PECAN SPICE COOKIES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil, natural
1/2 c Maple syrup — or other liquid
-sweetener
1/4 c Brown date sugar — barley malt
-powder or other natural
-powdered or granulated
-sweetener
3/4 c Flour, whole wheat — or kamut
-spelt or millet flour
1/2 c Flour, unbleached white — or
Tapioca flour
3/4 c Pecans — chopped up to 1 cup
1/2 c Raisins — currants or chopped
-dates
1 t Anise seeds
1/2 ts Cinnamon — up to 1 tsp
1/8 ts Sea salt
—–OPTIONAL—–
Dashes of nutmeg,ginger
Cloves
1/4 c Coconut,unsweetened — shredded
-up to 1/2 cup

Preheat the oven to 400F. Mix the oil and sweeteners together well. In a
separate bowl, mix the remaining ingredients, then slowly stir them into
the liquid mixture. For each cookie, drop 1-2 Tbsp of the dough onto
lightly oiled cookie sheets, about 2"-3″ apart. Bake for 9-12 minutes,
until lightly browned but still soft. Cool on wire racks. The cookies will
get crispy as they cool.

MAKES 1- 1 1/2 DOZEN SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted
by Anne MacLellan

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Title: LIME JELLY
Categories: Christmas, Gifts, Jelly, Fruits
Yield: 4 servings

3 c Sugar
1 c Water
6 oz Frozen Limeade; Thawed
2 tb Lemon Juice
5 dr Green Food Coloring
2 dr Yellow Food Coloring
3 oz Liquid Fruit Pectin; 1 Pouch

Heat the sugar and water to boiling in a Dutch oven,
stirring occasionally. Boil and stir for 1 minute more
then remove from the heat. Stir in the limeade
concentrate, lemon juice, and food colorings. Add the
fruit pectin and skim off the foam. Immediately pour
into hot sterilized jars, glasses, or freezer
containers. Cover tightly and cool to room
temperature. Store no longer than 4 weeks in the
refrigerator or 2 months in the freezer.

Makes six 5-oz glasses of jelly.

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Title: Chemical Volcano
Categories: Misc
Yield: 1 servings

1 Empty 25oz. plastic bottle
1 tb Liquid dish detergent
Few drops red food coloring
1 c Vinegar
1 1/2 c Warm water
2 tb Baking soda

Build a mound of dirt around the bottle, keeping the top of the bottle
open. Combine the liquid detergent and food coloring in the bottle.
Add 1 cup vinegar. Pour in the warm water almost to the top. In a
spoon, blend the baking soda with a little tap water to moisten it
and then quickly pour into the bottle. Your children will want to try
this several times in a row.

From: Parents Educating Children News November Newsletter Vol.6 # 5
1995

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Title: Faylen’s Bagels
Categories: Polkadot, Faylen, Bread:yeast
Yield: 24 Bagels

1 pk Yeast
1 1/2 c Warm water
5 c Flour, approximate
2 ts Salt
2 tb Sugar

Combine yeast and 1/2 c warm water in measuring cup, stirring with a
fork until dissolved.

Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c of warm water. Beat vigorously with whisk or spoon for
2 minutes. Gradually add enough of remaining flour, 1/4 c at a time,
to make a soft dough. Turn out of bowl. Knead until smooth and
elastic, adding as little flour as necessary, about 8-10 minutes.
(don’t skimp on the kneading!)

Place dough in a bowl, cover with plastic wrap, put in warm place to
rise until doubled in size. (45-60 minutes. Watch carefully.)

Punch down dough and divide into 12 equal portions (about 3-4 oz each.
Weigh dough on a kitchen scale for accuracy and even size.) Form into
smooth balls, gently pulling sides of dough down and tucking ends
underneath. Place on floured surface. Let rest 10 minutes. Using a
finger or wooden spoon handle, punch a hole in the center of each
piece and twirl or stretch into a bagel shape. Cover with a towel
and let rest 20-30 minutes.

Bring to a boil 6 cups of water, 1 Tbsp sugar and 1 Tbsp salt in a
large shallow pan. Gently drop 3 or 4 bagels at a time into the
simmering water. Poach first side 2 minutes, turn to cook other side
2 minutes. Remove bagels from water with a slotted spoon and place on
a towel to cool.

Over the sink, brush each bagel with egg white wash (1 egg white mixed
with 1 Tbsp water). You may now sprinkle bagel with salt, poppy
seeds, minced garlic or onion, sesame seeds, whatever suits your
fancy. Place bagels on a greased baking sheet and bake at 375
degrees for 30 minutes. If you like your crust crispy rather than
chewy, bake at 375 degrees for 10 minutes, then brush on the egg wash
and sprinkle with desired topping and return bagels to oven for 20
minutes more.

Remove from baking sheet and cool on wire racks.

These freeze well.

Recipe By: Kings Cooking studio Course
Serving Size:24
Preparation Time: 0:00
Categories: Yeast Breads

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

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Title: Autumn Harvest Couscous
Categories: Vegetarian, Soups/stews
Yield: 8 servings

6 md Leeks with 4 inches of
-greens left on
1 tb White vinegar
12 c Vegetable broth
4 tb Olive oil
8 lg Cilantro sprigs; washed,
6 -roots and stems bruised
9 Garlic cloves; peeled and
-lightly bruised
3 Cinnamon sticks; each 3 “
-long
2 ts Cumin
2 ts Curry powder
1/4 ts Saffron threads; crumbled
1 ts Coarse salt
6 md Carrots; peeled, halved]
-lengthwise, and cut into
-2″ lengths
3 Russet potatoes; peeled and
-cut into quarters
1/2 lb Turnips, small, white;
-peeled and quartered
3 sm Yellow onions; peeled and
-halved
2 md Zucchinis;ends trimmed
3 lg Tomatoes, ripe; cored and
-quartered
1 cn Garbanzo beans (16 oz);
-rinsed and drained
1 c Pitted prunes; halved
1/2 c Golden raisins
3 tb Cilantro leaves; chopped
8 c Couscous; cooked

1. Trim roots off leeks. Cut a 2-inch ”X“{ throught he white bulb
and a 3-inch ”X" through the green ends.
Place leeks in a bowl and cover with water and 1 T vinegar.Soak for
30 minutes to remove any sand.Drain and rinse under running water.
Reserve.

2. While the leeks are soaking, prepare athe seasoned broth. Place
broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks,
cumin,ciurry powder, saffron and salt in a very large, heavy pot.
Bring to a boil, reduce heat and simmer for 30 minutes.

3. Place reserved leeks, carrots, potatoes, turnips and onions into
the broth. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Using a potato peeler, peel zucchini lengthwise at intervals to
make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.

5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently
so that vegetables don’t break up.
Cook for 30 minutes.

6. Just before serving, gently heat vegetables and broth through.
Stir in 3 TBS of the chopped cilantro.
Spoon cooked couscous into shallow bowls and top with vegetables and
broth. Garnish with the remaining tablespoon of chopped cilantro.
Serve hot.

Per serving: 526 cal; 9 g fat; 0 chol

Parade Magazine, Oct. 24, 1993/MM by DEEANNE

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Title: TWIN CHEESE DIP
Categories: Dips, Cheese/eggs
Yield: 3 servings

3/4 lb Sharp cheddar cheese, grated
4 oz Roquefort cheese, crumbled
1 Clove garlic, pressed
3/4 c COCA-COLA CLASSIC
2 tb Soft margarine
1 tb Onion, grated
1 1/2 ts Worcestershire sauce
1 ts Mustard, dry
1/4 ts Salt
1/8 ts Tabasco sauce

In a large mixing bowl, add cheddar cheese and roquefort. Add pressed
garlic, 1/2 cup of the Coca-Cola, and remaining ingredients. Beat with an
electric mixer on low speed until blended. Gradually add the remaining
Coca-Cola, then beat on high speed until the mixture is fairly smooth,
light and fluffy. Pack into a covered container. Chill. Refrigerate
overnight. Keeps very well for a week or more. Makes about 3 cups.

Recipe: “Cooking with Coca-Cola”, a give-away loose-leaf notebook divider
set from The Coca-Cola Company, 1991

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Title: CHILLED GROUPER SALAD
Categories: Salads, Fish, Main dish, Low-cal, Kooknet
Yield: 4 servings

1/3 c Light Cottage Cheese
1/3 c Light Mayonnaise
3 tb Skim Milk
2 ts Horseradish
1 ts Lemon Juice
1/8 ts Lemon Pepper
1 c Water
1/2 c Chablis
1/2 ts Hot Sauce
1 md Onion, sliced
4 Strips Lemon Rind
1 lb Grouper Fillet
1/2 c Carrot, shredded
1/2 c Tomato, chopped
6 c Romaine, shredded

Process first 6 ingredients in the container of an
electric blender or food processor until smooth, set
aside. Combine water and next 4 ingredients in a large
skillet; bring to a boil. Cover, reduce heat, and
simmer 5 minutes. Add fillet; cover and simmer 20
minutes or until fish flakes easily when tested with a
fork.

Gently remove fillet, and discard liquid. Cover and
chill fillet 1 hour. Flake fillet with a fork; arrange
fillet, carrot, and tomato on a lettuce-lined serving
platter. Serve with Horseradish dressing. Alternate
fish: Jumbo cod, sea bass.

Source: Safeway Nutritional Awareness Programme

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BISCUITS WITH HAM BUTTER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Rolls
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Sour cream
1 Egg — lightly beaten
1 cup Ham — cube
1/2 cup Butter or margarine — soft

In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream
and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit cutter. Place on a greased
baking sheet. Bake at 425~ for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until finely minced. Add
butter and continue processing until well mixed. Spread over warm biscuits.

Source: .

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COUSCOUS (Dupree)

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cup water or chicken broth or stock
2 tablespoons butter
1 cup couscous
Salt freshly ground black pepper

In a saucepan bring the water or broth to the boil. Add the butter,
couscous, salt, and pepper. Stir. Cover. Remove the pan from the heat and
let to stand 5 minutes. Stir the couscous with a fork to fluff it up.

Yield: 2 to 3 servings

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Title: RICE STUFFED MUSHROOMS
Categories: Vegetables, Appetizers
Yield: 12 servings

24 lg Fresh Mushrooms
1 tb Chili Sauce
3 tb Minced Onion
1 tb Lemon Juice
1 tb Butter or Margarine
1 ts Salt
1 c Cooked Extra Long Grain Rice
1/4 ts Ground Black Pepper
1/2 c Finely Chopped Nut Meats
1/4 c Melted Butter

Remove stems, wash and dry mushrooms. In small skillet, cook onion in
butter until tender, but not brown. Add remaining ingredients except
for melted butter. Press rice mixture into each mushroom cavity.
Place mushroom caps on rack in broiler. Drizzle with melted butter
and broil until golden brown. Makes 24 mushrooms (2 per person).

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