Title: Melt-In-Your-Mouth Rolls
Categories: Breads Yeast
Servings: 6

2 c Milk
1/4 c Shortening
1/4 c Sugar
2 ts Salt
2 pk Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1/4 c Luke-warm Water; (110 deg.F)
7 c Unbleached Flour; Sifted
2 ea Eggs; Lg

Scald the milk in a saucepan. Pour over the shortening, sugar and salt in
a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the
lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the
flour, and eggs to the milk mixture. Beat, using an electric mixer set on
medium speed, for about 2 minutes. Gradually stir in enough of the
remaining flour to make a soft dough. Turn the dough out on a lightly
floured surface and knead until smooth and satiny, about 8 to 10 minutes.
Place the dough in a greased bowl, turning once to grease the top and
cover. Let rise in a warm place until double, about 1 hour. Punch the
dough down and divide the dough into thirds, then let the dough rest for
10 minutes. Divide each third into 12 pieces and shape each piece into a
ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan.
Repeat for the remaining two thirds. Cover and let rise until doubled, 45
to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15
minutes or until golden brown. Remove from the pans and cool on wire
racks.

—————————————————————————–

Title: Spinach Pasta Soup
Categories: Soups
Yield: 4 Servings

4 c Low-sodium chicken broth
1/2 c Water
5 tb No-salt-added tomato paste
1/4 c Orzo or pastini (tiny pasta
-for soup)
1/3 c Chopped fresh spinach,
-rinsed, pressed dry, stems
-removed OR
1/3 10-oz. package frozen
-chopped spinach, thawed
1/4 c Sliced green onion
1/4 ts Freshly ground black pepper

In a saucepan over medium-high heat, combine chicken broth, water and
tomato paste. Whisk until smooth. Bring to a boil. Add pasta, reduce heat
to medium and cook 5 to 7 minutes, or until pasta is tender. Stir in
spinach and onions and cook 5 additional minutes. Add pepper and serve hot.

81 calories; 0 mg cholesterol; 0 gm saturated fat; 5 gm protein; 84 mg
sodium; 0 gm polyunsaturated fat; 13 gm carbohydrate; 1 gm total fat; 0 gm
monounsaturated fat.

Source: March 1997 PG E Spotlight Newsletter Source: March 1997 PG E
Spotlight Newsletter

—–

Title: Chicken Caesar Pasta
Categories: Poultry, Main dish
Yield: 2 Servings

2 Skinned and boned chicken
-breasts, thinly sliced
1 8 oz. bottle Caesar dressing
-divided
2 Green onions, thinly sliced
1 10 oz. pkge. frozen sugar
-snap peas
1 Carrot, thinly sliced
1 c Torn fresh spinach
8 oz Bow tie pasta, cooked

Saute chicken in 3 tbsp. Caesar dressing in a large
skillet 4 to 5 minutes or until almost done. Add
green onions, peas, and carrot; cook, stirring
occasionally, 4 to 5 minutes or until crisp-tender.
Add spinach; cook, stirring occasionally, 1 to 2
minutes or until wilted. Toss with pasta, and serve
with remaining Caesar dressing. Yield 2 to 3
servings. Typed by cjhartlin@msn.com Source: Southern
Living April 97.

—–

Title: Cookie Jar Gingersnaps
Categories: Polkadot, Lisa, Cookie:drop, Quick/easy
Yield: 4 Dozen

2 c All-purpose flour
1 tb Ground ginger
2 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c White vegetable shortening
1 c Sugar
1 Egg
1/4 c Molasses
Sugar for rolling

Preheat oven to 350F. Into a medium bowl, sift together flour,
ginger, baking soda, cinnamon, cloves, and salt.

In a large bowl with electric mixer, beat shortening until soft, 1
minute. Gradually add sugar and continue beating until mixture is
light and fluffy. Beat in egg and molasses until well-blended.
Stir in flour mixture until completely mixed.

Place a little sugar in a medium bowl. Scoop out heaping
teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls
and drop into the sugar. Roll to cover the surgace completely; then
place balls 2 inches apart on ungreased baking sheets.

Bake until cookies are slightly rounded and tops appear lightly
browned and crackles. Remove baking sheets to wire racks to cool
slightly. The, using a metal pancake turner or palette knife, remove
cookies to wire racks to cool completely. Repeat with remaining
cookie dough and sugar. Store in airtight containers.

Source: “The Complete Cookie Book” by Elizabeth Wolf Cohen

Notes: The cookies have 70.4 calores (42.7% from fat) and 3.4g fat
each. They were delicious and easy to make.

The Chef’s Comments:
“Yesterday i took a cookie recipe that I wanted to try, and I made
exactly according to the recipe (it was great!) and then I made
another batch, using the Prune Butter technique. For cookies, the
book suggests replacing all of the fat with Prune Butter, and removing
as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep
sweetness consistent witht he original recipe. The low-fat recipe was
a difficult texture to work with, and they didn’t spread out nicely
when cooking. They remained little clumps. But they did taste very
good. I have a hard time telling the difference between the two,
believe it or not. Who would have thought substituting prunes for
crisco was a wise choice??” – Lisa

From: Lisa
Date: 09-08-96 (12:38)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

MMMMM

Title: Quaker’s: Lemon Yogurt Cookies
Categories: Cookies
Yield: 4 servings

1/2 c Margarine, softened
1 1/4 c Sugar
1/2 c Plain nonfat yogurt or
– lemon low-fat yogurt
2 Egg whites or l egg

: l tb grated lemon peel
l/2 ts vanilla
2 c QUAKER Oats uncooked
: -(quick or old fashioned)
l l/2 c all-purpose flour
: l ts baking powder
l/2 ts baking soda
l/4 c powdered sugar

Lightly spray cookie sheet with no-stick cooking spray
or oil lightly. Beat margarine and l-l/4 cups sugar
until fluffy. Add yogurt, egg whites, lemon peel and
vanilla; mix until well blended. Gradually add
combined remaining ingredients except powdered sugar;
mix well. Cover and refrigerate for 1 to 3 hours.

Heat oven to 375 F. With lightly floured hands,
shape dough into l-inch balls; place on prepared
cookie sheet. Using bottom of glass dipped in sugar,
press into l/8-inch thick circles. Bake 10 to 12
minutes or until edges are lightly browned. Cool 2
minutes on cookie sheet; remove to wire rack. Sift
powdered sugar over warm cookies. Cool completely.
Store tightly covered.

Nutrition Information: l cookie Calories 70, Calories
From Fat 18, Total Fat 2g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g,
Dietary Fiber 0g, Protein 1g

—–

Title: JERK MARINADE
Categories: Sauces, Marinades
Yield: 1 servings

1 Onion, finely chopped
1/2 c Scallion, finely chopped
2 ts Ground thyme
1 ts Salt
2 ts Sugar
1 ts Allspice
1/2 ts Ground nutmeg
1 Hot pepper, finely ground
1 ts Black pepper
3 tb Soy sauce
1 tb Cooking oil
1 tb Vinegar

Mix together all the ingredients. A food
processor fitted with a
steel blade is ideal for chopping and grinding.
This will provide an
excellent marinade for chicken, beef, or pork.
Store leftover
marinade in the refrigerator in a tightly closed
jar for about 1
month.

—–

Title: Rum Balls
Categories: Cookies
Yield: 25 servings

50 Vanilla wafer cookies
6 tb Golden rum
1/2 c Honey
1 lb Ground walnuts or pecans
1 c Powdered sugar; sifted

Recipe by: Elizabeth Powell
Preparation Time: 0:30
Crush the vanilla wafers finely Mix with rum, honey, and ground
nuts. Form into balls by teaspoonfuls and roll in powdered sugar. Let dry
for several hours uncovered.

—–

Title: Okra Soup
Categories: African, Soups, East africa
Yield: 4 servings

1 c tomatoes — peeled and
: chopped
1 c field corn — cooked
2 c okra — sliced
2 c water or stock
: Salt and pepper
: Chiles
1 sl bacon
: Juice of 1 lemon

Okra is a very common thickening agent for African
soups and vegetable dishes.

Dice and fry the bacon. Add all remaining
ingredients, bring to a boil and simmer until the okra
is tender, about 15 minutes.

Recipe By : Mrarchway@aol.com

—–

Title: Impossible Turkey Pie
Categories: Poultry, Eggs, Leftovers
Servings: 6

2 c Turkey or chicken;cked;cutup
4 1/2 oz Mushrooms; sliced; drained
1/2 c Green onions; sliced
1/2 ts Salt
1 c Swiss Cheese; shredded
1 1/2 c Milk
3/4 c Bisquick
3 Eggs

Heat oven to 400. Lightly grease a 10″ pie plate. Sprinkle turkey,
mushrooms, onions, salt, and cheese in pie plate. Beat remaining ingred.
until smooth, in blender on high. Pour into pie plate. Bake until golden
brown and knife inserted halfway between center and edge comes out clean,
30-35 minutes. Let stand 5 min. before cutting. Refrig. any remaining pie.
Makes 6-8 servings. Can Substitute smoked cooked ham for the turkey. HIGH
ALT: Bake 35-40 min.
FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

—–

Title: Shiu My
Categories: Dim sum, Snacks, Chinese
Yield: 24 Snacks

MMMMM—————————DOUGH——————————–
2 oz Plain flour
2 oz Strong white fiour
1 Egg, beaten
Cornflour for dusting

MMMMM————————–FILLING——————————-
2 Chinese dried mushrooms
6 oz Peeled cooked prawns
8 oz Lean boneless pork
2 oz Pork fat
2 oz Canned bamboo
-shoot, diced
1 ts Salt
1 ts Sugar
1 ts Light soy sauce
Pinch of pepper
1 ts Cornflour
1 tb Water

MMMMM————————–GARNISH——————————-
Small shapes cut out
-of carrot or radish
Parsley sprigs

Sift the flours into a Iarge bowl and make a hollow in the centre.
Pour in the eggs and work in the flour, then knead into a smooth,
soft dough. Shape the dough into
24 small pieces. Soak the mushrooms in cold water for 10
minutes, then drain and steam them for 15 minutes. Remove the stalks
and dice the mushroom caps Finely dice the prawns. Wash and finely
dice or mince the lean pork and pork fat. IVIix all the filling
ingredients in a bowl and pound them together until firm. On a clean
surface lightly dusted with cornflour, roll out a piece of dough into
a thin round and put a small spoonful of the filling in the middle.
Fold up the dough to surround and support the filling without
enclosing it on top. Press the filling into the dough, then continue
until all the dough and filling is used place the shiu my in a
greased steamer and cook them over boiling water for 20 minutes.
Serve at once, with cut out vegetable shapes and pasley sprigs.

MMMMM