Title: Anzac Biscuits
Categories: Cookies, Dessert, Eggless
Yield: 1 servings

1 c Rolled oats
1 c Coconut
1 c Flour
1 c Sugar
1/2 c Butter
1 T Dark corn syrup
1 t Soda
2 T Boiling water

“Don’t let the name ‘Biscuits’ fool you. These rich and crunchy
cookies are presumably of Australian origin, which may explain the
name.”

Combine dry ingredients in a bowl and make a well in the center. Melt
butter and syrup. Add soda mixed with boiling water, then pour this
mixture into dry ingredients.

Mix to a moist but firm consistency. Drop by tablespoonfuls onto cold
greased cookie sheet. Bake at 250 degrees F. about 20 minutes.

From “This For That: A Treasury of Savvy Substitutions for the
Creative Cook,” by Meryl Nelson, ISBN 0-88247-847-6.

Typos by iris grayson

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Title: LOS ANGELES TIJUANA CAESAR SALAD
Categories: Salads
Yield: 4 servings

6 x Anchovy Filets
4 tb Milk
1 c Olive Oil
1 cl Garlic, left whole
4 sl French Bread,
(cut into 1/2″ cubes)
1 x Egg
1 x Head of Romaine Lettuce
1 x Juice from Small Lemon
Salt and Pepper
4 tb Parmesan Cheese, grated

1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
paper towels. Chop roughly. Cook the egg for 1 minute.

2) Crush the garlic and leave in the oil for about 30 minutes. Heat
all
but 6 tb of the oil in a frying pan until hot. Fry the cubes of
bread
until golden brown, stirring constantly with a metal spoon for even
browning. Drain on paper towels.

3) Break the cooked egg into a bowl and beat well with the lemon
juice,
salt and pepper. Toss the lettuce with the remaining garlic oil and
anchovies. Add the egg mixture and toss to coat well. Place in a
clean
serving bowl and sprinkle over the croutons and parmesan cheese.
Serve
at room temperature.

From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
315-786-1120

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EASY CINNAMON STRIPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 c Margarine or butter — softened
1 ea Egg yolk
2 c All-purpose flour
1/2 ts Ground cinnamon
1 ea Egg white
1 tb Water
1/2 c Walnuts — chopped very fine

Heat oven to 350 degrees. Lightly greas jelly roll pan
(15 1/2×10 1/2×1). Mix sugar, margarine and egg yolk
in large bowl. Stir in flour and cinnamon. Press in
pan. Beat egg white and water until foamy; brush over
dough. Sprinkle with walnuts. Bake 20 to 25 minutes or
until very light brown. Immediately cut into about 3×1
inch strips. Cool on wire rack. Makes 3 1/2 dozen
cookies.

Gold Medal cookies and bars cookbook

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ORANGE CHEESECAKE AND STRAWBERRIES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BEST RECIPE MAGAZINE-APRIL—–
—–THE LIGHT TOUCH COOKBOOK—–
—–CRUST—–
1 cup Finely crushed vanilla wafer
1 1/2 teaspoon Ground cinnamon
1 tablespoon Egg white
Vegetable-oil cooking spray
—–CHEESECAKE—–
16 ounce Low-fat cottage cheese
8 ounce Neufchatel cheese — room temp*
1/3 cup Sugar
1 tablespoon Flour
2 tablespoon Orange juice
1 1/2 teaspoon Grated orange zest
1 teaspoon Vanilla
1 lg Navel orange — sectioned
membranes removed
1 pint Ripe strawberries — slice thin

Preheat oven to 350 F. Combine the vanilla wafer and cinnmon in a bowl. In a
separate bowl, whisk the egg white until foamy, blend it into the crumbs with
a fork. Spray a 9-inch springform pan with a vegetable-oil cooking spray.
press the crumbs in an even layer in the bottom of the prepared pan. Bake 10
minutes. Cool. reduce the oven temperature to 300 F.

In the bowl of a food processor, combine the cottage cheese, cream cheese,
sugar, flour, orange juice, orange zest and vanilla extract until very smooth.
Spoon into the prepared crust and smooth the top with a rubber spatula. Bake
until set in the center, about 35-40 minutes. Cool in the pan.

Refrigerate until cold. Loosen the sides of the cake with a small rubber
spatula and remove the pan rim.

Combine the orange sections and strawberries. Cut the cheesecake into thin
wedges and spoon some fruit on each serving. Makes 12 servings with 137
calories per serving.

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Di Saronno Sour

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ounces Di Saronno Amaretto
1 ounce lemon juice
1 teaspoon sugar
ice
1 each orange slice

Pour ingredients into cocktail shaker with cracked ice. Shake well, strain
into sour glass. Garnish with orange slice.

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ENGLISH TOFFEE BALLS

Recipe By : Pillsbury
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup powdered sugar
1 cup butter or margarine — softened
1 package vanilla instant pudding and pie filling — (3 1/2
ounce)
2 cups all-purpose flour
1 tablespoon milk
1 teaspoon vanilla
3 bars chocolate coated English toffee — (3/4 ounce each)
powdered sugar

Heat oven to 325F degrees. In large bowl, cream powdered sugar, butter and
pudding mix. Lightly spoon flour into measuring cup; level off. Stir flour,
milk, vanilla and crushed toffee bars into creamed mixture; mix well. Shape
dough into 1″ balls. Place on ungreased cookie sheets. Bake for 13-18
minutes or until edges are light golden brown. Cool. Dip top of cookie in
powdered sugar.

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NOTES : English toffee candy bars add a special flavor and texture.

Hearty Vegetable Barley Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces Lean ground beef
1/4 cup Chopped onion
1 Garlic cloves — minced
1 3/4 pints Water
1/2 pound No-salt-added tomatoes
— undrained — chopped
1/4 cup Medium QUAKER Barley*
1/4 cup Sliced celery
1/4 cup Sliced carrots
1 Beef bouillon cubes
1/2 teaspoon Basil
1/2 Bay leaf
1 dash Black pepper
4 1/2 ounces Frozen mixed vegetables

In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and
garlic. Cook until onion is tender; drain. Add remaining ingredients
except frozen vegetables. Bring to a boil. Reduce heat to low; cover.
Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10
to 15 minutes or until vegetables and barley are tender. Add additional
water if soup becomes too thick upon standing.

Ten 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 6 cups. Cook ground beef, onion and
garlic as directed above. Add remaining ingredients including frozen
vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20
minutes or until vegetables and barley are tender.

Nutrition Information: 1 cup * Calories 110 * Protein 7g * Carbohydrate
15g * Fat 3g * Cholesterol 15mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 25%
Exchanges: Starch/Bread 1/2, Meat 1/2, Vegetable 1-1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

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Title: Fresh Strawberry Pie
Categories: Desserts, Pies
Yield: 6 servings

1 Baked 9-inch Pie Shell
1 1/4 c Sugar
1 tb Cornstarch
3 tb Lemon Juice
3 oz (1 Pk) Strawberry Gelatin
1 qt Fresh Strawberries
1 1/2 c Water

Clean and hull strawberries. In medium saucepan, combine sugar and
cornstarch; add water and lemon juice. Over high heat, bring to a
boil. Reduce heat; cook and stir until slightly thickened and clear,
4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room
temperature. Stir in strawberries; turn into prepared pastry shell.
Chill 4 to 6 hours or until set. Serve with whipped cream if
desired. Refrigerate leftovers.

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APPLE WALNUT STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Bread, cut into 1″ cubes
1/4 c Butter or margarine
1/2 c Diced onion
1/4 c Fresh parsley
2 Eggs
1 c Chicken broth
1/4 ts Pepper
2 Peeled cored diced apples
1 c Chopped walnuts

Preheat your oven to 325 degrees. Place bread cubes
in a large bowl. Melt the butter in a medium skillet
over medium heat. Chop the parsley. Add celery, onion
and parsley to the butter and cook, stirring
occasionally, until softened. This should take about
five minutes. Mix all this with the bread. Now beat
the eggs. Mix eggs, broth and pepper; add this to the
bread and mix it all real well. Stir in apples and
walnuts. Bake in greased 2-quart dish for 25 minutes.
If you like your stuffing a little crispy, go ahead
and cook it for a little longer. When it’s done, serve
it up! This one’ll go quick, and if your kin likes
stuffing as much as mine, you may want to double all
the ingredients to make a little extra for the day
after! Submitted By RHOMMEL
On FRI, 1 DEC 1995 143310 ~0500

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Oatmeal Gingerbread (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Flour
2 oz Oatmea!
2 oz Soft brown sugar
2 oz Butter
2 tb Black treacle
1 t Ground ginger
1 t Mixed spice
1 lg Egg, beaten
1 t Level bicarbonate soda
3 tb Milk

Set oven to 350F or Mark 4. Line a 7 inch square
baking tin with buttered greaseproof paper. Put the
butter, sugar and treacle together in a saucepan and
heat gently until the fat melts. Sieve the flour and
bicarbonate of soda into a bowl and add the oatmeal,
sugar and spices. Add the melted treacle mixture, the
beaten egg and the milk. Stir well until blended. Pour
into the tin and bake for about 45 minutes. Cool in
the tin for about 10 minutes then turn out on to a
wire rack.

From the booklet Scottish Teatime Recipes

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