Title: Rogig (Grape Walnut Candy)
Categories: Armenian, Candies
Yield: 1 servings

3 qt Grape juice
3 c Flour
3 c Sugar
1 c Cornstarch
3/4 c Corn syrup
Walnut halves

First, string the walnut halves on thread. Using medium to heavy
cotton thread, cut thread to about 24 inches long. With a thin
needle, carefully pass the thread through the walnut halves, leaving
some extra string exposed on either end. Knot both ends of the string.

Blend flour, sugar, cornstarch and corn syrup. Add juice and mix until
smooth. Pour half of the mixture into a large, heavy saucepan, bring
to a boil and boil, stirring constantly, until mixture is thick.
Remove from heat.

Dip one string of walnuts at a time into the hot grape juice mixture
several times, and let the excess coating drip into the pan. Transfer
the walnuts to a drying rack – you can rig up a rack by propping a
broom handle between two chairs; place a pan and newspapers
underneath to catch the drips – and dry overnight. Reserve leftover
cooked grape mixture.

The next day, cook the remaining grape mixture. Pass the remaining
mixture through a sieve and add to the grape mixture in the pan. Dip
the walnuts several more times in the hot grape mixture. Hang to dry
several days in a dark, cool place. To store or serve, remove walnuts
from the string and rll rogig in powdered sugar. Store in a covered
jar or tin.

NOTE: White grape juice or other fruit juices such as pear or apple
can be used.

MMMMM

Rotini Kidney Bean Casserole

Recipe By : Ron Wright, St. Catharines, Ontario, Canada
Serving Size : 5 Preparation Time :0:00
Categories : Bologna Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound rotini (or other pasta)
1 can kidney beans — 14 ounce
1 can tomatoes — 19 ounce
2 onions — thinly sliced
2 slices bologna — 1/2 inch thick
1 can tomato sauce — 8 ounce
1 tablespoon celery salt
1 tablespoon dry mustard
1/2 teaspoon garlic salt
1 tablespoon parmesan cheese
2 tablespoons red wine vinegar
2 tablespoons parsley

Cook rotini in boiling salted water until tender. Grease large casserole dish
generously with margarine or butter.
In a large bowl, mix together tomatoes, kidney beans, onions, celery salt, dry
mustard and garlic salt. Put a layer of rotini in casserole dish then over it
add tomatoes, kiney beans, onions, and spices which have been mixed together.
Add bologna and remainder of rotini. Over this spoon tomato sauce then add
parmesan cheese, vinegar, and parsley flakes. Bake in a 325 F oven for 45 to
50 minutes. 5 servings.

– – – – – – – – – – – – – – – – – –

Per serving: 198 Calories; 4g Fat (16% calories from fat); 13g Protein; 31g
Carbohydrate; 7mg Cholesterol; 1639mg Sodium

NOTES : Published in the St. Catharines Standard, 1973.

Title: CHOCOLATE LACE CORNUCOPIAS
Categories: Cookies
Servings: 30

1/2 c Firmly packed brown sugar
1/2 c Corn syrup
1/4 c Margarine or butter
4 Squares BAKER’S Semi-Sweet
-Chocolate
1 c All-purpose flour
1 c Finely chopped nuts
Whipped cream or COOL WHIP
-Whipped Topping, thawed

Heat oven to 350’F. Microwave sugar, corn syrup and margarine in large
microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate
until completely melted. Gradually stir in flour and nuts until well
blended. Drop by level tablespoonfuls 4″ apart, onto foil-lined cookie
sheets.

Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes
or until cookies can be easily peeled off foil. Remove foil; finish
cooling cookies on wire racks that have been covered with paper towels.

Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at
350’F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a
time, and roll, lacy side out, to form cones. Cool completely. Just before
serving, fill with whipped cream.

Makes about 30 cornucopias.

Prep time: 20 minutes. Baking time: 12-13 minutes.

SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart
saucepan. Bring to boil over medium heat, stirring constantly. Remove from
heat; stir in chocolate util completely melted. Continue as directed.

MMMMM

Title: Golden Sugar Cookies
Categories: Desserts, Cookies, Londontowne
Yield: 1 servings

2 1/2 c Sifted flour
1 ts Baking soda
1 ts Cream of tartar
1/4 ts Salt
1 c Butter
1/2 ts Vanilla
1 ts Lemon flavoring
2 c Sugar
2 Egg yolks

Sift the first 4 ingredients together. Cream butter and extracts
together until butter is softened. Add sugar gradually, creaming
until fluffy after each addition. Add yolks one at a time, beating
well after each addition. Add dry ingredients in 4ths, beating until
just blended. Make balls (1 inch), about 2 inches apart on ungreased
sheets. Bake at 350 degrees for 10 minutes or until golden brown.
Mrs. William W. LaViolette

MMMMM

Tropical Fruit Brulee

Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Desserts Fruit
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Almond Flavored Amazake
3 Tbsp Arrowroot
1 Tsp Vanilla Extract
1/4 Tsp Cinnamon
1/4 Tsp Ginger
1/8 Tsp Ground Mace — or nutmeg
3 Tbsp Dark Rum — optional
Butter Flavored Cooking Spray
1 Mango — ripe, peel chop
1/2 Pineapple — fresh, cut in chunks
1 Banana — peel slice
2 Kiwi Fruit — peel slice
1 Pomegranates — seeds removed
1 Tbsp Maple Sugar — granules

Pour amazake into a med saucepan and slowly heat just to boiling point.
Dissolve arrowroot in 1/4 C cold water and add to amazake. Stir with a
whisk and continue cooking until mixture thickens. Remove from heat and
stir in vanilla, cinnamon, ginger, mace and rum. Set aside.

Preheat oven to broil. Lightly coat six ovenproof ceramic dishes with
nonstick cooking spray.

Divide fruit equally among dishes. Spoon amazake custard over fruit and
sprinle with maple granules. Place dishes in preheated broiler about 4″
from heating element and cook 5 – 8 min, or until bubbly and lightly
browned. Serve immediately.

– – – – – – – – – – – – – – – – – –

NOTES : PREP TIME: 10 min
COOKING TIME: 15 min.

Cal 119.8
Fat 0.6 g
Carbs 26.1 g
Protein 0.9 g
Sodium 3 mg
Dietary Fiber 2.6 g
CFF 4.4%

The Best Chocolate Pudding

Recipe By : Dessert Show
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups milk or light cream
1/2 cup sugar
6 large mint sprigs
6 ounces bittersweet chocolate — finely chopped
1 pinch salt
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 tablespoons unsweetened cocoa — (Dutch process)
2 large eggs — beaten
1 teaspoon vanilla extract
Lightly whipped unsweetened cream
Shaved bittersweet chocolate

In a deep saucepan place 2 cups of milk, 1/4 up of sugar and the mint sprigs
and bring to a simmer. Remove from heat and allow it to sit for 5-10
minutes. Remove mint and discard. Return pan to moderate heat and add the
bittersweet chocolate. Whisk frequently until chocolate melts into milk,
then remove from heat.

In a separate bowl, mix the remaining 1/4 cup sugar, salt, cornstarch,
cinnamon and cocoa together. Add the remaining 1/4 cup milk and whisk until
smooth. Slowly whisk in the hot milk mixture and return to the saucepan over
moderate heat. Stir sides and bottom constantly with a spatula until mixture
just begins to simmer. Slowly whisk into bowl with eggs, being careful not
to scramble them. Return to pan and cook over low heat for 2-3 minutes,
stirring constantly, to cook egg through and thicken mixture. Remove from
heat and stir in vanilla.

Pour pudding into dessert glasses or ramekins, cover with plastic or wax
paper directly on pudding to keep skin from forming and refrigerate for up
to 3 days. To serve, carefully remove plastic and garnish with lightly
whipped cream, chocolate shavings and mint sprigs if desired.

– – – – – – – – – – – – – – – – – –

NOTES : Yield: 4 to 6 serving

Bierock

Recipe By : Anne Padgett – Jan 88
Serving Size : 40 Preparation Time :0:00
Categories : Breads Ground Beef or Turkey
Freezes Well High Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH:
1 quart warm water
1/2 cup sugar
1/4 cup yeast
3/4 cup oil or melted margarine
1 1/2 tablespoons salt
3/4 cup powdered milk
2 1/2 pounds flour — approximately
FILLING:
7 1/2 pounds ground beef or turkey
1 onion — chopped
1/2 head cabbage — chopped

Begin dough and then prepare the filling. (Or use to loaves of frozen bread
dough)

DOUGH:
Mix the warm water, sugar and yeast in a large bowl and let foam. Add the
oil, dry milk, and enough flour to make a dough that is not too sticky.
Turn out and add more flour as you knead for ten minutes. Place in a
greased bowl, cover with a damp cloth, and let rise until double, about 1 to
1/2 hours.

FILLING:
Brown the meat, drain well, and mix with raw onion and cabbage.

Pinch off 1 1/2 ounces of dough (egg size) and let rest for five minutes.
Shape into a circle with hands and fill with meat mixture. Pinch to seal.
Let rise on greased cookie sheet after brushing with melted margarine. Bake
at 350 F. for 20 to 25 minutes.

These freeze beautifully.

per bierock: 393 Kcal 23g fat (8g sat fat) 53% CFF 325mg Na
(19.3g PRO/22.7g FAT/26.3g CHO)

– – – – – – – – – – – – – – – – – –

NOTES : Anne got this recipe from the school cafeteria in Mountain Home, ID.
High in fat and high in calories but oh so good hot from the oven. A little
savings in calories and fat if frozen bread dough is used. (Rosie)
Nutr. Assoc. : 0 0 0 0 4267 0 0 0 0 3608 0 0

Monterey Chili Con Carne

Recipe By : Recipes For Busy People
Serving Size : 4 Preparation Time :0:12
Categories : Bean Ground Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
1/2 lb ground chicken breast, skinless — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 clove garlic — minced
14 1/2 ozs crushed tomatoes
15 1/2 ozs dark red kidney beans — drained and washed
2 tsps chili powder
1 tsp cumin
1/4 c low-fat Monterey Jack cheese — grated

In a skillet, heat oil over medium heat. Add chicken, onions, bell peppers,
and garlic. Cook until chicken is no longer pink and vegetables are tender.
Stir in crushed tomatoes, kidney beans, chili powder, and cumin. Simmer,
covered for 35 minutes. Sprinkle with cheese and serve.

– – – – – – – – – – – – – – – – – –

Per serving: 535 Calories; 7g Fat (13% calories from fat); 53g Protein; 60g
Carbohydrate; 55mg Cholesterol; 1753mg Sodium

Cocktail Crisps

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Butter
1 cup Flour
1 cup Grated Cheddar Cheese
1 cup Rice Krispies

Blend the first three ingredients well. Add the Rice Krispies. Roll into
small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake
in a 350=F8F oven for 12 to 15 minutes. Cayenne pepper may be added along
with the first three ingredients for added zest. From: Syd’s Cookbook.

– – – – – – – – – – – – – – – – – –

Title: Toffee chip squares
Categories: Desserts Cookies
Servings: 96

———————————–COOKIE———————————–
1 c Butter
3 c Brown sugar
1 t Vanilla
2 3/4 c Flour
1/2 t Baking powder
———————————-TOPPING———————————-
6 oz Semi-sweet chocolate chips
3 T Butter
1 T Water
1 x Bits ‘o brickle baking chips

1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended.

2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake
10-15 minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares.

3. Prepare topping. Melt chocolate chips, butter and water in top of
double boiler over hot water. Stir until smooth. Remove top of double
boiler from hot water. Let chocolate thicken a little and then drop a
large dollop in the center of each square or triangle.

4. Sprinkle Bits ‘o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits
‘o Brickle.

from: _Cookiemania_

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