb Flour
1 tb Sugar
Salt
Pepper

Place peas and liquid in kettle. Add 3 cups cold water. Simmer 15
minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk with
onion in it. Add to above. Season and serve.

Source: Mrs. Walter Daugherty, Williamsburg Grange, Clermont County,
OH

– – – – – – – – – – – – – – – – – –

Per serving: 2452 Calories; 50g Fat (18% calories from fat); 58g Protein;
446g Carbohydrate; 161mg Cholesterol; 626mg Sodium