Title: EAST TEXAS PECAN DROPS
Categories: Cookies
Yield: 4 dozen

1 c Pecans
1/2 c Butter or margarine
1/2 c +2T shortening
1 c Confectioners’ sugar
2 1/2 c Sifted cake flour
2 t Vanilla extract

Chop pecans rather coarsely. Work or cream butter (margarine) and
shortening together until smooth. Beat in the confectioners’ powdered
sugar gradually. Stir in the flour throughly and add vanilla and
pecans. Mix well. Drop by teaspoonsful onto an ungreased baking
sheet. Bake in 325 degree preheated oven for 15 to 20 minutes or
until they are a delicate, light brown. Makes 4 dozen.

From: Old Texas Family Dessert Recipes by Connie Dunn @1981 Dunn
Dunn Editorial and Photgraphic Services, Cedar Hill, Texas

Type in by Bobbie Beers

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Title: Vietnamese Bbq Duck Breast
Categories: Vietnamese, Duck, Game, Bbq, Spicy
Yield: 2 servings

4 Duck breasts, deboned and
-skinned
2 tb Oil
4 tb Vinegar
1 Clove garlic, minced
1/2 Inch chunk ginger root,
-crumbled
1/2 ts Dried chile peppers or more

This recipe is equally good with wild duck, partridge or ptarmigan.

Cut the breasts away from the bird and marinade at least two days in
the other ingredients. The peppers can be increased up to 2 tsp
according to taste. Drain breasts and grill over charcoal/gas,
brushing on extra marinade as required. Serve with rice.

Recipe by: Jim Weller

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Date: Tue, 20 Sep 94 07:59:35 PDT
From: Barbara Laufersweiler

— Reddened Rice —

Modified from “Prairie Fire Reddened Rice”, p.115 of _Coyote’s
Pantry_ by Mark Miller and Mark Kiffin. The major differences are
that I replaced the b*tt*r with water for the saute’, I like to
toast the rice, and 1/3 cup (even 3 Tbsp) of chile powder is way
too mouth-blistering with the “New Mexico” chile powder I got at
the local Mexican grocery.

Total time: about 45 minutes; 30 minutes unattended

2 Cups white long-grain rice — try Texmati, they say
2 cloves garlic / peeled and minced
1/2 onion / peeled and minced
4 1/2 Cups water
1 tsp dried oregano
1 tsp cumin
(1 Tbsp minced fresh marjoram leaves — I never have these)
2 scant Tbsp medium-hot pure chile powder
— this may still be pretty hot
1 tsp salt

In a large pan or skillet over low heat, saute’ 2 cloves garlic and onion
in a tablespoon or so of water, until soft and beginning to dry.
Add rice and increase heat to medium-high; dry-toast until golden
brown, stirring frequently. Add water and all remaining
ingredients, bring to a boil, and cook for two minutes.

Reduce the heat to low, cover, and simmer for 20 to 25 minutes
until the water has just evaporated. Remove from heat and let
stand five minutes. Fluff up with a wooden spoon.

GRANOLA BARS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?) baking dish
(glass works best). In a large bowl, combine the first 5 ingredients and
stir well (it should be sort of a paste). Stir in remaining ingredients.
You can add in whatever you want, so long as the mixture is sticking
together in several large clumps. Press the mixture into the baking pan (
you can use your fingers — it’s not very sticky). Bake at 350 for 15 – 20
minutes (until it turns golden brown). Cool completely and cut into bars.
Voila!

From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg

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Title: Cinnamon Hearts (Kh)
Categories: Cookies, Desserts
Yield: 1 servings

7 oz Butter
3 oz Sugar
2 c Flour
1 Egg yolk
Decoration:
Egg white
Cinnamon
Sugar

Mix flour and sugar and cut in butter on a pastry board. Add the egg
yolks and work the dough together quickly. Put in cold place for a
while. Roll out the dough and cut out cookie-cutter hearts. Brush
them with lightly whipped egg white. Dip the cakes in a mixture of
sugar and cinnamon. Bake in a 325F oven for 10 to 12 minutes.

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Risi E Bisi

Recipe By : Molto Mario MB1D11
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons olive oil
4 shallots — finely chopped
2 Ribs celery — finely chopped
2 Ounces Prosciutto di San Daniele — in 1/8″ dice
1 1/2 Cups risotto, Vialone Nano brand
3 Quarts strained chicken stock — (warm)
2 Pounds fresh peas, shelled — yield 1 1/2 C
4 Tablespoons butter
3/4 Cup Parmigiano-Reggiano — freshly grated

Place olive oil, shallots, celery and prosciutto in a 12 to 14-inch
deep-sided frying pan and place over medium heat. Cook until soft but not
brown, 8 to 10 minutes. Add rice and stir over medium heat for 2 minutes,
until rice becomes almost opaque. Add chicken stock to

cover rice, turn heat up to high. As level of stock dips below level of
rice, continue to add stock, one ladle at a time, to keep rice covered.
Stir the rice constantly during this procedure. Taste the rice after 15
minutes: it should still be hard. Add peas and continue cooking, until rice
is soft and creamy, yet still al dente. Rice should still be quite wet, but
not swimming. Remove from heat and stir in butter and cheese. Adjust for
seasoning and serve immediately.

Yield: 4 servings

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Title: MARTHA WASHINGTON’S PLUM PUDDING
Categories: Colonial, Desserts, Make ahead
Yield: 6 servings

MMMMM——————–OLD FARMER’S ALMANAC————————-

MMMMM——————COLONIAL COOKBOOK-YANKEE———————–
2 1/2 lb Prunes
1 1/2 lb Raisins
3/4 c Brandy
2 ts Cinnamon
1/2 ts Cloves
1 ts Allspice
2 ts Mace
1 1/2 ts Nutmeg
1 lb Beef suet, minced
1/2 c Grated orange peel
1/4 c Grated lemon peel
1 lb Citron
2 c Flour
7 Eggs, beaten
2 c Sugar

**According to her time honored recipe, you take three days to
prepare this great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in
its cooking water and add brandy and spices. let mixture steep for 2
days in cool place.

When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs
and sugar. Press into a butter bread-loaf pan, cover tightly, and
steam for 6 hours. You will have the famous pudding.

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Title: Marinated Mushrooms
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1/2 c Oil, olive 1/2 ts Salt
3 tb Vinegar, tarragon 1/8 ts Pepper
2 ts Parsley flakes, dried 1 lb Mushrooms, fresh; sliced

Combine all ingredients except mushrooms in a large bowl; stir well.
Add mushrooms, tossing gently to coat. Chill for about 4 to 6 hours
before serving.

SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by
Nancy Coleman.

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Title: SWEET SPICY SPARERIBS
Categories: Chinese, Pork
Yield: 4 servings

2 Cloves garlic, smashed
-chopped
1 ts Dry mustard
1/2 ts Rosemary
1 c Tomato sauce
3 1/2 lb Spareribs
1 ts Chopped jalapeno pepper
1/2 ts Oregano
3 ts Honey
Juice from 2 oranges
Salt pepper to taste

Preheat barbecue grill on low. Place the first 7
ingredients in a small saucepan and cook for 15
minutes over very low heat. Meanwhile, blanch ribs in
boiling water for 15 minutes. Drain ribs and baste
with the warm mixture. Place ribs on hot grill and
partly cover. Cook 30 minutes, depending on size. Turn
ribs frequently, baste occasionally and season well.

—–

MULTGRAIN BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
2 tb Whole wheat flour
2 tb Soy flour
2 tb Triticale flour *
1 t Millet flour
1 tb Dry milk
1 t Salt
1 tb Butter
1 t Cornmeal
1 tb Cracked wheat cereal
2 tb Bran flakes
1 t Flax seeds
1 tb Honey
1 c Water
1 t Dry yeast

* IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND
1 tb RYE FLOUR.

Place all ingredients (except liquids and yeast) inside the bread
pan. Add liquid ingredients. Close cover and place dry yeast into the
yeast holder. Press start.

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