Title: Pumpkin Cookies (Fj P.453)
Categories: Cookies
Yield: 10 servings

1 c Margarine or butter
2 1/2 c Brown sugar (packed)
4 Eggs
1 ts Vanilla
3 c Pumpkin (canned)
5 c Flour
8 ts Baking powder
1 ts Salt
1 ts Ground cinnamon
1 ts Ground nutmeg
2 c Raisin (optional)
1 c Chopped pecans (optional)

Cream the margarine and sugar together.
Add eggs and beat thoroughly.
Mix in vanilla and pumpkin.
Combine the dry ingredients and add to creamed mixture.
Stir in raisins or pecans if used.

Bake 2″ apart on paper lined (baking paper) sheet tray or lightly
greased cookie sheet. Use well rounded table spoon and then flatten
each cookie a little with the bottom of a glass that was dipped in
sugar to keep from sticking.

Conventional Oven: 350 degrees until lightly browned.
Convection Oven: 325 degrees until lightly browned.

These baking times are just a guide line. You should do what works
best for your oven. Enjoy!

These cookies should be soft and chewy.
entered recipe on 11-21-96kwc

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CRANBERRY-CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
3/4 c Flour
1/2 c Whole Wheat Flour
1 c Yellow Corn Meal
1/3 c To 1/2 c Sugar — to taste
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Salt — optional
2/3 c Buttermilk
1/3 c Orange Juice
1/3 c Vegetable Oil
1 Egg
4 ts Grated Orange Rind
1 c Fresh Cranberries — coarse chp

Preheat oven to 400. In a lg. bowl, combine the
flours, meal, sugar, baking powder, baking soda, and
salt. In a 2-c measure or sm. bowl, combine the
buttermilk, orange juice, oil, egg, and orange rind.
Add buttermilk mixture to the flour mixture, stirring
the ingred. til they are just moist. Stir in the
cranberries. Distribute the batter among 12 greased
muffin cups. Place the muffin tin in the hot oven,
and bake the muffins for 20-25 min.

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Canned Spiced Peaches from the South

Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:45
Categories : Canning Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1-quart canning jars
6 pounds peaches
8 cups sugar
2 3/4 cups cider vinegar
4 cinnamon sticks
4 teaspoons whole cloves — * see note

* Use additional cloves and cinnamon sticks for spicier peaches. This recipe
calls for 24 medium-sized peaches, which is about 6 pounds total weight.

1. Place into a large heavy kettle or sauce pan: sugar, cider vinegar,
and 1-1/3 cups water. Tie cinnamon sticks and 4 teaspoons of whole cloves
in a double thickness of cheesecloth; add to the saucepan.
2. Place pan over medium heat and stir until sugar is dissolved. Bring
to boiling, cover, and boil for five minutes. Uncover and boil five minutes
longer.
3. While sugar mixture is boiling, prepare peaches. Have a large pot of
water boiling rapidly. Wash peaches, and working with 7 to 8 peaches at a
time, plunge them into the boiling water. Immediately plunge into cold
water and gently slip off the skins. Leave peaches whole or cut in half and
remove pit. Whole peaches are the usual southern tradition.
4. Insert a whole clove into each peach, or for spicier peaches insert
several cloves. Add peaches to hot syrup. Bring syrup to boiling again and
simmer peaches for 10 minutes or until tender.
5. Quickly drain one sterilized jar. Pack hot peaches into jar, adding
a cinnamon stick for spicier flavor. Cover top with waxed paper and set
aside while preparing 2nd and 3rd jar. Repeat steps 3 through 5 with 7 to 8
more peaches for 2nd jar. Repeat again for 3rd jar.
6. Bring syrup to boiling and pour into jars to within 1/2 inch of top.
Wipe away any food about fill line and on rim of jar; immediately seal.

Yield: about 3 quarts.

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Homestyle Chicken Barley Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cups Water
1 can Reduced sodium chicken broth
— (14-1/2 oz size)
1/2 cup Medium QUAKER Barley*
1 teaspoon Thyme — crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1 cup Chopped cooked chicken
— (about 1/2 pound)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate
13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

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3/4 cup plain fatfree yogurt
1 small onion, peeled and diced
2 teaspoons curry powder
6 cups coarsely chopped spinach
1 teaspoon kosher salt
Freshly ground pepper to taste
1 medium onion, peeled, halved lengthwise and
thinly sliced.

1)Place yogurt in a paper-towel lined sieve and let
stand until the liquid drips out, several hours or
overnight
2)Spray a nonstick skillet w/ PAM over medium heat. Add
the diced onion and cook until translucent, about 3 minutes.
Lower the heat, stir in the curry powder and cook, stirring, for
3 minutes more. Add the spinach and saute for 3 to 4 minutes.
3)Place the mixture in a blender and add the salt, pepper and
yogurt. Blend until smooth. Place in a small saucepan and set
aside.
4)Again, spray a nonstick skillet w/ PAM over medium heat. Add
the sliced onion and cook, stirring often, until carmelized, about
30 minutes. Warm the spinach mixture. Fill the potatoes with the
spinach stuffing and pile the caramelized onions on top. Serve.

Makes: 4 servings.

Title: Butternut Balls
Categories: Cookies
Yield: 60 cookies

1 c Butter
1/2 c C and H Powdered Sugar
— unsifted
2 c All-purpose flour
1/8 ts Salt
2 c Finely chopped nuts
Powdered sugar glaze; or…
Melted chocolate
Garnishes

Cream the butter and sugar together thoroughly. Stir in flour and salt;
then nuts; mix well. Form the stiff dough into egg shapes about 1-1/2
inches long. Bake in 350-degree oven about 15 minutes. Cool on rack.
Spread half of cookie with Powdered Sugar Glaze or melted chocolate.
Sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit
until glaze is dry. Makes 5-6 dozen cookies.

Powdered Sugar Glaze: Combine 1 cup unsifted C and H Powdered Sugar with
1-1/2 tablespoons water. Stir until smooth.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Title: Cheese puffs
Categories: Cheese/eggs Londontowne
Servings: 4

8 ea Slices white bread 2 c Milk
8 oz Old English cheese slices 1/2 t Pepper
3/4 t Dry mustard 1/4 c Butter, melted
1 t Salt 3 ea Eggs

May be prepared the day before.
At least 4 hours before cooking, trim crusts and cut bread into 1″
squares. Cut cheese into bite size pieces. In large greased casserole,
alternate layers of bread and cheese. Pour melted butter over top. Beat
eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly.
Pour over casserole. Cover and refrigerate. One hour before serving, bake
at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is
golden and puffy.

Mrs. William W. LaViolette

—————————————————————————–

Mary Bergin’s Browned Butter Toffee Tart

Recipe By : Butter – Website
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
3/4 cup granulated sugar
6 tablespoons all-purpose flour
1/2 cup (1 stick) butter
1 1/2 teaspoons vanilla
3/4 cup chocolate covered toffee — chopped
Pate Sucree (Sweet Pastry Crust)
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup (1 stick) cold butter — in pieces
1 egg yolk
2 tablespoons water

Make Pate Sucree. Place flour, sugar and butter in food processor fitted
with steel blade. Process until mixture resembles fine meal. In a small
bowl, whisk together egg yolk and water. Add to butter mixture. Process
until dough just holds together. If dough appears dry, add a little more
water. (To mix by hand, combine dry ingredients in medium bowl. Using a
pastry blender or two table knives, cut in butter until mixture resembles
coarse meal. Add liquid ingredients with fork and stir until dough leaves
sides of bowl.)
Flatten dough into a circle. Wrap in plastic wrap. Refrigerate 1 hour. On
lightly floured board, roll out pastry to an 11-inch circle. Transfer dough
to a 9 or 9 1/2-inch tart pan. Trim edges and refrigerate 30 minutes.
Make Brown Butter Filling. Heat oven to 350 degrees. In a medium mixing
bowl, whisk together eggs and sugar, then whisk into flour. In a 10-inch
skillet heat the butter over medium heat. Continue cooking until butter has
turned a golden brown color, stirring occasionally. Be careful that butter
does not burn. Whisk butter and vanilla into egg mixture until smooth.
Place tart shell on baking sheet. Pour in filling and spread evenly.
Sprinkle with chopped toffee. Bake until top is deep golden brown and firm
to touch, 30 minutes. Cool on wire rack. Serve slightly warm or at room
temperature.

– – – – – – – – – – – – – – – – – –

NOTES : Yield: 8 to 10, 9-inch tarts, Serving: 1 tart. Per tart: 530
caloires, 33 g. fat,

MINTED QUINOA FRUIT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 ts Salt
6 oz Quinoa — uncooked
1/3 c Mint — chopped
1/4 c Yogurt — vanilla, lowfat
-sweetened with aspartame
2 tb Orange Juice
1 1/2 c Strawberries — sliced
2 md Kiwi Fruit — pared and sliced
1 c Mandarin Oranges — canned,
-drained, sections

In a medium saucepan, bring 2 cups water and the salt to a boil; add
quinoa. Reduce the heat to low; simmer 15 minutes, until quinoa is
translucent. In a food processor or blender, combine mint, yogurt and
juice, puree until smooth. Set aside.
Set aside six strawberry slices and three kiwi slices for garnish. In
large serving bowl, combine the remaining strawberries, the remaining kiwi
and the mandarin orange sections. Pour yogurt sauce over fruit mixture;
toss to coat. Add cooked quinoa; toss gently to mix well. Garnish with
reserved strawberry and kiwi slices. Refrigerate, covered 1-2 hours, until
thoroughly chilled.

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Title: Joy’s Pasta Fagioli (Fazool)
Categories: Soups, Pasta, Italian
Yield: 6 Servings

1/2 c Olive oil
1 c Onions
2 Garlic cloves
1 tb Parsley
1 cn Red kidney beans
1 cn Tomato sauce (8 oz)
2 c Water
1 ts Basil
1 ts Oregano
1 1/2 ts Thyme
Salt and pepper to taste
1 c Small pasta; cooked

Saute until soft. Add: 1 can red beans (kidney) 1
(8 oz.) tomato sauce 2 c. water 1 tsp. each basil,
oregano 1/2 tsp. thyme Salt pepper. Simmer 1 hour. 1
cup cooked pasta. Stir until warm.

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