Title: Delicious Nut Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
3 Egg
1 x *dissolved in:
3 1/4 c Flour
1 ts Cinnamon
1 c Walnuts
1 1/2 c Sugar
1 ts Soda
1 1/2 tb Water, hot
1/2 ts Salt
1/2 c Raisins, chopped
1/2 c Currants

Cream the butter and add the sugar gradually. Add the eggs one at a
time,
working well after adding each egg. Add the dissolved soda, then half of
the flour, mixed and sifted with the cinnamon and salt. Then add the nut
meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on
buttered tins. Bake at 350-F about 15 minutes. Other nuts may be
substituted for the walnuts. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

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PLUM CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DAN GRUBER (PXSM21A)
1/4 teaspoon Lemon extract
2 Whole chicken breasts
1/2 teaspoon Dry mustard
skinned — boned and split
1/2 teaspoon Ground ginger
(about 1lb)
1/4 teaspoon Tabasco sauce
1 cup Oriental plum sauce
1/4 teaspoon Pepper
1/4 cup Onion — minced
1/4 teaspoon Fennel seeds; crushed — or
2 tablespoon Lemon juice
anise seeds — crushed
1 tablespoon Soy sauce

Here’s a recipe that is Heart-Smart (something we should all think about more
often) Rinse chicken; pat dry and place in a 9X13 baking dish. In a small
bowl, mix together all of the other ingredients.

Pour over chicken.

Bake chicken, uncovered, in a 400 degree oven until meat is no longer pink in
it’s thickest part, about 25 minutes.

Serve chicken with sauce on top. Hope you enjoy! Formatted by Elaine Radis
Converted by MMCONV vers. 1.00

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Egg Lemon Soup With Orzo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Greek
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Chicken Bouillon
Salt
1/2 Cup Orzo
2 Lg Egg — separated
1 Lemon Lemon Juice
1 Tablespoon Chopped Parsley — fresh

Bring broth to a boil in a saucepan. Add salt, then add orzo. Simmer until
orz
o is just tender, about 10 minutes.

Meanwhile, beat egg whites until stiff. Add the yolks and beat well.
Slowly add lemon juice to eggs, beating continuously. Pour off about 1 cup of
t
he simmering broth and slowly add to the egg mixture while beating.

When well mixed, pour this mixture into the pan with the remaining broth and
or
zo. Reduce heat to low and stir unitl heated through. Do not allow liquid to
b
oil. Ladle into shallow bowls, sprinkle with parsley over each portion and
serv
e at once.

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SPINACH DIP II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen spinach — thawed
1/3 c Chopped green onions
1/4 c Chopped parsley
16 oz Sour cream
1 c Mayonnaise
1 pk Knorr Leek Soup mix
1/4 t Garlic powder
Salt Pepper if desired

Drain spinach well; squeeze out all excess moisture. Chop well by hand or
in food processor. Combine with all other ingredients, blend well and
refrigerate for at least 4 hours before serving.

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CANNING CARROTS (SLICED OR DICED)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 17-1/2 pounds (wihout tops) is
needed per canner load of 7 quarts; an average of 11
pounds is needed per canner load of 9 pints. A bushel
(without tops) weighs 50 pounds and yields 17 to 25
quarts–an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4
inches in diameter. Larger carrots are often too
fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or
dice.

Hot pack–Cover with boiling water; bring to boil and
simmer for 5 minutes. Fill jars, leaving 1-inch of
headspace.

Raw pack–Fill jars tightly with raw carrots, leaving
1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if
desired. Add hot cooking liquid or water, leaving
1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Carrots in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Carrots in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Keeper Soups/Stews/Chili
Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef — cubed
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 each carrot — sliced
4 stalks celery — sliced
1 each onion — sliced
16 small new potatoes — halved
8 ounces mushroom — sliced
20 ounces frozen vegetables (ie. peas, gn. beans)
1 can condensed beef broth
1 cup dry red wine
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet
1/4 cup flour
1/4 cup water

Place beef cubes in corck-pot. Combine 1/3 cup flour with the salt and
pepper; toss with beef to coat thoroughly. Add all vegetables to
crockpot and mix well.

Combine broth, wine, sugar and Kitchen Bouquet. Pour over meat and
vegetables; stir carefully. Stir well.

Cover and cook on LOW for 10-14 hours (on High setting for 7 hours)

One hour before serving, turn to High setting. Make a smooth paste of
1/4 cup flour and the water; stir into crockpot. Cover and cook until
thickened.

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NOTES : If you want better color, save some of the frozen vegetables to
add during last hour.

Title: ORIENTAL HONEYED PORK
Categories: Chinese, Pork
Yield: 4 servings

2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
3/4 lb Pork butt, cubed
1 tb Oil
14 oz Can pineapple chunks
1 Green pepper, sliced
1/2 c Mushrooms, sliced
2 Tomatoes, quartered
1 c Chicken stock
2 tb Honey
1 ts Soy sauce
2 ts Cornstarch

Combine flour and spices. Coat pork. In a large
frying pan, saute pork in oil until no longer pink,
4-5 minutes. Drain pineapple, saving juice. Add
pineapple, green pepper, mushrooms and tomatoes to
pork. Stir in chicken broth, honey and soy sauce. Mix
cornstarch with 1/4 cup pineapple juice; add, stirring
constantly. Serve with rice. Serves 4-6.

Origin: Homestyles, Canadian Classics Shared by:
Sharon Stevens

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Title: GELATO DI MIRTILLE
Categories: Ice cream, Desserts, Italian, Maresca, Darrow
Yield: 8 servings

2/3 c Sugar
4 Egg yolks
1 c Milk; at room temperature
1 pn Salt
1 Lemon peel strip (2-in)
2 c Fresh blueberries; pureed
1 c Heavy cream

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Add
lemon peel and stir in salt. Transfer mixture to the top of a double
boiler with an inch of boiling water in the bottom half. Regulate
heat so water remains at a low boil, and stir continuously 8 minutes.
Custard will thicken to coat the spoon, and surface foam will
disappear. Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard somewhat.
Then transfer it to a bowl, cover, and chill thoroughly. Also chill
pureed blueberries and heavy cream. When ready to proceed, whip cream
into soft peaks. Remove lemon peel from custard and fold in
blueberries and whipped cream. Transfer mixture to ice cream machine
and freeze according to machine’s directions.

Makes 1 Quart

TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK

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Title: White Sour Milk Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

2 c Sifted all-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 c White sugar
2 Eggs (beaten well)
1/2 ts Vanilla
1 ts Baking soda
1 c Sour cream

Sift flour, baking powder and salt together. Cream
shortening and sugar, and well beaten eggs and vanilla
and mix well. Dissolve baking soda in mixture
alternately with sifted dry ingredients. Bake in
greased 8 inch layer cake pans 20 to 25 minutes at
350F. Source: Heritage Recipes ch.

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Title: Chestnuts
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

Text

Still got those chestnuts sitting around? Here’s what Ken Hom has to
say about preparing fresh chestnuts or use in Chinese cooking, along
with a recipe for a braised dish in which they can be used. The
recipe doesn’t specify how many chestnuts to use so use your own
discretion.

"The Chinese use the same Western chestnut with its sweet flavor and
soft, mealy texture in stir fried dishes and stews like Chinese Beef
Stew and in stuffings. Shop for large, dark brown chestnuts in the
fall, when they are in season. Dried chestnuts, once soaked, can be
used like fresh chestnuts.

1. Boil the chestnuts for 30 minutes, shells on.

2. Peel the outer skin first.

3. Peel the inner skin, revealing the golden meat. Chestnuts are
usually used either whole or split in half.

Posted by Stephen Ceideburg December 18 1990.

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