Title: ALMOND DOUBLE CHIP COOKIES
Categories: Cookies
Servings: 36

3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375’F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

MMMMM

Reeses Peanut Butter Cups

Recipe By : Cindy M. Carney
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup graham cracker crumbs
1/2 cup butter, melted
2 cups powdered sugar
2/3 cup peanut butter
1 tsp. vanilla
1 cup chocolate chips, melted (6 oz.)

Combine everything but the chocolate chips, and press in a greased 8×8″
pan. Spread melted chocolate chips over top with a spatula, covering
entire surface. Chill 2 hours.

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Title: SICHUAN STREET NOODLES WITH SPICY PEANUT SAUC
Categories: Chinese, Pasta, Side dish
Yield: 4 servings

1 tb Minced garlic
3/4 c Sesame-seed paste; (tahini)
1 c Steeped black Chinese tea
5 tb Dark soy sauce
5 ts Chili oil
3 tb Sesame oil
2 tb Sugar
2 tb Red wine vinegar
1 lb Chinese egg noodles; thin 1/
1/2 c Chopped scallions
1/2 c Shredded cucumber

Mix together garlic, tahini, tea, soy sauce, chili
oil, 2 Tbs. sesame oil, sugar and vinegar. Process
until smooth. Prepare the noodles and cool under
running water. Mix in 1 Tbs. sesame oil. Add the sauce
and the scallions to the noodles, tossing until well
combined. Add the shredded cucumber and toss again.
Serve at room temperature. Yield: 8 servings FROM:
JOAN BOYLE (JBSX11A)

—–

Title: Popcorn Drops
Categories: Cookies
Yield: 36 servings

2 c Popcorn, air-popped
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb Sugar substitute

Recipe by: Cookie and Dessert Cookbook Place popped corn in food processor
or food grinder. Grind into kernel-size pieces.
Beat egg whites until frothy and add baking powder, salt and cream of
tartar. Beat into stiff peaks. Add sugar replacement, beating until well
blended. Fold popcorn pieces into stiffly beaten egg whites. Drop by
teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36
cookies.

—–

SPLIT PEA SOUP -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Split Green Peas — (2 1/4
Cup)
1 c Chopped Onions — (to 1 1/2
Cups)
1 c Celery — diced
1 c Potatoes — diced
1 To 2 Carrots — shredded
1/8 ts Worcestershire Sauce
1 Clove Garlic — minced -or-
1 t Garlic Powder
1/2 ts Celery Seed

Start early (at least 4-5 hours) so it can cook all
day. In a large soup kettle, cover peas with 2 quarts
cold water. Simmer for 2 minutes. Remove from heat and
let stand. Add all other ingredients. Leave soup to
simmer on low heat, don’t boil, for 3-4 hours Stir
occassionally. When peas are tender, run 1/3 to 1/2 of
soup through blender. Leave other part of soup as it
is. Mix blended soup and unblended soup together.
Taste. You may want to adjust the seasonings at this
time. Brandon added some italian spices and salt and
pepper.

(Revised from Extension Homemakers of Sedgwick County
cookbook-Jane Cadwell)

Recipe By :

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Peanut Butter Crisscross Cookies

Recipe By : Better Homes And Gardens Old Fashioned Home Baking
Serving Size : 48 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c unbleached flour
1/2 c brown sugar — packed
1/2 c granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites — whipped
1/4 c margarine — softened
1/2 c peanut butter
1 tsp vanilla
granulated sugar

Preheat oven at 375. In a mixing bowl, combine flour, sugars, baking
powder, and baking soda. In another mixing bowl, combine egg whites,
margarine, peanut butter, and vanilla. Mix dry ingredients with wet
ingredients just until moistened. If necessary, cover and chill till easy
to handle. Then, roll dough into 1″ balls and place 2″ apart on unprepared
baking sheet. Using the tines of a fork dipped in additional sugar, flatten
balls to about 1/4″ thick by pressing fork in two directions to form
crisscross marks. Bake for 12 minutes or until lightly brown.

– – – – – – – – – – – – – – – – – –

Per serving: 50 Calories; 2g Fat (40% calories from fat); 1g Protein; 7g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

Title: EGG FRIED RICE
Categories: Chinese, Cheese, Grains, Side dish
Yield: 4 servings

3 Eggs
1 ts Salt
2 Scallions, finely chopped
2 tb (to 3T) vegetable oil
1 lb Cooked rice
4 oz Green peas

In a bowl, lightly beat the eggs with a pinch of the
salt and a few pieces of scallion. Heat oil in a
preheated wok, and lightly scramble the eggs. Add the
rice and stir to make sure that each grain of rice is
separated. Add the remaining salt, scallions, and the
peas. Blend well and serve.

Source: A Taste Of The East by Deh-Ta Hsiung, Rafi
Fernandez and Steven
: Wheeler, page 76 Submitted By
A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER) On TUE, 2
MAY 1995 213528 GMT

—–

Title: Apple Blueberry Pie
Categories: Pies, Desserts, Apples
Yield: 6 servings

3/4 c Sugar
3 tb Cornstarch
1/2 ts Salt
5 c Apples; peeled and sliced
1 c Blueberries; fresh if poss
1 tb Lemon juice
1 Pie shell; unbaked, double
– crust
2 tb Margarine

In a large bowl, stir together sugar, cornstarch and salt. Add apples,
blueberries and lemon juice; toss to coat the fruit. Turn into pastry
lined 9″ pie plate. Dot with margarine. Add top crust; seal and flute
edge. Bake in a 425~ oven until crust is browned and filling is
bubbly.

MMMMM

Title: TENDERLOIN CHINESE STYLE
Categories: Chinese, Meats
Yield: 4 servings

Stephen Ceideburg
1 lb Beef tenderloin
3 tb Dry sherry
1 1/2 tb Soy sauce
1 1/2 ts Oyster sauce
1 ts Sugar
1 ts Cornstarch
1/2 ts Baking soda
1/4 ts Salt
1 Clove garlic, crushed
1 1/2 tb Vegetable oil
2 md Yellow onions, cut into thin
-slices

1. Remove and discard fat from meat. Cut meat across
the grain into thin slices.

2. Combine sherry, soy sauce, oyster sauce, sugar,
cornstarch, baking soda, salt and garlic in medium
glass bowl. Mix in meat. Cover and refrigerate at
least 3 hours.

3. Heat oil in wok over high heat. Stir-fry onions in
the oil until golden, 3 to 5 minutes. Transfer onions
to serving plate. Keep warm.

4. Add about 1/3 of the meat to wok, spreading out
slices so they do not overlap. Cook slices on each
side just until lightly browned, 2 to 3 minutes.
Remove meat from pan and arrange over onion slices.
Repeat twice to cook remaining meat.

From “Chinese Cooking Class Cookbook” by the Editors
of Consumer Guide, Publications International LTD,
1980. ISBN 0-517-322455.

—–

Chipotle-Tangerine Vinaigrette

Recipe By : John Ash, Cooking Right, TVFN
Serving Size : 4 Preparation Time :0:00
Categories : Vinaigrette

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups fresh tangerine juice — or
fresh orange juice
1 teaspoon chipotle in adobo — minced
1/3 cup olive oil
2 teaspoons grated tangerine or orange zest
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 teaspoon sherry vinegar
2 teaspoons honey (or to taste)
1/2 teaspoon Asian tamarind concentrate — optional
1 1/2 teaspoons chopped fresh oregano — or
1/2 teaspoon dried oregano
2 tablespoons chopped fresh cilantro
1 teaspoon toasted and ground cumin seed
1 teaspoon ancho chile powder — optional
Kosher salt

In a small saucepan, over moderate heat, reduce the tangerine juice by half.
Cool. In the jar of a blender, combine the reduced juice with the remaining
ingredients, seasoning to taste with salt. Blend on high speed for a minute
or so until the vinaigrette is smooth. Yields Approximately 2 cups. Store
the vinaigrette, covered, in the refrigerator up to 2 weeks.

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from phannema@wizard.ucr.edu in S. Calif.