Title: KOLATCHKIES
Categories: Cookies
Yield: 30 servings

1 lb Margarine (4 sticks)
2 pk Cream cheese
4 c Flour
2 cn Solo canned filling

Mix all ingredience until soft (except Solo filling).
Refrigerate dough until firm. Roll dough out to 1/8″ thick and cut
into 2″ squares. Put 1/2 t. of solo filling into center of square
and seal by pinching two opposite sides together. Bake at 350* for
about 18-20 minutes until light brown. Sprinkle with powdered sugar
before serving.

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Title: Cherokee Pepper Pot Soup (Ai)
Categories: Soups/stews, Meats, Native amer
Yield: 1 servings

1 lb Venison or beef short ribs
Or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and
Diced
1 lg Sweet bell pepper, seeded
And diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn
Kernels
1/4 c Chopped celery
Salt and ground pepper to
Taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring
to a boil over high heat. Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot. Stir
in remaining vegetables and simmer, partially covered for 1 1/2
hours. Season with salt and pepper. Serves 4 to 6.

SOURCE: “Spirit Of The Harvest, North American Indian Cooking” by
Beverly Cox and Martin Jacobs Posted By: April Roche 10/92

From: Robert Miles Date: 09-02-95 Cooking
From: Dale Shipp Date: 04-26-96

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Purple And Orange Critter Slaw

Recipe By : Cooking Live Show #CL8861
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups very thinly sliced red cabbage
1 pound coarsely grated or julienned carrots
1/3 cup lowfat sour cream
1/2 cup mayonnaise
1 teaspoon prepared mustard
1 tablespoon lemon juice — (up to 2)
2 tablespoons finely chopped parsley
salt and freshly ground pepper

In a large bowl toss together the cabbage and carrots. In a small bowl whisk to
gether the sour cream, mayonnaise, mustard, lemon juice and parsley. Season to
taste with salt and pepper. Pour the dressing over the mixed vegetables and tos
s to coat. Chill, covered, for 1 hour. Coleslaw may be made 1 day ahead. Serve
chilled or at room temperature.

Yield: 7 to 8 cups coleslaw

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COOKING LIVE YORKSHIRE PUDDING

Recipe By : COOKING LIVE SHOW #CL8783
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups all-purpose flour
1 teaspoon salt, or to taste
2/3 cup milk at room temperature
2/3 cup water at room temperature
3 large eggs
4 tablespoons roast beef pan drippings
4 teaspoons minced fresh rosemary
1/8 – 1/4 teaspo cayenne, or to taste

In a bowl combine flour and salt. With a handheld mixer add the milk,
in a
stream, until smooth. Add water and eggs and beat until combined well
and
bubbly. Let stand, covered, at room temperature for 1 hour.

Preheat oven to 450 degrees F.

Divide drippings among eight muffin pan cups. Heat the cups in the
oven
until almost smoking. Beat batter until bubbly, stir in rosemary and
cayenne, and divide among muffin cups. Bake 10 minutes in lower third
of
the oven without opening the oven door. Reduce oven temperature to
350
degrees F and continue to bake for another 10 minutes until puffed,
crisp
and golden brown. Serve immediately.

Yield: 8 serving

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CORNY MINI-MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Yellow cornmeal
3/4 c All purpose flour
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Egg, lightly beaten
1 c Buttermilk
1/4 c Cornoil or light vege oil
3/4 c Cnd whole ker corn, drain

Preheat oven 425, grease three mini-muffin tins. In
med bowl combine cornmeal, flowur, sugar, baking
powder, baking soda and salt; stir to blend. Make well
in center, set aside. In small bowl, beat egg,
buttermilk and oil, pour into well, add corn and

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Title: Carrot, Orange Radish Salad
Categories: Salads, African, Moroccan, Vegetables
Yield: 6 servings

1 lb Carrots, peeled shredded 2 tb Lemon juice
1 lg Onion, cut into bite-sized 2 tb Orange juice
— chunks 1 ds Orange-blossom water
3/4 c Radishes, thinly sliced 1 ds Cinnamon
1/2 c Cilantro, chopped Salt pepper
3 tb Olive oil Pita wedges

Combine carrots, oranges, radishes cilantro in a salad bowl. Whisk
together the olive oil, juices, water, cinnamon, salt pepper pour over
the salad. Cover chill. Serve garnished with pita wedges.

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MM: Garlic-Herb Biscuits

Title: Garlic-Herb Biscuits
Categories: Breads
Yield: 12 biscuits

2 c Biscuit mix
1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 ts Garlic salt
1 ts Heaping, parsley flakes
1 ts Italian seasoning

Mix biscuit mix. water and cheese. Drop by large
spoonfuls on greased baking sheet. Bake at 450
degrees 8 to 10 minutes. Mix melted margarine with
seasonings and brush on biscuits while hot. Serve
warm. Makes a dozen.

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Title: Zucchini and Carrot Appetizer
Categories: Appetizers, Salads, Mimi
Yield: 6 servings

EVA ESTES BXGT29B
1 md Zucchini
2 tb Oil
1 1/2 ts Wine vinegar or lemon juice
ds Salt
ds Pepper
Mixed herbs (opt)
2 md Carrots

Install medium slicer and feed zucchini into tube. Remove sliced
zucchini and set aside. Put oil, vinegar, salt, pepper and mixed
herbs in work bowl. Peel carrots and put through shredding disk. Toss
lightly with dressing. Mound shredded carrots on thinly sliced
zucchini and chill.

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Title: TRADITIONAL SCOTTISH SHORTBREAD
Categories: Scot/irish, Cookies
Yield: 30 Pieces

4 c Flour; all-purpose
1 1/2 c Cornstarch
1 c Granulated sugar
4 Sticks butter
Extra sugar to sprinkle on
. top

Sift the flour, cornflour and sugar into a mixing bowl. Cut the butter into
the dry ingredients, then rub the butter in with your fingertips. Mix
together well. You can also do this in a food processor, or in a tabletop
food mixer.

Press the shortbread mixture into the tin. Prick the shortbread at even
intervals with a fork, and bake in a preheated low oven (150øC/300øF/gas 2)
for about 1 hour, till the shortbread is a pale golden colour.

Take the tin out of the oven and dust the shortbread liberally with sugar,
shaking it evenly over the surface. The sugar will stick to the hot
shortbread. Cut the shortbread into squares or rectangle shapes, and cool
on a wire rack. Store in an airtight tin. “Lady MacDonald’s Scotland: The
Best of Scottish Food Drink”
: by Claire MacDonald A Bullfinch Press Book by Little, Brown Co.,
London ISBN = 0-8212-1809-3

Scanned and formatted for you by The WEE Scot — pol Mac Griogair

From: Paul Macgregor Date: 06-15-96

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Title: SAMBAL GORENG TELOR (EGGS IN RED PEPPER SAUCE
Categories: Oriental, Appetizers, Cheese/eggs
Yield: 44 servings

1 tb Chopped onion
1 ea Clove of garlic
1 x Butter for frying
1 c Coconut milk
1 c Stock
1 ea Salt to taste
1 ts Crushed red pepper
1/2 ts Paprika
1/2 ts Laos powder if available
4 ea Hard boiled eggs

Saute the chopped onion and garlic in the butter. Add
the other ingredients (except the eggs) and bring to
the boil, stirring occasionally. Add the eggs and
continue cooking and stirring for 3 minutes. Remove
from the heat and halve the eggs, then serve hot.

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