Title: Confectioners’ Icing
Categories: Cookies
Yield: 1 servings

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For each batch, beat the white of one egg with 1/2 teaspoon cream of
tartar or salt until foamy. Gradually beat in 16 oz. of confectioner’s
sugar until stiff peaks form. Keep frosting covered with damp towel
until ready to use.

MMMMM

Title: CHRISTMAS SPIRAL BREAD
Categories: Breads
Yield: 6 servings

1 Loaf (14-16 oz) frozen sweet
-or white dough bread,
-thawed
1/3 c Chopped red candied cherries
1/3 c Chopped green candied
-cherries
1/4 c Chopped toasted slivered
-almonds
1 Slightly beaten egg white
1 Egg yolk
1 tb Water

Icing

Grease a 9 x 5 x 3-inch loaf pan. On a lightly floured
surface roll dough into a 14 x 9 inch rectangle.
Combine candied cherries, almonds and egg white.
Spread over dough. Beginning at short ends, roll each
side up jelly-roll style to center. Place dough double
roll side up in prepared pan. Cover, let rise until
loaf just comes to top of pan. Combine egg yolk and
water. Brush over loaf. Bake in 350 degree oven 25-30
minutes. Remove from pan and cool on wire rack.
Drizzle or spread with icing.

ICING: Mix 1/2 cup sifted powdered sugar and 1
teaspoon milk until smooth. Add more milk a few drops
at a time to desired consistency.

—–

Ingredients:
Two cups shredded veggies. Mixture of: mostly cabbage or bok choy,
with carrots, mushrooms, onion, whatever to taste. Pre-packaged
coleslaw mix works surprisingly well.

soy sauce
water
vinegar (white or rice)
coupla dozen wonton/dumpling skins ( I think these are just flour and water)
garlic (fresh, chopped fine, or powdered)
ginger (fresh, chopped fine, or powdered)
small bowl with water for dipping
optional: Tbsp Hunan chili paste, Tbsp plum sauce
or maybe tsp black bean sauce, tsp five spice powder or other
flavoring (use *one*)

Make the dipping sauce first and let it sit. Mix equal parts soy
sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic
and ginger, about a clove’s worth per person.

Stir-fry vegetable mix in a small bit of water and soy sauce.
If you have it, add your favorite optional flavoring. I like chili paste.
Stir until translucent. Mix will taste sorta raw.

To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin
(experiment until you find the right amount.) Crunch the dumpling
into a nice shape and dip the end into the small bowl to seal it.

Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are
done when they crinkle up and turn translucent.

Dip dumplings in sauce. Magic!

Title: Chocolatey Peanut Brittle
Categories: Candies, Entertain, Chocolate, Christmas
Yield: 6 servings

1/4 c Cocoa
1 ts Baking Soda
1 tb Butter
1 c Sugar
1/2 c Light Corn Syrup
1/4 c Whipping (Heavy) Cream
1 1/4 c Salted Peanuts

Yield: About 1 Pound Of Candy

Adding chocolate to peanut brittle makes the brittle taste different from
any you’ve ever had before.

Lightly butter a cookie sheet and set aside. In a small bowl, stir
together the cocoa and baking soda then add the butter. Set aside. In a
heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping
cream. Cook, over medium heat, stirring constantly until the sugar is
dissolved. Stir in the peanuts. Continue cooking, stirring frequently,
until the mixture reaches 300 Degrees F. or when syrup dropped into very
cold water separates into threads which are hard and brittle. (Make sure
that the bulb of the candy thermometer is not resting on the bottom of the
pan when using one.) Remove from the heat and stir in the cocoa mixture.
Immediately pour onto the prepared cookie sheet. With tongs or wooden
spoons, quickly spread and pull into a 1/4-inch thickness. Place the
cookie sheet on a wire rack to cool completely. When the candy is cold,
break into pieces and store.

New Orleans Pork-Sweet Potato-Fruit Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

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

1 tb Vegetable oil

4 Pork chops (3/4″ thick)

2 Sweet potatoes,fresh,large

2 Onions,large,sliced 1/4″ thk

1 1/2 c Orange juice,fresh squeezed

5 Whole cloves

1/2 ts Salt

1/8 ts Tabasco sauce

2 Pears,peeled,cored,wedged

1 tb Cornstarch

1 tb White wine vinegar

2 tb Parsley,chopped,fresh

1. Heat oil in large skillet; brown chops on both sides.

2. Arrange potato and onion slices around chops.

3. Combine orange juice, cloves, salt and Tabasco; pour over vegetables.

4. Cover and simmer 30 minutes, or until chops are tender.

5. Add pears; cover and cook 10 minutes longer.

6. With slotted spooon, remove meat, vegetables and pears to serving

platter.

7. Remove and discard cloves.

8. Combine cornstarch and vinegar; stir into liquid in skillet.

9. Cook until mixture boils and is slightly thickened.

10. Pour over meat and vegetables; sprinkle with parlsey.

– – – – – – – – – – – – – – – – – –

Mocha Brownie Torte

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts
Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Brownie mix (or scratch)
2 Eggs
1/4 cup Water
1/2 cup Nuts — chopped
—–FILLING FROSTING—–
1 1/2 cups Whipping cream
1/3 cup Brown sugar
1 tablespoon Powdered instant coffee

Preheat oven to 350~. Blend brownie mix, eggs, water; stir in nuts. Grease
flour to round cake pans.
Divide mixture between the 2 pans. Bake 20 min. Cool 5 minutes in pan; remove
let cool completely. Filling:
Beat whipping cream until it starts to thicken.
Gradually add brown sugar instant coffee. Use 1 cup of filling between
layers, the rest on top. Chill one hour.

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FRUGAL GOURMET’S CLAM AND CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FRUGAL COURMET COOKS W/WINE—– — posted by
Gaye Levy
1 Small yellow onion — peeled diced

2 tablespoons Butter
1 can Minced clams (6 1/2 oz)
1 can Cream-style corn (17 oz)
Equal amt of milk (17 oz)
Salt and pepper — to taste
1 teaspoon Dried Dill weed

Sauté onion in butter until soft. Do not discolor.
Combine other ingredients and bring to a simmer.
Simmer for 5 minutes and serve. Be sure to add lots of freshly ground
pepper.

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Chile Beer Damper

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups all-purpose flour
3 Teaspoons double acting baking powder
1 Teaspoon salt
2 Teaspoons sugar
1 Tablespoon red chiles, such as piquins or jalapenos,
24 Ounces beer

Preheat oven to 350 F.
Mix all the ingredients together until well combined. Spoon the mixture
into a greased bread pan and smooth the top.

Bake for 1 hour, or until golden brown and the loaf appears done. Cool on a
rack.

Serving Suggestions: May be served topped with Chile Cream Cheese.

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Hairy Heads

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Peanut butter
Marshmallows
Red hot candy
Green coconut*

* color coconut with green food coloring.

Spread peanut butter on sides and top of marshmallows. Roll in coconut. Add re
d hots for eyes.

busted by sooz

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Title: Blondies
Categories: Cookies
Yield: 16 servings

1/2 c Butter
2 c Brown sugar
2 Eggs; beaten slightly
1 tb Vanilla extract
1 c All-purpose flour
2 ts Double-acting baking powder
1 ts Salt

Recipe by: Elizabeth Powell
Preparation Time: 1:00
Melt butter in saucepan. Stir brown sugar into butter until
dissolved. Cool slightly and beat in egg and vanilla. Sift flour with
baking powder and salt. Stir dry ingredients into butter/sugar/egg.
Butter a 9 inch square pan, line with wax paper, then butter and flour
the wax paper. Pour batter into pan. Bake at 350 degrees for 30-45
minutes.

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