Date: Mon, 22 Nov 93 12:55:45 PST
From: Jane Colman

PUMPKIN OATMEAL COOKIES
(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren’t ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.

Title: POT STICKERS FILLING
Categories: Chinese, Pork, Appetizers
Yield: 1 servings

1/2 lb Ground pork
1/2 sm Head Chinese (napa) cabbage,
Cored and chopped
1 Green onion, coarsely
Chopped
2 Thumb-size slices fresh
-ginger
2 Water chestnuts, chopped
1 ts Salt
1/2 ts Granulated sugar
Pinch white pepper
1 ts Oriental sesame oil
5 tb Vegetable oil, divided
1 c Water

Combine pork, cabbage, green onion, ginger, water
chestnuts, salt, sugar, white pepper and sesame oil,
and refrigerate until read to use.

Fill pot stickers by spooning 1 level tablespoon of
filling into center of each pancake. Fold dough over
to make half-circle and pleat edges firmly together.
Pinch shut to seal, then decoratively mark with the
point of a dinner knife.

To pan-fry, heat cast-iron or wok or other
heavy-bottom skillet over moderate heat. Add 3
tablespoons vegetable oil, swirling to coat bottom.
When oil is hot, place pot stickers, seam side up in
skillet and agitate (shake) for 30 seconds. (You may
need to do this in two batches.)

Pour in 1 cup water, cover, and gently boil over
moderate heat for 7 to 8 minutes. When oil and water
start to sizzle, add remaining 2 tablespoons oil, if
needed. Tip skillet to distribute oil evenly; watch
carefully (uncovered) to prevent sticking. When
bottoms are brown, remove from heat and carefully lift
out pot stickers with spatula.

To serve, turn pot stickers over (dark side up) and
arrange on serving platter. Serve with dipping sauce.

TIPS: When cutting into these in recipe testing, we
discovered the pork filling appeared pink in some,
even though the meat was done.

You can freeze uncooked pot stickers for later use but
remember to squeeze out the water from cabbage during
preparation (in a colander or cheesecloth). Freeze
pot stickers separately on cookie sheets until firm,
then put them in plastic bags.

When rolling out the pancakes, leave the centers
slightly thicker that the edges. A thicker center
will hold up better during the browning.

If you prefer, steam pot stickers for about 12 minutes
over boiling water instead of pan-frying.

PER POT STICKER: 57 calories (20% from protein, 60
percent from carbohydrate, 20 percent from fat), 3
grams protein, 6 milligrams cholesterol, 95 grams
sodium. Exchanges 1/2 bread.

SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
of China” – presented in the Oregonian’s FOODday, July
1992.

Shared by Cate vanicek

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MEAT BALL CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–meat balls—–
2 lb Ground lean beef
2 tb Milk
2 ts Salt
1/8 ts Pepper
2 Eggs — slightly beaten
3 tb Flour
1/4 c Parsley — finely chopped
1/3 c Fine cracker crumbs
1 tb Salad oil
—–chowder—–
6 c Water
46 oz Tomato juice
6 Beef bouillon cubes
4 Cut into eights
6 Carrots — sliced
3 Celery — sliced
3 md Potatoes — peeled diced
1/4 c Uncooked rice
1 tb Sugar
2 tb Salt
2 Bay leaves
1 t Marjoram
2 cn Mexicorn — (12 oz. each)

Recipe by: Kimberly Long Meat
Balls: To make meatballs combine all ingredients
except oil; mix thoroughly. Form into balls about the
size of walnuts (40-50 balls). Heat oil and brown
balls lightly.

Chowder: In a 8-10 quart kettle bring all ingredients
except Mexicorn to a boil. Reduce heat and simmer 30
minutes, adding Mexicorn for last 10 minutes. Add
browned meat balls. Makes 6-7 quarts.

Namaste

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1/2 cup butter
2 T. grated lemon rind
1/2 cup lemon juice
1 1/2 cups sugar
3 whole eggs
3 egg yolks

In top of a double boiler, melt the butter. Stir in lemon rind, juice
and sugar. Beat the eggs and yolks together until thick; blend into
lemon mixture. Cook, stirring constantly, over hot water until mixture
is very thick. Chill before using.

Source: 1957 Woman’s Day Collector’s Cookbook

Cocktail Weiner Sauce

Recipe By : Laurie Hafner lhafner@vaxa.weeg.uiowa.edu
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves Mc
Meats Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
300 g jar of chili sauce
400 g can cranberry jell
1 small onion — chopped
1 Tbsp lemon juice
2 Tbsp brown sugar

1. Heat sauce in saucepan until well mixed.

2. Pour over weiners in crockpot and cook on low for 4 hours.

Author’s Notes:
I just made them this weekend. My recipe is as follows:

I boiled my little smokies in water for 2-3 min to reduce the amount of
grease.

Difficulty : very easy.
Precision : measure the ingredients.

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Title: Christmas Stollen
Categories: Diabetic, Breads/bm, Nuts/grains, Fruits, Holidays
Yield: 15 servings

Ingredients: 1/2 c Flour
1/2 c Raisins, dark or golden 1/2 c Margarine
1/4 c Dried Apricots, chopped 2 tb Sugar
1/4 c Unsweetened Apple Juice 1/4 ts Salt
-=OR=- 1/4 ts Almond Extract
1/4 c Rum 1 ts Lemon Rind, grated
1 pk (or 1 tb) Active Dry Yeast 1 c To 1-1/2 cup Flour
1/3 c Milk, heated to lukewarm 1/2 c Sliced Blanched Almonds
-(105 to 110 degrees) 1/2 c Low-Sugar Apricot Preserves

Directions:

Combine the raisins, apricots and apple juice (or rum) in a bowl.
Let soak overnight or for at least 4 hours. Combine the yeast, milk
and the 1/2 cup of flour in a bowl. Mix until smooth and the mixture
looks like think mashed potatoes. Cover the bowl with a damp cloth
and let rise in a warm place for 10 minutes, or until doubled in bulk.

Meanwhile, cream the margarine, sugar, salt, almond extract and lemon
rind. Beat in the yeast mixture and 1-1/4 cups of the flour. Turn
the dough out onto a lightly-floured surface and knead in about 1/4
cup more flour, or until the dough is soft. Knead for 3 minutes.
Put in a greased bowl, cover with a damp towel and let rise in a warm
place until doubled, about 1-1/2 to 2 hours.

Once the dough has doubled, knead in the raisin mixture and almonds.
Knead until well mixed. Roll the dough into a rectangular 12- by
6-inch shape. Roll up jelly roll fashion. Place on a lightly-oiled
baking sheet and let rise about 30 minutes. Bake in a 375-degree
oven for 25 to 30 minutes, or until golden brown.

Cool partially on a wire rack. Glaze the cool but not cold stollen
with the apricot preserves. Serves 15

One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7
Sodium:
116 Potassium: 121 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange

MMMMM

SLOPPY JOE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, chopped
4 Garlic cloves, minced
1 tb Vegetable oil
3 lg Mushrooms, chopped
1 lg Carrot, grated
1/2 tb Parsley
1/2 lb Tofu, crumbled
2 ts Tamari
3 tb Tomato sauce

Saute onion garlic in oil till transluscent. Add
pepper, mushrooms, carrot parsley. Stir fry briefly
add tofu, tamari tomato sauce. Cook till well
heated through. Stuff into pita bread serve.

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Title: Jellied Fruit Soup
Categories: Soups, 1941
Yield: 6 servings

1 c Orange juice
1 c Pineapple juice
1 pk Sweetened lemon flavored
-gelatin

Heat fruit juices to boiling. Add gelatin. Stir until dissolved.
Pour into a shallow oblong mold. Chill until firm. Cut in small
cubes. Serve in bouillon cups with crisp crackers. 6 servings.

The Household Searchlight

MMMMM

Title: Oyster Stew
Categories: Fish/sea, Soups/stews, Appetizers, Londontowne
Yield: 6 servings

1 pt Shucked oysters, with liquor 1 x Salt/pepper to taste
1 qt Milk 1 x Seafood seasoning
(optional)
1/4 c Butter

Cook oysters in their liquor until edges just begin to curl. Add milk,
butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
immediately (for an extra “zip”, sprinkle seafood seasoning on each
serving).

—–

Banana Oatmeal Cookies W/ Banana Frosting

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter Flavor Crisco
1 cup Sugar, brown — firmly packed
1 Egg
1 cup Bananas, mashed — ripe
2 to 3 medium
1 3/4 cups Oats, quick — NOT instant or
old fashioned
1 1/2 cups Flour — all purpose
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Baking soda
1/4 teaspoon Nutmeg
1/2 cup Walnuts — coarsely chopped
—–FROSTING [ OPTIONAL—–
2 tablespoons Butter Flavor Crisco
1/4 cup Bananas — mashed
1 teaspoon Lemon juice
2 cups Sugar — confectioners
Walnuts — finely chopped opt.

Preparation Time: 20 Minutes Bake Time: 15 to 17 Minutes
1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at medium
speed of electric mixer until well blended. Beat in egg. Add 1 cup mashed
bananas. Mix until creamy.

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

4. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet.
Remove to cooling rack. Cool completely.

5. For frosting, Cream 2 tablespoons Butter Flavor Crisco, 1/4 cup mashed
bananas and lemon juice. Add confectioners sugar. Beat until smooth. Frost
cooled cookies. Sprinkle with finely chopped walnuts, if desired.

Makes 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 37.
Shared by: David kNight

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