Florida Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup sugar
2 oranges — rinds of; grated
1 large egg
1/2 cup orange juice
3 cups sifted all purpose flour
1/2 teaspoon cinnamon
4 teaspoons baking powder

Cream together butter, sugar and orange rind. Gradually add lightly beaten
egg, orange juice, flour, cinnamon and baking powder. When dough is
thoroughly mixed drop from a teaspoon onto an ungreased cookie sheet. Bake
in a 325~F. oven for 10 to 12 minutes until light brown.

Shared by Deb, Posted to Fabfood 11/98

Contributor: JGreene274@aol.com (Bakery Shoppe)

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NOTES : Posted to Recipes-R-Us and Dessert-Lovers 7/99

Title: ORANGE AND SPINACH PASTA SALAD
Categories: Salads, Vegetables, Fruits
Yield: 6 servings

———————————-DRESSING———————————-
1 pk 0.7 Oz Dry Italian Dressing
-Mix
1/2 c Oil
1/2 c Orange Juice
1/4 ts Fennel Seed

———————————–SALAD———————————–
2 c Uncooked Bow Tie Pasta;
-Farfalle, 5 Oz
3 c Fresh Spinach Leaves; Torn
2 md Seedless Oranges; Peeled
-And Sectioned
1/4 c Green Onions; Sliced

In a small jar with a tight fitting lid, combine all of the dressing
ingredients, blending well. Set aside. Cook the pasta to the desired
doneness as directed on the package. Drain and rinse in cold water, to
stop the cooking process. Place in a medium bowl and add 1 to 2 Tb of the
dressing, tossing to coat. Refrigerate, along with the remaining dressing,
until chilled.

To Serve:

Add the spinach, oranges and onions to the chilled pasta and toss to
combine. Serve with the chilled dressing.

Each Serving (1 1/3 cup) Contains:

Calories: 290 Protein: 5 Grams Carbohydrates: 28 Grams Fiber: 2 Grams
Fat: 19 Grams Unsaturated Fat: 11 Grams Saturated: 2 Grams
Cholesterol: 0 Milligrams Sodium: 420 Milligrams Potassium: 340
Milligrams Kietary Exchanges: 1 Starch, 1 Vegetable, 1/2 Fruit, 3 1/2 Fat

Posted by: Rich Harper From: Pillsbury Classic Cookbooks It’s Italian!
Copyright 1994

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Title: BLACK MAGIC PIE *
Categories: Pies, Ice cream
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
42 Oreo cookies
2 tb Margarine; melted
1 qt Chocolate ice cream
1 pt Vanilla ice cream; softened
1/2 c Whipped topping
Chocolate fudge sauce

Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside
remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies
around edge of plate, pressing lightly into crust. Scoop chocolate ice
cream into balls; arrange in prepared crust. Coarsely chop remaining 6
cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream
evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved
cookie crumbs, pressing gently into ice cream. Freeze several hours or
overnight. To serve, garnish with whipped topping and chocolate sauce.

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Title: JUNE SOUP
Categories: Soups, Vegetables, Poultry
Yield: 4 servings

———————————–STOCK———————————–
1 Lemon
1 Chicken; a 1.35 kg
1 Onion; peeled
1 Carrot; peeled
6 Black peppercorns
1 ts Sea salt
1 3/4 l Water

————————————SOUP————————————
350 g Green or yellow split peas
3 Onions
6 sm New turnips
3 Carrots
3 Heads fennel
4 tb Olive oil
6 Cloves garlic; peeled
Sea salt
400 g Tomatoes; tin
1 tb Fresh thyme; or marjoram
1 1/2 l Chicken stock
1 Handful of sorrel or several
— large spinach leaves

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

The Story, Birgid Allen:

“(…) This is really a late spring soup, for that time when nothing yet
seems to be properly in season and when cold winds blight the beginning of
summer and give one unseasonable longings for warm, comforting soups.

This is the time to forget asparagus and turn back to root vegetables, such
as the new, sharp-tasting young turnips in their delicately purple-flushed
white skins. These go well with the winter and spring perennial, the
bulbous Florentine fennel with its faintly aniseed-like taste.

The rich, lemony stock, the sharp sorrel and garlicky tomato provide a good
background for the pungency of the young turnips and fennel. It is worth
boiling a chicken with a cut lemon inside it to produce the right rich,
strong broth to pull this soup together, remembering that it is easily a
meal in itself. (…)”

The Recipe

The day before making this soup, place a cut-up lemon inside your chicken
and boil for just over 1 hour (for a 1.35 kg/3 pounder), adding a peeled
onion and carrot, black peppercorns and sea salt to the water. Strain off
the broth and refrigerate it overnight.

Soak the split peas either overnight or for several hours, then boil them
in plenty of unsalted water for 30 minutes to 1 hour until they are soft.
The first 10 minutes of boiling should always be fast and uncovered; the
rest may be a steady simmer with the lid on.

Meanwhile, peel the onions and turnips, and scrape the carrots and fennel;
chop them all into small dice and soften them for 15 minutes in olive oil
in a heavy, covered pan.

Crush the garlic in a mortar with a little sea salt and add it to the
vegetables with the tomatoes and the thyme or marjoram, raising the heat a
little and cooking uncovered for 5-20 minutes while breaking up the
tomatoes with a wooden spoon.

Then add the drained split peas, the skimmed stock and the washed and
torn-up sorrel leaves. (Spinach will do, but it will not contribute such an
interestingly acidic flavour.)

Bring to the boil, simmer for 30 minutes, cool and serve. Add more salt ift
he split peas seem to demand it, but do not liquidize the soup unless you
want their taste to be dominant.

From: Birgid Allen, The Soup Book, M Papermac, 1993, ISBN 0-333-58224-1,
p.133

Typed for you by Rene Gagnaux @ 2:301/212.19

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Plaza III Steak Soup

Recipe By : From the Plaza III Restaurant in Kansas City
Serving Size : 10 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter or margarine
1/2 cup all-purpose flour
8 cups hot water
2 pounds lean ground beef
2 tablespoons beef bouillon granules
1 cup onions — chopped
1 cup carrots — diced
1 cup celery — sliced
2 cups frozen mixed vegetables
28 ounces canned tomatoes — diced
1 teaspoon pepper — or to taste
1 tablespoon Accent® seasoning mix — (optional)

Melt butter or margarine in a soup pot that holds at least 20 cups. Blend
in flour to make a smooth paste. Add hot water a little at a time. Simmer
until smooth. Sauté beef in a large skillet and drain off fat (I usually
rinse under very hot water which gets some more of the fat off the meat).
Add meat, bouillon, all vegetables and seasonings to saucepan. Bring to
boil. reduce heat and simmer until vegetables are cooked. Do not add salt.

You can freeze this soup. I added Old Bay Seasoning about 1 tablespoon in
place of Accent.

Again this is for a crowd of people coming in out of the cold, it doesn’t
take time, but you might want to make this the night before, add whatever
spices your crowd will like.

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NOTES : I found this recipe in the Jubilation Cookbook by The Junior League
of Toronto (1985)

Title: California Quesadillas
Categories: Appetizers, Vegetarian
Yield: 4 servings

4 ea 8-inch flour tortillas
Butter; melted
1 Pear, firm, ripe
— (peeled, cored and diced)
8 oz Brie
— shredded or thinly sliced
1/4 c Chopped Calif. dried figs

Brush one side of tortilla lightly with butter. Place buttered side down
on baking sheet. Place diced pear, Brie and figs on bottom half of each
tortilla. Fold in half. Bake at 350 degrees for 10 minutes, until cheese
is melted, or heat on medium-hot griddle until golden brown. Cut each
quesadilla into three wedges.

Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Vegetable Stuffed Chayote

Recipe By : BH G Cooking For Today, Vegetarian Recipes
Serving Size : 4 Preparation Time :60:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Medium Chayote Fruit — (8 Oz Each)
1 Cup Mushrooms, Fresh — Sliced
1/2 Cup Sweet Red Pepper — Chopped
1 Clove Garlic — Minced
1 Tablespoon Margarine
1 1/2 Cups Whole Grain Bread Crumbs — Toasted*
1/2 Cup Parmesan Cheese — Shredded
1 Egg — Beaten
2 Tablespoons Cilantro — Snipped
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Instant Vegetable Bouillon Granules
1/4 Cup Water

Halve Chayote lengthwise. Place halves in enough cold salted water to cover.
Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until
tender. Drain.

When cool enough to handle, remove seed. Scoop out and reserve pulp to within
1/4 inch of skin. Invert shells; set aside to drain. Chop pulp, drain. If
necessary, squeeze pulp between paper towels to remove excess liquid. Set
aside.

Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper,
onion and garlic in hot margarine till tender but not brown. Remove from heat.
Stir in Chayote pulp, toasted bread crumbs, 1/3 cup of the parmesan cheese,
eggs, cilantro, salt and papper. Dissolve the bouillon granules in the water;
stir into stuffing. Spoon stuffing into Chayote shells.

Place shells in a 2 quart square baking dish. Cover and bake in a 350 degree
oven about 25 minutes or till heated through. Sprinkle with remaining parmesan
cheese. Bake for 3 to 5 minutes more till cheese melts. Makes 4 servings.

* To toast bread crumbs, spread them in a single layer in a shallow baking
pan. Bake in a 350 degree oven about 8 minutes or till toasted.

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NOTES : Chayote (chaw-YOTE-ee) is a pear shaped squash with a moist pulp that
tasts like a cross between an apple and a cucumber. Look for small, firm,
unblemished chayotes and store them in a plastic bag in your refrigerator for
up to 2 weeks.

1/4 cup cold water
1 packet unflavored gelatin
3/4 cup boiling water
1/3 cup non fat dry milk
1 tsp vanilla
1 tbsp unsweetened cocoa
2 – 3 packets sweet ^Ñn low or equal
2 ice cubes
6 frozen strawberries

While boiling the water, arrange all the other items in the order listed near
your blender or food processor. (blender is better choice). Put the cold
water in the blender and start on the lowest speed and keep it on. Put cover
on but remove the part of the cap so that ingredients can be added without
starting and stopping the blender. then, one by one in the order listed add
the ingredients. You can increase the speed after putting in all the items
so that the ice cubes and strawberries are completely chopped.

After the items are completely blended and smooth, put in a container,
refrigerate for at least 30 minutes.

Other modifications, could be to replace the strawberries with 4 more ice
cubes. You could also add a tsp of instant coffee for a mocha flavor. Other
frozen fruit could be added instead of strawberries.

Cabbage Soup with Paprika, Kielbasa and Raisins

Recipe By :TASTE SHOW #TS4615
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, — diced
1 onion, — halved and thinly sliced
4 garlic cloves, — minced
3 pounds cabbage, cored, cut into — 1-inch-wide strips
1/2 teaspoon sweet paprika
8 cups chicken or pork stock
1 28-ounce can whole, peeled tomatoes
1 cup raisins
1 1/2 pounds kielbasa, cut in — 1/3-inch slices
Chopped parsley, for garnish

In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5 minutes,
or until most of fat is rendered. Add onions and garlic; sautJ 5 minutes
until onion is tender. Add cabbage and paprika, stirring to mix well, and
sautJ 5 minutes. Add stock and bring to a boil, stirring. Using your hand,
squeeze most of juice from tomatoes, cut into coarse chunks and add to pot.
When mixture comes to a boil, lower heat to simmering and cook 15 minutes.
Add raisins and cook 10 minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup among 4 soup bowls
and sprinkle with parsley.

Yield: 4 servings

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Cranberry and Raisin Chutney

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1 cup Raisins
1 1/2 cups Sugar
2 tablespoons White wine vinegar
1 cup Orange juice
2 tablespoons Matchstick-size orange peel
2 tablespoons Matchstick-size ginger
2 12 oz. pkges cranberries
2 small Pears, peeled, cored — chopped
1 cup Toasted slivered almonds

Bring 2 cups water to boil in heavy large saucepan.
Add raisins. Remove from heat and let stand 15 minutes. Drain, reserve 1/2
cup water.

Pour 1/2 cup raisin water into same saucepan. Add sugar and white wine
vinegar and stir over med-low heat until sugar dissolves. Increase heat and
boil without stirring until syrup turns golden brown, brushing down sides of
pan with wet pastry brush.
Remove from heat. Mix in orange juice, orange peel and fresh ginger. Add
cranberries and cook until they pop, about 5 minutes. Stir in raisins,
chopped pears and toasted almonds and cook 1 minute. Cover and refrigerate
chutney until well chilled. Can be made 2 days ahead of time; keep
refrigerated.

Source: Bon Appetit Dec. 1991

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