Title: THREE-WAY SHORTBREADS
Categories: Cookies, Ethnic
Yield: 6 servings

1.25 c All-purpose flour 3.00 tb Sugar
0.50 c Butter

In a large mixing bowl stir together the flour and sugar. Cut in butter
until mixture resembles fine crumbs. Form mixture into a ball and knead
until smooth. Follow the directions below for any desired shape.

SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an
8-inch circle. For scalloped edge, with forefinger and thumb of the other
hand. Using a sharp knife, cut the dough circle into 12 to 16 pie-shape
wedges. Do not seperate wedges. Prick each wedge with a fork, making a
design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until
edges are light brown. While warm, re-cut wedges. Remove from pan; cool on
a wire rack.

THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb,
press an indentation in the center of each cookie. Bake in a 325 degree F
oven about 18 minutes or until bottoms are light brown and wedges are
slightly golden. Immediately spoon 1/2 teaspoon fruit preserves (such as
cherry, strawberry, or peach) into each indentation. Cool completely, then
remove cookies from cookie sheet.

PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute
brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour
mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2
1/4-inch squares. Cut each square diagonally to make triangles. Cool in
pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl
combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling
consistency.

Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91

—–

Title: VALENTINE LOLLIPOPS
Categories: Desserts, Candies, Holidays
Yield: 12 servings

-Safflower oil
2 Plastic 6-count lollipop mol
8 oz Imported white chocolate
8 oz Imported bittersweet chocola
12 Lollipop sticks
12 Red cellophane bags (optiona
12 Gold ribbons (optional)

Lightly oil lollipop molds. In small bowl set over
saucepan of simmering water, stir white chocolate just
until melted and smooth. Remove bowl from over water.
In another small bowl set over same saucepan of
simmering water, stir bittersweet chocolate just until
melted and smooth. Cool chocolates slightly. Drizzle
small spoonful of white chocolate into bottom of each
mold. Drizzle small spoonful of bittersweet chocolate
over. Using toothpick, swirl chocolates slightly to
marbleize. Repeat layering of chocolates and swirling
until molds are filled. Insert lollipop sticks into
groove in molds and rotate sticks to coat with
chocolate. Gently tap molds on work surface to release
air bubbles. Refrigerate lollipops until very firm, at
least 3 hours or overnight. Refrigerate cookie sheets
until chilled. Invert molds onto chilled cookie
sheets. Gently bend corners to release lollipops (it
may be necessary to let molds stand 30 seconds and
then repeat bending). If desired, insert each lollipop
into cellophane bag and tie decoratively with ribbon.
(Lollipops can be prepared 3 days ahead. Cover tightly
and keep refrigerated.)

—–

4 to 4 1/2 c. all-purpose flour
1/2 c. sugar
1 (1/4 oz.) pkg. active dry yeast
1 tsp. salt
1 c. milk
1/2 c. butter or margarine
1 egg
Vegetable oil
Powdered sugar
Insert dough hook attachment to mixer. Mix 1 1/2 cups of the
flour, sugar, yeast and salt on low speed. Heat milk and butter in
small saucepan until warm, 85 degrees. Add to flour mixture, mixing
at medium speed. Add egg; mix at medium speed 2 minutes. Add 1 cup
of the flour, beating at medium speed until smooth. Add remaining
flour as necessary to make a soft elastic dough; mix at medium speed
until dough climbs hook. Place dough in a greased bowl; cover and
rise in warm place free from draft until doubled in bulk, about 1 to
1 1/2 hours. Punch dough down; roll on floured surface to 1/4 inch
thickness. Cut dough into 2 1/2 inch squares; cover and let rise
until doubled in bulk, about 1 hour. Heat 2 inch oil in large
saucepan to 350 degrees. Fry doughnuts until golden, about 2
minutes on each side. Drain on paper towels. Sprinkle with
powdered sugar.

Title: Tomato Gravy
Categories: Misc., Gravy, Sthrn/livng
Yield: 6 servings

8 md Tomatoes; peeled
1 tb Sugar
3/4 ts Salt

Cut tomatoes into quarters; put in a saucepan, and bring to a boil.
Remove from heat; put through a food mill, or blend well in an
electric blender. Add sugar and salt. Return mixture to saucepan,
and simmer until thick. Serve over dried peas or beans.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.

MMMMM

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.

– – – – – – – – – – – – – – – – – –

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

—–

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.

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – -=20

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.

—–

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

– – – – – – – – – – – – – – – – – –

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.