Lollipop Cookies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Cookie mix — * see note
14 Wooden skewers — or sticks
Sugar
Raisins
Dried fruit

Recipe by: Jo Merrill * Use a sugar or peanut butter cookie mix, the
size for 3 dozen. Prepare cookie dough and cookie sheet according to
package directions, or make your own dough using a recipe that will
give you a stiff dough but not too much shortening in the recipe. With
too much shortening the cookies tend to crumble easily. Roll dough
with your hands into 1 1/2 inch balls. Place about 2 inches apart on
cookie sheet. Insert wooden stick halfway into each ball of
dough. Dip bottom of a glass into sugar and use to flatten
cookies. Decorate as desired using raisins and bits of snipped dried
fruit. Bake at time and temperature on mix. Remove to wire rack to
cook complete l y.

Jo Merrill recipe from Sylvia on GEnie (nickname Cookie-Lady).

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Title: Peanut Butterscotch Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Butter softened 1 ts Baking soda
3/4 c Packed brown sugar 1 c Salted peanuts
1/2 c Chunky peanut butter 6 oz Semi-sweet chocolate chips
2 Eggs 6 oz (or) butterscotch chips
1 1/2 c Flour

1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking
soda and blend well. Add peanuts and chips. Mix just until blended. 2.
Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet.
3. Bake 9-12 minutes or until golden brown. Remove right away from cookie
sheet and cool on wire rack. from: _Cookiemania_

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Second Time Around Veal Stew “Normandy Style”

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 Granny Smith apple, — peeled, cored cut into 1/2"=
dic
1/2 cup apple cider
1/2 veal stew from above
4 kirby cucumbers, — seeded diced into 3/4″ cross=
piece
1/4 cup cream, — optional

Saute apple in butter until almost tender. Add the apple cider and reduce
until almost entirely absorbed by the apples. Add the veal stew and cream
and bring to a simmer. Set the cucumbers on the top, cover and steam for a
minute or so just to heat through. Adjust the seasoning.

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Title: Pecan Pie
Categories: D/g, Dessert, Pie
Yield: 6 servings

1 c Sugar
1/2 c Dark corn syrup (KARO)
-(not pancake syrup)
1/4 c Butter, melted
3 Eggs, well beaten
1 c Pecans
1 Unbaked regular size (not
-deep dish) pie crust

Combine sugar, corn syrup, and melted butter in medium size bowl

Add beaten eggs and pecans to sugar mixture.

Mix thoroughly.

Pour mixture into pie shell

Bake 375 degrees 45-50 min

Cool on rack

Serves 8

Courtesy of Dale Gail Shipp, Columbia Md. Converted=
by
MMCONV vers. 1.50

MMMMM

Title: Cookies Made From Cake Mix
Categories: Cookies
Yield: 1 servings

1 pk Cake mix
If wanted one can add raisin
Nuts or coconut
2 Eggs
1/2 c Vegetable oil

Mix all ingredients well, and using a teaspoon, drop spoonfuls of batter
on an ungreased cookie sheet 2″ apart. Bake at 350 degrees 8 to 10
minutes. Cool.

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CHOCOLATE FONDUE A LA CHALET SUISSE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3-oz bars Toblerone
1/2 c Light or heavy cream
2 tb Kirsch, brandy or Cointreau

Break the Toblerone into separate triangular pieces.
Combine all the ingredients in a saucepan or small
chafing dish. Stir over *low* heat until the
chocolate is melted and smooth. Serve in a chafing
dish over low heat.
For dunkables, serve each person a plate with one, or
a combination, of the following:
Angelfood cake, or ladyfingers, cut in chunks
Orange or tangerine slides, strawberries, bananas
Profiteroles of puff pastry

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WHAT IS GLUTEN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/tips Breadmaker

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

-PETER PARK JR (VNKJ85A)

Let’s clarify the distinction between GLUTEN and the DEVELOPING of
Gluten through mixing and kneading (what Jackie calls “making
Gluten”):

++ GLUTEN (also called ‘VITAL GLUTEN’) is one of several components
of the wheat berry that is milled to make flour. It is high in
protein and contributes to a lighter bread, higher rise, and
IMPORTANTLY for those of us at high altutude, an elastic quality that
reduces the liklihood of a rising loaf falling (like a balloon
bursting because the rubber won’t stretch anymore) — GLUTEN gives
the dough more stretch.

++ DEVELOPING THE GLUTEN (what Jackie describes) is the result of
mixing and kneading that results in the elastic properties described
above being developed in dough from Gluten in it. By hand kneading,
or by kneading in an automatic breadmaker, the elasticity that Jackie
described develops ONLY TO THE EXTENT THAT GLUTEN IS PRESENT in the
flour.

++ Various flours have more or less GLUTEN present — All flour has
some GLUTEN (or VITAL GLUTEN) — Bread Flour has considerably more
Gluten — this is good for bread making and bad for cake making and
other uses (which is why there are other types of flour (e.g. ALL
PURPOSE FLOUR) ++ The ADDITION of GLUTEN (VITAL GLUTEN) beyond what
is already in the flour is for several reasons: — It is added to ALL
PURPOSE flour to give it the GLUTEN amount already in BREAD FLOUR.
For some this is economics, since ALL PURPOSE FLOUR with Gluten added
is often cheaper than BREAD FLOUR.
— It is added to BREAD FLOUR to give extra rise and consistency
(that is why bakers use it) — It is added at high altutudes to
provide extra elasticity. The chemical reason has to do with reduced
density (pressume) at high elevations which causes the ‘bubble’ of
rising bread to [fall] if the dough lacks extra elasticity. ADDED
Gluten is nice for some – critical at high Alt.

++ GLUTEN (or VITAL GLUTEN) is available at health food stores for
use for the reasons noted above.
— Many health food stores have it in bulk — Most also have it in
boxes especially ARROWHEAD MILLS IN A 10 oz box ($ 2.19 to $2.69
here) Formatted by Elaine Radis 05/31 09:45 pm LORELI Loafing and
Laughing in Ocala, FL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 10:50 PM

TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A)

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2 yellow onions
1 red onion
2 cloves garlic
5 carrots
4 green onions
4 stalks celery (I used tops of the entire bunch, including leaves)
about 2 tsp dried parsley
about 2 tsp dried thyme
1 tsp salt
bay leaf

Roughly chop onions and smash garlic (don’t need to remove peels)
chop everything else roughly, put in pot with 2 quarts water, bring to
low boil, cook 1 1/2 hours, strain broth. (Carrots taste good but
other vegies are too mushy for my taste, so I toss them).

SAUSAGE BEAN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Pork sausage
1 cn Kidney beans (16 oz.)
1 1/2 c Canned tomatoes
2 c Water
1 md Onion, chopped
1 Bay leaf
3/4 ts Salt
1/4 ts Garlic salt
1/4 ts Thyme
1/8 ts Pepper
1/2 c Potatoes, diced
1/4 c Green pepper, chopped

Cook sausage in skillet and brown. Pour off fat. In
a large kettle, combine beans, tomatoes, water, onion,
bay leaf, salt, garlic salt, thyme and pepper. Add
sausage. Simmer, covered for 1 hour. Add potatoes and
green peppers. Cook covered for 15 minutes or until
potatoes are tender. Remove bay leaf and serve.

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WILD GAME PATE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb (2 cup) boneless skinless
Raw rabbits/partridge/
Pheasant/duck or other game
Cut into 1/4 inch strips
—–MARINADE—–
1/8 ts Thyme
1/4 ts Salt
1/4 ts Pepper
1/8 ts Allspice
1 tb Finely minced green onions
—–STUFFING—–
1/2 c Coganc
1/2 c Very finely minced onions
2 tb Butter
3/4 lb Lean pork and 3/4 lb lean
Veal finely ground together
2 Eggs lightly beaten
1 1/2 ts Salt
1/8 ts Pepper
1/4 ts Allspice
1/2 ts Thyme
1 cl Garlic crushed
1 lb Bacon blanched to remove
Salt
1 Bay leaf

First, marinate the strips of game. In a non-reactive bowl, mix together
the marinade ingredients, the cognac, salt and pepper, thyme, allspice and
green onions. Add strips of game and marinate while preparing stuffing. For
stuffing, cook onions slowly in the butter until tender. Scrape into large
mixing bowl. Pour cognac into same skillet and boil until reduced by half,
scraping bottom of skillet to loosen any pan drippings. Scrape into bowl
with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme
and garlic. Beat vigorously with wooden spoon until thoroughly blended. To
assemble pate, line bottom and sides of laof pan with blanched bacon (to
blanch plunge bacon into boiling water, remove immediately and drain
briefly under cold running water), reserving a few strips for top of pate.
Drain game strips, reserving marinade. Beat marinade into stuffing. Divide
stuffing into three parts. Dip hands in cold water and arrange first third
of the stuffing in bottom of loaf pan. COver with half the strips of game.
Repeat layers, another third of stuffing and remaining half of game strips.
SPread remaining thrid of stuffing on top. Place bay leaf on top and cover
with remaining blanched bacon. COver top of pan with aluminum foil and set
in larger pan of boiling water (water should come about halfway up the
outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2
hours. Remove loaf pan from water and place another loaf pan (preferably
glass so it’s heavy enough to weight down the pate) on top of foil-wrapped
pate. Cool pate at room temperature several hours or overnight. Chill,
still weighted. Serve in slices with crackers.NOTE: A “pinch” is about 1/8
ts.

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