My Rugelach

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter — softened
6 ounces Cream cheese — room temp
3 cups All-purpose flour
1/2 teaspoon Salt
3/4 cup Sugar — divided
2 teaspoons Cinnamon
6 tablespoons Chopped raisins
1/2 cup Chopped walnuts
3/4 cup Jam (apricot/strawberry
Or raspberry)
1 Egg yolk
1 tablespoon Water

This is a rich, interesting cookie, made with nuts, raisins, cinnamon,
and jam rolled into a tender cream-cheese pastry. Combine the butter and
cream cheese and beat until well mixed. Add the flour and salt, and mix
until completely blended. The dough will be easier to handle if you wrap
and chill it for about an hour. Stir together 1/2 cup of the sugar and
the cinnamon. Add the raisins and nuts, and toss to coat all the pieces.
Preheat the oven to 375`, and get out some cookie sheets. Divide the
dough into 6 equal pieces. Keep chilled any dough you are not working
on.
Roll 1 of the pieces into an 8-inch circle. Spread with 2 tablespoons
jam and sprinkle woth 2 tablespoons of the sugar-raisin-nut mixture. Cut
into 8 pie-shaped wedges. Beginning at the wide end, roll toward the
point, forming a crescent shape. Roll out, and form the remaining dough
in the same way. Place the cookies point sides down, about 1″ apart on
the ungreased cookie sheets. Mix together the egg yolk and water and
brush over the top of each cookie. Sprinkle each cookie with a little of
the remaining 1/4 cup sugar.
Bake for about 15 minutes, or until lightly golden.
Remove from the oven, and transfer to racks to cool.
Yield: 40 cookies Wis/Gramma

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Title: CHICKEN CHOP SUEY #2
Categories: Chinese, Chicken
Yield: 6 servings

1 c To 2 c chicken parboiled and
-cut into bite-size pieces
1 tb Teriyaki sauce
1 tb Soy sauce
2 c Divided water
1 Heaping tablespoon peanut
-butter
1 cn (14-oz) fancy mixed chinese
-vegetables
1 cn (8-oz) sliced water
-chestnuts cut in half
1 cn (4-oz) drained mushrooms
1/2 c Fresh broccoli florets
1/2 c Fresh cauliflower florets
1/2 c Diagonally sliced celery

Olive oil Handful of fresh pea pods soaked in cold
salted water for 30 minutes then drained trimmed Hot
boiled rice/chinese chow mein noodles

Pour a little oil into a wok or large skillet and
heat. Drop in chicken and stir-fry until thoroughly
cooked but tender. Add teriyaki marinade and soy sauce
and stir. Add 1 cup water and let mixture simmer until
it gurgles. Add peanut butter. Stir and simmer until
sauce is golden. Add remaining water, fancy mixed
vegetables, water chestnuts, mushrooms, broccoli,
cauliflower, celery and pea pods and heat through.
Serve over rice and noodles.

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Lentil and Spinach Soup

Recipe By : Ann Lindsry
Serving Size : 12 Preparation Time :0:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c lentils
10 1/2 c water
1 tbsp salt
1/4 c olive oil
1 lg onion — chopped
1 clove garlic — crushed
2 1/2 c potatoes — diced
1 c carrot — diced
10 oz chopped spinach
1/4 c leamon juice
1/2 tsp ground coriander

In a large soup pot,add the lentils and salt to the water or
broth.Simmer for 30 minutes. Meantime saute the onions and garlic until
light brown.When lentils are done,add the onion and garlic and cook for
an additional 10 minutes.Add remaining ingredients and salt and pepper
to taste. Simmer until carrots and potatoes are tender.

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Date: Tue, 31 Aug 93 09:43:45 CDT
From: hnowak@sunloop.central.sun.com (Helen Nowak Admin Chicago Loop)

Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

May I suggest making one of 24 ounces nonfat yogurt (strain overnight)
and adding 3 cloves mashed garlic to it along with 1/2 t. oregano
(dry) and 1/4 t. of basil, dill, marjoram and black pepper. This is
delicious as a spread or dip. I also top a baked potato with it.

Title: Violet Ice Cream
Categories: Desserts
Yield: 1 batch

1 c Heavy cream 1/4 c Crystallized raw sugar
2 c Fine, fresh whole wheat — (turbinado sugar)
— bread crumbs Crystallized violets
— (abt. 4 medium slices)

Whip cream until stiff. Fold in bread crumbs and sugar. Chill in the
freezer until stiff but not hard.

Before serving, mix in a few crystallized violets, and garnish each serving
with more of the same.

From Kathleen S. Van Horn’s “Sweet Violets” article in “The Herb
Companion.” April/May 1993, Vol. 5, No. 4. Pg. 29. Posted by Cathy
Harned.

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Fresh Egg Pasta-Mario

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 extra large eggs
3 1/2 cups unbleached all-purpose flour — plus 1/2 cup
1/2 teaspoon olive oil

Make a mound of the flour in the center of a large wooden cutting board. Make a
well in the middle of the flour and add the eggs, oil and any other flavoring
you choose. Using a fork, beat together the eggs, oil and flavorings and begin
to incorporate the flour starting with the inner rim of the well. As you
expand the well, keep pushing the flour up to retain the well shape. Do not
worry that this initial phase looks messy. The dough will come together when
1/2 of the flour is incorporated .

Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board and
scrape up any left over crusty bits. Lightly flour the board and continue
kneading for 3 more minutes. The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your board when
necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room
temperature. Note: do not skip the kneading or resting portion of this recipe,
they are essential for a light pasta.

Yield: 1 pound

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Title: BAKING POWDER BISCUITS
Categories: Breads
Yield: 4 servings

2 c Flour
2 ts Sugar
4 ts Baking Powder
1/2 ts Salt
1/2 ts Cream of tartar
1/2 c Shortening
2/3 c Milk

Mix dry ingredients and add shortening, cut it into
dry mixture with pastry blender until mealy. Make well
in mixture and add milk, stir to blend. Put out on
pastry board and knead 8 times. Roll out and cut with
cookie cutter. Place on cookie sheet and bake at 4oo
degree oven for 12 minutes.

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Title: MRS. FIELD’S BLACK AND WHITES
Categories: Cookies, Chocolate
Yield: 36 servings

——————SHARRON SOLOMON JNSV02B——————
2 1/4 c All purpose flour
1/2 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
1 c Dark brown sugar; packed
3/4 c White sugar
1 c Salted butter; soft
3 lg Eggs
2 ts Pure vanilla extract
5 1/4 oz Semisweet chocolate bar;
-coarsely chopped
5 1/4 oz White chocolate bar;
-coarsely chopped

Preheat oven to 300 degrees (yes, it says 300) In a
medium bowl combine flour, cocoa, soda and salt. Mix
well with a wire whisk. Set aside. Blend sugars in a
large bowl using an electric mixer set at medium
speed. Add butter and mix to form a grainy paste,
scraping down the sides of the bowl. Add eggs and
vanilla, and beat at medium speed until smooth. Add
the flour mixture and chocolates, and blend at low
speed until just combined. Do not overmix. Drop by
rounded tablespoons onto ungreased cookie sheets, 2
inches apart. Bake 23-25 minutes. Transfer cookies
immediately to a cool flat surface. Yield: 3 dozen.

*NOTE: I just made her oatmeal cookies, also 300
degrees for
23-25 min., and found that I had to leave them in
a
little longer.

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Title: Bainbridge Butterscotch Shortbread
Categories: Cookies
Yield: 36 servings

1 c Unsalted butter
1/2 c Dark brown sugar
2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Finely chopped walnuts or
-pecans

Recipe by: Katherine Hall Page, 1994
Sift the flour, salt, and baking powder together and set aside. Cream
the butter until soft and gradually add the sugar. Add the flour mixture a
little at a time and mix well. Refrigerate for one hour.
Divide the dough in half and keep one portion in the refrigerator while
rolling out the other to approximately 1/4″ thickness. (The dough gets
soft quickly.) Sprinkle the dough with the nuts and gently press them in
with the rolling pin. Cut into 1-1/2″ squares.
Pix uses a paper pattern as she is hopeless at estimating things like
this, unlike Faith. Prick with a fork and place the squares on an
ungreased cookie sheet. Repeat with the rest of the dough.
Bake until golden brown, approximately 15 minutes in a preheated 350F
oven. Makes 6 dozen squares. This is a devostatingly rich, crumbly cookie.

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