Title: Brownie Cookies
Categories: Cookies
Yield: 1 servings

1/4 lb Semi-sweet chocolate
2 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 ts Baking soda
1/2 ts Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tb Vanilla
2 Eggs
1 tb Milk
3/4 c Finely chopped walnuts

Recipe by: Came with Recipe-Wizard
Melt the chocolate over hot water. Sift the flour, baking soda, and
baking powder together, set aside. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the
dry ingredients and the milk by hand. When just blened, mix in walnuts.
Cover and refrigerate dough for 30 mintues before rolling.Preheat oven
to 375*. Lightly grease a cookie sheet. To form the cookies, scooop out
a portion of dough and rool out on a well-floured surface. When dough is
1/4 inch thick, cut it into rounds or other desired shapes. Re roll
scraps and cut agian. Place on cookie sheet (leave room for expansion)
and bake for 6 to 8 minutes. Don’t let theese cookies overborwn

ÑÑÑÑÑ
Notes: Makes about 48 cookie

Per serving (excluding unknown items): 2175 Calories; 140g Fat (55%
calories from fat); 25g Protein; 230g Carbohydrate; 643mg Cholesterol;
2318 mg Sodium

—–

Apple Knockers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cinnamon sticks
1 cup Sugar
2 teaspoons Whole cloves
2 cups Orange juice
1/2 teaspoon Ground nutmeg
1/2 cup Lemon juice
1/2 gallon Apple cider
1 cup Brandy (any fruit flavor)

Tie cinnamon, cloves and nutmeg in cheesecloth. Simmer cider and sugar
with spices for about 15 minutes. Remove bag of seasonings. Add orange
juice, lemon juice and brandy. Heat to bubbling and serve. Source:
“Colorado Cache” Cookbook

– – – – – – – – – – – – – – – – – –

MY FRENCH ONION SOUP – BON APPETIT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices French bread baguette
2 tb (1/4 stick) butter
4 c Sliced onions
2 10 1/4-oz cans beef broth
1 1/2 c Water
1 Bay leaf
1/8 tb Pepper
1/8 tb Dried thyme, crumbled
2 tb Port
1 c Grated Swiss cheese
1/4 c Grated Parmesan

Preheat broiler. Broil bread until golden, about 1
minute per side.

Melt butter in heavy large saucepan over low heat. Add
onions and cook 30 minutes, stirring occasionally. Add
broth and next 4 ingredients. Increase heat and bring
to boil. Reduce heat. Add Port. Cover and simmer 5
minutes. (Can be prepared 1 day ahead. Cover soup and
refrigerate. Bring to simmer before continuing.)

Preheat broiler. Place bread in 4 ovenproof bowls;
place bowls in baking dish. Ladle soup into bowls.
Sprinkle with Swiss cheese. Top with Parmesan. Broil
until cheese melts and turns golden, about 1 minute.
Serve hot.

Bon Appetit/August/89 Scanned fixed by Di and Gary

– – – – – – – – – – – – – – – – – –

Feta Cheese Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad Dressing Sauces Marinades
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Feta Cheese — crumbled
1 Cup Mayonnaise
1/2 Teaspoon Garlic Powder
1/4 Cup Wine Vinegar
1/2 Teaspoon Dried Oregano
2 Teaspoons Soy Sauce
1 Tablespoon Olive Oil

Combine all ingredients in a food processor fitted with a metal blade. Blend
5 seconds. Good with most salads.

– – – – – – – – – – – – – – – – – –

Southwestern Steak Salad

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 garlic clove
1/4 jalapeno — seeded, to taste ,
— (up to 1/2)
1/2 cup vegetable oil
3/4 pounds flank steak — cut diagonally
— against the grain
— into 1/4-inch thick
strips
1 head romaine lettuce — washed, dried and
— torn into pieces,
— about 3 to 4
cup
4 ears corn — kernels removed
1/2 small red onion — diced
1/2 red bell pepper — seeded and diced
1/2 cup chopped fresh cilantro leaves
lime wedges and cilantro sprigs for
— garnish

In a small food processor or blender combine lime juice, cumin,
cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
until smooth. In a shallow dish combine the beef with half of the
vinaigrette tossing it to coat well, and let it marinade for 15
minutes. Reserve remainder of the vinaigrette.

In a large skillet, heat 1 tablespoon of the oil over moderately high
heat until it is hot but not smoking, in it stir-fry the beef for 2
minutes, or just until it is still pink, and transfer the beef to a
bowl.

In a large bowl combine the lettuce, corn, red onion, red bell pepper
and cilantro. Whisk the reserved vinaigrette, if necessary, and pour
over the salad, tossing to coat. Taste and adjust seasoning with salt
and pepper. Divide the salad between two plates and top with the
cooked beef in a decorative pattern. Garnish with lime wedges and
cilantro sprigs.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

Pomegranate-Eggplant Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Sauces And Preserves
Pasta Pasta Sauces Restaurant
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Olive oil
1 md Eggplant — diced medium
1 md Red onion — diced small
2 tb Minced garlic
1 c Tomato juice
1/3 c Pomegranate molasses
Salt and pepper — to taste
1/4 c Roughly chopped fresh mint
1 Pomegranate — seeds of

In a large saute pan, heat oil over high heat until hot but not smoking.
Add eggplant and cook, stirring, until well seared and quite soft, about 5
to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2
to 3 minutes. Add garlic and cook, stirring, for 1 minute.

Add tomato juice and pomegranate molasses, bring just to a boil, reduce
heat to low and simmer, stirring occasionally, for 5 minutes. Remove from
heat, season with salt and pepper, stir in the mint and pomegranate seeds
and serve hot or cold.

This relish will keep, covered and refrigerated, for about 6 days.

Yield: About 4 cups.

From John Willoughby and Chris Schlesinger’s New York Times News Service
“Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks”
01/31/96 article in “The (Louisville, KY) Courier-Journal.” Pg. C6.
Electronic format by Cathy Harned.
From: Intercook

– – – – – – – – – – – – – – – – – –

HEIRLOOM RAISIN MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins Breakfast
Fruits Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raisins
1 c Water
1/2 c Butter/Regular Margarine
1/4 c Sugar
2 ea Large Eggs
1 1/2 c Unbleached Flour, Sifted
1 t Baking Powder

Combine raisins and water in saucepan. Bring to a
boil, reduce heat and cover. Simmer 20 minutes.
Drain raisins, reserving liquid. Add enough water to
reserved liquid to make 1/2 cup. Cool well. Cream
together butter and sugar in bowl until light and
fluffy, using electric mixeer at medium speed. Add
eggs, beat 2 more minutes. Sift together flour and
baking powder. Add flour mixture alternately with 1/2
cup of reserved raisin liquid into creamed mixture,
mixing well after each addition. Stir in raisins.
Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full. Bake in 400 degree F. oven 18
minutes or until golden brown. Serve hot with
homemade jam or jelly.

– – – – – – – – – – – – – – – – – –

Title: CARAMEL CRISPY TREATS
Categories: Candies
Yield: 1 servings

3 tb Butter
2 1/2 c Marshmallows;miniature
1 cn Chow mein noodles; 4 oz or
-113 g.
12 Caramels
1 tb -Cold water
2 tb Peanut butter; smooth or
-crunchy

Melt butter with marshmallows over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Add noodles; toss until well coated. Drop
spoonfuls of noodle mixture onto greased baking sheet. Melt caramels with
water over low heat or in microwave at Low for 2 minutes. Stir until
smooth. Add peanut butter; mix well. Drizzle over treats. Chill. MAKES: 24
TREATS

—–

SAVOURY MASHED SWEET POTATO PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Sweet potatoes
3 tb Ground almonds or cashews
3 tb Ground sunflower seeds
3 tb Grated coconut
1/2 ts Cayenne
1/2 ts Cumin
1 t Coriander
1 tb Maple sugar
1 t Salt
3 tb Chick pea flour
Ghee for frying

Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain peel
while still warm. Mash.

Mix in all the remaining ingredients except the ghee. Knead till
thoroughly blended. Divide into 8 portions.

Wash dry hands then rub with oil. Roll each ball in your hands then
flatten into a patty.

Brush with ghee a griddle or skillet. Over the lowest heat possible, heat
the ghee then fry the patties for 15 to 20 minutes each side until a
crisp reddish brown crust forms. Serve hot.

Yamuna Devi, “The Art of Indian Vegetarian Cooking”

– – – – – – – – – – – – – – – – – –

Title: Rye Yeast Bread
Categories: Diabetic, Allergy, Breads/bm
Yield: 1 servings

1/3 c Water 3 tb Oil
1 c White grape juice; 4 c Rye flour
1 pk Quick-rise yeast; (1 tb) -plus up tp 1/2 cup
1 ts Salt

Warm the water and grape juice to about 115 F and stir in the yeast.
Let the mixture stand for about 10 minutes or until it is foamy. Stir
in the salt, oil, and 2 cups of the flour, and beat it with a spoon
or mixer until it is smooth.

Add enough of the rest of the flour to make a soft dough. Knead the
dough on a floured board for 10 minutes. Place the dough in an oiled
bowl, turn it over so the top of the ball is also oiled, and cover it
with a towel. Let it rise in a warm (85 to 90 F) place for about 45
minutes, or until it is doubled in volume.

Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf
pan, and let it rise in a warm place again for about 30 minutes, or
until it doubles in volume. Bake at 425 F for 10 minutes, then lower
the oven temperature to 350 F for an additional 35 to 45 minutes of
baking. Remove it from the oven when the loaf is brown and has pulled
away from the sides of the pan slightly. Makes one loaf.

Source: Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:
0-914984-42-X Many recipes in this book require specialty products
from a health food store or mail order that are used for a rotational
allergy diet.

MMMMM