SINGING HINNIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour
2 ts Sugar
1 t Baking soda
2 ts Cream of tartar
1 pn -salt
1/4 c Lard
1/4 c Margarine
1 1/4 c Currants or currants and
-sultanas mixed
2 tb Milk — or enough to make
-stiff dough

These are hotcakes from the isle of Cape Breton in Nova Scotia.

Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I
would use shortening) and margarine. Add currants and milk to make dough
stiff enough to roll 3/4″ thick. Cut into thick rounds and bake on greased
griddle or lightly greased electric pan set on low, until brown. Turn and
cook on the other side. Split and spread with butter and jam.

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Title: Pumpkin Cake
Categories: Desserts, Cakes
Yield: 1 Servings

4 Eggs
2 c Sugar
2 c Cooked pumpkin
1 c Oil
3 c All-purpose flour
1 ts Salt
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1 c Nuts or raisins

In the food processor, combine the eggs an sugar until
smooth. Add the flour, baking powder, baking soda,
salt, cinnamon and raisins or nuts. Stir in the cooked
and mashed pumpkin. Turn the batter into two round
cake molds, greased and lightly floured. Bake in a
preheated oven at 350F for 40 minutes. Unmold and
stack the cakes, and ice with an orange – tinted
frosting. Source : Greatest Moments in Cooking.ch

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CHICKEN NOODLE SOUP (SLOW COOKER)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Broiler-fryer (3 to 3 1/2
-lb), cut up and skinned
2 md Carrots, peeled and chopped
1/2 c Chopped onion
2 Stalks celery, chopped
2 1/2 ts Salt (or less)
2 ts Dried parsley flakes
3/4 ts Dried marjoram leaves
1/2 ts Dried basil leaves
1/4 ts Poultry seasoning
1/4 ts Pepper
1 Bay leaf
2 qt Water
2 1/2 c Uncooked medium egg noodles
-(4 Oz)

Place the first 4 ingredients in a 3 1/2-quart slow
cooker in the order listed. Combine salt and the next
6 ingredients; sprinkle over vegetables. Add 6 cups
water; cover and cook on low setting for 8 to 10
hours. Remove chicken and bay leaf; add remaining 2
cups water. Stir in noodles and cook, covered, on high
setting for 20 minutes. Meanwhile remove bones from
chicken and cut chicken into bite-size pieces. Add to
slow cooker, stir to mix. Cook for 15 minutes on high
setting, covered or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.

Posted by Fred Peters.

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Celery Root Salad

Recipe By : COOKING RIGHT SHOW #CR9630
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Celery Root — peeled
3/4 Cup Mayonnaise (Homemade Preferred)
1/3 Cup Buttermilk
3 Tablespoons Whole Grain Mustard
1 1/2 Tablespoons Smooth Dijon Mustard
2 Tablespoons Fresh Lemon Juice
2 Teaspoons Sherry Or Brown Rice Vinegar
Salt And Freshly Ground Pepper
–Garnish–
Savory young greens such as arugula
Sieved Hard Boiled Egg
Chopped Chives.

Finely julienne the celery root by hand or with a mandoline or similar
cutter and set aside in a bowl. In a separate bowl mix together the
mayonnaise, buttermilk, mustards, lemon juice and vinegar until smooth. Stir
in celery root to evenly coat and season to taste with salt and pepper.

To serve: Place greens attractively on chilled plates. Mound salad on top
and sprinkle sieved hard boiled egg and chives over top.

Yield: 6 cups or 6 to 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Title: Diet Tofu Quiche
Categories: Low-cal, Lo/no-fat
Yield: 2 servings

———————————–CRUST———————————=
—
1 ea Egg
2 tb Bran, unprocessed
1/4 ts Dill weed
1/2 ts Onion powder
2 tb Water

———————————-FILLING——————————–=
—
4 oz Tofu
1 ea Egg
3/4 c Asparagus or Spinach,cooked
3 tb Mushrooms, cooked
1 tb Onion or gr. onion, cooked
1/4 ts Garlic powder
1/4 ts Black pepper
1/4 ts Molly McButter

To prepare crust:

Beat egg with 2 T water, dill weed, onion powder, and add 2 T bran. =
Allow
to stand at least 10 minutes. Pour into bottom of nonstick cake pan.

To prepare filling: Blend tofu, egg, and 3/4 cup of cooked vegetable =
with
enough water to process. Blend for at least 3 minutes or until =
completely
smooth.

To assemble: Pour tofu-egg mixture into center of the bran-egg =
mixture.
Bran will be pushed to edges of pan, encircling the filling to form =
crust.
Place cooked mushrooms and onion on top of filling in a pretty circle
around edges of pan. Bake at 350 degrees for 20-25 minutes or until =
filling
is set and top is browned.

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S’More Sandwich Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :0:50
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg Pillsbury Refrigerated Chocolate Chip
Cookies
2 Cups Powdered Sugar
1 1/2 Cups Marshmallow Cream
(7Oz. Jar)

1. Prepare and bake 32 cookies as directed on package. Cool 2 minutes or unti
l
completely cooled.
2. Meanwhile, in medium bowl, combine 1/2 cup of the powdered sugar and the
marshmallow creme; mix until well blended.
3. ON surface sprinkled with powdered sugar, knead in remaining 1 1/2 cups
powdered sugar. Shape mixture into two 8 inch ropes. Cut ropes into 2-inch
pieces. Place 1 piece between 2 cookies; gently press together. Repeat with
remaining marshmallow mixture.

16 cookies

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NOTES : When cooking out, bake the cookies ahead of time but then let the kids
roast marshmallows and use instead of marshmallow creme mixture. For raining
days, I bake the cookies and while hot stick a large marshmallow between cookie
s
and let melt. It’s easier and you don’t have the added sugar.

Houston’s Canadian Cheese Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cake Mix
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LANGE (MDTR71A)
1/2 cup Margarine
1 cup Carrots — 1/8″ cube
1/2 cup Celery — 1/8″ cube
3 cups Chicken broth
3 cups Half-and-half
2 pounds Velveeta cheese — sm. cubes
1 tablespoon Fresh parsley — chop fine
Diced tomatoes — or
Diced jalapeno chilies as — garnish (opt)

Melt the margarine in a Dutch oven. Add the carrots, onions and celery all
at once and sauté until soft but not brown. Add flour and stir to combine.
Cook until mixture begins to turn a light-brown color. Over medium high
heat, add the chicken broth a little at a time. Stir and continue to cook
and stir with a whisk until a thick base if formed. Add half and half
being careful not to let it boil. Add cheese, stirring until melted. Just
before serving add parsley. Garnish with diced tomatoes and jalapenos, if
desired. Source: Houston’s Restaurant

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Title: CHILE CON QUESO (CHILE CHEESE DIP)
Categories: Tex-mex, Appetizers
Yield: 1 servings

1 c Monterey Jack cheese
1/2 c Cheddar cheese
1/4 c Heavy cream
1 Med. sized tomato,peeled>>>
Chopped fine.
1 Med. onion, chopped fine
1/4 c Parched green chiles
1 Clove garlic, crushed

In double boiler over low heat, melt cheeses. When
cheese melts, stir in cream gradually, stirring
constantly. Add remaining ingredients. Stir to blend
flavors. More cream may be necessary; if so, add only
little bit at a time–a little goes a long way. Serve
warm in chafing dish, etc.

Yield: abt. 2 cups.

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CRAWFISH AND SPICY CHEESE TART

Recipe By : ESSENCE OF EMERIL SHOW #EE2156
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Homemade or prepared basic pie
dough, chilled (10-inch pie shell)
3 tablespoons butter
1/4 cup diced red pepper
1/2 cup diced onions
3 tablespoons flour
1 pound crawfish tails
1 cup hot pepper Monterey Jack cheese — grated
2 tablespoons green onions — chopped
Salt and cayenne — to taste

Preheat oven to 350 degrees. On a floured surface roll out dough to a 10-inch
circle. Transfer to a
large lightly-greased cookie sheet. In a saute pan melt butter. When it begins
to foam add red
peppers and onions, and cook for 2 minutes. Add flour and cook, stirring, for 3
minutes. Add
crawfish and cook for 2 minutes more. Remove from heat and fold in cheese and
green onions.
Season to taste with salt and cayenne. Mound crawfish mixture in center of
pastry circle, leaving a
2- to 3-inch border of pastry. Fold excess pastry up over filling, layering it
over, but not completely
covering filling. Work around circle, continuing to fold over previous fold,
until it forms a rustic,
free-form tart. Slide cookie sheet into oven and bake for 35 minutes

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NOTES : Yield: 6 serving

SWEET RISOTTO WITH EXOTIC BANANAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Arborio rice
3 Exotic ripe bananas (about
1 1/3 lb Total weight), peeled and
Chopped
1/4 c Brown sugar
3 c Milk
1/4 c Creme de cacao liqueur
1/2 ts Cinnamon

Sprinkle about a third of the rice in the bottom of a
2-quart casserole dish. Then sprinkle on a third of
the bananas and a third of the sugar on top of them.
Continue sprinkling in thirds until you’re done. Pour
on the milk and creme de cacao and sprinkle with
cinnamon. Cover and bake in a 375 degree pre-heated
oven until the liquid has been absorbed and the rice
is tender, about 1 hour. Serve warm.

We discovered that it also tastes good cold, standing
in front of the refrigerator 🙂

You can substitute skim milk or evaporated skim milk
instead of whole milk. Also, if exotic bananas aren’t
available, substitute regular ones. I used
evaporated skim milk, regular bananas, and I think I
left out the liqueur. Arborio is the short-grained
Italian rice traditionally used for risotto. My
regular supermarket does carry it. Perhaps another
kind of rice would work.

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