Title: Scotch Teas
Categories: Bar cookies Cookies Travel Desserts
Servings: 8

1 c Brown Sugar; Packed
1/2 c Butter Or Margarine
2 c Oats; Quick Cooking Rolled
1 t Baking Powder
1/4 t Salt

In saucepan combine sugar and butter; cook and stir until butter melts.
Remove from heat; stir in oats, baking powder, and salt. Mix well. Turn
into greased 8 X 8 X 2-inch baking pan. Bak at 350 degrees for 20 to 25
minutes, (Cookies will not appear to set, but will harden upon cooling).
Cool; cut into bars.

Makes 24 bars.

—————————————————————————–

Title: Empanadas De Camarao (Shrimp Empanadas)
Categories: Mexican, Fish/shellf, S american, Brazilian
Yield: 8 Servings

MMMMM—————————DOUGH——————————–
3 c Flour, all-purpose
1 ts Coarse salt
1/2 ts Ground tumeric
1/4 ts White pepper
10 tb Unsalted butter, chill, chop
6 tb Lard, chilled
1 Egg
1 Egg yolk
1/2 c Lite beer or water

MMMMM————————–FILLING——————————-
2 tb Unsalted butter
1 Large onion, peel, chop
2 Cloves garlic
3 Tomatoes, chopped
1/2 ts Ground cardamon
1/8 ts Ground cloves
1/4 ts White pepper
1 ts Coarse salt
1 1/2 c Hearts of palm, drain, chop
3 tb Parsley
1 lb Shrimp, peel, DEVEIN

MMMMM———————-SEALER AND GLAZE—————————
1 Egg white
2 tb Cold water, milk or cream

Sift flour into a bowl, add lard and mix until the mixture makes a
coarse meal. Add egg, egg white and 1/4 cup of cold water. Continue
mixing and adding the water until a firm dough is formed. Knead until
the dough is smooth, then wrap and chill for 15-30 minutes.
In a small skillet, heat butter; add onion and garlic, cook over
medium heat until onion is translucent, about 5 minutes. Add
tomatoes, cardamon, cloves, pepper, and salt. Cook about 8 minutes.
Add palm and cook 5 minutes more, or until liquid has evaporated. Set
filling aside and let cool, or refigerate overnight, well covered.
Make sealer and glaze by mixing egg yolk and cold water together.
Set aside.
Preheat oven to 400 deg F. On a floured board, roll out dough 1/8″
thick and cut 4″ squares. Knead scraps and reroll, repeat making
squares until all the dough is used. Put one tablespoon of the
filling into the center of each square, put shrimp on top, moisten
edges of dough with sealer and form a triangle. Press edges together
with a fork to seal.
Place empanadas on a baking sheet lined with parchment paper. Brush
with remaining glaze and bake for 25 minutes, or until golden.
Transfer to a rack to cool slightly, serve warm.

Recipe courtesy of: Art Barron, 05 Feb 93 17:01:00

MMMMM

Title: Banana Tea Loaf
Categories: Diabetic, Breads/bm
Yield: 18 servings

2 Bananas; ripe, mashed 2 ts Baking powder;
1/2 c Canola oil like Crisco; 1/4 ts Baking soda;
2 lg Eggs; 1/2 ts Orange peel;
2 tb Frozen orange/pineapp. conc. Cooking spray;
1 3/4 c Flour;

Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1
large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract,
orange juice concentrate, 2 cups unbleached flour and no orange peel.

Original nutritional info. 1/18 recipe = 1 bread, 1 fat Joslin
Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6
grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg
potassium.

Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper
and spray with cooking spray.

In a large bowl, combine bananas, oil, beaten egg, juice concentrate
and orange peel. Stir dry ingredients together and then stir them
into banana mixture until just blended.

Spread the batter in the pan and bake for 45 minutes or until the top
is lightly browned. Cool in a pan for 5 minutes, then transfer to a
wire rack. Slice the first sample while the loaf is still warm.
Comment in the original recipe states that the well-wrapped loaf
keeps in the refrigerator and freezes well. Slice is smaller than a
slice of regular bread (about half size).

Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down
on cholesterol use 1 whole egg and 2 whites, or home made egg
substitute.

When comparing bread recipes, consider serving size as well as
calories. Does the serving taste good alone or would I add 1 tsp
margarine (1 fat)?

1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3
grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium

1 tb regular strawberry jam made of equal parts fruit and sugar would
add 54 calories, 14 grams carbohydrate or 1 fruit exchange

MMMMM

Date: Thu, 12 May 94 15:56:07 CDT
From: TAUB@vaxvmsx.babson.edu

Chinese Vegetables

1/2 cup vegetable broth 2 cups fresh cauliflower florets
2 cups fresh broccoli florets 1/2 cup sliced celery
2 Tbsp. diced ginger 10 oz. snow peas
1/2 c. sliced red pepper 12 mushrooms sliced thinly
1/4 head cabbage shredded 2 Tbsp. Tamari soy sauce
8 oz. can bamboo shoots, 8 oz. can water chestnuts
drained and diced drained and sliced thinly
1 med. onion, sliced thin, separated 1/2 of 1 lb. can bean sprouts,
into rings drained and rinsed

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger,
snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and
cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients
and cook for 1 min. more over high heat, stirring. Reduce heat and simmer
1 min. Serve immediately with rice.

Title: SNOW WHITE CHICKEN
Categories: Chinese, Chicken
Yield: 2 servings

1 ts Salt
1/2 ts Sugar
1/2 tb Wine
1/2 lb Fresh mushrooms
1/2 ts Accent (MSG)
2 ts Cornstarch
1/2 lb Snow peas
1/4 oz Ginger
4 Water chestnuts, sliced
2 oz Bamboo shoots, sliced
1/2 Chicken breast, sliced into
-thin strips

Heat oil in frying pan and pour in chicken and saute
for a few minutes. Remove chicken and drain off oil.
Saute rest of ingredients, except for cornstarch, for
a few minutes. Add cornstarch and cook to thicken for
a few minutes. Add sauteed chicken and allow to heat
thoroughly.

Little Shanghai Cafe I II – Littleton, CO.

—–

POTATO PARSNIP HOME FRIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Idaho Potatoes
1 lb Parsnips
1/4 c Butter or margarine
1 lg Onion, diced
1 1/2 ts Salt
1 t Paprika
1/2 ts Freshly ground pepper

In a 2-quart saucepan, bring two inches of water to a
boil over high heat. Meanwhile. peel the Idaho’
Potatoes and parsnips; cut them into I /2-inch cubes,
and add them to the boiling water. Boil 10 minutes, or
until tender Drain well. In a 1 2-inch skillet over
medium heat, melt the butter. Add onion and cook about
5 minutes, stirring occasionally. Add the potatoes and
parsnips, salt, paprika, and pepper to the skillet,
and cook 5 to 10 minutes longer over medium-high heat,
stirring frequently, until the v egetables are golden
brown.

(Makes 6 servings)

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

– – – – – – – – – – – – – – – – – –

Title: Miniature Tex-Mex Egg Rolls
Categories: Appetizer, Mm-posted
Yield: 48 pieces

1/2 lb Ground beef
1/4 c Chopped onion
2 T Chopped green pepper
8 oz Refried beans
1/4 c Shredded cheddar cheese
1 T Catsup
1 1/2 t Chili powder
1/4 t Ground cumin
48 Wonton skins
Cooking oil for deep-fat
Frying
Taco sauce

FILLING: In a large skillet cook ground beef, onion, and green pepper
till meat is brown and vegetables are tender. Drain off fat. Stir beans,
cheese, catsup, chili powder, and cumin into meat mixture.

Position a wonton skin with 1 point toward you. Spoon a generous teaspoon
of filling across the center of the skin. Fold bottom point of skin over
filling. Tuck point under filling. Fold side corners over.
Moisten point; press to seal. Repeat with remaining filling and skins.

Fry egg rolls, a few at a time, in deep hot oil (375^) about 1 minute on
each side or until golden. Use a slotted spoon to remove egg rolls. Drain
on paper towels, Serve warm with taco sauce. Makes 48.

May be frozen and placed in a 350 degree F. oven, loosely covered for 10 to
12 minutes or till heated through.

Source: Better Homes Gardens Recipes from Prizewinning Cooks

From the recipe files of suzy@gannett.infi.net

—–

Title: Citrus Lobster Salad **
Categories: Seafood, Fruits, Salads, Lo-cal
Yield: 4 servings

MMMMM———————-PATTI – VDRJ67A—————————
3 8 oz lobster tails; fresh or
– frozen
1 md Pink grapefruit; peeled and
– sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped
Orange rind curls (opt)

Cook lobster tails in boiling water 6-8 minutes or until done; drain.
Rinse with cold water. Split and clean tails. Cut lobster meat into
bite-sized pieces. Combine lobster, grapefruit sections and orange
sections. Combine yogurt, juices and rinds with white pepper in a
small bowl; stir with a wire whisk until well blended. Pour over
lobster mix. Arrange spinach on individual serving plates. Top each
serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish
with curled orange rind if desired.

MMMMM

Title: Chocolate Thumbprints
Categories: Cookies, Crisco.022, Chocolate
Yield: 30 cookies

MMMMM—————————COOKIE——————————–
1/2 c Butter Flavor Crisco
1/2 c Sugar, granulated
1 tb Milk
1/2 ts Vanilla
1 Egg yolk
1 oz Chocolate, unsweetened
– melted and cooled
1 c Flour, all purpose
1/4 ts Salt
1/3 c Chocolate chips, semisweet
– miniature

MMMMM—————-PEANUT BUTTER CREAM FILLING———————
2 tb Butter Flavor Crisco
1/3 c Peanut Butter, creamy style
1 c Sugar, confectioners
2 tb Milk
1/2 ts Vanilla

Preparation Time: 25 Minutes Bake Time: 8 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Combine 1/2 cup Butter Flavor Crisco, 1/2 c granulated sugar, 1
tablespoon milk, 1/2 teaspoon vanilla and egg yolk. Beat at medium
speed of electric mixer until well blended. Add melted chocolate. Mix
well.

3. Combine flour and salt. Add to chocolate mixture. Mix until well
blended. Stir in chocolate chips. Form dough into 1 inch balls. Place
2 inches apart on baking sheet. Press thumb gently into center of each
cookie.

4. Bake at 350 for 8 minutes. Repress centers after baking. Remove to
cooling rack. Cool completely. Fill center with Peanut Butter Cream
Filling.

5. For Peanut Butter Cream Filling: Combine 2 tablespoons Butter
Flavor Crisco and peanut butter in medium bowl. Stir with spoon until
blended. Add 1 cup confectioners sugar. Stir well. Add 2 tablespoons
milk and 1/2 teaspoon vanilla. Stir until smooth. Fill cooled
thumbprint cookies.

Makes 2 1/2 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 26.
Shared by: David Knight

MMMMM

Impossible Turkey Pie

Recipe By : Betty Crocker handout
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked turkey — cut up
or cooked chicken
4 1/2 ounces sliced mushrooms — drained
1/2 cup sliced green onions
1/2 teaspoon salt
1 cup shredded Swiss cheese
— (about 4 ounces)
1 1/2 cups milk
3/4 cup bisquick. baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10×1 1/2 inches.
Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat
remaining ingredients until smooth, 15 seconds in blender on high speed or 1
minute with hand beater. Pour into pie plate. Bake until golden brown and
knife inserted halfway between center and edge comes out clean, 30 to 35
minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
6 to 8 servings .
Impossible Ham Pie: Substitute 2 cups cut-up fully cooked smoked ham for the
turkey.
High Altitude Directions (3500 to 6500 feet): Bake 35 to 40 minutes

– – – – – – – – – – – – – – – – – –