Title: FREEZER PICKLES
Categories: Pickles
Yield: 8 servings

3 qt Sliced cucumbers
3 c Chopped celery
1 lg Onion, sliced
2 Green peppers, cut in strips
1 Head cauliflower, cut in
-bite sized pieces
6 md Carrots, sliced
1/4 c Salt
4 c Sugar
6 c Vinegar

Mix together all ingredients except for sugar and
vinegar; let stand overnight. Drain. Boil sugar and
vinegar. Cool. Pour over vegetables. Freeze in
plastic containers and thaw at room temperature to
use. These pickles are ready to use immediately.
Makes about 8 quarts.

Origin: Homestyle, Canadian Classics Shared by:
Sharon Stevens

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Green Meatballs (Meatless)

Recipe By : Mimi Hillerhttp://www.cyber-kitchen.com:80/recipes.cgi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Main Dishes
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pkgs. frozen chopped spinach — thawed and squeezed
1/2 cup seasoned bread crumbs
1/4 cup Parmesan
3 egg whites
2 cloves garlic — minced
1 small onion — minced
1/2 teaspoon oregano

Preheat oven to 350°F. Combine all ingredients, mixing by hand.
Mixture should be the consistency to form meatballs. If too soft, add
breadcrumbs. Form into small balls. Bake on a Pam-sprayed cookie sheet
30-35 minutes.

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NOTES : http://www.cyber-kitchen.com:80/recipes.cgi

Spritz

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter Flavor Crisco
1/2 cup Sugar
1 Egg
3/4 teaspoon Salt
3/4 teaspoon Vanilla
1/2 teaspoon Almond extract
2 1/4 cups All purpose flour

Preparation Time: 25 Minutes Bake Time: 5 to 7 Minutes
1. Heat oven to 400.

2. Cream Butter Flavor Crisco and sugar in large bowl at medium speed
of electric mixer until well blended. Beat in egg, salt, vanilla and
almond extract. Stir in flour.

3. Place dough in cookie press. Press into desired shapes 2 inches
apart on cooled, ungreased cookie sheet.

4. Bake at 400 for 5 to 7 minutes or until set, but not brown. Cool
one minute. Remove to cooling rack.

4 to 4 1/2 dozen cookies.

NOTE: Dough may be tinted using a few drops of food color. Cookies may
be iced and decorated if desired.

Source: Butter Flavor Crisco Cookie Collection, page 7.
Shared by: David Knight

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Title: Almond-Coffee Walnuts
Categories: Candies
Yield: 6 servings

2/3 c Almond paste, room
-temperature
2 tb Coffee liqueur
1 ts Instant coffee powder (not
-granules)
72 Walnut halves
8 oz Semisweet chocolate, melted

1. Mix the almond paste, coffee liqueur and coffee powder until
smooth.

2. Spread 1/2 tsp of the mixture on the flat side of a walnut half
and top with another walnut half, forming a sandwich. Rep,eat with the
remaining almond paste and walnuts.

3. Line a large baking sheet with wax paper. Dip one end of the
walnut in the melted chocolate and set on the baking sheet. Repeats
with the remaining filled walnuts walnuts and chocolate. Refrigerate
until the chocolate is set, about 30 minutes. Cover with plastic
wrap and store in refrigeration.

MMMMM

Title: R-MM-IMPOSSIBLE PECAN PIE
Categories: Desserts, Pies
Yield: 6 servings

4 x Eggs
3/4 c Sugar
4 tb Butter
2 c Milk
1/2 c Bisquick
1 c Pecans

Grease 10″ pie plate. Beat all ingredients (except
pecans) in blender until smooth. Add pecans. Bake in
350~ oven for 45 minutes.

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SCOTTISH PRIDE CUP CAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 1/2 c Sugar
3 ts Baking powder
1/2 c Butter soft unsalted
3 Eggs
1 c Milk
2 ts Vanilla
1/4 c Marmalade orange
2 Chocolate semi-sweet — melte
2 ts Coffee strong and cold

TO MAKE THE BASIC CAKE BATTER:
1.Preheat oven to 375* degrees and flour 28 to 30
muffin cups and line with paper.
2.In a large mixer bowl, stir together flour, sugar
and baking powder. Mix well.
3.Add very soft butter, eggs, milk and vanilla. Beat
at low speed of electric mixer 1 minute to blend,
scrapping sides of bowl. Beat 3 minutes until smooth.
TO MAKE MARMALADE CAKES.
1.Divide batter in half.
2. Stir marmalade into half of the batter.Spoon into
the muffin cups filling half full.
TO MAKE CHOCOLATE CAKES.
1. Beat chocolate and 2 T of strong coffee into
remaining half of batter at medium speed until blended.
2. Spoon batter into muffin cups.
TO BAKE ALL CUP CAKES:
1. Bake at 375* for 18 to 20 minutes until done.
2.Cool on rack.

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HEART OF ROMAINE AND WATERCRESS WITH BASIL ANCHOVY SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Basil Anchovy Sauce
2 Heads Belgian endive
– washed and dried
2 Hearts of romaine
– split in half
2 bn Watercress
4 Cherry tomatoes — quartered,
– and seeds removed

On each individual salad plate pour an equal amount of the Basil Anchovy
Sauce. Spread it around evenly. Place 4 endive spears on the plate so that
they are facing in the same direction. Place one of the halved hearts of
romaine on top of the endive spears, so that their tips are showing. Place
the watercress at the stem end of the romaine. Place the tomato quarters on
the romaine.

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SPINACH ROMAN STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Washed spinach
1/2 ts Salt
2 tb Lard or bacon drippings
1/2 ts Pepper
1 tb Shelled pine nuts
1 tb Raisins

Cook Spinach in 1 cup water, 5 minutes and drain well. Melt leaf lard or
drippings in saucepan, add spinach, salt and pepper and cook 5 minutes
longer. Add nuts and raisins and serve. Serves 4.

From: The Talisman Italian Cook Book Shared By: Pat Stockett

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Title: Confetti Salad
Categories: Salads, Vegetables, Apples
Yield: 6 servings

3 tb Lemon juice
2 tb Cider
1/2 ts Salt
3 Granny Smith apples
2 c Carrots; finely shredded
1 Sweet red pepper; fine chop
1 tb Scallion greens; minced
Sugar; to taste (opt)

Combine lemon juice, cider and salt in a non-reactive bowl.Peel an
apple and grate it into the bowl,using the graters large holes so you
get shreds rather than pulp.Discard core.Stir to coat shreds with the
dressing so they don’t brown,then repeat with the remaining apples..
Toss the carrots,red pepper and chives.The salad tends to clump,so a
large fork works better than a spoon.Let it sit for 10 minutes or so
to develop flavor,then add sugar to taste.The amount needed will not
be constant,since carrots and apples both vary greatly in
sweetness.Makes 6 to 8 servings..

MMMMM

PASTA E FAGIOLI (MACARONI AND BEANS)

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Legumes Low-Fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion
2 cloves garlic — (or to taste)
1 tablespoon basil
1 tablespoon oregano
balsamic vinegar
5 cups water — or more
2 large veggie bouillion cubes
2 cups navy beans, cooked — or other beans
15 oz tomatoes, canned — drained and diced
handful FRESH parsley — chopped
1 1/2 cups pasta — cooked

Finely chop the onions and garlic. Saute them along with the basil and
oregano in the vinegar until very soft. Meanwhile, in a large pot put
the water, buollion, beans, tomatoes, and parsley and heat up. When the
onions and garlic are done, add them to the rest of the soup. Let this
simmer for about 30-45 minutes. Then add the macaroni and let this
mixture simmer for another 10-15 minutes.

Serve with a sprinkle of good quality grated parmesan on top if desired.

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