Coconut Honey Balls

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1/2 cup sugar
1 teaspoon French’s Vanilla
1 teaspoon French’s Almond Extract
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1 cup Funsten’s Pecans — finely chopped
1 cup flaked or shredded coconut
Pineapple Glaze:
1/2 cup honey
1/3 cup pineapple juice
2 teaspoons vinegar
2 tablespoons butter

BAKE at 350 degrees for 15 to 18 minutes. MAKES about 6 dozen cookies.
Cream butter. Add sugar, vanilla, and almond extract, creaming well. Add
flour, pecans, and coconut, and mix thoroughly. Shape dough into balls,
using a teaspoonful for each. Place on ungreased baking sheets. Bake in
moderate oven (350 degrees) 15 to 18 minutes until light golden brown. If
desired, dip cookies into Pineapple Glaze. Or roll.l warm cookies in
confectioners’ sugar.
*Pillsbury’s Best Self-Rising Flour may be substituted.
Pineapple Glaze: In saucepan, combine honey, pineapple juice, vinegar and
butter. Simmer 5 minutes. Cool to lukewarm.

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NOTES : “Senior Winner in Pillsbury’s 9th Grand National Recipe and Baking
Contest by Mrs. Shirley Ravelle, Honolulu, Hawaii. Adapted by Ann Pillsbury.”

Lemon Yogurt-Poppy Seed Muffins

Recipe By : COUNTRY BAKING
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup milk
1/4 cup vegetable oil
6 ounces lemon yogurt, lowfat
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons poppy seeds
1 Tablespoon lemon peel — grated
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Glaze:
1/2 cup powdered sugar
2 teaspoons lemon juice — 2-3 teaspoon

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2-1/2×1-1/4″ or line with paper baking cups. Beat milk, oil, yogurt and egg in
large bowl. Stir in remaining ingredients except Lemon Glaze just until flour
is
moistened. Divide batter evenly among muffin cups (about 3/4 full). Bake 16-18
minutes or until golden brown. Immediately remove
from pan. Drizzle Lemon Glaze over warm muffins. For Glaze: Mix ingredients
until smooth and drizzling consistency.

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LA TARTE TATIN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Puff pastry
-(fresh or thawed frozen)
1 c Sugar
1/4 c Water
5 lb Golden Delicious apples
– peeled, cored, quartered
– and tossed with
Lemon juice
1/2 ts Cinnamon
1/4 c Unsalted butter — melted
Sugar

FOR PASTRY: Preheat oven to 300 F. Roll pastry 1/8 inch thick. Cut into
circle 1 inch larger than diameter of 1-quart-souffle dish. Transfer to
baking sheet, prick with fork and bake 30 minutes. If not quite browned,
increase heat to 350 F. Combine 1/2 cup sugar with water in 8-inch skillet
and cook, swirling pan frequently, until carmelized. Pour into 1-quart
souffle dish. Begin adding apples, arranging vertically (fill dish as
compactly as possible since fruit will shrink during baking). Lay
remaining apples (or as many as possible) on top.

Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter
evenly over top. Cover with foil, making several slits to allow steam to
escape. Lay piece of foil on lower oven rack to catch any juices that
might overflow. Bake, basting frequently, until apples are tender, about
1-1/2 hours. Remove from oven and cool 15 minute. Carefully pour off
juices into 8-inch skillet and boil over medium-high heat until reduced and
carmelized.

Run knife around inside of souffle dish to loosen apples. Set pastry over
fruit. Place serving plate on top and invert. Pour carmelized juices over
top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold
bottom of hot skillet over top of tarte to sear sugar, or place under
broiler. Repeat 3 more times. Serve warm or cold.

Source: Ernie’s – San Francisco, California Favorite Restaurant Recipes –
by 0-89535-100-5 Typed for you by Karen Mintzias

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Title: Potage St. Germain
Categories: Soups/stews, Ethnic
Yield: 8 servings

1 1/2 lb Dried peas, soaked 2 ts Sugar
3 qt Chicken broth 1/2 ts Salt
4 tb Butter 2 c Fresh green peas, cooked
4 Carrots, peeled and grated 3/4 c Cream
2 Onions, grated 3/4 c Milk
1 Large leek, chopped fine 1 tb Butter
5 Lettuce leaves, diced Sour cream or sherry (opt)

Place drained, dried peas in soup kettle. Add chicken broth; bring to a
boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt
butter in skillet; saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture
into soup; add sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture through a
sieve, also. Return this combined mixture to the kettle. Stir in cream and
milk. Heat just to boiling; stirring occassionally to prevent scorching.
Just before serving, add butter. Garnish with a dollop of sour cream, a
dash of sherry, or both. Elegant!

—–

Grilled Portobello Salad with Goat Cheese*

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp Extra-virgin olive oil
3 tbsp Strong brewed tea
1 1/2 tbsp Balsamic vinegar
1 1/2 tbsp Italian flat-leaf parsley — finely chopped
2 Clove garlic — finely chopped
1/2 tsp Dijon mustard
1/2 tsp Dried marjoram
Salt pepper — to taste
4 lg Portobello mushrooms
4 c Curly lettuce — red green
dried torn
3 oz Aged or fresh goat cheese
1 med Vine-ripened tomato; peeled — seeded diced.

Place a broiler pan about 6″ from the source of heat; preheat the broiler
and broiler pan. In a large bowl, whisk together half the olive oil, the
tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set
aside.

Trim mushroom stems and reserve for another use. Wipe mushroom caps clean
with a damp paper towel. Brush the mushroom caps with the remaining olive
oil and season lightly with salt and pepper.
Place the mushrooms, rounded side facing up, on the preheated broiler pan
and broil until tender and lightly browned, 2-4 min per side.

While the mushrooms broil, add salad greens to the dressing and toss.
Arrange the greens on 4 individual salad plates. When the mushrooms are
done, cut them into thick slices and set them on the greens. Crumble
cheese over the mushrooms and scatter tomatoes over all. Add a grinding of
black pepper and serve.

Shared on rec.food.recipes by Judi M. Phelps, 6/17/95.
Internet: jphelps@shell.portal.com

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Eileen

NORTHWEST CIOPPINO-WW >-}DGSV43A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Olive oil
1 c Onions — thinly slices
1 c Green pepper — thinly sliced
1/2 c Carrot — thinly sliced
1/2 c Celery — thinly sliced
1 cl Garlic — minced
1 1/2 c Tomatoes — (canned),crushed
1 c Tomato sauce
1 c Water
1 1/3 c White wine
2 pk Chicken broth*
1 ea Bay leaf
1/2 ts Oregano
1/4 ts Salt
1/4 ts Pepper
1/8 ts Red pepper (or hot sauce)
15 oz Fish fillets

In 3 1/2 or 4 qt. saucepan heat oil; add onions, green
pepper, carrot, celery, and garlic and saute, stirring
frequently, until vegetables are tender, about 2
minutes. Add remaining ingredients except fish and
bring to a boil. Reduce heat and let simmer until
flavors are blended, about 20 minutes; stir in fish
and cook until fish flakes easily when tested with
fork, 7-10 minutes. Remove bay leaf before serving.
1 serving!2 calories.

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Title: SPICY NACHOS SUPREME
Categories: Appetizers, Mexican
Yield: 6 servings

8 oz Tomato Sauce
4 oz Diced Green Chiles
1/2 c Chopped Green Bell Pepper
1 Green Onion, Sliced
1/4 ts Hot Pepper Sauce
10 oz Tortilla Chips
2 c Shredded Cheddar Cheese
1 Avocado
1 ts Lemon Juice
1/2 c Sour Cream
Jalapeno Slices, Optional

Combine tomato sauce, chiles, green pepper, green onion and hot pepper
sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a
shallow 8″ X 10″ baking dish. Pour sauce over chips; sprinkle grated
cheese over all. Broil nachos for 3 minutes or until cheese melts. Just
before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon
avocado mixture and sour cream on hot nachos and top with jalapeno slices.
Serve immediately.

—–

Title: Baked Sausage Cups and Scrambled Eggs
Categories: Breakfast
Yield: 6 servings

——————————–SAUSAGE CUPS——————————–
1 lb Pork sausage meat
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 ts Salt
1/2 ts Rubbed sage
1 Egg
1/2 c Milk

——————————-SCRAMBLED EGGS——————————-
1 tb Butter or margarine
9 Eggs
1 ts Salt
1 ds Pepper (optional)
1/3 c Milk

For sausage cups, combine all ingredients thoroughly. Firmly press into
six 5-oz. ovenproof custard cups. Place in shallow baking pan. Bake in
preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on
absorbent paper.

For eggs, melt butter in large skillet over low heat. Beat together eggs,
salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring
lightly until eggs are just barely set. Arrange sausage cups around eggs
on serving platter. Garnish with parsley.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Title: POACHED APPLES WITH MAPLE CREAM
Categories: Desserts, Fruits
Yield: 1 servings

4 lg Firm Apples
1 c Maple syrup
1/2 c Water
1 tb Butter
1 ts All-purpose flour
1/2 c Light cream or
-half-and-half
-Pare and core apples.

In a saucepan, combine the syrup and water. Bring to a boil and simmer 3
minutes. Add the apples and cover. Simmer until the apples are tender but
not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto
individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup.
Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the
flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about
3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples
are pared before cooking, they will cook very quickly. Certain varieties
might even get mushy all of a sudden. Watch them VERY carefully while
cooking; it just takes minutes. This dessert is delicious and beatiful when
you serve one whole apple on a plate surrounded with the maple-and-cream
sauce. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas
Joan Johnson

Converted by MMCONV vers. 1.20

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Basic Buttermilk Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups Flour
1 teaspoon Salt
1 tablespoon Sugar
4 teaspoons Baking powder
1 teaspoon Baking soda
4 tablespoons Butter
2 Eggs — lightly beaten
1 1/2 cups Buttermilk
Spray shortening and corn-
Meal for coating pan

Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of
the flour with salt,sugar,baking powder and baking soda. Cut the butter into
the dry ingredients until the mixture is textured like cornmeal. Separately
mix the eggs with the buttermilk,and stir all but
2 tbs.of this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Dust a clean work surface with 1/2 the remaining flour,and
turn the dough out onto the floured surface. Sprinkle the top with the rest of
the flour,and with floured hands,gently
push the dough into a circle about 1/2″ thick.. Cut with a 2″ or 3 " biscuit
cutter,and place buscuits close
together on a grease and cormeal coated cookie sheet. You will get about 12
biscuits. Brush the tops of the biscuits with the reserved buttermilk egg
mixture. Bake in the preheated oven until puffed and brown,about 15 minutes
.Cool
for a few minutes before serving.

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