Title: Almond Butter Christmas Cake
Categories: Cakes
Yield: 1 servings

3 c Cake Flour; sifted
3 ts Baking Powder
1/2 ts Salt
3/4 c Butter or shortening
1 1/2 c Sugar
3 Eggs; unbeaten
1/2 c Almonds; finely chopped
1/2 c Raisins; finely cut
1 c Milk
1 ts Vanilla

Sift flour once, measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly. add sugar gradually,
and cream together until light and fluffy. Add eggs, one at a time,
beating thoroughly after each. Add nuts and raisins and beat well.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased
9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or
until done. Spread Boiled Frosting (see recipe) between layers and on
top and sides of cake. Decorate top of cake with wreath of holly,
using pieces of maraschino cherries or red cinnamon candies for
berries, and slices of angelica or citron for leaves and stems. Or
decorate with poinsettias made of candied cherries. Slice cherries in
rings, cut rings in half, and arrange to form petals of poinsettias.
If desired, Lemon Butter Frosting (see recipe ) may be used.

Kate Smith Collection 1940 Published by General Foods Corp (Courtesy
of Barb Day)

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Title: Vegetarian Lentil Paella
Categories: Main dish, Vegetarian
Yield: 4 servings

1 md Green Pepper, Chopped
1 md Yellow Pepper, Chopped
2 Stalks of Celery, sliced
1 md Onion, chopped
1 md Red Onion, chopped
4 Cloves Garlic, minced
2 T Olive oil
1 c Lentils
1 3/4 c Vegetable Broth
1/2 t Turmeric
2 md Tomatoes, seeded chopped
1 c Frozen peas, thawed
1/3 c Pimento stuffed olives
1/3 c Pitted Ripe Olives
1/4 c Snipped cilantro

In a dutch oven cook the green pepper, yellow pepper, celery, onion,
red onion and garlic in hot oil till onion is tender but not brown.
Rinse lentils. Add lentils, vegetable broth and turmeric to the
pepper mixture. Bring to a boil; reduce heat. Cover and simmer for 20
to 30 minutes or till lentils are tender and liquid is absorbed. Stir
in tomatoes, peas, stuffed olives, ripe olives and cilantro. Heat
through. Season to taste before serving.

306 Calories, 16g protein, 46g carbohdrate, 10g fat (1 g saturated) 0
mg cholestrol, 1034 mg sodium, 913 mg potassium.

Typed in Meal Master by samih@ix.netcom.com for The Recipe Trader
Mailing List http://www.netcom.com/~samih/trader.html

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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.

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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

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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.

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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

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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

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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.

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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.

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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

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