Title: Butter Crunch Cookies
Categories: Cookies
Yield: 1 servings

1 c All-purpose flour
1/4 ts Baking powder
1/2 ts Baking soda
Cream together in order
Given:
2/3 c Soft butter
1 c Brown sugar
1 Egg
1 ts Vanilla
Fold together the above two
Mixtures then add:
3/4 c Oatmeal
1 c Flaked coconut
1 c Corn flakes

Recipe by: Found on the net
rop in small balls on ungreased cookie sheet. They spread as they bake.
Bake at 350F. for 10-12 minutes. Yield 3 1/2 dozen. From the book
“Treasured Mennonite Recipes” by the Mennonite Community Relief Sales

ÑÑÑÑÑ

Per serving (excluding unknown items): 2274 Calories; 108g Fat (42%
calories from fat); 31g Protein; 301g Carbohydrate; 447mg Cholesterol;
2738 mg Sodium

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Title: Herbal Ice Tea
Categories: Diabetic, Beverages
Yield: 4 nice folks

1 ga Filtered water; -lemon, etc.
3 Flavored herbal tea bags; Sugar to taste;
-peprermint, strawberry,

Place tea bags in water. Let steep overnight. Add ice. Sweeten to
taste.

Source: The San Diego Union Food Section, May 26, 1994

MMMMM

Mom’s Jersey Fresh Tomato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, finely sliced
4 ea Bacon strips, cooked
Crisp and crumbled
1 1/2 tb Butter
6 ea Red ripe Jersey Tomatoes,
Peeled, cored and chopped
2 tb Tomato paste
3 ea Lemon rind strips
4 c Chicken stock
1 t Sugar
1/2 ts Thyme (dried)
1 t Basil (dried)
Salt and pepper to taste
Croutons for garnish
Fresh basil sprigs
For garnish

Saute onions in butter about 5 minutes until tender and golden. Add
tomatoes, tomato paste, lemon rind, chicken stock, bacon and herbs.
Bring to boil, reduce to simmer until tomatoes are tender, about 15
minutes. Remove lemon rind. Cool soup, then puree in blender. Strain
puree. Reheat before serving. Garnish with croutons and basil sprigs.

Source: Jane Camarota. This recipe won in the soup catagory of the
“Jersey Fresh Cookoff”.

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SESAME TAHINI OAT COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Sesame Seeds
1 c AM Oat Flakes (rolled oats)
1 1/4 c AM Whole Wheat Pastry Flour
1 t Non-alum baking powder
1 t Cinnamon
1/2 c Chopped nuts (optional)
1/2 c Raisins
1/2 c Milk or water
1/2 c Honey
1/2 c AM Sesame Tahini

Mix dry and liquid ingredients in separate bowls; then
combine and mix thoroughly. Drop spoonfuls onto a
lightly oiled baking sheet. Bake at 375 F. for 10-12
minutes.

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

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Title: SELF-FROSTING ANISE COOKIES
Categories: Cookies, Dessert, Italian
Yield: 2 dozen

2 c Flour
1/2 ts Baking powder
1 tb Anise seed
3 Eggs, room temp.
1 c Plus 2 tb sugar
1/2 ts Salt

1. Sift flour, measure, and sift again with baking powder. 2. Beat
eggs and sugar at medium for 30 minutes. 3. Add flour mixture and
beat 3 minutes. 4. Add anise seed. 5. Drop by teaspoons on greased
and floured cookie sheets. 6. Dry overnight. 7. Bake at 325 degrees
F. for 12 minutes.

MMMMM

RICOTTA GNOCCHI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pks. froz. chopped spinach
2 Eggs
2 c Ricotta cheese
1 c Bread crumbs
1 c Grated parmesan cheese
1 Clove minced garlic
1/2 t Salt
1 pn Pepper
1/4 t Ground nutmeg
1 t Dry basil
1 Flour

Cook spinach according to directions, then drain. When cool enough to
handle, press out as much water as possible with your hands. In a
large
bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs,
parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well.
Shape into 1 1/2 inch balls. Rollin four to coat lightly. Poach half
the
balls at a time in a large kettle of boiling water.Cook at a gentle
boil
for 10 min. Remove with a slotted spoon. Serve with butter
parmesan
cheese, or with a tomato sauce.
Note: You can also bake these in a 375 oven for about 20 minutes.

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Title: SPINACH LEEK SOUP
Categories: Chinese, Soups, Appetizers
Yield: 4 servings

1 1/2 tb Peanut oil
2 Garlic cloves, minced
2 lg Leeks, sliced
1 md Carrot, sliced very thinly
— into matchsticks
10 oz Fresh spinach, washed
— stemmed
1/2 c Canned water chestnuts,
— drained, rinsed, sliced
6 c Vegetable stock
2 tb Tamari
1 tb Rice vinegar
Salt pepper
Strips of 5-spice tofu

Heat a wok or heavy soup pot on high heat for 30
seconds. Add the oil swirl to coat. Add garlic,
leeks, carrots lower to a simmer cook, covered for
10 minutes. Stir occasionally. Uncover wok, increase
heat to high add spinach water chestnuts. Stir-fry
for 2 minutes. Lower heat to medium. Add warmed
stock, tamari rice vinegar. Season to taste.

Heat through but do not boil. Serve immediately,
garnished with tofu strips.

“Sundays at Moosewood Restaurant Cookbook”

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60 Second Chocolate Mousse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 tsp Vanilla

Place chocolate; egg, and flavoring in blender and chop. Heat cream until
small bubbles appear at edge. Do not boil. With machine running, pour in
hot cream. Blend until chocolate is melted and mixture is smooth. Pour
into dessert dishes and cover with plastic and chill. Serve with whipped
cream dollops.

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Banana Cream Pie

Recipe By : The Best of McCalls
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pie
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie crust (9 inch) — baked
2/3 Cup Sugar
1/4 Cup Cornstarch
Dash Salt
2 1/2 Cups Milk
3 Large Egg yolks
1 Tablespoon Butter
1 Teaspoon Vanilla extract
2 Medium Bananas
1/2 Cup Heavy cream — (see Note)
2 Tablespoons Confectioner’s sugar

1. In a medium saucepan, combine granulated sugar, cornstarch
and salt; mix well. Gradually stir in milk, mixing until smooth.
Over medium heat, bring to boiling, stirring constantly; boil 1
minute, stirring. Remove from heat.

2. In small bowl, lightly beat egg yolks. Stir half of hot mixture
into yolks, mixing well; pour yolk mixture into saucepan. Bring
back to boiling, stirring. Cook 30 seconds longer. Into medium
bowl, pour hot filling; stir in butter and vanilla. Cover surface
with plastic wrap or waxed paper; refrigerate until cold.

3. To assemble: Pour half of filling into pie shell. Slice bananas
into 1/4-inch-rounds. Arrange banana slices evenly over filling.
Cover with remaining filling.

4. In medium bowl with a portable electric mixer at medium speed,
beat cream and confectioner’s sugar until soft peaks form. Spoon
whipped cream onto pie, swirling attractively to cover surface.
Chill well.

– – – – – – – – – – – – – – – – – –

NOTES : NOTE: If you like a higher topping, increase heavy cream to
1 cup and confectioner’s sugar to 4 Tablespoons.

SAVORY BREAKFAST BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Bran Muffin Mix
1 Egg or egg replacer
1 tb AM Unrefined Vegetable Oil
1 1/4 c Water
1/2 c Cheese, grated
1/2 c Onion (chopped)
1/2 ts Salt, or more to taste
— (optional)
1/4 c Green chilis — chopped

Preheat oven to 350 F. Mix water, oil and egg
together in large bowl. Add cheese, onions and chilis.
Add Bran Muffin Mix and stir briefly. Fill oiled
muffin cups 2/3 full and bake for 30-35 minutes, or
until a toothpick comes out clean.

Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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