Title: (Machine) Dog Cookies
Categories: Dog biscuit
Servings: 1

1 c Beef, chicken, or vegetable
-stock
1 c Bread or all-purpose flour
1 c Whole wheat or rye (or other
-dark) flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut with cookie cutters or
knife. Place on baking sheets sprinkled with cornmeal. Cover with clean
kitchen towels and let rise in warm place about 45 minutes. Bake at
325-degrees for 45 minutes. When all are baked, turn off oven and return
all cookies to cooling oven overnight to harden. Store in airtight
container.

(Using a 3.5″ bone shaped cutter, I get about 30-35 cookies from this
recipe. Sam the Wonder Dog adores them.)

MMMMM

Greek St. Basil’s Bread

Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–small–
1/3 cup milk — +1 T
2 tablespoons butter or margarine
1 egg
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
dash ground cloves
1 1/2 cups bread flour
1 teaspoon yeast
–medium–
1/2 cup milk
2 1/2 tablespoons butter or margarine
1 1/4 egg
1/3 cup sugar
1/3 teaspoon salt
1/3 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/3 teaspoon nutmeg
dash ground cloves
2 cups bread flour
1 1/2 teaspoons yeast

– – – – – – – – – – – – – – – – – –

NOTES : This traditional Greek bread is usually served with one coin hidden
inside which bestows luck upon the finder. I do not recommend including it in
the bread as it might damage the machine. (You could add a single raisin added
at the beep, if desired.) St. Basil’s bread is a delicious, sweet bread which
disappears quickly.

TURKEY LEFTOVER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken broth (clear)
1/4 c White rice, raw
1/4 c Wild rice, raw
1 c Green onions,
-chopped fine
1/2 c Butter
3/4 c Flour
1/2 ts Salt
1/4 ts Pepper
2 c Milk (or a mixture of
-milk and cream)
1 1/2 c Turkey (cooked),
-cubed (or use chicken)
8 sl Bacon, cooked crisp
-and crumbled
3 tb Sherry, dry (optional)

In a large sauce pan combine chicken broth, rice and
onions. Bring to a boil, reduce heat and simmer 40
minutes.

In a medium sauce pan or skillet melt butter. Stir in
the flour, salt and pepper, cook 1 minute stirring
until smooth and bubbly. Slowly stir in the milk and
cook until slightly thickened.

Slowly stir the milk mixture into the rice mixture,
add remaining ingredients and heat gently, do not boil.

NOTES:

* A Hearty winter soup with turkey and wild rice —
This is a traditional after-Thanksgiving soup, and a
wonderful use of turkey leftovers. It is a hearty
winter soup, suitable as a main course, especially
when served with fresh bread or biscuits.

: Difficulty: Easy to moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA
: {randvax | trwrb | philabs | vortex}!ttidca!bellas

: Copyright (C) 1986 USENET Community Trust

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Title: Petite Boules
Categories: Candies, Chocolate
Yield: 6 servings

1/2 c Whipping cream
1 lb White chocolate, finely
-chopped
3 tb Frangelico liqueur
10 oz Semisweet chocolate, finely
-chopped
1 c Toasted hazelnuts, ground

1. Heat cream to the boiling point; add white chocolate and stir
with a wooden spoon until chocolate is completely melted and mixture
is smooth.

2. Cool 15 minutes and stir in Frangelico. Transfer to shallow
dish and cool in refrigerator 2 hours.

3. When filling is firm, remove by teaspoonfuls and roll into
balls. Let sit for 30 minutes on parchment paper.

4. Melt semisweet chocolate over hot water until half melted;
remove from heat and stir with wooden spoon until completely smooth.
Cool to 89 degrees.

5. Place ground hazelnuts in a flat dish; dip white chocolate
centers in semisweet chocolate, then roll in hazelnuts. Transfer to a
baking sheet lined with parchment paper.

6. Cover candies with plastic wrap and dry at room temperature
overnight before storing in airtight container.

MMMMM

HERB STUFFING BAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or butter
1/2 c Chopped celery
1/2 c Chopped onion
1 t Dried thyme leaves,
-crushed*
1 t Dried sage leaves,
-crushed*
1/8 ts Pepper
4 oz Can mushroom stems and
-pieces, drained
14 oz Pkg. unseasoned whole wheat
-and white dry bread cubes
1/4 c Water
14 L/2-oz l/3-less-salt
-chicken broth (not
-condensed)

Use a combination of whole wheat and white bread for
added flavor, texture and fiber

Heat oven to 325C~. Melt margarine in large saucepan
over medium heat. Add celery and onion; cook and stir
until tender. Stir in thyme, sage, pepper and
mushrooms. Add bread cubes; mix well. Gradually pour
water and broth over bread mixture; toss to moisten
evenly. Spoon stuffing mixture into ungreased 2-quart
casserole; cover

Bake at 325!F. for 45 to 50 minutes or until
thoroughly heated.10 (3/4-Cup) servings.

TiP: * One and one-half teaspoons poultry seasoning
can be substituted for the thyme and sage.

From the files of Al Rice, North Pole Alaska. Feb
1994

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GREEK ORZO SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Pasta
Salads Sauces and
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Dressing—–
2 ts Dill
2 Cloves Garlic — minced
1/4 c Olive Oil
3 tb Lemon Juice
2 tb Red Wine Vinegar
Pepper — to taste
—–Salad—–
1 c Orzo
4 Roma Tomatoes — seeded and
Diced
1 Cucumber — peel/seed/dice
3 Green Onions — sliced
8 oz Feta Cheese — crumbled

Whisk all ingredients together, then chill.

Boil orzo in water until barely done.

Recipe By :

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Title: PAI CHIAO HSIA CH’IU (SHRIMP BALLS)
Categories: Appetizers, Seafood, Oriental
Yield: 30 servings

20 sl White bread, crusts removed,
-n 1/4-inch cubes
1 1/8 lb Shrimp, shelled, deveined,
-insed
1/2 c Water chestnuts, blanched
-inely chopped
1 lg Egg white, beaten lightly
2 tb Lard, finely chopped
1 tb Rice wine
1 1/2 ts Gingerroot, minced
1 1/2 ts Scallion, minced
1 1/2 ts Salt
1 1/2 tb Cornstarch
Peanut or corn oil for fryin
3 tb Coarse salt
1 tb Szechwan peppercorns, crushe
– lightly toasted

Arrange bread cubes in one layer on a baking sheet and
let them dry at room temperature overnight. In a food
processor, puree the shrimp, transfer to a bowl, and
stir in water chestnuts, egg white, lard, wine,
ginger, scallion, salt, and cornstarch. Beat
vigorously with a wooden spoon and compact it. Form
rounded teaspoons of the mixture into balls with hands
dipped in cold water. Roll the balls in the bread
crumbs, pressing the cubes in lightly. Arrange them in
one layer on the baking sheet. In a deep fryer, heat
2-inches of oil to 375f. In it fry the shrimp balls
in batches, turning them, for 1-2 minutes or until
they are golden. Transfer them to paper towels to
drain. Bring the oil up to 375f again and add the
shrimp balls. Fry again, turning, until they are a
deep golden. Transfer to paper towels to drain. In a
small bowl, stir together the coarse salt and
peppercorns for dipping. Serve with the shrimp. A 1980
Gourmet Mag. favorite

—–

Title: PORK SALAD WITH MUSTARD-SOY SAUCE
Categories: Salad, Mustard, Soy, Leftovers
Yield: 4 servings

MMMMM————————-THE SALAD——————————
2 c (approx.) mixed greens
8 Slices cooked loin of pork,
At room temperature
1 Red bell pepper, seeded and
Cut into thick slices

MMMMM———————-THE VINAIGRETTE—————————
2 tb Dijon mustard
1 1/2 ts Soy sauce
1 tb Fresh lemon juice
1 tb Wine vinegar
3 1/2 tb Olive oil
1 Pepper

You can add all sorts of food you might happen to find in the
refrigerator to fill this salad out – hard-boiled egg wedges, anchovy
filets, black olives, red grapes, celery sticks, or cooked
vegetables. Serve with warm toast triangles.
1. Assemble the salad: Arrange the greens in the center of the
plate and surround with the pork and pepper slices.

2. Prepare the vinaigrette: In a small bowl, mix the mustard
with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil
and season with pepper. Drizzle over the pork and greens.

Serves 4.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991 Shared by: Karin Brewer, Cooking Echo, 2/93

MMMMM

CROISSANTS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
2 tb Dry milk
1 t Salt
1 tb Butter
2/3 c Water
2 ts Dry yeast
FOR LATER USE:
5 oz Butter
-chiled for folding in the
-dough
1 Egg — beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
back in the refrigerator. Chill at least 1 hour. 4. Roll out the
dough on a lightly floured surface into a 10 x 10 1/2 inches
rectangle. 5. Place the rolled out butter over two-thirds of the
dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the
refrigerator for 20 to 30 minutes. 7. Place the dough at right angles
to the previous position in #5. Roll out into 10 x 10 1/2 inches.
Fold into thirds. Wrap and place into refrigerator for 20 to 30
minutes. Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight. 8. Cut
dough crosswise into thirds. Cut each third in thirds. cut each third
diagonally to form two triangles. 9. Roll up each triangle loosely,
starting from the side oposite the point. Curve ends. 10. Place seam
side down on a greased baking pan. 11. Spray water on top. Proof at
90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15
minutes or until golden brown.

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Chili 5

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Main Dish
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds GROUND BEEF
2 CHOPPED ONIONS
2 cans 28 0Z.CRUSHED TOMATOES
2 cans 15 0Z. PINTO BEANS
1 can 12 OZ. TOMATO PASTE
5 tablespoons POWDERED CHILI
GARLIC POWDER

BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER TO TASTE,
AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING OCASSIONALLY.

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