Raisin Crisscross Cookies

Recipe By : Cookbook Publishers, Inc.
Serving Size : 36 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1/2 tsp lemon extract
2 1/4 c unbleached flour
3/4 c granulated sugar
1/2 c raisins
3/4 tsp cream of tartar
3/4 tsp baking soda
2 tsps cinnamon

Preheat oven to 400. In a mixing bowl, combine margarine, egg white, milk,
and extract. In another mixing bowl, combine flour, sugar, raisins, cream
of tartar, baking soda, and cinnamon. Roll into balls. Place balls 3″ apart
onto unprepared baking sheet. Flatten with a fork dipped sugar, making a
crisscross pattern. Bake for 10 minutes.

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Per serving: 71 Calories; 3g Fat (32% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 58mg Sodium

—
Anita A. Matejka

Texas, USA

PRESSURE COOKER BEEF STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stew beef
1/4 c Flour
1/2 c Chopped onion
3 tb Oil
1 t Salt
1 c Tomato juice
1/4 ts Garlic powder
1/8 ts Pepper
1 c Carrots
1 c Potatoes
1/2 ts Salt
1/2 c Celery
1 c Water
1/2 ts Worcestershire sauce

Dredge cut meat in flour and brown in oil. Add onion, tomato juice,
salt, pepper and garlic powder. Stir and pressure cook for 15
minutes. Add potatoes, carrots, celery, 1/2 tsp salt, worcestershire
saue and water. Pressure cook 15 minutes. Thicken sauce and serve.

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Title: Ramen Pasta Salad
Categories: Salads
Yield: 8 servings

3 pk Ramen noodles, uncooked
3 c Finely shredded cabbage
1/2 c Thinly sliced celery
1/2 c Finely shredded Cheddar
1/2 c Diced carrot
1/4 c Vegetable oil
2 tb White vinegar
2 ts Sugar
2 ts Seasoned salt
1/2 ts Dry mustard
1/4 ts White pepper
Paprika

Prepare Ramen noodles according to package directions
but do not add spice packets; drain. In large bowl
combine noodles, cabbage, celery, cheese, and carrot.
In small bowl blend oil, vinegar, sugar, seasoned
salt, dry mustard, and pepper. Add to noodle mixture;
toss to coat. Chill thoroughly. Toss gently and
sprinkle with paprika before serving.

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Title: LOW CALORIE SEVEN LAYER SALAD
Categories: Salads
Yield: 1 lg salad

1 Head of lettuce
(or 2 bunches of spinach)
1 1/4 c Frozen peas
8 oz Grated low-fat cheddar or
-monterey jack cheese
1/2 c Crumbled turkey bacon
4 Scallions, finely chopped
2 Hard boiled eggs, sliced
1/2 c Sliced water chestnuts
Vinagrette salad dressing

1. Wash lettuce or spinach, tear into bite size
pieces. Steam peas until just tender.

2. Using a large, clear salad bowl, layer the
ingredients in the order presented. Repeat until all
ingredients are used up, saving the sliced egg for the
top of the salad. Chill. Serve with dressing on the
side.

Source: Linda Fields Cyberealm BBS Watertown NY
315-786-1120

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Viennese Coffee Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 1 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup instant coffee powder
2/3 cup sugar
3/4 cup coffee creamer — powdered
1/2 teaspoon cinnamon
1 dash allspice
1 dash cloves
1 dash nutmeg

Combine all ingredients. Mix well. Store in an airtight container.

To serve, add 4 heaping teaspoons mix to 8 oz. boiling water.

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Title: Drop Biscuits
Categories: Breads
Yield: 4 servings

2 3/4 c Flour 1 1/4 c Milk
4 ts Baking powder 1 ts Salt
6 tb Shortening

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening. Add milk, stirring sufficiently to blend well. Drop by
teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (450ø F) about
12 minutes. These biscuits may be split, buttered, and used with various
fruits as the basis for an emergency shortcake. 14 servings. The Household
Searchlight – 1941

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Title: KOUNOUPITHI STIFADO (CAULIFLOWER STIFADO)
Categories: Vegetables, Greek
Yield: 6 servings

6 lb Cauliflower
6 sm Onions, white
1 1/4 c Oil
4 cl Garlic, split lengthwise
1 tb Tomato paste diluted with:
2 c Water
1/2 c Vinegar
1/2 tb Rosemary
1 ea Bay leaf
6 ea Peppercorns

Wash the cauliflower and break into flowerets.
Skin and wash onions; drain. Heat the oil in a pot
and lightly brown the whole onions. Add garlic and
cook until golden. Add diluted tomato paste, vinegar,
resemary, and bay leaf, and cook for 30 min. Bring
lge. pot of salted water to a boil; add cauliflower.
Cook for 5 min., then drain and add cauliflower to
sauce. (Add a little water if necessary.) Add
peppercorns. Cover pot. Simmer until all liquid has
been absorbed and only the oil remains (abt. 30 to 45
min.). Serves 6 to 8.

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Date: Wed, 31 Aug 94 08:51:15 +0900
From: Terri Gimbert

Peppers Stuffed with Tofu and Rice

1 onion, chopped fine
1 rib of celery, chopped fine
1/2 cup of mushrooms, chopped fine (optional)
1 cup brown rice, cooked
1 cup mixed vegetables, canned, frozen, or chopped fresh then boiled or
nuked
1 cup tofu
freshly ground black pepper
4-6 green bell peppers (capsicum)
2 cans of Campbells tomato soup

All measurements are approximate! If making your own mixed veg I suggest
carrot, potato, corn, and peas. Cut the carrot and potato small, to about
the size of the peas and corn. Microwave until tender.

Saute onion, celery and mushrooms in lots of vegetable stock until soft.
Mix equal amounts of cooked rice, mixed veg. and tofu in bowl. Add cooked
onion mixture and freshly ground black pepper to bowl.

Slice the top off of the peppers and reserve. Remove the seed from the
peppers then add peppers to boiling water. Boil very briefly, about 2 – 4
minutes. Remove from pot and rinse with cold water. Arrange peppers in
baking dish. Fill each with tofu mixture. (Extra stuffing can be frozen).
Pour tomato soup over the peppers. Replace cap over each pepper (or
sprinkle with low fat cheese). Put lid on baking dish and bake at 180
degrees Celsius or 350 degrees Fahrenheit for about 45 minutes.

ITALIAN WEDDING SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1/2 pound Ground beef
1/2 pound Ground pork
1 Egg — slightly beaten
1/4 cup Fresh bread crumbs
1 tablespoon Fresh parsley — chopped
1 lg Clove garlic — minced
2 tablespoon Parmesan — grated
Salt and pepper to taste

– – – – – – – – – – – – – – – – – –

Title: BAKED SPRING ROLLS
Categories: Vegetarian
Yield: 8 servings

2 oz Rice vermicelli
1/2 ts Sesame oil
3/4 c Carrots; coarsely grated
1/2 c Green onions; thinly sliced
1/2 c Water chestnuts; canned
-cut into matchstick pieces
1/2 c Bamboo shoots; cut into
-matchstick pieces
1/2 c Snow peas; thinly sliced
1/2 c Savoy cabbage; very finely
-shredded
1/4 c Sunflower seeds
1 tb Sesame seeds; toasted
2 ts Ginger root; finely grated
1 ts Soy sauce
4 ts Oil; vegetable
8 ea Sheets rice paper; 8 1/2
-inches in diameter
Plum sauce; for garnish
-optional

Cook rice vermicelli in boiling water for 3 mins.
Drain. Place in a large bowl and toss with sesame oil.
Add vegetables, sunflower seeds, sesame seeds, ginger
root and soy sauce. Toss again and set aside.
Preheat oven 450. Place oil in a small dish. Dip 1
sheet of rice paper into warm water for 15-30 seconds,
until soft. Place on a dish towel. Brush surface
lightly with oil. Spoon 1/8 of the filling onto bottom
edge of rice paper. Fold bottom edge of rice paper
just to cover filling; brush surface lightly with oil.
Fold in edges, then roll up, brushing surfaces with
oil as you roll. Repeat with remaining rice paper
sheets and filling. Place each roll seam side down on
a foil lined cookie sheet. Bake spring rolls on the
lowest oven rack for 15 to 20 mins, turning once,
until lightly browned. Serve with plum sauce if
desired. —

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