VEGAN “EGGNOG”

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Christmas
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Silken tofu
16 oz Vanilla soymilk
1 tb Vanilla extract
1/4 c Sugar
2 tb Brown sugar
1/4 ts Turmeric
1/2 c Brandy or rum, optional
Nutmeg

In a blender or food processor, combine all ingredients except nutmeg.
Blending thoroughly, stopping occasionally to scrape down the sides.
Serve well chilled dusted with nutmeg.
**NOTE: This vegan eggnog is rather suscpetible to the flavour of
alcohol, so you amy want to start with smaller amounts if adding
alcohol to your nog add more as necessary.

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CRAB AND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, chopped
4 tb Margarine
1/3 c Flour
3 c Milk
2 md Potatoes
1 sm Green pepper
1 sl Celery
1 c Half and half cream
4 sl Bacon, crisp and crumbled
2 cn Crabmeat
1 cn Kernel corn

Saute onion in margarine until soft. Add flour and
cook gently for 1 minute, remove from heat. Gradually
add milk. Return to heat and cook until thick. Add
diced potatoes, celery, green pepper and cream. Simmer
30 minutes. Add crabmeat and corn. Heat through.

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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

CASSIS JELLY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
3 c Fresh currant juice, or
-fresh cranberry-apple
Juice, or fine quality
-commercially canned
Unprocessed juice, strained
1 c Cassis
2 tb Lemon juice
3 1/4 c Sugar
3 oz Liquid pectin (1/2 bottle)

Servings: makes 4 – 1/2 pint jars Notes: A perfect garnish for poultry and
game. A gourmet replacement in all desserts, sauces, or glazes calling for
currant jelly.

DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy
saucepan over high heat. Bring to a boil, stirring constantly. Add liquid
pectin and, stirring constantly, cook until mixture comes to a full,
rolling boil. Boil for 1 minute. Remove from heat and skim off foam with
metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot
water bath method, or can be refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin

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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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