Title: SUGAR-COOKIE CUTOUTS
Categories: Cookies, Holiday
Yield: 72 servings

1 c Butter
1 c Granulated sugar
2 lg Eggs
1 ts Vanilla extract
3 3/4 c All-purpose flour
2 ts Baking powder
1/4 c Heavy (whipping) cream
1/3 c Red colored sugar
1/3 c Green colored sugar
White, green and/or yellow
-ready-to-pipe icing

1. Beat butter and sugar in a large bowl with electric
mixer until pale and fluffy. Beat in eggs and vanilla
until blended. With mixer on low speed, gradually beat
in flour, baking powder and cream until well blended.

2. Press dough together, then divide in half. Wrap
each half and chill 3 hours or until firm enough to
roll.

3. Heat oven to 350øF. Grease cookie sheet (s).

4. On lightly floured surface, roll 1 piece of dough
at a time (keep remainder refrigerated) to 1/4-inch
thickness. Cut in desired shapes with floured 3-inch
cookie cutters. Sprinkle each with 1/2 teaspoon
colored sugar. Place 1 inch apart on prepared cookie
sheet (s). Reroll scraps and chill.

5. Bake 14 minutes or just until bottoms and edges are
brown. Cool completely on cookie sheets on wire rack.
Repeat with remaining dough.

6. Decorate as you wish. let stand two hours until
icing sets. Store airtight up to 2 weeks or freeze.

Prep: 15 min. Chill: 3 hr. Bake: 14 min. per batch
Woman’s Day Incredible Cookies (11/23/93)

—–

SATAY BEEF – NUEA SATAY *

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Sirloin Or Flank Steak,
-Cut In Long Narrow Strips,
-1 Inch X 3 Inches Long
1/3 c Coconut Milk
2 tb Fresh Cilantro Leaves
3 tb Sugar
1 tb Yellow Curry Powder
1/3 c Fish Sauce (Nam Pla)
1 tb Oil

Satays are one of Thailand’s most popular appetizers.
~————————————————————————-
In a large bowl mix together all the ingredients for the marinade. Dip
each piece of meat in the sauce and set aside. Cover and leave in
refrigerator for 15 minutes. Weave each piece of meat onto an 8 inch skewer
lengthwise. Broil/grill for 5 minutes on each side or pan-fry. To pan-fry,
brush a large non-stick pan with cocomut milk or leftover marinade and
pan-fry meat for 2 to 3 minutes on each side. Brush meat with the sauce as
it is turned. Serve with peanut sauce (Nam Jim Satay).

– – – – – – – – – – – – – – – – – –

MORNING FRUIT SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 md Size ripe cantaloupe
2 Ripe kiwi fruit
1 pt Ripe strawberries
1/2 pt Fresh raspberries/
Blackberries
3 tb Chopped fresh mint
Plus 4 whole sprigs for
Garnish
1/4 c Fresh squeeze orange
Juice

Scoop out cantaloupe with melonballer and place balls in a bowl. You should
have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut
crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set
aside 4 of the most attractive strawberries for garnish. Hull and slice
enough strawberries lengthwise to make 1 cup, place in the bowl. Add
raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with
orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to
blend together. Divide salad among 4 bowls. Garnish each with a whole
strawberry and a sprig of mint.

– – – – – – – – – – – – – – – – – –

Title: HIDDEN HUGS COOKIES
Categories: Cookies, Chocolate, Hershey’s, 100th
Yield: 48 cookies

1 pk HERSHEY’S HUGS or HUGS WITH
-ALMONDS chocolates (8 oz)
1 c Butter or margarine,
-softened (2 sticks)
1/2 c Powdered sugar
1 t Vanilla extract
2 1/4 c All-purpose flour
1/4 t Salt
3/4 c Toasted almonds, finely
-ground (see note)
Additional powdered sugar

Heat oven to 400’F. Remove wrappers from chocolate pieces. In large
mixer bowl, beat butter, powdered sugar amd vanilla until well
blended. Stir together flour and salt; gradually add to butter
mixture, beating until well blended. Add nuts; blend well. Mold scant
tablespoon dough around each chocolate piece, covering completely.
Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes
or until set. Cool slightly; roll in powdered sugar. Cool completely.
Before serving, roll again in powdered sugar, if desired.

NOTE: To toast almonds, heat oven to 350’F. Spread almonds in thin
layer in shallow baking pan. Bake 8-10 minutes, stirring
occasionally, until light golden brown; cool.

—–

Title: Lemon Crackers
Categories: Cookies
Yield: 1 servings

2 1/2 c Sugar
1 c Shortening
2 tb Bakers ammonia
1 ts Oil of lemon
2 Eggs
2 tb Milk; new
1 pt Milk; new
Flour

Soak ammonia over night in pint of milk. Beat eggs seperately and ad 2
T.
milk to yolks. Mix dough stiff and roll thin. Prick well with fork and
bake.

Note: No temperature given. 425 F. ?

Source: Mrs. Anna Balthaser, Spencerville Grange, Allen County, OH

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Title: LA MADELEINE’S TOMATO BASIL SOUP
Categories: Soups
Yield: 8 servings

4 c Tomatoes (8-10) — peeled,
Cored
And chopped
Or
4 c Canned whole tomatoes —
Crushed
12 Fresh basil leaves —
Washed
1 c Heavy cream
1/4 lb Sweet unsalted butter
Salt to taste
1/4 ts Cracked black pepper —
Cracked

Combine tomatoes, juice and/or stock in saucepan.
Simmer 30 minutes. Puree, along with the basil leaves,
in small batches, in blender or food processor.

Return to saucepan and add cream and butter, while
stirring, over low heat. Garnish with basil leaves and
serve with your favorite bread.

Recipe By : Fort Worth Star-Telegram

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Title: Recommended Canners (part 1 of 3)
Categories: Canning, Information
Yield: 1 guide

Equipment for heat-processing home-canned food is of two main
types–boiling-water canners and pressure canners. Most are designed to
hold seven Quart jars or eight to nine pints. Small pressure canners
hold four quart jars; some large pressure canners hold 18 pint jars in
two layers, but hold only seven quart jars. Pressure saucepans with
smaller volume capacities are not recommended for use in canning. Small
capacity pressure canners are treated in a similar manner as standard
larger canners, and should be vented using the typical venting
procedures.

Low-acid foods must be processed in a pressure canner to be free of
botulism risks. Although pressure canners may also be used for
processing acid foods, boiling-water canners are recommended for this
purpose because they are faster. A pressure canner would require from 55
to 100 minutes to process a load of jars; while the total time for
processing most acid foods in boiling water varies from 25 to 60
minutes. A boiling-water canner loaded with filled jars requires about
20 to 30 minutes of heating before its water begins to boil. A loaded
pressure canner requires about 12 to 15 minutes of heating before it
begins to vent; another 10 minutes to vent the canner; another 5 minutes
to pressurize the canner; another 8 to 10 minutes to process the acid
food; and, finally, another 20 to 60 minutes to cool the canner before
removing jars.

Boiling-Water Canners

These canners are made of aluminum or porcelain-covered steel. They have
removable perforated racks and fitted lids. The canner must be deep
enough so that at least 1 inch of briskly boiling water will be over the
tops of jars during processing. Some boiling-water canners do not have
flat bottoms. A flat bottom must be used on an electric range. Either a
flat or ridged bottom can be used on a gas burner. To ensure uniform
processing of all jars with an electric range, the canner should be no
more than 4 inches wider in diameter than the element on which it is
heated.

Using Boiling-Water Canners

Follow these steps for successful boiling-water canning:

* Fill the canner halfway with water.

* Preheat water to 140 degrees F for raw-packed foods and to 180
degrees F for hot-packed foods.

* Load filled jars, fitted with lids, into the canner rack and use the
handles to lower the rack into the water; or fill the canner, one jar
at a time, with a jar lifter.

* Add more boiling water if needed, so the water level is at least 1
inch above jar tops.

* Turn heat to its highest position until water boils vigorously.

* Set a timer for the minutes required for processing the food.

* Cover with the canner lid and lower the heat setting to maintain a
gentle boil throughout the process schedule.

* Add more boiling water, if needed, to keep the water level above the
jars.

* When jars have been boiled for the recommended time, turn off the
heat and remove the canner lid.

* Using a jar lifter remove the jars and place them on a towel, leaving
at least 1-inch spaces between the jars during cooling.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Curried Fruit and Cream Pizza

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Milk pizza dough
2 Apples, peeled, cored — 1/2-inch dice
1 Pear, peeled, cored — 1/2-inch dice
1 Slice Pineapple — 1/2-inch dice
1 Banana, peeled — 1/2-inch dice
3 Ounces Seedless grapes
1/2 Cup Heavy whipping cream
2 Tablespoons Curry Powder

Make the pizza dough. Preheat an oven to 450F. If using a baking
stone or tiles, place in the oven now.

Place all the fruits in a saucepan. Pour in the cream and gently stir
in the curry powder. Cover and cook over low heat until the fruits
are soft and the cream is absorbed, about 15 minutes.

Roll out the pizza dough and cover with the fruit mixture. Transfer
the pizza to the oven and bake for 10 minutes. Reduce the temperature
to 400F and bake until the crust is golden, about 10 minutes.

Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Blender Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

8 oz Sharp cheddar cheese 1 t Salt
10 ea Slc bread, buttered/cubed 4 ea Eggs
2 c Milk 1 t French cream mustard

(May substitute 1/2 t dry mustard)
Cut cheese into pieces. Combine all ingredients in blender. Turn on high
speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt
casserole for 1 hour at 350 degrees.

Mrs. R. Gamble Mann

—————————————————————————–

Date: Thu, 10 Nov 94 14:07:00 EST
From: “Von Balson, Kathleen”

from my Veg. Times collection:

Creamy Light Fettuccine Alfredo

12oz dry fettuccine
2 cups soy milk
4 cloves garlic, minced
6 tbs grated soy cheese
1/4 chopped fresh parsley
freshly ground black pepper
2 cups chopped and steamed
veg. of choice such as carrots,
broccoli, peas, etc.

Cook pasta, drain. Place pasta in a large nonstick saute pan along with
milk and garlic. Bring to a simmer, stirring frequently. Add cheese.
Continue cooking until cheese melts and sauce thickens. Stir in parsley
and black pepper. Add steamed veg. toss gently and serve. Makes 4
servings.

Per serving: 416 cal.; 25g protein; 4g fat; 68g carbo.; 150mg cholest.;
343mg sodium, 4g fiber. This should cure that “heart attack on a plate”!