Title: CHOCOLATE SUGAR COOKIES
Categories: Cookies
Servings: 42

3 Squares BAKER’S Unsweetened
-Chocolate
1 c Butter or margarine
1 c Sugar
1 Egg
1 t Vanilla
2 c All-purpose flour
1 t Baking soda
1/4 t Salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2
minutes or until margarine is melted. Stir until chocolate is completely
melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in
egg and vanilla until completely blended. Mix in flour, baking soda and
salt. Refrigerate 30 minutes.

Heat oven to 375’F. Shape dough into 1″ balls; roll in additional sugar.
Place, 2″ apart, on ungreased cookie sheets. (If flatter, crisper cookies
are desired, flatten balls with bottom of drinking glass.)

Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
racks.

Makes about 3 1/2 dozen cookies.

Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10 minutes.

JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough
as directed. Roll in finely chopped nuts in place of sugar. Make
indentation in each ball; fill center with your favorite jam. Bake as
directed.

CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as
directed. Roll in finely chopped nuts in place of sugar. Make indentation
in each ball; bake as directed. Microwave 1 package (14 ounces) KRAFT
Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or
until melted, stirring after 2 minutes. Fill centers of cookies with
caramel mixture. Drizzle with melted BAKER’S Semi-Sweet Chocolate.

MMMMM

Beef In Costume For Halloween

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (4 lb.) pumpkin
1 Pound lean ground beef
1 Cup chopped onion
Cooking oil
1/3 Cup chopped red pepper
1/3 Cup chopped green pepper
1 Clove minced garlic
1 Teaspoon salt
1/4 Teaspoon thyme
1/4 Teaspoon pepper
1 (7 1/2 Oz.) pitted ripe olives
1 (8 Oz.) Can tomato sauce
2 beaten eggs

Preparation :
Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water
to cover for 20 to 25 minutes or until almost tender. Drain. Brown beef
and onion. Add peppers and garlic. Cook one minute. Remove from heat,
stir in remaining ingredients. Spoon into pumpkin. Place “lid” on top.
Brush pumpkin with oil.

Bake at 350 degrees for 1 hour.

Let stand 10 minutes.

Cut into edges to serve.

– – – – – – – – – – – – – – – – – –

BAR ROOM SLAW (THE FOUR SEASONS RESTAURANT)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Assorted Vegetables **
2 Egg yolks
1 tb Fresh lemon juice
1/2 ts Dijon-style mustard
Kosher salt
Freshly ground pepper
1 c To 1 1/2C olive oil
1 1/2 ts Red wine vinegar
Romaine lettuce leaves
Belgian endive, separated
-into leaves, rinsed
Watercress, rinsed, trimmed
Alfalfa sprouts

1. Select vegetables according to season, personal preference and
complementarity of colors, textures and tastes. Cut into very fine
julienne by hand or shred fine in food processor, using shredding disc. 2.
Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl
until well blended. Add oil, drop by drop, whisking continuously, until
mixture is thick. Then continue whisking in oil in slow steady stream.
Stir in vinegar. 3. To serve, pour amount of dressing desired over
julienned vegetables in bowl; toss gently. Line individual salad plates
with romaine, endive and watercress. Top with dressed vegetables, dividing
evenly. Sprinkle with sprouts. ** Some vegetables to consider: carrot,
zucchini, red, green, and yellow bell pepper, celery, celeriac, summer
squash, chayote, Chinese cabbage, daikon, black radish, turnip, white and
red cabbage, cucumber, tomato, sugar snap peas, broccoli stems. Julienned
vegetables can be prepared ahead; refrigerate, wrapped in plastic wrap.
Make dressing just before serving. Use one cup of julienne vegetables per
person.

– – – – – – – – – – – – – – – – – –

Crispy Quail Salad

Recipe By : COOKING RIGHT SHOW #CR9750
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons Hoisin Sauce
2 Tablespoons Dark Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Chinese Chile Paste With Garlic
2 Teaspoons Garlic — minced
1 Tablespoon Ginger — minced, peeled
1/4 Cup Dry White Wine Or Water
6 Quail — boned, butterflied
Vegetable Oil For Frying
1 Cup Rice Flour
1 Teaspoon Ground Cayenne
1/2 Teaspoon 5 Spice Powder
1 Teaspoon Salt
1 Cup Julienned Red Pepper — seeded, stemmed
1 1/2 Cups Jicama <> — peeled, julienned
1 1/2 Cups Cucumber — peeled, seeded
1/2 Cup Scallions — cut on the bias
1/2 Cup Carrots — julienned
Honey-Lemon Vinaigrette (Recipe Included)
–Garnish–
Cilantro Sprigs
–Honey-Lemon Vinaigrette–
2 Tablespoons Shallots — finely minced
1/3 Cup Olive Oil
1/2 Cup Fresh Lemon Juice
3 Tablespoons Honey — or to taste
Salt And Freshly Ground Black Pepper

FOR THE QUAIL:
In a blender, combine hoisin, soy sauce, oyster sauce, chile paste, garlic,
ginger and wine and pulse to make a smooth mixture. Whisk together and add
quail and toss to coat evenly. Marinate refrigerated for at least 2 hours.

Add oil to a depth of 1 inch to a deep pan and heat to 350 degrees (use a
thermometer). Combine flour, cayenne, 5 spice and salt together on a plate.
Remove quail from marinade and wipe off excess marinade. Light coat with
flour mixture and deep fry quail in batches until golden brown and crispy
(6-8 minutes). Check at leg joint to make sure quail is cooked through. Keep
quail warm in a low oven and make sure oil returns to 350 degrees before
adding new ones.

Toss the peppers, jicama, scallions and carrots together with 1/3 cup or so
of the vinaigrette and arrange attractively on plates. Top with a warm quail
and serve immediately garnished with cilantro sprigs. Yield: 6 servings

FOR THE VINIAGRETTE:
Saute the shallots in the olive oil until soft but not brown. Set aside in a
mixing bowl to cool. Whisk in the lemon juice, honey and salt and pepper to
taste.
Store refrigerated up to 5 days.

Yield: approximately 1 cup

– – – – – – – – – – – – – – – – – –

NOTES : Show 10/25

Title: COUNTRY STYLE VENISON STEW
Categories: Wild game
Yield: 6 servings

1/2 lb Bacon or salt pork
2 lb Venison steak
4 tb Flour
6 c Water or beef stock
1 lg Tomato, chopped
2 md Carrots, sliced
2 md Stalks celery, sliced
2 md Potatoes, in 1″ cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c Fresh green peas
Salt and pepper to taste

Cut bacon into 1″ cubes and saute in large saucepan until lightly
browned. Remove and set aside.
Cut venison into 1 1/2 or 2″ pieces and brown over high heat in 4 T
bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes,
stirring several times. Add liquid and let it simmer 1 hour or more
until venison begins to get tender, add more liquid as necessary.
Add all the other ingredients, except peas, and continue to simmer to
make a thick stew. Simmer peas in a separate pan until done. Strain
and spoon over or around stew when served. Great accompanied by
buttered corn muffins and a salad.

—–

Grilled Tuna and Cheese Sandwiches

Recipe By : Starkist Co
Serving Size : 3 Preparation Time :0:00
Categories : Seafood Hot Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices Bread
3 tbsp Butter or margarine — soft
3 slices American cheese
6 oz Starkist Chunk White Tuna — drained and flaked

1. Spread one side of each slice of bread with butter. 2. Top three bread
slices with cheese, tuna and second bread slice. 3. Grill 1 to 2 minutes
per side to lightly brown. Makes 3 sandwiches.

http://www.starkist.com
Shared by Sherilyn Schamber

– – – – – – – – – – – – – – – – – –

Title: SMOKED COD PIE (IRISH)
Categories: Fish, Pies
Yield: 4 servings

1 lb Smoked cod
1/2 lb Onions
1/2 lb Shelled peas
10 fl Milk *
1 oz Flour
1 t Dry mustard
1 oz Butter
2 lb Mashed potato

* (or substitute 5 oz milk and 5 oz cream)
.
Chop onions roughly and fry in butter until tender. Remove from heat an
stir in flour and mustard. Add milk. Return to heat and stir until
thickened. Add cod, cut into 1/2-inch cubes, and peas. Turn into
ovenproof dish and cover with mashed potatoes. Bake in a moderate oven at
400F/200C, for 35-45 minutes, or until golden brown.
.
(Though not traditional, the addition of 2-3 oz of cheddar cheese to the
sauce makes this an extremely tasty dish.)

—–

Broken Glass Dessert

Recipe By : – April/May 1997
Serving Size : 12 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c graham cracker crumbs
1/2 c sugar
1/2 c butter or margarine — melted
1 3 oz pkg lime gelatin powder
1 3 oz pkg strawberry gelatin powder
1 3 oz pkg orange gelatin powder
4 1/2 c boiling water — divided
1 env unflavored gelatin
1/4 c cold water
1 c pineapple juice
1 8 oz carton frozen whipped topping — thawed

Combine the crumbs, sugar and butter; press onto the bottom of a
13x9x2-inch greased pan. Chill. Combine lime gelatin and 1 1/2 cups
boiling water; stir until gelatin is dissolved. Pour into and oiled
8x4x2-inch loaf pan; chill until very firm. Repeat for strawberry and
orange gelatins. Soften the unflavored gelatin in cold water. Boil
pineapple juice; stir into unflavored gelatin. Set aside until slightly
thickened. Place whipped topping in a large bowl; gently fold in
pineapple juice mixture. When flavored gelatins are firm, cut into
1-inch cubes; gently fold into whipped topping mixture. Spoon over
crust. Chill for at least 2 hours.

– – – – – – – – – – – – – – – – – –

Title: Festive Mincemeat Pie Filling
Categories: Pies, Fruits, Meats, Canning
Yield: 7 quarts

2 c Finely chopped suet
4 lb Ground beef; OR…
4 lb -Ground venison AND…
1 lb -Sausage
5 qt Chopped apples
2 lb Dark seedless raisins
1 lb White raisins
2 qt Apple cider
2 tb Ground cinnamon
2 ts Ground nutmeg
5 c Sugar
2 tb Salt

Yield: About 7 quarts

Procedure: Cook meat and suet in water to avoid browning. Peel, core,
and quarter apples. Put meat, suet, and apples through food grinder
using a medium blade. Combine all ingredients in a large saucepan, and
simmer 1 hour or until slightly thickened. Stir often. Fill jars with
mixture without delay, leaving 1-inch headspace. Adjust lids and process
according to the recommendations in Table 1 or Table 2.

Table 1. Recommended process time for Festive Mincemeat Pie Filling in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 90 min.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,000 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Festive Mincemeat Pie Filling in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 90 min.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

BUCKEYE PECAN-BUTTERNUT PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PART ONE—–
1 lg Butternut squash
1/2 c Dark brown sugar
3 tb Maple syrup
2 Eggs
1/4 c Heavy cream
2 ts Vanilla extract
1/4 ts Salt
1/4 ts Cinnamon
1/8 ts Ground cloves
1/8 ts Grated nutmeg
—–PART TWO—–
3 Eggs
1/2 c Brown sugar
1 c Light corn syrup
5 tb Unsalted butter — melted
1/4 ts Salt
1 c Toasted pecan pieces

Bake squash at 350 degrees F until soft. Peel, seed,
puree, and measure out
1 1/2 cup.

Whisk all of the Part One ingredients together until
the sugar dissolves. Pour into an unbaked, 10-inch pie
shell that has been brushed with egg white. Bake at
375 F for 25 minutes.

While that’s baking, make the second part of the
filling. Whisk all the Part Two ingredients (except
the pecans) together.

When the butternut filling is set, sprinkle evenly
with pecan pieces. Gently pour the second filling over
the nuts.

Return pie to the oven, and bake at 325 F for 40 to 45
minutes, or until just set. Cool to room temperature
and serve with lightly sweetened whipped cream.

From John Beardsley, chef de cuisine, Buckeye Roadhouse

Source: San Francisco Examiner, October 25, 1996

– – – – – – – – – – – – – – – – – –