Sour Cream Drops

Recipe By : Bradshaw BDGM08B
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine — softened
1 1/2 cups Sugar
2 Eggs
1 cup Sour cream
1 teaspoon Vanilla
2 3/4 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
—–FROSTING—–
3 cups Confectioners’ sugar
1/3 cup Millk
1 teaspoon Vanilla
1/8 teaspoon Salt
4 tablespoons Margarine
4 ounces Unsweetened chocolate

Mix margarine, sugar eggs. Stir in sour cream vanilla. soft dry
ingredients together stir in cream mixture. Cover. Chill at least 1
hour. Dropp by teaspoon 2″ apart on ungreased pan. Bake until delicately
brown. Touch lightly; no fingerprint when done. cookies are soft. Remove,
cool frost.
FROSTING: mix sugar milk. Stir in vanilla salt. Melt margarine
chocolate together. Add to sugar mixture stir until thick. Spread on
cooled cookies. Do not make icing ahead of time. From Chappells’ “The
Happy Cooker”

– – – – – – – – – – – – – – – – – –

Title: Stewed Cauliflower in Cream Sauce
Categories: Chinese, Seafood
Yield: 4 servings

2 c Cauliflower florets
1/2 c Unpeeled canned straw
Mushrooms
3 Green onions
1 Clove garlic, smashed
1 ts Tientsin cabbage
Shrimp or crab meat (opt)
1 ts Salt
1 ts Sugar
2 tb Peanut oil
1/2 ts Peanut oil
Cornstarch paste

—————————SAUCE—————————
2/3 c Stock
1 ts Dry sherry
1/4 c Milk

Preparation: Wash cauliflower, and cut florets about
twice the size of straw mushrooms. Dice green onions
into 1/4″ pieces. Mix stock sherry.

Cooking: Heat first oil to medium hot. Add garlic
stir for about 30 seconds. Remove garlic before it
begins to brown. Turn heat high; add cauliflower.
Stir-fry for about 1 minute. Add onion, salt sugar;
stir- fry 30 seconds. Stir in Tientsin cabbage. If
desired, add shrimp or crab meat.

Immediately add stock sherry; bring sauce to boil,
mixing with cauliflower. Cover simmer 4 minutes.
Remove lid; thicken with cornstarch. Sauce should be
very heavy, so that when milk is added, it will thin
slightly, but still have body. Bring sauce back to
boil; slowly add milk while stirring. Add remaining
peanut oil for a final glaze. Serve.

—–

Title: Cheese-Topped Hash with Tomatoes
Categories: Easy, Meat
Yield: 4 Servings

Brown 1 can ( about 1 pound ) beef or corned-beef hash
in skillet. Sprinkle with 1 envelope ( 4 ounces )
shredded sharp cheddar cheese. Arrange 1 can ( 1 pound
) sliced baby tomatoes well drained, around edge.
Season with dried marjoram. Cover; put over low heat
until cheese melts. Makes 3 to 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Woman’s Day.

—–

Title: [THAI] khao tam kung (shrimp and rice soup)
Categories: Shrimp, Soup, Thai
Yield: 4 servings

2 c Nam sup (stock)
1 c Shrimp (about 10
-to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese
-celery-celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao
-(light soy sauce)
1/2 ts Prikthai (black pepper),
-freshly ground
Bai chi (coriander/
-cilantro leaves),
-to garnish

(shrimp and rice soup) This is the answer to the question “if Thais eat so
much hot and spicy food, what do they eat for breakfast?” (but they also
eat som tam and curries…)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving Storage (serves 4)“Col. I.F. Khuntilanont-Philpott”

—–

SM MUFFINS/BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Recipes for Sandwich Maker
-VIVIAN THIELE (NRHF19C)
-BASIC BISCUIT BAKING MIX
9 c Flour — sifted
1/3 c Baking Powder — double
-acting
1 c Nonfat Dry Milk plus
2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening

Stir baking powder, dry milk and salt into the sifted
flour. Sift all dry ingredients together until well
mixed. Cut or mix fat into flour mixture utnil all
particles are thouroughly coated and mixture esembels
coarse cornmeal. Sotre mix in a jar or can with a
tight lid. It can be measured into 2 cup amounts and
put in plastic bags or jarsd where it will be ready
for use. It may be stored at room temperature for 6
weeks. Vary the liquids: dry milk solids are already
in the mix so more milk is not need. You can use fruit
juice, water or meat broth for the liquid called for
in a recipe.

The recipes in this Pick-A-pocket book were writted
for commercial packaged baking mix which has no milk
so it is the liquid called for in recipes. This mix is
a perfect substitte. Just use water where it calls for
milk. (written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water
to mix and stir 20-25 times. Turn out onto a lightly
floured surface and knead 10-15 times. Roll to 1/2″
thickness and cut with a knife to pockets shapes or
use biscuit cutter to make circles. Place in preheated
sm and bake 5 minutes or until golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking
mix (milk), 8 links sausages cooked.

Prepare biscuits according to package directions for
rolled biscuits. Knead dough, roll out on floured
surface and cut 8 circles with a biscuit cutter. Lay
one sausage in center of each and wrap dough around,
pinching to seal. Sausages will stick out the ends.
Bake 5 minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of
your hand. Place 1/2 teaspoon jelly or preserves in
center. Fold over and pinch edges together to seal.
Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking
mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup
milk; 2 tablespoon drained dice pimento (optional) Mix
all ingredients together until soft dough forms. Spoon
into pockets. Bake 10 minutes or until golden.

– – – – – – – – – – – – – – – – – –

Title: Spinach-Radiccho Salad
Categories: Salads
Yield: 4 servings

1/4 lb Radicchio, Washed
1/2 lb Fresh Spinach Washed
Torn
1/2 c Thinly Sliced Mushrooms
1 Sweet Red Pepper Thinly
Sliced
8 Pitted Black Olives, Sliced
1/4 c Red Wine Vinegar
2 tb Lemon Juice
1 tb + 1 1/2 t. Olive Oil
1/4 ts Freshly Ground Pepper
1 tb + 1 t. Grated Parmesan
Cheese

Combine Radicchio, Spinach, Mushrooms, Red Pepper Olives in
Individual Salad Bowls. Cover Chill Until Serving Time. Combine
Vinegar, Lemon Juice, Olive Oil Pepper in A Glass Jar; Cover
Shake Vigorously. Pour Mixture Evenly Over Salads. Sprinkle Each
Salad With 1 t. Parmesan Cheese Before Serving.
Fat 7.6. Chol. 1.

MMMMM

Title: CHEZ’ FREDDY’S ALTERNATIVE BROWNIES
Categories: Cyberealm, Desserts, Cookies, Kooknet
Yield: 12 servings

1 French Vanilla cake mix
1 cn 21 oz crushed pineapple
[drained]
3/4 c Coconut [shredded]
1 cn Condensed sweetened milk
16 oz Pineapple ice cream topping
1 lg (tub) CoolWhip
1 tb Cinnamon/sugar

1. Prepare the cake mix according to package
directions, adding in the drained pineapple and the
coconut, and pour into a 12″ x 15″ baking sheet pan
that is greased and floured. Let cool to room
temperature.

2a. Remove cake from oven and immediately poke holes
in the top of the cake with a wooden spoon handle
then…

2b. Heat the condensed milk and the pineapple
topping `til free flowing liquid (like water) and pour
the evaporated milk in them… then the pineapple
topping in them as well…

3. Dust the top with the cinnamon/sugar and
refrigerate `til dessert is to be served…

4. Remove from the fridge and, top with the cool
whip, garnish with additional syrup, cinnamon/sugar,
slice and serve…

Source: Chez’ Freddy’s Kitchen @ Cyberealm bbs in
Watertown NY home of KOOKNET @ (315) 786-1120

—–

Title: Cottage Broth
Categories: Soups, Lamb
Yield: 8 Servings

-JUDI M. PHELPS

—————————STOCK—————————
2 Lamb shanks (about 3 lbs)
7 c ;water
1 Onion studded with 4 cloves
2 Bay leaves
2 ts Salt
4 Peppercorns
2 Carrots; peeled and chopped
1 Stalk celery; chopped

—————————SOUP—————————
3 tb Butter or margarine
2 Leeks; cleaned, sliced
1 md Onion; chopped
2 Turnips; peeled and diced
3 md Carrots; peeled and sliced
2 Stalks celery; chopped
1/4 c Parsley; chopped
1 ts Dried thyme; crumbled
1/4 c Barley; soak overnight in
-water to cover, drained

The day before serving, place lamb in shallow roasting
pan; roast at 400 degrees F. until well-browned (20 to
30 minutes). Place lamb and remaining stock
ingredients in Dutch oven or heavy kettle; bring to
boil. Cover; reduce heat to low. Simmer 2-1/2 to 3
hours, until meat is very tender; remove meat from
broth. Strain stock; discard vegetables. Refrigerate
stock overnight. Remove lamb from shanks; dice.
Reserve for soup.

The following day, melt butter or margarine in large
Dutch oven. Add vegetables, except parsley; cook over
moderate heat, stirring occasionally, until tender.
Remove fat from soup stock and add stock to
vegetables. Add parsley, thyme, barley, and reserved
lamb; mix well. Bring to boil; cover. Reduce heat to
low; cook 1 to 1-1/4 hours, until barely tender.
Yield: 8 servings. Source: The Encyclopedia of
Creative Cooking, Compiled by Jane Solmson.

Shared and MM by Judi M. Phelps. jphelps@slip.net or
jphelps@best.com

—–

Title: LOW CAL CRAB DIP
Categories: Dips, Seafood
Yield: 3 servings

1/2 c Low fat sour cream
2 tb Low fat margarine
1 tb Skim milk
1 tb Horseradish
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
1/4 ts Hot sauce
1 8 oz tub lo fat cream cheese
1 c 4 oz shredded lo fat cheddar
Cheese (sharp)
1/2 lb Fresh lump crabmeat, drained
1/8 ts Paprika

1. Position knife blade in food processor; add first
8 ingredients. Process until smooth. Spoon mixture
into a bowl; stir in cheese and crab. Cover and chill.
Sprinkle with paprika; serve with unsalted crackers or
vegetables. Makes: 3 1/2 cups Calories per 1
tablespoon: 18 (fat, .9 gram)

—–

1 cup TVP®
1 cup black bean flakes
1/4 cup tomato paste (I remembered it this time!!)
1/4 cup coriander chutney
1 1/2 cups boiling water > or < Mix all together and add boiling water. Form into balls and bake at 400 degrees for 20 min or form into patties and cook in nonstick skillet. Alas this is also probably a bit high in sodium, because of the bean flakes and the chutney. The latter is available in Asian grocery stores--I highly recommend it if you like coriander (cilantro). Unlike many other chutneys or pickles I see around it does not contain oil. The mint version is also good. If anybody has recipes for Indian pickles or chutneys, please post. I love hot food but not swimming in oil. Some day when I get time I might like to make my own Indian pickles.. TVP is a registered trademark of Archer-Daniels-Midland Company.