Sweetheart Cookie Puzzle

Recipe By : matejka@bga.com (Anita A. Matejka)
Serving Size : 1 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 c granulated sugar
2 tsps vanilla
2 c rolled oats — uncooked
1 1/4 c unbleached flour
2 c M Ms plain chocolate candy

Preheat oven to 350. Lightly spray 2 baking sheets with cooking spray; set
aside. In a mixing bowl, combine margarine, sugar, and vanilla. In another
mixing bowl, combine oats and flour. Mix wet ingredients with dry
ingredients just until moistened. Divide dough in half. Pat each half of
dough into heart shape about 1/4″ thick on prepared baking sheets. To
decorate, gently press M M’s into dough in a pattern or phrase of your
choice. With a sharp knife, cut through dough to form 10 random shapes. Do
not separate. Bake for 18 minutes or until lighly browned. Carefully cut
through pieces again to separate. Cool 5 minutes on baking sheet. Remove
and cool completely on wire rack.

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NOTES : The serving size depends on how big you decide to cut out the
shapes. This recipe makes two 10″ heart shaped cookie puzzles.

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Swedish Coconut Balls

Recipe By :
Serving Size : 96 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 teaspoons baking ammonia — ammonium carbonate
1 pinch salt
2 cups coconut — flaked
4 cups flour

Cream butter, shortening, sugar, vanilla. Sift flour with baker’s ammonia and
salt. Stir in flour mixture and coconut.

Preheat oven to 325°F. Shape dough into balls the size of a walnut. Place 2
1/
2″ apart on ungreased cookie sheet. Bake in 325°F oven for 15 minutes. Don’t
o
pen the oven door while cookies are baking.

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NOTES : I got this recipe from my cousin Jeannette. I have no idea where she g
ot it. She has acutally made it, but I’ve never found the baking ammonia.

ITALIAN NOUGAT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Blanched filberts
2 (4–1/2 oz) pkg blanched
Whole almonds
2 cups Table sugar
1 cup Light corn syrup
1/2 cup Fresh honey
1/4 Teaspoon salt
2 Whole — smilin’ egg whites
2 Teaspoons vanilla extract
1/4 cup Butter or margarine
Softened

THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 1. Preheat oven to
350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10
minutes, until golden. 2. In heavy, straight-side, 3-quart saucepan, combine
sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until
sugar is dissolved. Continue cooking, without stirring, to 252F. on candy
thermometer, or until a small amount in cold water forms a hard ball. 3.
Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites
until
stiff peaks form. 4. In thin stream, pour about 1/4 of hot syrup over egg
whites, beating constantly, at high speed, 5 minutes until mixture is stiff
enough to hold its shape. Cook rest of syrup to 315-318F. on candy
thermometer,
or until a small amount in cold water forms brittle threads. 5. In thin
stream,
pour hot syrup over meringue, beating constantly, at high speed, until stiff
enough to hold its shape. 6. Add vanilla and butter, beating until thickened
again–about 5 minutes. With wooden spoon stir in toasted nuts. 7.
Turn mixture into buttered 11x7x1-1/4 inch pan.
Smooth top with a spatula. Refrigerate until firm. 8.
Loosen edge of candy all around; turn out in large block. With sharp knife, cut
into 1-1/2×1-inch pieces.
9. Wrap each in waxed paper. Refrigerate. Yield: Makes 2-1/2 pounds
Dee Penrod

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SRI LANKA ALA BADUN POTATOES ONION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----ALA BADUN----- 450 g Potatoes 225 g Onion 1 t Salt 1/4 ts Turmeric 1 t Chile powder 1 t Paprika 100 ml Oil Curry leaf 1/2 ts Mustard seed, ground 1 cg Cinnamon stick 1 t Lime juice ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Boil the potatoes, peel and cut into bite size pieces Slice the onion. Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon stick Fry until the onions are a golden brown, then add the potato and keep tossing with the onion until browned and heated through. Discard the cinnamon stick and sprinkle the lime juice on top just prior to serving. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

THAI ROAST PORK WITH STICKY RICE*

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Pork Rice
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Uncooked sticky rice
6 c Very warm (almost hot) water
4 tb Oil
1 1/2 lb Pork roast
2 tb Oyster sauce
5 tb Sugar
1 tb Thai dark sweet soy sauce
2 1/2 tb Light soy sauce
3 tb Whiskey (optional)
1/4 c Chopped cilantro leaves
1/2 c Chopped green onions
3 md Cucumbers — sliced
2 lg Tomatoes — sliced
Sliced fresh chilies
– to taste

*MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into
large pieces–about 1″ thick. Poke both sides of each piece with a fork or
skewer and place in a flat bottom container with lid. Blend oyster sauce,
sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and
marinate in the refrigerator at least 1 hour. Overnight for best result.
Soak sticky rice in water for 30 mins and drain well. Pour rice in a
wet-paper towel lined steamer and steam over high heat for 40-45 minutes.
Place cooked rice in a container and mix with the oil to coat well. Cover
and set aside. Charcoal grill the pork over medium heat until well done.
Drizzle some of the marinating liquid on each side halfway through the
cooking time. In a small sauce pan, bring the rest of marinating liquid to
a boil and pour into a gravy bowl. Slice pork into 1″ X 1 1/2″ pieces and
about 1/4″ thick. Spread the rice onto a platter. Cover with the pork
pieces and pour the marinating liquid over the pork. Sprinkle cilantro,
green onions and chilies. Garnish with sliced cucumbers and tomatoes.

Shared by Gail Shimizu (BWHT68A)

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Date: Tue, 21 Sep 93 22:45:10 PDT
From: jab@netcom.com (Joyce Brendlinger)

MICROWAVED GARLIC

Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
Gourmet cookbook. (an Excellent cook book for those who want to nuke
more and eat sooner.)

4 heads garlic
1/3 cup vegetable stock

Cut off tips of garlic heads, revealing cut cloves. (I do this because
I think it makes it easier to squeeze) place garlic and stock in glass
pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
minutes, or longer if bulbs are large. Remove from oven and let
stand, covered, for 10 minutes. Remember, YMMV when it comes to
microwave cooking times.

SIMPLE VEGETABLE RAGOUT WITH PARSLEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Morels, dried
1 1/2 tb Sunflower oil
1/2 lb Yellow onions, thinly sliced
2 ea Garlic cloves, chopped
1/2 lb Carrots, thickly sliced
1 1/4 c Vegetable stock
1/2 lb New potatoes, sliced
Salt and pepper, to taste
1/2 lb Zucchini, sliced
1/2 lb Fresh button mushrooms
1/2 lb Shelled peas
1 c Parsley, chopped
2 tb Mint, chopped
1 tb Soy sauce (opt’l.)

Soak the dried mushrooms in hot water until they are
soft, about 20 to 30 minutes.
In a large saucepan, frying pan or wok with a cover,
heat the oil and saute the onions over medium heat
until they are transparent but still maintain their
shape, about 3 to 5 minutes. Add the garlic, carrots,
and about 1/2 c. stock. Cover tightly and continue to
cook until the carrots are tender-crisp, about 10
minutes. Add potatoes and cook an additional 15
minutes. If the ingredients seem too dry, add more
stock. Season to taste with salt and pepper. Add
zucchini, cover again, and cook for another 5 minutes.
Add the fresh and dried mushrooms and the peas.
Simmer for another 5 minutes, until all the vegetables
are lightly cooked. Stir in the parsley and mint. If
desired, add soy sauce just before serving.

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Blueberry-Couscous Cake

6 cups apple juice
1 T vanilla
3 cups couscous
1 pint blueberries

– Pick over bb’s, wash and set on
paper towels to dry

– Combine apple juice, vanilla, and
couscous in a large saucepan and
bring to a boil.

– Cook, stirring constantly until
thickened all juice absorbed.
Remove from heat.

– Gently fold the bb’s into hot mix.

– Rinse but don’t dry a 9×14 (inch) cake
pan pour the mix into it.

– Chill until set, about 2 hours.

– Cut into squares, and devour WITHOUT
GUILT.

Variations:

Use strawberries in place of blueberries,
top with unsweetened fruit jam thinned with
a little water, arrange fruit slices on top
for decoration.

Source:

Vegetarian Gourmet, Summer 1992

Title: Crock Pot Italian Chicken Dinner
Categories: Poultry
Yield: 6 servings

1 Sm Cabbage; cut in wedges
1 Onion
1 c Mushrooms; canned
2 tb Tapioca; quick cooking
1 Chicken; broiler or fryer
1 c Meatless spaghetti sauce
Parmesan cheese; grated

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken
pieces atop vegetables. Pour spaghetti sauce over chicken. Cover;
cook on low-heat setting for 10 to 12 hours. Transfer to a serving
platter. Sprinkle with Parmesan Cheese.

MMMMM

2 large cans bean dip (preferrably Frito Lay)
-drain any water from cans and spread on bottom of a rectangular cake dish

3 avocados peeled and crushed
2 tbsp. lemon juice
sprinkling of garlic salt
– mix 3 ingredients well and spread over bean dip

16 oz. sour cream
1 pkg. taco seasoning mix
– mix well and spread over avocado layer

1 bunch green onions, chopped fine
– spread over sour cream layer

2 large tomatoes, sliced, seeds removed, patted dry on paper towels, and diced
– spread over onions

small can sliced black olives, drained, patted dry, and chopped
– spread over tomatoes

4-8 oz. cheddar cheese, grated
– spread over black olives

Notes:
My boss, Keiko Horton, gave me this recipe. It’s one of her most popular.
The trick to keeping the dip from being runny is to drain and (in some
cases) pat dry with paper towels everything.