Title: PAXIMADIA: GREEK WALNUT COOKIE SLICES
Categories: Cookies, Ethnic
Yield: 1 servings

1 c Oil
1 1/2 c Sugar
3 Eggs
4 c Flour
2 1/2 ts Baking powder
1 ts Cinnamon
1/2 ts Allspice
1/2 c Walnuts or almonds chopped
1 ts Anise ( optional )

These are very similar to biscotti but are not
necessarily twice baked. I make this at Christmas time
for my Greek friends . Beat oil and sugar until
smooth. Beat in eggs one at a time. Combine remaining
ingrdients and mix into creamed mixture with wooden
spoon. Form dough into 4 oval loaves on baking
sheet.Score into 1/2 inch slices. Bake 325 for 25
minutes or done. Slice completly through while warm
and cool completely. These freeze well. If you want a
harder cookie you can return just baked cookie to
oven, reducing heat 200 and bake 20 minutes longer.

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ANNIE MAE JONES’ HAM AND BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c White beans,dried
2 qt Water,more if needed
1 Bone from baked ham*
1 Bay leaf
3 Parsley sprigs
1 Onion,large,mild**
Salt
Pepper

* – leftover ham bone with plenty of leftover meat.
** – peeled quartered.
1. Cover the beans with water and soak overnight.
2. Drain beans and place in soup pot, add water, ham
bone, bay leaf, parsley, onion. Bring to a boil, then
lower heat, partially cover, and let simmer very
gently until the beans are tender. Add more water if
needed. Remove and discard bay leaf. Remove ham bone,
cut off all meat, and return it to the pot. Remove
about 1 cup of the beans and a little bean liquid.
Mash to a paste and stir this into the pot to thicken
soup. Add salt and pepper to taste. If desired, thin
soup with milk.

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Title: OYSTER BEEF B1
Categories: Chinese, Meats, Main dish
Yield: 4 servings

1 lb Beef; sliced 1/4-in. thick
-(2 x 1 in. pieces)
1/2 c Scallions, white sections
-only, cut to 1 in. lengths
1/4 ts Salt
1/2 ts Soy sauce
1 ts Cornstarch
1 ds Sugar
2 tb Vegetable oil
2 tb Oyster sauce
1/4 c Chicken stock
1/4 ts MSG (optional)
1 tb Each cornstarch water
-made into a paste

In mixing bowl, combine salt, soy sauce, 1 tsp.
cornstarch sugar. Blend thoroughly add sliced
beef. Marinate 5 minutes. Add oil to pre-heated wok or
skillet. Add beef, scallions, oyster sauce.
Toss-cook at high heat 3 minutes. Add chicken stock,
MSG, and cornstarch/water paste. Mix toss until
gravy thickens has coated the beef scallions.
Serve very hot.

Temperature (s): HOT Effort: AVERAGE Time: 00:20
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE WINE

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Title: All-Time Favorite Barbecue Sauce
Categories: Sauces
Yield: 10 Servings

1 c Condensed Tomato Soup
1/4 c Vinegar
1/4 c Vegetable oil
2 tb Packed brown sugar
1 tb Worcestershire sauce
1 ts Garlic powder
1/8 ts Louisiana-style hot sauce
-(optional)

In small bowl, combine soup, vinegar, oil, brown
sugar, Worchestershire sauce, garlic powder and hot
sauce; set aside.
Use sauce to baste ribs, chicken, hamburgers or steak
during broiling or grilling. Makes about 1 1/3 cups
sauce.

MMMMM

Title: Chocolate Surprise Cookies
Categories: Cookies
Yield: 12 servings

1/2 c Margarine
3/4 c Sugar
1 Egg
3 tb Cocoa
1 3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Milk
1 ts Vanilla
1/2 c Walnuts, chopped
6 oz Peanutbutter chips

1. Cream margarine and sugar. 2. Beat in egg and cocoa. 3. Sift dry
ingridients together and add chocolate mixture
alternately with milk, mix well. 4. Stir in vanilla, nuts and
chips. 5. Drop 2 " apart on ungreased cookiesheet. 6. Bake in 400 F
oven for 8-10 minutes. 7. Frost with icing if desired.
Typed by Brigitte Sealing

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Title: Fudgy Bat Cookies
Categories: Kids, Cookies, Halloween
Yield: 3 dozen

9 oz Chocolate wafer cookies
4 oz Milk chocolate candy melts

Use a serrated knife to carefully cut 18 of the cookies into quarters.
Save remaining cookies for another use. For each bat, place 2 cookie
quarters 1/4″ apart on waxed paper. Repeat with remaining quarters.
Melt candy melts. Drop about 1/2 teaspoon of melted candy at center
of each bat, connecting cookies. Use a toothpick to smooth melted
candy into a uniform circle. Cool completely before removing from
waxed paper. Source: Gifts That Taste Good

MMMMM

Title: AGNES’S MOCHA VELVET PIE
Categories: Desserts, Chocolate, Beverages, Pies, Eggs
Yield: 1 servings

1 8-inch pie shell

——————————–PIE FILLING——————————–
1/2 c Butter
3/4 c Sugar
1 Square unsweetned chocolate,
Melted
1 ts Vanilla
1 1/2 tb Instant coffee grounds
2 Eggs
1/2 c Cream for whipping

1. Prepare 8-inch pastry shell.

2. Cream butter in medium-size bowl and gradually add sugar, creaming well
after each addition.

3. Cool melted chocolate; blend into butter-sugar mixture with instant
coffee and vanilla.

4. Add eggs, one at a time, beating VERY WELL after each addition. (Use
an electric beater or mixer, for you’ll need to beat in each egg 5
minutes to make mixture creamy, thick, and fluffy.)

5. Turn into baked pastry shell; chill 1 – 2 hours. Just before serving,
whip cream and garnish pie.

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YELLOW PEPPER SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
3 lg Yellow bell peppers
— seeded coarsely chopped
4 Shallots — finely chopped
1 1/2 c Raw cashews
3 1/2 c Vegetable stock or bouillon
1 t Dry mustard
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper
Parsley sprigs, for garnish

In a medium skillet, heat the olive oil over medium
heat. Add the bell peppers and shallots, cover, and
cook, stirring occasionally, until the peppers are
very soft, 8 to 10 minutes. Remove from the heat.

Put the cashews and 1-1/2 cups of the vegetable stock
in a blender. Blend until smooth, about 1 minute. Add
the cooked peppers, mustard, salt, and pepper, and
puree.

Pour the soup into a medium saucepan, and stir in the
remaining 2 cups vegetable stock. Bring just to a
simmer over medium heat. Serve hot, garnished with
parsley sprigs.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Fruity Tofu Cooler
Categories: Beverages, Tofu, Fruits
Yield: 2 125 ml svg

3/4 c White grape juice
1 ts Sweetener
2 oz Silken tofu, rinse drain
1/2 c Whole strawberries
2 ea Ice cubes

In a blender, combine the grape juice, sweetener, tofu fruit.
Blend for 30 seconds. Add the ice blend until frothy.

VARIATIONS: Replace the strawberries with the following:

1/2 banana
1/4 c blueberries
1/2 fresh mango
1/2 fresh peach

“Tofu: A Recipe Booklet Proced by the Ontario SoybeanGrowers Marketing
Board”

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Cabbage and White Bean Stew

Recipe By : modified from magazine clipping by R. Winters
Serving Size : 4 Preparation Time :0:45
Categories : Low Fat Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped onion
2 carrots, halved lengthwise and sliced
1 large rib celery — halved and sliced
1 teaspoon caraway seed
2 cups chopped green cabbage
2 cups water
1/4 teaspoon salt
1 tablespoon brown sugar
16 ounces canned tomatoes — with juice
15 ounces canned white kidney beans — drained and rinsed
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley — optional

Sauté onion for 3 minutes in a large saucepan coated lightly with
cooking spray. Add carrot and celery; sauté 3 minutes. Add caraway and
cook, stirring, 1 minute.
Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir
in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes.
Add beans and vinegar. Simmer, uncovered, 5 minutes until heated
through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired.
Makes about 4 (1 1/2 cup) servings.

per serving: 157 Kcal 0.9g fat (0.1g sat fat) 5% CFF 630mg Na

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Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682