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.

—–

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.

—–

FRENCH SILK CHOCOLATE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Lisa Hlavaty-PDGN81A
1 Stick butter — cut into
– 8 equal parts
3/4 cup Sugar
1 ounce Square unsweetened
– chocolate — melted and cool
1 teaspoon Vanilla
2 Large eggs
1 8 inch baked pastry shell
Whipped cream for garnish

In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla
until blended. Add eggs, one at a time, beating with electric mixer at medium
speed for 5 minutes after each addition. Turn into pastry shell. Chill. Garnish
with whipped cream. Best to you! Lisa

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Title: HOT AND SOUR SOUP
Categories: Soups 999
Servings: 8

4 ea Chicken breasts, skind,boned 4 T Soy sauce
1 T Salad oil 6 c Water
3/4 t Ground white pepper 3 T White wine vinegar
1/4 lb Snow peas 1 ea Red pepper, thin strips
8 oz Can bamboo shoots, drained 2 ea Chicken bouillon cubes
1 lb Firm tofu, cut bite size 1/3 c Cornstarch
2 ea Eggs 1 ea Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1
tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven
until tender – about 3 min. Remove the chicken, add the remaining soy
sauce to pan with next seven ingredients, and heat to boiling, stirring
frequently. Reduce heat to low and simmer for 10 min. or until veg.
are tender. Add chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the
mixture to the simmering soup until slightly thickened and smooth. Beat
the eggs in a small bowl and slowly pour into soup, stirring gently until
set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.

—————————————————————————–

KLOPSK W SMIETANIE (Meatballs with Sour Cream)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices Bread
2/3 cup Milk
1 large Onion — minced
1/4 cup Butter
2 Egg — separated
2 pounds Ground beef
1 tablespoon Dill
1/2 teaspoon Tarragon
Salt — to taste
Pepper — to taste

Cut off crusts and in a small bowl saturate the bread in milk. Use a large
skillet to saute the onion minced in the butter until soft.
Combine well in a large bowl the ground beef, lightly beaten egg yolks, bread
mixture, onion, dill, tarragon, salt and pepper. Beat 2 egg whites until they
hold soft peaks, fold into beef mixture. Form small balls from beef mixture
and sprinkle with flour. Brown meatballs in large skillet using 1/4 cup butter
over medium heat. In another skillet saute 1/2 pound sliced mushrooms in 3
tablespoons of butter until browned. Add to meatballs and stir in 1 1/2 cups
sour cream, coating the meatballs and simmer in the mixture covered partially
over low heat for 30 minutes. Stir occasionally. Salt and pepper to taste.

— Institute of Texan Cultures

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Title: YUM-A-SETTA CASSEROLE
Categories: Casseroles
Yield: 1 servings

2.00 lb Hamburger
Salt and pepper
Little brown sugar
0.25 Onion chopped
1.00 Can tomato soup, undiluted
1.00 Can cream of chicken soup,
-undiluted
16.00 oz Egg noodles
8.00 oz Processed cheese

Brown hamburger with salt, pepper, brown sugar and onion. Add tomato
soup. Cook egg noodles; drain. Add cream of chicken soup. Layer
hamburger mixture and noodle mixture in casserole dish with processed
cheese between layers. Bake at 350 degrees for 30 minutes. I use a
2-quart casserole dish and bake covered. Let me know if you like this.

Debra MacLean 218 Goldwin Smith Hall Philosophy Department Cornell
University Ithaca, NY 14853-3201

MMMMM

Title: Toasted Mushroom Rolls
Categories: Appetizers, Vegetables
Yield: 10 servings

1/2 lb Mushrooms
3 T Flour
1 x Garlic ( a pinch )
1 c Light Cream
1 1/2 t Lemon juice
1/4 c Butter
1/2 t Salt
1/2 t Marjoram
2 t Chives (minced)
1 pk White Bread

Finely chop mushrooms. Saute for 5 minutes in butter. Blend in
flour, salt, garlic and marjoram. Stir in cream. Cook util thick.
Add chives and lemon juice. Cool. Remove crust from bread and roll
each slice flat. Spread mixture on bread and roll up. Cut each roll
in 3 sections. Place on baking sheet; toast both sides in 400F oven
for 10 to 15 minutes. NOTE: May be frozen. Defrost before serving.

MMMMM

Title: VINAIGRETTE MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————BEEF,POULTRY,PORK,FISH,VEG’S—————
1 Small garlic clove; crushed
1/4 ts Coarse salt
1/2 ts Dijon mustard
2 ts Lemon juice
1/4 c Olive oil
1 ts Red wine vinegar
1/4 ts Freshly ground pepper

Mash the garlic and salt together in a small bowl,
with the back of a spoon. Stir in the mustard and
lemon juice. Whisk in the olive oil, vinegar, and
pepper. Makes about 1/3 cup.

—–

PASTELITOS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
500 g Plain flour
170 g Butter, chilled and cut into
-small pieces
Tablespoon salt
2 ts Fresh lemon juice
1 Egg
240 ml Iced water
130 g Butter, melted and cooled
60 g Plain flour
360 g Quince paste, mixed with
150 ml Of any sweet wine.
Syrup:
450 g Sugar
200 ml Water
Vanilla essence
Oil or vegetable shortening
-for deep-frying

To make the puff pastry: Cut the butter into the flour
and salt until the consistency of crumbs. Gradually
mix in the lemon juice and add the egg. Then, working
the dough continuously with the fingers, add the water
3 tablespoons at a time. When all the water has been
ab- sorbed and the dough is quite smooth, place it on
a lightly floured surface and knead it for about 10-15
minutes until smooth and elastic. Leave to rest 20-30
minutes, covered with a dry tea towel. Roll out the
dough thinly, to about 80 cm square. Brush the surface
with some of the melted butter, dust it with flour and
smooth the flour evenly into the butter with the hand.
Fold the dough in half and repeat the buttering and
flouring process. Then repeat the process twice more
(4 times in all) until the dough is only 20 cm square.
Roll out to about 40 cm square and trim to a perfect
39 cm square. Cut the dough into 36 x 6.5 cm squares.

To assemble: Place about 1 teaspoon of quince filling
in the centre of half the squares, then top each with
another square at a 45- degree angle so you end up
with an eight-pointed star, and press the dough around
the filling to secure it firmly. Shape the pastelito
into a flower by putting a forefinger in turn on each
point of the star, pointing inwards to the centre,
then use your thumb and middle ringer to pinch the
adjoining points of the bottom square up around the
forefinger. This is less complicated than it sounds.

To make syrup: Heat the sugar and and water into a
small saucepan, stirring until the sugar is thoroughly
dissolved. Boil steadily without stirring for 5-10
minutes until glossy and thickened. Stir in a few
drops of vanilla essence and keep warm.

To deep fry: Put about 7-8 cms of oil or shortening in
two deep pans or saucepans. Heat one pan on medium
heat (to about 75 degrees C) and the other until it is
hot (180 degrees C). Drop 2 or 3 paste- litos into the
warm fat and fry for 3-4 minutes, basting once or
twice, until the layers of puff pastry begin to
separate and open up like a flower. Do not let colour,
but rapidly remove the pastelitos to the pan of hot
oil, and fry on both sides for about 2 minutes until
golden brown. Drain the pastelitos on absorbent paper,
then dip in the warm syrup and place on a serving
plate. Serve at room temperature.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

– – – – – – – – – – – – – – – – – –

NURI’S HOT AND SOUR SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cloud ears
1/4 c Golden needles
1/4 lb Pork, shredded
-into matchstick size
3 tb Cornstarch
2 ts Sherry
1/2 c Water
3 tb White-wine vinegar
White pepper to taste
1/2 ts Hot oil
2 ts Sesame oil
4 c Chicken stock
Salt to taste
1 tb Soy sauce
2 Bean curds,
-each cut in 8 pieces
1 Egg, beaten
2 Scallions, chopped

Soak cloud ears and golden needles in hot water about
15 minutes or until noticweably increased in size;
drain. Shred cloud ears. Cut golden needles in half.
Combine pork with 1 tablespoon corn starch and sherry.

Mix 2 tablespoons cornstarch with water; set aside

Combine vinegar, pepper, hot oil, and sesame oil in
bowl; set aside.

Bring chicken stock, salt, and soy sauce to boil in
large soup pot. Add pork; boil 1 minute. Add cloud
ears, golden needles, and bean curds; boil
1 minute.
Add cornstarch mixture; stir until thickened. Lower
heat.

Add vinegar mixture. Taste; adjust seasoning if
necessary. Slowly stir in egg. Garnish with scallions.

Smile (from 1001 Oriental Recipies)

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