Title: Butter Nut Twists
Categories: Breads, Cookies
Yield: 60 Servings

2 pk Active dry yeast
1/4 c Warm water (110o to 115oF)
1 c Butter
4 c All-purpose flour
2 Eggs, beaten
3/4 c Sour milk*
1/3 c Sugar
1/2 ts Salt

————————–FILLING————————–
1 lb Ground walnuts
2 c Flaked coconut
3/4 c Sugar
3 tb Butter, melted

Dissolve yeast inwater, set aside. In a large bowl,
cut butter into flour until coarse crumbs form. Add
yeast mixture, eggs, milk, sugar and slt; mix lightly.
Divide dough into thirds. Cover and refrigerate
overnight. Take out one piece at a time from
refrigerator; roll out on a sugared board to a
12×9-inch rectangle. Combine all filling ingredients.
Sprinkle 1/3 cup filling on half of the 12-inch edge
of dough. Fold over lengthwise and seal, forming a
12×4 1/2-inch rectangle. Pat out to press filling into
dough. Sprinkle another 1/3 cup of filling on half of
the 12-inch edge of dough. Fold over lengthwise,
forming a 12×2-inch rectangle. Pat down to
12×4-inches. Slice 1/2-inch pieces down the 12-inch
side of the dough. Repeat with remaining two portions
of dough. Twist each slice and roll in remaining
filling. Place on greased baking sheets. Bake at
350oF for 15-18 minutes or until golden brown. Serve
warm or cool. (*To sour milk, place 2 tablespoons
white vinegar in a measuring cup. Add enough milk to
equal 3/4 cup.)

—–

Title: Canning Fruit-Based Baby Foods
Categories: Canning, Information
Yield: 1 guide

You may prepare any chunk-style or pureed fruit with or without sugar,
using the procedure for preparing each fruit. Pack in half-pint,
preferably, or pint jars and refer to the processing times in Table 1.

Caution: Do not attempt to can vegetables, red meats, or poultry meats,
because proper processing times for pureed foods have not been
determined for home use. Instead, can and store these foods using the
standard processing procedures; puree or blend them at serving time.
Heat the blended foods to boiling, simmer for 10 minutes, cool, and
serve. Store unused portions in the refrigerator and use within 2 days
for best quality.

Table 1.
Process time for fruit-based baby foods in a boiling-water canner.

Style of Pack: Hot
Jar Size: Pints

* 0 – 1,000 ft …….. 20 min
* 1,001 – 6,000 ft …. 25 min
* Above 6,000 ft …… 30 min

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Corky’s Daily Bread
Categories: Corky, Breads, Good
Yield: 1 servings

3 c Unbleached flour
1 c Whole wheat flour
1/2 c Nonfat milk powder
1 1/4 c Warm water (85 deg for
Regular yeast, 100 deg for
Rapid rise)
1 tb Molasses
1 pk Yeast
1 ts Coarse salt or 3/4 tsp table
Salt
1/4 ts Ascorbic acid crystals (such
As Fruit Fresh or
EverFresh)
1 tb Vegetable oil
1 Egg white

Proof yeast in 1/2 c of warm water with molasses. Add
yeast mixture to 2 cups of unbleached flour along with
1/2 c more of the warm water. Mix, either by hand or
with an electric mixer, until the gluten is well
developed, about two min. Mix remaining 1/4 c water
with last four ingredients and add to first mixture
along with the whole wheat flour and dry milk. Mix
until well combined (this can also be done by hand or
with an electric mixer). Turn out on a WELL floured
board and knead, adding additional flour as necessary,
until you have a slightly sticky, satiny dough. Form
dough into a ball and place in an oiled bowl to rise
until doubled in bulk. Punch dough down and form into
a loaf and place in an oiled 5X9 bread pan. Cover
with a towel and allow to rise until doubled in bulk
(the dough will rise well above the top of the pan).
Place loaf into a preheated 425 deg. oven and bake for
10 min. Reduce oven temp to 350 deg and bake an
additional 25 min. Allow to cool before slicing.

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WINTER SQUASH SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Acorn squash
2 c Chicken broth
1/4 ts Ground ginger
1/8 ts Salt
1/8 ts Pepper
ds Ground cinnamon
1 c Half and half
1/4 c Sour cream — optional
Fresh chives — optional

Recipe by: Better Homes and Gardens – Soups and Stews
Preparation Time: 0:45
Halve squash; Remove seeds. Cut each piece in half.
Place a steamer

basket in a large saucepan or Dutch oven; add broth to
saucepan. Bring to boiling; place squash in steamer
basket.

Halve squash; Remove seeds. Cut each piece in half.
Place a steamer basket in a large saucepan or Dutch
oven; add broth to saucepan. Bring to boiling; place
squash in steamer basket. Cover and steam for 25 to
30 minutes or till squash can be pierced easily with a
fork. Carefully remove steamer basket from saucepan.
Reserve steaming liquid in saucepan. Using a spoon,
scoop squash pulp out of the peel; discard peel.
Place squash pulp in a blender or food processor.
Cover and process till mixture is smooth, adding as
much of the reserved liquid as necessary.

Stir pureed squash into remaining reserved liquid in
the saucepan; stir in ginger, salt, pepper, and
cinnamon. Bring mixture to boiling, Reduce heat and
stir in half-and-half. Heat through, If desired,
garnish each serving with a dollop of sour cream and
chives.

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Title: Medianyky (Honey Cookies)
Categories: Cookies, Christmas, Russian
Servings: 12

4 c Unbleached All-Purpose Flour
1 ts Ground Cinnamon
1/2 ts Ground Cloves
1/2 ts Ground Ginger
1/2 ts Ground Nutmeg
1 c Powdered Sugar
2 ts Baking Powder
2 Extra Large Eggs
1 c Honey
2 tb Chopped Orange Peel
1 lg Egg; Beaten With A Little
-Water For Glazing
20 Blanched Almonds
Coarse Sugar Crystals

Sift the flour, spices, sugar, and baking powder together, blending well.
Add the eggs, honey, and orange peel to make a soft dough. On a floured
work surface, roll out the dough to about 1/2-inch thick. Cut into shapes
with cookie cutters, and place on a lightly greased or non-stick cookie
sheet, brushing each one with the egg wash glaze. Place 1/2 of an almond
in the top center of each cookie and sprinkle with the sugar crystals.
Bake in a preheated 350 Degree F. oven until done, about 15 minutes. Cool
on wire racks and store in airtight tins.

MMMMM

ASSORTED VEGETABLES (NAMOOL)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Korean
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Spinach
9 oz Daikon radish, peeled
— thinly julienned
2 oz Carrot, peeled
— thinly julienned
1/4 ts Salt
10 1/2 oz Soybean sprouts
7 oz Fiddlehead, cooked
1 tb Sesame oil
1 t Ground sesame seeds
Salt
—–SPINACH SEASONINGS—–
1 tb Minced green onion
1 tb Sesame oil
1/2 ts Salt
1/2 ts Ground sesame seeds

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BROCCOLI-CHEDDAR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Water
3/4 c Water
6 c Sml Fresh Broccoli Flowerets
1/2 ts Salt
1 t Margarine
1/2 ts Dried Whole Oregano
1 c Chopped Onion
1/4 ts Dried Whole Thyme
Garlic Clove — minced
1/8 ts Black Pepper
1 c Plain Low-Fat Yogurt
1/8 ts Ground Red Pepper
2 cn Low-Sodium Chicken Broth *
1 c Cheddar Cheese **

* 10-1/2 oz each
** Reduced-Fat, shredded and divided
Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins
or until tender. Drain; set aside. Coat a large saucepan with cooking
spray. Add margarine and place over medium heat until melted. Add onion
and garlic; saute 5 mins or until tender. Position knife blade in food
processor bowl; add broccoli and onion mixture. Process until smooth,
scraping sides of processor bowl occasionally; set aside. Combine yogurt
and flour in a large saucepan, stirring with a wire whisk. Add broth and
next 6 ingredients; stir well. Cook over medium heat for 20 mins or until
thickened and bubbly, stirring constantly. Add broccoli mixture; stir
well. Add 3/4 cup cheese, stirring until melted. Ladle soup into bowls;
top with remaining cheese. Yields 6 cups.
Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/
Iron: 1.6/Sodium: 411/Calcium 293

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Date: Fri, 04 Mar 94 10:18:48 EST
From: TAUB@vaxvmsx.babson.edu

MATZAH-RELLA LASAGNA
3 matzah squares
Egg Beaters=2 eggs
1 can kosher tomato-mushroom sauce
salt, pepper, oregano, basil to taste
8 oz. fatfree grated mozzarella
8 oz. fatfree cottage cheese (or ricotta?)

Soften matzahs in very hot water; drain after 30 seconds. Beat Egg Beaters
and seasonings. Pour mixture over matzahs. Spread 1/3 of tomato sauce
on bottom of square casserole dish sprayed with Pam. Put 1 matzah on top
of this, spread with 1/3 cottage cheese, then 1/3 mozzarella. Starting with
sauce, make 2 more layers. Bake 45 mins. @ 350. Let it stand a few minutes
before serving. (If there is Egg B. mixture left over after layering,
pour it over top before baking.)

MARY’S SEAFOOD GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Okra
2 lg Onions, chopped
1 cn Frozen crabmeat
Salt and pepper to taste
Small amt. oil
3 Tomatoes, or 1 (#2) can
5 lb Deheaded shrimp
6 Crabs (or more)
Tabasco sauce
Garlic, bay leaf thyme

Use large alumionum pot, not iron. Wash, stem and
cut okra into 1/2″ pcs. Season with salt and pepper.
Smother okra in as little oil as possible. When
almost done, add onion. Cook until tender, add
tomatoes. Let simmer, add remaining ingredients and
simer until done. If there is a favorite vegetable of
the South, it is surely okra. Gumbo gets its name
from the Choctaw Indian word ‘Kombo’ for any thick
soup made with okra.

– – – – – – – – – – – – – – – – – –

ALMOND MACAROONS

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Diabetic Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Bridget Benjamin (PHFC09A)
1 Egg white
1/4 cup Sugar (sweetners do not work
1 teaspoon Almond extract
1/4 cup Wheat germ

Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed of an
electric mixer until frothy. Beat on high speed until stiff. Gradually beat in
sugar and then almond extract.Fold in wheat germ. drop mixture by 1/2
teaspoonsful onto a cookie sheet that had been sprayed with a nonstick cooking
spray and dusted lightly with flour. Put the cookies in the oven and
immediately reduce the temperature to 200 F. bake 1 hour. Turn off heat, and
leave cookies in oven to cool. Makes 10 servings, 5 cookies each.

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