Scotch Shortbread

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
3/4 cup C and H Powdered Sugar — – unsifted
1/2 teaspoon Almond extract
2 1/2 cups All-purpose flour
1/4 teaspoon Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

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QUINOA TABOOLI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Quinoa
1 c Chopped parsley
1/2 c Chopped green onion
1 Garlic clove — pressed
1/2 ts Basil
1/2 c Lemon juice
1/4 c AM Unrefined Olive Oil
1/8 ts Sea salt (optional)
1/8 ts Pepper (optional)
Whole lettuce leaves

Mix first 9 ingredients and place in a salad bowl lined with washed
lettuce leaves. Refrigerate for at least two hours to let flavor blend.
Fresh mint and black olives make nice garnishes for this dish.

Source: Arrowhead Mills “The Native Americans” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Sugar Eggs
Categories: Candies
Yield: 1 servings

Egg-shaped mold
pk Granulated sugar
Water
Food coloring
Icing

1. Mix a little water with the granulated sugar to make it wet enough
to pack. Scoop the wet sugar into each half of plastic egg mold.

2. Stiffly turn filled egg mold upside-down on several layers on paper
towel and remove egg mold.

3. Using a spoon, scoop out a half circle from one side of each sugar
egg, making sure that when the two sides are put together, the
scooped out sections will match. If you want your sugar egg to stand
you will want to cut away the bottom end of the sugar egg. Let dry
overnight or until surface of sugar eggs are hard.

4. When outer side of sugar eggs are hard, turn and scoop out inside
leaving the shell to measure about 1/4″ in thickness.

5. Seam together the two egg halves using cake icing. Decorate around
seam and around hole opening to conceal rough edges. Finish
decorating sugar eggs and fill with your favorite candies.

Optional:

* Color water with food coloring before mixing with sugar.

* Use cake decorating confections for decorating.

* Soak shredded coconut in green food coloring for grass.

MMMMM

Title: BEEF KUSHISASHI
Categories: Chinese, Beef, Appetizers
Yield: 6 servings

1/2 c Soy sauce
1/4 c Chopped green onions and
-tops
2 tb Sugar
1 tb Oil
1 1/2 ts Cornstarch
1 Clove garlic, pressed
1 ts Grated fresh ginger root
2 1/2 lb Boneless beef sirloin steak
Bamboo or metal skewers

Blend soy sauce, green onions, sugar, oil, cornstarch,
garlic and ginger in small saucepan. Simmer, stirring
constantly, until thickened, about 1 minute; cool.
Cover and set aside. Slice beef into 1/8″ thick
strips about 4″ long and 1″ wide. Thread onto bamboo
or metal skewers keeping meat as flat as possible;
brush both sides of beef with sauce. Place skewers on
rack of broiler pan; broil to desired degree of
doneness.

Serves: 10 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Brown Rice Treats

Recipe By:
Serving Size: 16
Preparation Time: 0:20
Categories: Cookies Sugarless Desserts

Amount Measure Ingredient Preparation Method
1/2 cup peanut butter
1/2 cup honey
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 cups puffed rice cereal brown rice type

Mix peanut butter, honey, nuts, vanilla cinnamon together in a bowl. Add
the cereal;
stir very gently until the cereal is well coated.

Place a dish of water near the bowl with the coated cereal mixture. With wet
hands, form the mixture into balls the size of walnuts place on a lightly
greased tray, or on waxed paper. An alternate method is to lightly greased a
7″ x 10″ or an 8″ x 8″ pan and pat the mixture into it; cut into squares.

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Notes: Heat the peanut butter honey up briefly in the microwave to thin
them a little.

Tex-Mex Skillet Pasta Pie

Recipe By : Woman’s Day – 6/3/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz spaghetti
Homemade salsa:
1 28oz can plum tomatoes — drained and chopped
1 4oz can chopped green chiles
2 tbsp onion — chopped
2 tbsp cilantro — chopped
1 tsp red wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
Pie:
3 tsp olive oil
1 c onion — chopped
6 lg eggs
3 tbsp cilantro — chopped
1/2 tsp EACH salt and pepper

Bring a large pot of lightly salted water to a boil. Add spaghetti and
cook according to package directions. Drain in a colander.

While pasta cooks, mix Salsa ingredients in a medium bowl until bended.
Let stand at room temperature for flavors to develop.

Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick
skillet. Add onion and saute until golden and tender, about 8 minutes.
Scrape into a large bowl, add eggs and beat with a fork or whisk until
blended. Stir in spaghetti, cilantro and salt and pepper.

Heat broiler. Wipe skillet clean, add remaining 2 tsp oil and heat.
Pour in egg mixture, cover and cook over medium-low heat 8 minutes or
until bottom is light golden and only the top remains uncooked. Place
under broiler 1 1/2-2 1/2 minutes or until top is set.

Loosen edges with a rubber spatula. Slide “pie” onto a serving plate,
cut in wedges and serve with the salsa.

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Title: PINEAPPLE SORBET MIXTURE
Categories: Salads, Regional, Fruits
Yield: 6 servings

3 c Fresh pineapple,peeled/cored
1/3 c Light corn syrup
1/4 c Lemon juice

In a blender or food processor, whirl pineapple chunks, corn syrup,
and lemon juice until smooth.

MMMMM

Green Chili with Pork

Recipe By : Bryan Caremenati — (1brc8173@tstc.edu)
Serving Size : 1 Preparation Time :0:00
Categories : Chili Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1 tablespoon ground pepper
1 tablespoon garlic salt
2 garlic cloves
1 tablespoon cumin
2 4-oz cans sliced jalapenos or choped green chiles
1/2 cup peanut oil
1 beef bouillon cube
1 chicken bouillon cube
3 cups water

In a medium to large pot with a fitted lid, add the oil and chopped
garlic cloves. Turn heat tohigh, and brown the garlic. Trim the pork of
fat, and cut into 3/4 inch cubes. In a large containerwith a tight
fitting lid, add the flour, garlic salt, ground pepper and cumin; stir
to blend well. Add the cubed pork to the flour, place the cover on the
container, and shake like crazy to coat the pork cubes.

Add just the pork cubes to the hot oil and brown (save the flour). Be
careful here, because the floured pork has a tendency to burn and stick
to the bottom of the pot. Stir constantly until the pork is browned,
scraping the bottom each time.

When the pork has browned, add enough of the water to cover the meat,
bouillion cubes, green chillies, and jalapenos. Stir well to mix and
blend evenly. Take the remaining flour and spice mixture that you used
to coat the pork, add enough hot water to make a medium thick paste, and
add to the meat mixture, stirring until it becomes thick. Cover, and
simmer on the lowest possible heat for three hours – stirring
occasionally. Add more water if necessary so it doesn’t get too thick.

This can be used as a stand alone meal, over a beef or bean burrito with
shredded lettuce and tomato, sour cream and avocado; or simply a filling
for a corn tortilla. In any event, I hope you enjoy it.

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