Title: Date Drops 1
Categories: Cookies
Yield: 48 servings

1 1/2 c Flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Salt
1/2 c Vegetable shortening
1 cn Sugar
2 lg Egg
1 1/2 c Dates; pitted and chopped
1 c Walnuts

Recipe by: 1001 Cookies Preparation Time: 30:0 Preheat oven to 350
degrees. Combine the flour, baking powder, spices, and salt. In a large
bowl, cream the vegetable shortening and sugar. Beat in the eggs one at a
time. Gradually blend in the dry ingredients. Fold in the dates and
walnuts.

Drop the dough by spoonfuls 1 1/2 inches apart onto ungreased baking
sheets.
Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks
to cool.

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Title: Easy Red Beans and Rice
Categories: Legumes, Pork, Beef, Sausage, Rice
Yield: 4 -6 servs

——————-SO LIVING ANNUAL 1990——————-
1 lb Smoked link sausage, cut
-1/2″ slices (kielbasa)
1 md Onion, chpd
1 Green pepper, chpd
1 cl Garlic, miced
30 oz Kidney beans, drained
16 oz Cn tomatoes, chpd, w/juice
1/2 t Dried whole oregano
1/2 t Pepper
Hot cooked rice

Cook sausage over low heat 5-8 mins. Add onion, green
pepper, and garlic; saute until tender. Drain if
necessary. Add beans, tomatoes, and seasonings;
simmer, uncovered, 20 mins. Serve over rice.

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Prune And Armagnac Cake

Recipe By : Eating Well Jan/Feb 1994, p.56
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup pitted prunes — quartered
1/2 Cup Armagnac or Cognac
1/2 cornmeal — plus more for
preparing pan
1/4 Cup all-purpose white flour
1 Teaspoon baking powder
1 Pinch salt
1/2 Cup sugar
2 Tablespoons vegetable oil
1 Tablespoon butter — softened
1 Large egg
1 Large egg white
1/4 Cup nonfat plain yogurt
2 Teaspoons pure vanilla extract

Combine prunes and Armagnac in a small bowl and macerate (soak) for 2
hours, stirring occasionally. Drain, reserving the liquid.
Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan or spray
with nonstick cooking spray. Line the bottom of the pan with a circle of
parchment or wax paper. Lightly oil or spray the paper and dust the pan
with cornmeal, shaking out the excess.
In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt.
In a large mixing bowl, whisk together sugar, oil, butter until well
combined. Add egg and egg white, whisking until just combined. Stir in
yogurt, vanilla and 1 tablespoon of the reserved prune soaking liquid. (Set
aside the remainder for brushing the top of the cake.) Fold in the dry
ingredients until just combined. Pour the batter into the prepared pan and
scatter the reserved prunes over the top. Bake for 20 to 25 minutes, or
until the cake is golden and a toothpick inserted in the center comes out
clean.
Cool on a rack 10 minutes. Invert the cake, peel off the paper, and place
right-side up on a serving plate. (The cake can be cooled, wrapped in
plastic and refrigerated for up to 2 days. Warm for 10 minutes at 350
degrees before serving.) Brush the top of the cake with the remaining prune
soaking liquid and serve warm.
Per Serving:
232 calories; 3g protein; 6g fat; 35g carbohydrates; 79mg sodium; 31mg
cholesterol.

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Lemon Sesame Dip

Recipe By : WD Specials 1992 and California Strawberry Advisory Brd
Serving Size : 1 Preparation Time :0:00
Categories : Dip Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup nonfat sour cream — substitute
3 tablespoons lemon curd — bottled
1 1/2 tablespoons toasted sesame seeds
1 slice lemon — optional

In small bowl, combine all ingredients. Stir or whisk until smooth. Makes
about
3/4 cup. Garnish with lemon.

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CHINESE WINTER SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Vegetable Stock
1 c Mushrooms, sliced
1 c Spinach, washed
2 tb Light Soy Sauce
2 tb Cider Vinegar
1/2 ts Pepper
1 1/2 tb Sesame Oil
1/4 ts Hot Pepper Oil
1/2 lb Tofu, diced
2 tb Cornstarch dissolved in
3 tb Water
2 tb Cilantro, chopped
1 Scallion, chopped

Put the broth in a saucepan; add the mushrooms and
spinach and simmer 3-4 minutes.

Combine the soy sauce, vinegar, pepper, sesame oil and
pepper oil in a small bowl; stir to blend, then add to
the broth. Taste and adjust seasonings.

Add the tofu and the cornstarch-water mixture,
stirring constantly. Continue to cook until soup
thickens.

Sprinkle cilantro and scallion on top of soup for
garnish. Makes 6 cups.

Source: San Francisco Chronicle

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Title: Cranberry Ice
Categories: Desserts, Snacks, Low fat
Yield: 10 Servings

1 pk Fresh cranberries (12 oz)
1 c Sugar
4 c Water
1/2 c Raspberry wine or liqueur
Sugared Cranberries
Mint leaves

Rinse cranberries, removing any soft bruised berries. Drain.

Combine cranberries, sugar and water in large saucepan. Bring to
boil. Boil 5 minutes, stirring occasionally. Remove from heat and
cool to room temperature. Pour through fine mesh strainer pressing to
extract as much juice as possible from berries. Stir in wine.

Freeze mixture in ice cream maker according to manufaturer’s
instructions. Spoon ice into chilled loaf dish. Cover and freeze
until serving time.

To serve spoon into serving glass or bowl. Garnish with mint leaves.

MMMMM

Quick, Southern Style Red Beans and Rice

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Rice Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Slices bacon
2 Onions
1 Garlic clove
1 cup Beef broth
1 cup Rice — raw
1 teaspoon Thyme
1 teaspoon Salt
1 Bell pepper
2 cup Kidney beans

ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic
Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over
medium heat until browned but not risp, about 5 minutes. Remove bacon from
skillet; drain off all but tablespoons drippings. Add Onion and Garlic to
skillet; cook until nion is tender but not brown, about 5 minutes. Add
enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a
bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15
inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from
heat. Stir in Beans.
Let stand covered until all liquid s absorbed, about 5 minutes.

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All Purpose Marinade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Dry white wine
1/2 teaspoon Cayenne pepper
1 teaspoon Onion powder
1/2 cup Soy sauce
1/2 teaspoon Garlic powder

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or
game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat
cooks on the grill.
>From Justin Wilson’s “Outdoor Cooking With Inside Help”

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LIME SOUP. **** VBGX82B

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 lb Chicken — broiler-fryer, cut
1 ea Med Onion — quartered
3 ea Cilantro — or parsley sprigs
2 ts Salt
1 ea Med Green pepper — chopped
1 1/2 ts Lime rind — grated
3 tb Cilantro —
8 ea Corn tortillas
1 x Lime — slices (optional)
6 c Water
1 ea Celery
6 ea Peppercorn
1/2 ts Thyme
2 tb Vegetable oil
2 ea Lime
1/4 ts alt pepper
1 x Vegetable oil
1 x Cilantro — fresh (optional)

Place chicken and next 7 ingredients in Dutch oven;
bring to boil. Cover, reduce heat; simmer 1 hour.
Remove chicken,reserve broth. Let chicken cool.
Bone, chop chicken; set aside. Strain broth to remove
vegetables; set broth aside, discard vegetables. Saute
green pepper, onion in 2 Tbsp oil in Dutch oven. Stir
in tomatoes. Cook 5 minutes. Add reserved broth, lime
rind, lime juice, 3 Tbsp cilantro. Bring to boil;
reduce heat, simmer uncovered 20 minutes. Stir in
chicken, salt and pepper; simmer uncovered, 10
minutes. Cut each tortilla into 8 wedges; fry in hot
oil until crisp. Drain. To serve, place 8 tortilla
wedges in each soup bowl; add soup. Garnish with lime
slices and cilantro if desired. Yield: 8 cups. I hope
this is close to what you remember. My husband and I
had a similar soup on our honeymoon in Cancun FROM:
BARBARA VAUGHAN (VBGX82B)

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San Francisco Fudge Foggies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Bittersweet chocolate — finely chopped
1 cup Unsalted butter — cut into
1/3 cup Strong brewed coffee
4 large Eggs — at room temp
1 1/2 cups Sugar
1/2 cup Flour
8 ounces Walnuts — chopped

Position a rack in the center of the oven and preheat to 375~. Line a 9×13″
baking pan with a doule thickness of aluminum foil so that the line foil
extends 2″ beyond the sides of the pan. Butter the bottom and sides of the
foil-lined pan. In the top of a double boiler set over hot, not simmering
water, melt the chocolate, butter and dissolved coffee, stirring frequently,
until smooth. Cool the mixture, stirring occasionally for 10 minutes. In a
large bowl, using a handheld electric mixer set at high speed, beat the eggs
for 30 seconds, or until foamy.
Gradually add the sugar and continue to beat for 2 minutes, or until the
mixture is very light and fluffy. Reduce the mixer speed to low and gradually
beat in the chocolate mixture until just blended.
Using a wooden spoon, stir in the flour. Stir in the walnuts. Do not overbeat
the mixture. Transfer the batter to the prepared pan. Bake for 28-30 minutes,
or until the foggies are just set around the edges. They will remain moist in
the center. Cool the foggies in the pan on a wire rack for 30 minutes. Cover
the pan tightly with aluminum foil and refrigerate overnlight or for at least 6
hours. Remove the top foil and run a sharp knife around the edge of the
foggies. Using two ends of the foil as handles, lift the foggies onto a large
plate and peel off the foil. Invert them again onto a smooth surface and cut
into 16 rectangles.
Makes 16 foggies.

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