Title: Apricot Cream Cheese Drops
Categories: Cookies, Crisco.002
Yield: 18 cookies

1/2 c Butter Flavor Crisco
1 pk Cream Cheese, ( 3 oz )
– Softened
1 tb Milk
1/4 c Brown sugar, firmly packed
1/2 c Apricot preserves
1 1/4 c All-purpose flour
1 1/2 ts Baking Powder
1 1/2 ts Cinnamon
1/4 ts Salt
1/2 c Pecans, coarsely chopped OR
– Flake Coconut

MMMMM————————–FROSTING——————————-
1 c Confectioners Sugar
1/4 c Apricot Preserves
1 tb Butter Flavor Crisco
Finely Chopped Pecans -=OR=-
– Flake Coconut ( optional )

Preparation Time: 25 Minutes Bake Time: 14 Minutes

1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 1/2 cup Butter Flavor Crisco, cream cheese and milk in
medium bowl at medium speed of electric mixer until well blended.
Beat in brown sugar. Beat in 1/2 cup preserves.

3. Combine flour, baking powder, cinnamon and salt. Mix into creamed
mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls
of dough into a mound to form each cookie. Place 2 inches apart on
cookie sheet.

4. Bake at 350 for 14 minutes. Cool on baking sheet one minute.
Remove to cooling rack. Cool completely before frosting.

5. For Frosting: Combine confectioners sugar, 1/4 cup preserves and 1
tablespoon Butter Flavor Crisco in small mixing bowl. Beat with
electric mixer until well blended. Frost cooled cookies. Sprinkle
finely chopped pecans over frosting, if desired.

VARIATIONS: Try peach or pineapple preserves in place of apricot.

Source: Butter Flavor Crisco Cookie Collection, Page 4.
Shared by: David Knight

MMMMM

Old Greek Bread

Recipe By : frugal gourmet – 3 ancient cuisines
Serving Size : 1 Preparation Time :3:00
Categories : Breads Breakfast
Low Fat Side Dish
Tried Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups tepid water — 90 degrees
2 packages dry yeast — prefer quick rise
2 cups barley flour
1/4 cup rye flour
unbleached white flour to make up total
flour weight of 2 pounds 3 ounces
1 tablespoon honey
2 tablespoons olive oil
2 teaspoons salt — mixed w/2 tsps.
water
cornmeal for baking sheets

1. In a mixing bowl, dissolve the yeast in the tepid water. 2. Place a
paper lunch sack on a scale and put in the barley and rye flour. Add enough
additional unbleached flour to make up the 2 pounds 3 ounces. 3. Put the
yeast water in an electric mixer bowl and add 4 cups of the flour mixture.
(I simply use my KitchenAid for this whole process.) Add the honey and
olive oil and mix to form a sponge, or very soft dough. Mix by hfand or by
machine until the dough begins to pull away from the side of the bowl, about
10 minutes. Mix in the salt mixed with water and finally the remaining
flour. If you are using a hand mixer the last of the flour will have to be
stirred in by hand. If you are using a pwerful mixer use the dough hook. 4.
Knead the dough until it is smooth and elastic. Place on a plastic counter
and cover with a large bowl, allow to rise until double in bulk, and then
punch down and cover; allow to rise a second time. 5. Punch down and mold
2 or 3 loaves. Place on a baking sheet that has been sprinkled with a
little cornmeal. Dust the loaves with a little flour and allow to rise
again until double in size. Bake in a 450 degree oven for about 25 to 35
minutes, or until the bread is a rich dark brown and the loaf sounds hollow
when you thump on the bottom with your finger. Allow the loaves to cool on
cake racks.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Makes 2 or 3 large loaves.

BANANA MUFFINS – GOOD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Sugar
1 1/4 c Flour
3/4 ts Baking Soda
1 ts Salt
1/4 c Egg Beaters – Fat Free
3 Banana — mashed

Mix dry ingred. Add wet ingred. Bake at 350 for 20
min.

NOTES : Per Muffin – Calories – 115.3, Total Fat –
.2g, 1.7% CFF

Recipe By : www

From: “Linda Gordon”

Yankee Turkey Stuffing: Potato Lovers

Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken And Poultry Mastercook
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Tablespoons Melted Butter
1 Large Onion — Chopped Fine
1 Large Celery Stalk — Diced
6 Cups Bread Crumbs (Coarse, White)
3 Pounds Russet Potatoes (Peeled And Boiled)
3/4 Cup Milk — Warmed
1 1/2 Teaspoons Poultry Seasoning
Salt And Pepper — To Taste

For a 10-12 pound turkey.
Mash potatoes with 3/4 cup warmed milk.
Melt the butter over medium heat in a wide skillet. Add onion and cook,
stirring often, until it is limp and starting to turn gold. Stir in the
celery so it’s covered with butter and remove pan from the heat.
Combine the pan contents with remaining ingredients: taste and adjust
seasonings. Old recipes call for as much as three times this much butter
and cream in the potatoes, so feel free.

– – – – – – – – – – – – – – – – – –

OCTOPUS PILAF (OKTAPODI PILAFFI)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Octopus, skinned
2 md Onions, finely chopped
1 c Garlic, finely chopped
1 Bay leaf
1 pn Oregano, dry
1/2 ts Fines herbes
1 c Wine, dry white
Butter
2 tb Tomato paste
16 oz Tomato, whole, can
2 c Rice

Pound the octopus in order to tenderize it, and cut
into cubes. Saute the onions in1/4 lb butter until
golden brown; add garlic, bay leaf, oregano, fines
herbes, and octopus. Saute for a few more minutes;
then add tomato paste, whole tomatoes and wine. Stir
well, cover and simmer over low fire for one hour, or
until octopus is tender. When octopus is cooked, place
3-1/2 cups water,1/2 cup of octopus sauce and 2 Tbsp
butter in a saucepan. Bring to a boil, add rice, stir,
lower heat and simmer for 20 minutes. To serve, shape
the rice into individual mounds with a cup, and cover
with octopus and remaining sauce. This may be prepared
ahead of time and reheated in the oven before serving.
It’s delicious with boiled greens and white retsina.

– – – – – – – – – – – – – – – – – –

Title: White Gazpacho
Categories: Appetizers Soups
Servings: 6

4 t Instant Chicken Bouillion OR 4 ea Cubes Chicken Bouillion
2 c Boiling Water 3 ea Med Cucumbers
16 oz (1 pk) Sour Cream 2 T Lemon Juice
1/4 t Garlic Powder 1/4 t Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.

In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
until smooth. In medium bowl, combine cucumber mixture, remaining bouillon
liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
thoroughly. Garnish as desired. Serve with condiments. Refrigerate left
overs.

SUGGESTED CONDIMENTS:

Chopped Fresh Tomato
Chopped Green Onions
Chopped Green Peppers
Toasted Slivered Almonds
Toasted Croutons.

—————————————————————————–

`

Title: CREAM OF VEGGIE SOUP
Categories: Soups, Vegetarian
Yield: 1 servings

-G GRANAROLI (XBRG76A)
2 c Leftover veggies; broccoli,
-cauliflower, spinach, kale
-or cabbage*
1 Onion; chopped
2 tb Butter
2 tb Olive oil
4 tb Flour; heaping
2 c Hot milk
2 c Broth
x Salt and pepper
1/4 c Grated cheese; Italian,
-swiss, cheddar, etc.

If you do not have enough veggies, add mashed
potatoes, rice or finely chopped sauteed celery or
onion. In a pot melt the butter in the oil and saute
the onion until golden. Stir in the flour. Lower the
heat and add the milk gradually whisking as you add to
avoid lumps. Cook, stirring until bubbly. Add the
broth and mix well. Combine the leftovers with 2 cups
of the cream sauce and puree in blender, 2 cups at a
time. Retun to pot and cook over med heat for 3-4 min.
Add salt and pepper. Heat to just below boiling and
stir in cheese until melted. Serve hot with crusty
croutons. (wrv)

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Title: Chocolate-Nut Pudding Cookies
Categories: Cookies
Yield: 60 servings

3 1/3 c All-purpose flour
1 1/2 ts Baking soda
1 1/2 c Margarine
1/2 c Sugar
1 c Packed brown sugar
1 Chocolate pudding mix
3 Eggs
1 1/2 ts Vanilla extract
2 1/2 c Chocolate chips
1 1/2 c Nuts; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
* You can use either vanilla or chocolate pudding mix.

Mix flour with baking soda. Combine margarine, sugars, pudding mix
and vanilla in a large bowl. Beat until smooth and creamy; beat in eggs.
Gradually add flour mixture, mixing well. Gently fold in chips and nuts.
(Batter will be stiff.)
Drop by teaspoonfuls onto ungreased baking sheets about 2 inches
apart. Bake at 375 degrees for 8 to 10 minutes.

—–

ICKY STICKY SUGAR SNAKES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
To make dough:
8 tb Unsalted butter — at room
3 tb Honey
1 t Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Vegetable oil
1/2 c Chocolate chips
To make sticky sauce:
1/2 c Honey
2 tb Sugar
2 tb Ground cinnamon

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 300 degrees. In a medium
bowl, mash the butter and honey with a fork until well
blended. Gradually stir in the vanilla extract, flour
and salt. The mixture should have a doughy
consistency. Wrap the dough in a plastic wrap and
store in the refrigerator for 1 hour. Grease cookie
sheets with the vegetable oil. After an hour, remove
the dough from the refrigerator and separate it into
pieces the size of golf balls. If the dough sticks to
your hands, dip them in flour. Roll out balls between
your hands into snakelike shapes, about the length and
thickness of your pinky. Separate each ball into 4
smaller sections and roll each section into a snake.
Place snakes 1 inch apart on cookie sheets. Bake for
20 to 25 minutes, or until the snakes begin to turn
light brown. Carefully remove the cookie sheets from
the oven and immediately remove the snakes from the
sheets to a platter. Allow snakes to cool slightly and
press 2 chocolate chip eyes into the head of each
snake. Set aside until completely cooled. To prepare
sticky sauce, mix honey, sugar and cinnamon in a small
bowl.
Drizzle over the cooled snakes and serve.

Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Title: Minted Split And Fresh Pea Soup
Categories: Soups ste, Vegetarian, Low fat, Food proces, Side dish
Yield: 5 servings

3/4 c Split Peas — dried
3 c Water
1 pk Peas, Frozen — thawed, 10
: oz
3 TB Mint — fresh, chopped
1/2 ts Salt — or to taste
1/8 ts Pepper — or to taste

Place split peas and water in a saucepan over med.
heat. Simmer until tender, about 30 min. Add peas
and continue simmering until they are cooked, 6 – 7
min. Cool slightly.

Place peas, water, salt, and pepper in a food
processor. Process until smooth. Serve hot or chill
and serve.

Recipe By : Bean Power by Tamara Holt

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