Title: Chocolate-Mint Cookie Sandwiches
Categories: Cookies
Yield: 36 servings

3 c All-purpose flour
1/4 ts Salt
1/4 ts Baking powder
3/4 c Butter; softened
1 c Sugar
1 ts Vanilla extract
1 Egg
3 oz Unsweetened baking c
-hocolate — melted and cool
Mint cream filling
3 c Powdered sugar
2/3 c Butter; softened
1/2 ts Peppermint extract
3 tb Half and half; up to 5 t
Chocolate glaze
6 oz Semisweet chocolate;
-coarsely chopped
2 tb Vegetable oil

Recipe by: The Joy of Cookies, pp. 156-7
1. To prepare cookies: In a medium bowl, combine flour, baking powder
and
salt; set aside. In mixing bowl, beat butter, sugar and vanilla until
light
and fluffy. Add egg, then chocolate, beating well after each addition.
Stir in flour mixture 1/2 cup at a time, blending well after each
addition.
Divide dough in half. Form each half into a log 9 inches long and about 2
inches in diameter. Wrap in plastic and freeze or refrigerate until firm,
1
to 4 hours.
2. Preheat oven to 350. Grease baking sheets. Cut chilled dough into
1/4
inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp
to
imprint the tops of half of the rounds.
3. Bake 8-11 minutes, or until cookies just begin to brown on the bottom.
Cool on racks. While cookies are baking, prepare the filling. In a small
mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 T
half half. Beat at low speed until smooth, adding more half half if
necessary. Mixture should be thick and creamy smooth.
4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the
plain cookie rounds. Top with imprinted rounds to create sandwiches;
press
down lightly. Refrigerate until filling is firm, about 20 minutes.
5. To prepare glaze. In a small saucepan, combine chocolate and oil.
Warm
over low heat, stirring occasionally, until mixture is smooth. Pour
chocolate into a small deep bowl or 1-cup glass measure. Line a large
baking sheet with waxed paper. Dip half of each cookie sandwich into
melted
chocolate, shaking off excess. Arrange sandwiches on waxed paper and
refrigerate until chocolate is set. Store in an airtight container at
room
temperature 1 week; freeze for longer storage.

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Title: Frozen Coconut Pie
Categories: Dessert, Pie
Yield: 8 servings

3 oz Cream cheese; softened
1 T Sugar
1/2 c Milk
1 1/3 c Coconut
8 oz Cool whip*; thawed
1/2 ts Vanilla
1 ea Graham cracker pie crust, 9

Recipe by: Cool Whip label

Beat cream cheese and sugar in large bowl. Gradually add milk; beat
until smooth. Stir in coconut, Cool Whip and vanilla. Spoon into
crust. Freeze 4 hours or until firm. Let stand at room temperature 15
minutes until it can be cut easily. Store leftover pie in freezer.

MMMMM

Slow Cook Sweet Sour Pork

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Cubed pork
3 Tablespoons Soy sauce
1/4 Cup Vinegar
1 Small Onion — sliced
2 Tomato — cut in slices
2 Tablespoons Cornstarch
1/4 Teaspoon Ginger
1/4 Cup Brown sugar
2 Green peppers — cut into

In slow cooker mix pork with cornstarch. Then mix in remaining ingredients
except green pepper and tomatoes. Cook on low for 8 hours. Stir in green
pepper and tomatoes. Cook on high for 10 minutes.

Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking

– – – – – – – – – – – – – – – – – – =

Title: Stewed Chicken
Categories: Crockpot, Poultry, Meats, Main dish
Yield: 1 crock full

1 Whole fryer chicken/pieces
2 Stalks of celery, cut up
2 Carrots, cut up
2 Small zucchini, 1″ slices
Rosemary
Sage
Parsley
Thyme
Basil
Salt

Wash chicken, remove skin. Pat chicken dry with paper towels. Season
chicken with spices. Place chicken in crock pot and surround with
vegetables. Add water to barely cover. Cook on HIGH until bubbling, then
reduce to LOW fo 6-8 hours. Serve with rice.

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Title: Chocolate-Pecan Clusters
Categories: Cookies, Marshmallow
Yield: 20 servings

1 c Miniature marshmallows
1/2 c Semisweet chocolate chips
2 tb Margarine or butter
1 c Pecan halves
1/4 ts Vanilla

Recipe by: Betty Crocker’s Microwave
1. Place marshmallows, chocolate chips and margarine in small bowl. Cover
with waxed paper and microwave on high 1 to 2 minutes, stirring every
minute, until marshmallows are melted and mixture is smooth.
2. Stir in pecans and vanilla. Drop mixture, with 3 pecan halves per
cluster, onto waxed paper-lined cookie sheet. Refrigerate uncovered about
30 minutes or until firm. ABOUT 20 CANDIES; 80 CALORIES PER CANDY.

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Title: BEAN PATTIES
Categories: Vegetarian
Yield: 4 servings

16 oz Pinto beans, rinsed, drained
1/2 c Shredded lowfat cheddar
1/4 c Dry bread crumbs
2 tb Chopped gr onions w/tops
1 ts Worcestershire
1/4 ts Pepper
1/8 ts Salt
1 ea Egg white or 2T egg product
4 ea Whole wheat hamb. buns
4 ea Slices tomato
4 ea Lettuce leaves

———————HORSERADISH SAUCE———————
1/2 c Plain nonfat yogurt
2 ts Prepared horseradish

Spray 10 inch nonstick skillet with nonstick cooking
spray. Mash beans in med bowl. Mix in cheese, bread
crumbs, onions, worcestershire, pepper, salt and egg
white. Shape into 4 patties. Cook in skillet over med
heat about 10 mins, turning once until light brown.
Serve on buns with horseradish sauce, tomato and
lettuce. Per serving–280 calories, 14 gr protein, 5
grams fat, 0 cholesterol, 790 milligrams sodium, 3
grams saturated fat, 2 grams unsaturated.

From Betty Crocker Low Fat Low Cholesterol Cooking
Shared on Cooking Echo by Lisa Greenwood

—–

Cream Of Fresh Greens Soup

Recipe By : Twelve Months of Monastery Soups. p. 85
Serving Size : 6 Preparation Time :0:00
Categories : Soups New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tablespoons Olive Oil
1 Onion — Chopped
1 Head Lettuce Or Escarole — Finely Chopped
1 Bunch Watercress — Finely Chopped
1 Pound Spinach — Chopped
6 Quarts Water — More If Needed
2 Bouillon Cubes
2 Potatoes — Sliced
1 Pint Heavy Cream
Salt, Nutmeg And White Pepper — To Taste
Paprika — For Garnish

1. Pour the olive oil into the soup pot and saute the onion slightly. Add
the chopped greens, potatoes, bouillon cubes, and water. Boil the soup
for 15 minutes and the simmer for another 15 minutes.

2. Blend the soup in a blender and return it to the pot. Add the heavy
cream and seasonings and stir well. Reheat the soup and serve hot,
sprinkling some paprika on top of each serving.

– – – – – – – – – – – – – – – – – –

Title: Golden Potato Wedges
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

1 Baking potato, scrubbed Seasonings of your choice

Preheat the oven to 400.

Cut the potatoes lengthwise into wedges. Sprinkle with some of your
favorite salt-free seasoning mix. (Garlic powder and paprika are good
choices.) Bake on a nonstick baking sheet for 45 to 60 minutes, or
until they are easily pierced with a fork.

MMMMM

Parsley And Mint Salad

Recipe By : TOO HOT TAMALES #TH6206
Serving Size : 6 Preparation Time :0:00
Categories : Salads Too Hot Tamales

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cloves garlic — thinly sliced
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons freshly squeezed orange juice
1 Teaspoon sea salt
1/2 Teaspoon freshly ground black pepper
1/4 Cup olive oil
6 pickled chipotle peppers — minced
2 Bunches flat leaf parsley.leaves only — washed and dried
1 bunch fresh mint, leaves only — washed and dried

Bring a small pan of lightly salted water to a boil. Blanch the sliced
garlic for about 3 minutes, and drain. Set aside.

In a small bowl, whisk together the lemon juice, orange juice, salt,
and pepper. Drizzle in the olive oil in a slow, thin stream, whisking
all the time, until emulsified. Stir in the minced chiles.

Place washed and dried greens in a bowl, add the slivered garlic and
the dressing, and toss to coat evenly. Place a mound of greens on each
plate. Top each with 2 warm crab cakes and serve immediately.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

NOTES : Note: To pickle chipotle peppers, combine 6 peppers that have been
stemmed and, if desired, seeded with 2 cups of red wine vinegar
in a small nonreactive saucepan. Bring to a boil, then reduce the
heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set
aside to cool, then store in a glass jar in the refrigerator for up
to 3 months

Enjoy,
Doug
FW.DOUG@genie.com

Title: RANCH STEW
Categories: Main dish Meats 999
Servings: 4

1 lb Lean beef, trimed, bite size 3 c Water
2 ea Carrots, large, sliced 2 ea Potatoes, med. diced
12 ea Pearl onion, canned 1 c Frozen peas
2 T Whole wheat flour (optional) 1 T Worchestershire sauce
1/2 t Salt 1/4 t Pepper

Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min,
stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr
or until meat is tender. Meanwhile, cook carrots in remaining 2 cups
water. When partially cooked, add potatoes and cook until all tender. Add
onions and peas. Put vegetables into beef dish. Thicken liquid from
vegs. with flour if desired. Add worcestershire sauce, salt, and pepper
to liquid. Pour over meat and vegs. Cover and return to oven for 20 min.
Cal: 371, Fat 1 1/2g.

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