Mrs. F Marbles

Recipe By : Mrs. Fields Cookie Book
Serving Size : 30 Preparation Time :0:00
Categories : Cookies Chocolate
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt
1/2 c Light brown sugar
1/2 c Sugar
1/2 c Salted butter, softened
1 lg Egg
1/2 c Sour cream
1 t Vanilla
1 c Semisweet chocolate chips

Preheat oven 300F. In med bowl, combine flour, baking powder, and
salt with wire whisk. Set aside. Combine sugars in a lg bowl using an
electric mixer set at med speed. Add butter and beat until batter is
grainy. Add egg, sour cream, and vanilla, and beat at med speed until
light and fluffy. Scrape bowl. Add flour mixture and blend at low
speed until just combined. Do not overmix. Place chocolate chips in
double boiler over hot but not boiling water. Stir constantly until
melted. Or microwave, stirring every 20 sec until melted. Cool
chocolate for a few minutes and pour over cookie batter. Using a
wooden spoon or rubber spatula, lightly fold melted chocolate into
the dough. Do not mix chocolate completely into cookie dough. Drop by
rounded T’s, 2″ apart, onto ungreased cookie sheets. Bake 23-25 mins.
Do not brown. Quickly transfer cookie to a cool surface.

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Per serving (excluding unknown items): 90 Calories; 3g Fat (26% calories from f
at); 1g Protein; 16g Carbohydrate; 8mg Cholesterol; 29mg Sodium

Title: Chocolate Walnut Cookies
Categories: Cookies, Christmas
Yield: 12 servings

4 lg Eggs
1 1/2 c Sugar
16 oz Semisweet chocolate,
-melted and cooled
1/4 c Unsalted butter, softened
1 tb Vanilla
1 tb Strong brewed espresso
1/2 c Cake flour
1/4 ts Salt
1 ts Double-acting baking powder
2 1/2 c Semisweet chocolate chips
1 c Walnuts, chopped

In the bowl of an electric mixer beat the eggs and the sugar for 4 to
6 minutes, or until the mixture is thick and pale, add melted chocolate,
the butter, the vanilla, the espresso, the flour, the salt and the
baking powder, and beat the mixture on the lowest setting until it is
combined well. Add the chocolate chips and the walnuts and beat the
dough until it is combined well. In a sheet of parchment paper, form the
dough into a log, 4 inches in diameter, wrap it in wax paper, and chill
it for 3 hours, or until it is firm. Cut the log into 1-inch-thick
rounds, arrange the rounds 2 inches apart on baking sheets lined with
parchment paper, and bake them in batches in the middle of a preheated
350F oven for 15 minutes, or until the tops are shiny and cracked
slightly. (The cookies will be very soft.) Transfer the baking sheets
to racks and let the cookies cool completely before removing them from
the sheets. (The cookies will firm up as they cool.) Makes about 12
cookies. The Model Bakery, St. Helene, Napa Valley From Gourmet
Magazine

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Title: REUBEN LOAF
Categories: Breads, Beef
Yield: 4 servings

3 3/4 c All-purpose flour
1 pk Active dry yeast
1 tb Sugar
1 tb Butter or margarine,
Softened
1 ts Salt
1 c Warm water (120 to 130
Degrees)
1/4 c Thousand Island salad
Dressing
6 oz Thinly sliced corned beef
4 oz Swiss cheese
1 cn Sauerkraut (8 oz.), drained
1 Egg white, beaten
Poppy seeds

In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
Stir in warm water and mix until a soft dough forms. Add remaining flour if
necessary. Turn out onto a lightly floured surface; knead until smooth,
about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch
x 10 inch rectangle. Spread dressing down the middle of one half of the
dough, leaving a 3/4 inch space along edges. Top with layers of beef,
cheese and sauerkraut. Fold the remaining half of dough over the meat
mixture. Pinch edges together to seal. Cut small slits in dough to vent
Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees
for 25 minutes or until lightly browned. Serve immediately; refrigerate
leftovers. Yield: 6-8 servings.

SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
BY: Jim Bodle 2/93

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Title: SAUSAGE-STUFFED MUSHROOMS
Categories: Appetizers
Yield: 3 servings

2 Italian sweet sausages
1/4 ts Fennel seeds
pn Red pepper flakes (optional)
1/4 c Yellow onion, minced
1 Garlic clove, minced
Olive oil, as necessary
1/4 c Parsley, chopped
1/4 c Black olives, chopped
1/3 c B‚chamel sauce, thick
Salt pepper
12 Mushrooms, large
Parmesan cheese

Remove sausage meat from casings and crumble into a small skillet. Saut‚
gently, stirring often, until meat is thoroughly done. Season with fennel
and, if desired, red pepper flakes. With a slotted spoon, remove sausage to
a bowl, leaving the rendered fat in the skillet.
Saut‚ onion and garlic in the fat, adding a little olive oil if
necessary, until tender and golden, about 25 minutes. Stir in chopped
parsley and add to reserved sausage meat.
Stir (imported) olives and b‚chamel into the sausage mixture; combine
thoroughly. Taste the mixture and season with salt and pepper if necessary.
Pull the stems off the mushrooms and save for another use. Wipe mushroom
caps with a damp cloth and season lightly with salt and pepper. Fill each
cap generously with the stuffing. Arrange caps in a lightly oiled baking
dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste.
Bake at 450øF. for about 15 minutes or until bubbling and well browned.
Let settle for 5 minutes before serving.

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SPLIT PEA SOUP WITH SORREL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sweet butter
2 md Onions — roughly diced
1 md Carrot — roughly diced
2 Celery stalks — roughly diced
1 t Finely minced garlic
1 1/2 c Dry split peas
6 c Chicken stock or water
-OR low-sodium chicken broth
1 sm Ham hock — -ÿÿ
6 oz -Cooked ham or bacon
1 Lemon, cut in half
3 bn Fresh sorrel
1 c Whipping cream
Salt and pepper — to taste

IN A STOCK POT, over low heat, melt the butter and add
the onion, carrot, celery and garlic. Let the
vegetables cook, stirring, until limp, about 15
minutes, being careful not to brown. Add the split
peas, stock, ham hock and lemon and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, or
until the peas are completely soft. Remove the ham
hock and the lemon. Add the sorrel and cream. Transfer
to a food processor or blender and puree until smooth.
Strain through a fine sieve. Taste for salt and pepper
and adjust as desired. Serve this soup piping hot or
well chilled. NOTE: If the soup is chilled, thin it
with an additional cup of stock, low-sodium broth or
water.

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Moo Shu Vegetables With Chinese Pancakes

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Vegetables
Pancakes Breakfast
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Roasted sesame seed oil
2 Green onions — thinly sliced
2 Cups Bok choy — thinly sliced
1/2 Red bell pepper — – thinly sliced
1 Carrot — thinly sliced
1/2 Cup Mushrooms — thinly sliced
1/2 Cup Mung bean sprouts
4 Ounces Reduced-fat tofu — crumbled
2 Teaspoons Fresh ginger, peeled — grated
1 Garlic clove — minced
1 Tablespoon Tamari or soy sauce
Hoisin sauce
6 Frozen Chinese pancakes — OR- whole wheat crepe
(thawed)

Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm,
about 8 minutes.

Heat sesame oil in a wok or large skillet until very hot. Add green onions,
bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to
4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and
continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and
extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across
center of pancake. Top with generous helping of vegetables and roll up
burrito style.

Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27
Cholesterol: 0 mg Grams of Fiber 7
Source: Delicious! July/August 1993 Typed for you by Karen Mintzias

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Peanut Butter S’mores

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Package 1.6oz chocolate covered
Peanut butter cups — unwraped
8 Graham cracker squares
4 lg Marshmallows

place1 peanut butter cup on each of 4 crackers. spear marshmallows on long fork
or clean stick, toast over campfire coals or over grill on low heat. place
toasted marshmallow on top of each peanut butter cup. top each with cracker.
press together and hold for a few seconds to melt chocolate

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BASIC WHITE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour (10 1/2 oz)
1 tb Dry milk (1/5 oz)
1 t Salt (1/5 oz)
1 tb Butter (2/5 oz)
2 tb Sugar (3/5 oz)
7/8 c Water (7 fl.oz)
1 t Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

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JUDITH’S WHEATEN BREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
1 t Level cream of tartar
10 oz Wheatmeal
2 oz Butter
4 oz Caster sugar
1 Egg
2 ts Level salt
2 ts Level baking soda
Buttermilk or sour milk

"Chuck all the dry ingredients into a bowl and mix. Add milk and egg
to give you a fairly soft dough. Bake in two loaf tins, or whatever at
375-400F, gas mark 6 or 7.

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Title: Varenyky (Filled Dumplings)
Categories: Soups, Bread, Russian, Christmas
Servings: 10

5 c Unbleached All-Purpose Flour
1 ts Salt
2 tb Butter
1 c Evaporated Milk; NOT
-Condensed Milk
1/2 c ;Water, As Needed

Combine the flour and salt in a large bowl, forming a well in the middle.
Add the butter and milk and mix lightly until the flour is absorbed. (Add
a little warm water as needed.) Knead until the dough sticks together,
cover and allow to rest for a few minutes, then knead until smooth. Cover
and set aside. (This dough should be somewhat soft, since more flour will
be added as the dough is rolled out.) Or, in a processor, combine the
flour, salt, and butter, stirring a few times, then with the machine
running, add liquids until a ball forms. Allow to rest for a few minutes
and then process until smooth. Place the dough in a lightly oiled bowl,
turn, and cover for about 30 minutes. (It may be wrapped in plastic and
refrigerated for a day or so, brought to room temperature and then rolled
out.) Place a fourth of the dough on a floured work surface, re-covering
the rest of the dough. Roll into a circle, starting at the center and
rolling outwards to maintain an even thickness, turn over and again from
the center, roll the dough out to about 1/8-inch thickness. Run a hand
under the bottom to loosen it. With a 3-inch biscuit cutter or wine
glass, cut into rounds. When done cutting, place 1 Tb of the filling on
one side of each, flipping the other half over the top and sealing with
your fingers or a fork. Make sure each is sealed or the filling will come
out when cooked. Place each of the dumplings on a floured cookie sheet,
keeping the dumplings covered with a towel. Repeat with the remaining
dough, saving the scraps until last. Use as little flour as possible in
this process or the scraps will be come tough and heavy. Gently drop 12
to 15 varenyky into 3 quarts of boiling water, in a large wide pot or
Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes.
Drain in a collander and place on a lightly oiled cookies sheet, shaking
to coat with a thin film to prevent sticking. Do NOT pile the dumplings
on top of each other as this distorts their shape. If the varenyky are to
be frozen, remove with a slotted spoon when they float to the top. DO NOT
overcook. To freeze. place in the freezer on an oiled cookie sheet when
tepid (lukewarm). When they are rigid, store in tightly sealed plastic
bags.

TO SERVE:

Varenyky may be poached, pan-fried or steamed, served as an accompaniment
or meats or served with sour cream, chopped sauteed onions or fried bacon
with a little bacon fat.

MMMMM