Creole Daube Glace

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

20 Pimiento-stuffed grn olives

1 c Roast beef,finely shredded

2 cn Beef broth (13-3/4 oz)

2 pk Unflavored gelatin

5 Green onions,minced

2 tb Parsley,minced

3 Garlic cloves,minced

1 tb Worcestershire sauce

1/2 ts Tabasco sauce

1. Slices olives and arrange in bottom of a 6-cup mold.

2. Carefully sprinkle beef over olives.

3. In large bowl, mix gelatin and 1/2 cup of the beef broth.

4. Heat remaining broth to boiling; add to gelatin mixture and stir until

gelztin is completely dissolved.

5. Add remaining ingredients; mix well.

6. Chill just until mixture is consistency of unbeaten egg whites, then

pour over olives and meat in mold.

7. Chill until firm; unmold to serve.

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Title: Oven Chicken Paprikash
Categories: Casseroles
Yield: 8 servings

6 sm Onion, cut in half
6 Whole cloves garlic
1 cn Peeled, diced tomatoes
2 Chickens (3-4 lb)
Salt
Pepper
1 tb Sweet Hungarian paprika
1 cn Chicken broth (14 1/2 oz)
1 cn Sour cream (8 oz)
1 lb Wide noodles cook according
-to package directions,
-drained

Put onions, garlic and tomatoes in bottom of large roasting pan.
Season chicken to taste with salt and pepper. Put chickens in
roasting pan, breast side up. Sprinkle paprika over chickens. Pour
over chicken broth. Cover with foil tightly and roast at 325’F. 3
1/2-4 hours or until meat is falling off bone. Last hour of cooking,
remove foil to allow chicken to brown.

When chicken is done, remove large pieces of meat from breast bone and
discard all bones. Remove legs with thighs. Stir sour cream in
remaining pan juices. Season to taste with salt and pepper. Stir in
cooked and drained noodles. Spoon onto serving plate. Slice chicken
breasts and arrange atop noodles with chicken legs and thighs.

MMMMM

Title: UNCOOKED COOKIES
Categories: Cookies, Tex-mex, Ethnic
Yield: 60 servings

2 c Sugar
1/2 c Milk
4 oz Margarine
3 c Oats, quick cooking
1 tb Cocoa
1/2 c Nuts; chopped
-OR
1/2 c Coconut
1 ts Vanilla

Put sugar, milk and margarine together in a saucepan
and bring to a rolling boil; boil for one minutes. Mix
together oats, cocoa, nuts or coconut, and vanilla.
Pour the liquid over, and mix well. Drop by spoon-
fuls onto waxed paper. Let set until firm.

Lee Ann Moore
Lubbock, TX
in the
Gustine, TX P-TC cookbook

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CHALLAH FRENCH TOAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Breads
French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MICHAEL HATALA (RJHP21A)
6 Eggs
1/2 c Heavy cream, half-and-half
-or milk
1 t Cinnamon
1/4 ts Salt
4 tb To 6 T clarified butter
8 sl Challah, cut 1-inch thick

Beat the eggs together with cream, half-and-half, or
milk. Beat in cinnamon and salt. Melt the butter in a
large frying pan. Dip the challah slices, one at a
time, into the egg mixture, making sure that each
slice is well coated. The challah should absorb a
little of the egg mixture but not enough to get soggy.
Fry each battered challah slice for 2-3 minutes on
each side until they are golden brown. Don’t fry too
fast or the inside will be wet and gooey. Serve with
your favorite jam, maple syrup, honey, cinnamon,
sugar, or plain. NOTE: Heavy cream really is the best
liquid to use in this recipe.

SOURCE: MAMA LEAH’S JEWISH KITCHEN

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Title: PEANUT BUTTER AND CHOCOLATE COOKIE SANDWICH COOKIES
Categories: Cookies
Servings: 24

1/2 c REESE’S Peanut Butter Chips
3 T Plus
1/2 c Butter or margarine,
-softened and divided
1 1/4 c Sugar, divided
1/4 c Light corn syrup
1 Egg
1 t Vanilla extract
2 c Plus
2 T All-purpose flour, divided
2 t Baking soda
1/4 t Salt
1/2 c HERSHEY’S Cocoa
5 T Butter or margarine, melted
Additional sugar
24 lg Marshamllows

Heat oven to 350’F. In small saucepan over very low heat, melt peanut
butter chips and 3 tablespoons softened butter. Remove from heat; cool
slightly. In large mixer bowl, beat remaining 1/2 cup softened butter and
1 cup sugar until light and fluffy. Add corn syrup, egg and vanilla; blend
thoroughly. Combine 2 cups flour, baking soda and salt; add to butter
mixture, blending well. Remove 1 1/4 cups batter and place in a small
bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut
butter chip mixture. Blend cocoa, remaining 1/4 cup sugar and melted
butter into remaining batter. Refrigerate both batters 5-10 minutes or
until firm enough to handle.

Roll both doughs into 1″ balls; roll in additional sugar. Place on
ungreased cookie sheet. Bake 10-11 minutes or until set. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. Place 1
marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%)
10 seconds or until marshmallow is softened; place a peanut butter cookie
over marshmallow, pressing down slightly. Repeat with remaining
marshmallows and cookies. Serve immediately.

Makes about 2 dozen sandwich cookies.

MMMMM

Title: MINTED PEA AND POTATO SOUP
Categories: Soups, Vegetables, Dkuhnen msn
Yield: 7 Cups

1 Medium onion, finely chopped
2 cl Garlic
2 Medium potatoes, peeled,
Diced
2 tb Olive oil
4 c Chicken stock or broth
2 c Frozen peas
1 ts Dried mint
Salt and Pepper to taste
Yogourt

Cook onion, garlic and potatoes in oil. Add stock,
peas and mint to taste. Simmer covered until potatoes
are tender, about 10 minutes. Puree and season with
salt and pepper. Serve in heated bowls with a swirl of
yogourt. Source: The Toronto Star Newspaper. Recipe
shared by Deborah Kuhnen.

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LEBKUCHEN

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Honey
1/2 c Molasses
3/4 c Sugar, brown
1 Egg
1 tb Lemon juice
1 t Lemon rind — grated
2 3/4 c Flour — sifted
1/2 ts Baking soda
1 t Cinnamon, ground
1 t Cloves, ground
1 t Allspice, ground
1 t Nutmeg, ground
1/3 c Citron — chopped
1/3 c Nuts — chopped
—–GLAZING ICING—–
1 c Sugar
1/2 c — Water
1/4 c Sugar, confectioners

Mix the honey and molasses; bring to a boil. Remove
from the heat and cool thoroughly. Stir in the brown
sugar, egg, lemon juice, and lemon rind. Sift
together the flour, baking soda, and spices. Stir
into the honey-molasses mixture. Mix in the citron
and nuts. Chill the dough overnight. Roll a small
amount at a time, keeping the rest chilled. Roll out
to 1/4 inch thickness and cut into oblongs 1 1/2 x 2
1/2 inches. Place about 1 inch apart on a greased
baking sheet. Bake in a 400 F (moderate/ hot) oven for
10 to 12 minutes until, when touched lightly, no
imprint remains. While the cookies bake, make the
Glazing Icing. Boil together the sugar and water
until the first indication of a thread appears (230F).
Remove from the heat. Stir in the confectioners’
sugar. Brush the hot icing thinly over the cookies.
(When the icing gets sugary, reheat slightly, adding a
little water until clear again.)

— Betty Crocker’s
Picture Cook Book

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Mushroom-Barley Soup

Recipe By : My files
Serving Size : 8 Preparation Time :0:00
Categories : Grains Jewish
Low-Fat Soups
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 mushrooms — sliced thin
4 tablespoons barley
1/2 can lima beans
2 quarts water
1/4 cup celery — diced
1/4 cup carrots — diced
1/4 cup onions — diced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon milk — or sub.
2 tablespoons flour
dill

Wash mushrooms, barley and beans and add to boiling water with salt, pepper,
celery and carrots. Cook 1 hour. Saute onions, add flo
ur, them milk. Add to soup and heat. Sprinkle with dill.

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Title: TEX-MEX TURKEY TENDERLOINS
Categories: Diabetic, Poultry, Main dish
Yield: 4 servings

1 lb Turkey tendeloin steaks;
-cut about 1/2″ thick
1 ts Grd cumin;
1/8 ts Salt;
1/8 ts Pepper; ground
Nonstick spray coating;
1 c Tomato; chopped seeded
1 c Zucchini; chopped
1/4 c Slicied green onions;
4 oz (1) can diced green chili;
Peppers;
Fresh chili peppers
-(optional)

Rinse turkey; pat dry. Stir cumin, salt, and pepper;
sprinkle on both sides of turkey tenderloin steaks.

Spray a cold large skillet with nonstick coating.
Preheat over medium heat. Cook turkey in skillet for
10 to 12 minutes or until tender and no longer pink,
turning once. Transfer turkey to serving platter.
Cover with foil to keep warm.

Add tomato, zucchini, green onions, and diced chili
peppers to skillet. Cook and stir over high heat for 1
to 2 minutes or until vegetables are crisp-tender.
Spoon vegetables over turkey. If disired, garnich
with fresh chili peppers. Makes 4 servings.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1
VEGETABLE EXCANGE

Source: Better Homes and Gardens Diabetic CookBook

Brought to you and yours by Nancy O’Brion and her

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Title: CONFETTI COOKIES
Categories: Cookies
Yield: 3 servings

-Jo Ferry cmsj69b
2 1/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Butter; softened
1 1/2 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c Rainbow chocolate chips

Preheat oven to 350. In small bowl, combine flour, baking soda and
salt; set aside.
In large mixer bowl, beat butter and sugar until creamy. Beat in
eggs and vanilla. Gradually beat in flour mixture. Stir in rainbow
chips. Drop by rounded measuring tablespoonfuls onto ungreased cookie
sheets.
Bake 11 t 12 minutes until edges are lightly browned. Let stand 2
minutes. Remove from cookie sheets; cool. Makes about 3 dozen.

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