Blue Polenta Fingers

1 pot boiling water (about 1 1/2 cups of water per serving)
blue cornmeal (from your local HFS), about 1 cup per serving
an extra day
salt

Slowly sift in a stream of cornmeal while stirring the pot of water
(I think, but careful not to pour the cornmeal in too fast since lumps may
form that are hard to get rid of from subsequent stirring). Then continue
to cook until the meal has lost its grainy texture (IMO, this is necessary
for these to come out like I intended). Then pour a still moist but not
runny mixture (it should not be dry or hard, but quite moist) into a parch-
ment paper lined mold (ie., a square pan), and REFRIDGERATE OVERNIGHT.

The next day, about 30 minutes before serving dinner, unmold the moist
bland dark blue mass and cut into finger length slices (if your mix was
poured into a large enough pan, it would have come out about an inch high
so the finger dimensions would be about 4 1/2 inches long, 1 inch high,
and 1 inch wide). Salt all the cut surfaces and the bottom of each finger.
Place the fingers upsidedown on foil or a baking sheet and stick it in the
broiler for about 4 or 5 minutes, or until beginning to brown or sizzle.
Serve with dinner. Goes well with potatoes, and dark green veggies.

SPIKED EGGNOG

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Holiday
Christmas Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Eggs
1 c Sugar
1 c Bourbon whiskey
1 c Cognac
1/2 ts Salt
3 pt Heavy cream
1/2 ts Nutmeg

Separate eggs. In electric mixer, beat egg yolks with sugar until thick
and lemon-colored. Slowly add bourbon and cognac, while beating at slow
speed. Chill several hours. Add salt to egg whites and beat until almost
stiff, or until beaten whites form a peak that bends slightly. Whip cream
until stiff. Fold whipped cream into yolk mixture, then fold in beaten egg
whites. Chill one hour.

When ready to serve, sprinkle with nutmeg.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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Skillet Cookies

Recipe By : bobbi744@sojourn.com
Serving Size : 60 Preparation Time :0:00
Categories : Cereals Cookies
Desserts Fruit
Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
1 cup pitted dates — finely chopd
1 cup sugar
2 eggs
3 cups crispy rice cereal
1/2 cup chopped nuts
confectiioner’s sugar

Melt margarine in a large frying pan. Add cut up dates, sugar and eggs. Cook
over Low heat, stirring constantly until a ball forms, 5-8 minutes. Remove
from heat. Cool slightly. Stir in 3 cups cereal nd chopped nuts. Mix well.
Sprinkle confectioner’s sugar on wax paper. Shape mixture into 2 logs, 2
inches in diameter. Roll in sugar. Wrap in wax paper. Chill. Cut in slices
to serve. Can also be frozen by wrapping wax paper logs in foil.=20

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NOTES : Very easy and delicious. Can give as gift in roll with directions to
slice or give sliced.

Mud Pie

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
25 Chocolate Wafer Cookies (8 1/2 Oz. Pkg) — crushed
1 1/3 cups
1/4 Cup (1/2 Stick) Butter Or Margarine — softened
1/2 Gal Coffee Ice Cream — slightly softened
1/4 Cup Fudge Topping (11 Oz Jar)
Whipped Cream
Toasted Sliced Almonds

Combine cookie crumbs and butter in medium bowl, using a fork to cut in
butter. Press firmly over bottom and sides of 9″ pie plate and chill.
Soften ice cream slightly in a chilled bowl, just enough to spread. Spoon
into chilled crust, smoothing surface. Freeze until firm. Drizzle fudge
topping over pie and freeze.
To serve: Top with whipped cream and sliced almonds.

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Title: LOUISIANA RED BEANS AND RICE
Categories: Beans
Yield: 1 servings

1 lb Dried red kidney beans
3 tb Peanut oil
2 Lge onions, chopped
3 Cloves garlic, mashed
2 Lge green peppers, chopped
3 Lge stalks celery, sliced
2 Bay leaves; salt
1/2 ts Thyme; 1/4 tsp cumin
1 ts Paprika; 1 tbl vinegar
1/2 c Peeled and chopped
-tomatoes
-hot pepper sauce to taste

1. Cook beans according to basic directions. 2. Heat peanut oil in a
large saucepan and saute onions, garlic, green peppers, and celery.
Add the bay leaves, thyme, cumin, paprika, tomatoes, vinegar, and
some bean broth. Simmer vegetables until they are tender. 3. Shortly
before serving, add the beans with the remaining broth, hot pepper
sauce, and salt. Bring to a boil, lower heat, and simmer about 5
minutes. Serve over steaming rice. Serves 6 to 8. Delicious with a
green salad.

This recipe will work for anyone interested in Vegetarian ideas, but
definitely NOT for those who do NOT want beans in their diet.

~ Bean Banquets – p102 Call Number: 641.6G Exton Public Library

From: Carol Gill Date: 09-06-93

MMMMM

Title: LINZER TARTS
Categories: Cookies
Servings: 24

1 c BLUE BONNET Margarine,
-softened
1 c Granuated sugar
2 c All-purpose flour
1 c PLANTERS Slivered Almonds,
-chopped
1 t Grated lemon peel
1/4 t Ground cinnamon
1/3 c Raspberry preserves
Confectioners’ sugar

In large bowl with electric mixer at high speed, beat margarine and
granulated sugar until light and fluffy. Stir in flour, almonds, lemon
peel and cinnamon until blended. Cover; chill 2 hours.

Divide dough in half. On floured surface, roll out one half of dough to
1/8″ thickness. Using 2 1/2″ round cookie cutter, cut circles from dough.
Reroll scraps to make additional rounds. Cut out 1/2″ circles from centers
of half the rounds. Repeat with remaining dough. Place on ungreased baking
sheets. Bake at 325’F. for 12-15 minutes or until lightly browned. Remove
from sheets; cool on wire racks. Spread preserves on top of whole cookies.
Top with cut-out cookies to make sandwiches. Dust with confectioners’
sugar.

Makes 2 dozen cookies.

MMMMM

Zucchini Orange Salad

Recipe By : , 94/08-09
Serving Size : 20 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Medium Zucchini — sliced thin
1 Medium Onion — thinly sliced
1 Cup Chopped Celery
16 Ounces Green Beans, Canned — drained *
15 Ounces Mandarin Oranges In Juice — drained
16 Ounces Wax Beans, Canned — drained *
8 Ounces Waterchestnuts, Canned — sliced, drained
1 1/2 Cups Sugar
1 Cup Vinegar
1 Tablespoon Water
1 Teaspoon Salt

In a large bowl, toss zucchini, onion and celery. Cover with boiling=20
water; let stand for 1 hour. Drain, Add beans, oranges and water=20
chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; =

boil for 1 minute. Pour over salad; cover and refrigerate 24 hours =
before=20
serving. Yield: 16-20 servings

* Editors note: Home-canned or fresh green and wax beans can be=20
substituted for the purchased canned beans. Use 2 cups each, and if =
using=20
fresh beans, cook until crisp-tender before adding to salad.

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

NOTES : ‘ Ingredients in this might surprise you, not as much as the=20
delightful flavor and refreshing crunch the blend produces __=20
Clarice Schweitzer, Sun City, Arizona

Title: Luscious Lemon Pie
Categories: Desserts, Pies
Yield: 1 pie (9“)

1 c Sugar
3 tb Cornstarch
1 tb Lemon rind; grated
1/4 c Butter (or marg.)
1/4 c Lemon juice
1 c Milk
3 Egg yolks; slightly beaten
1 c Sour cream
1 Pastry shell (9”); baked
Cream; whipped
Lemon rind; grated (opt.)

Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon
juice, milk, and egg yolks in a heavy saucepan. Cook over medium
heat unitl smooth and thickend, stirring constantly; cover and cool.

Fold sour cream into filling, and pour inot pastry shell; chill at
least 2 hours before serving. Top with whipped cream; garnish with
grated lemon rind, if desired.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

MMMMM

GERMAN SOUR CREAM SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Bacon, diced
3/4 c Cabbage, chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/2 c Carrots, chopped
3/4 c Potato, chopped
3/4 c Zucchini, sliced
4 c Tomatoes, peeled
4 c Beef broth
1/4 c Barley
1/4 c Rice
2 c White sauce
1/2 c Vinegar
1 Clove garlic, minced
1 t Caraway seed
1 t Salt
2 ts Worcestershire sauce
1/4 ts Thyme
1 c Sour cream or plain yogurt

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef
broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15
minutes. Adjust seasonings if necessary. Garnish with sour cream and
serve.

Serves 6.

Posted by Fred Peters.

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Title: Weight Watchers Apple Cheddar Salad
Categories: Salads
Yield: 1 servings

2 sm Red apples quartered thinly
Sliced
2 ts Lemon juice
2 c Thin sliced celery
6 oz Natural mild cheddar flavor
Cheese cut into small cubes
1/4 c Reduce calorie mayonnaise
Dash salt and pepper
Lettuce

Place apples in small bowl; toss with lemon juice. Add celery and
next 4 ingredients; toss to coat. Serve on lettuce lined plate.

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