Herb Dip

Recipe By : R. Winters
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups nonfat sour cream
OR drained nonfat yogurt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
dash salt

Combine all the ingredients and mix well. Cover and chill for several hours
or overnight. Stir before serving. Makes about 2 cups.

This is even better made with fresh herbs.

per 1/4 cup serving:
61 Kcal 0.8g fat (0g sat fat) 13% CFF 80mg Na
(2.1g PRO/0.8g FAT/10.3g CHO)

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NOTES : If 2 cups drained yogurt are used (drained from 4 cups), 1/4 cup
serving would have 50 Kcal, 0.2g fat, 58mg Na.

This is fun to make for children. They are called poppers. You need 1
tube, Colored tissue paper, wraping paper, and small toys, candy, and or
somethinf you want to put inside. Cut the tube in half. put the tubes
back together and wrap the tissue paper around and then wrapping paper
on top leaving ends open. Put the toy or candy inside and close the
ends with a string or ribbon. To make popper pop, hold 1 end in each
hand and break it in half.
Use these as a hostest gift.

Or you can make it into a Santa Clause.

Title: Vanilla-Frosted Fudge Cookies
Categories: Cookies
Yield: 48 servings

3/4 c Flour
1/2 c Unsweetened cocoa powder
1 ts Baking powder
1/4 ts Salt
1/4 c Canola oil
1 c Sugar
1 1/2 ts Vanilla extract
4 Egg whites; unbeaten
2 c Confectioner’s sugar
2 tb Skim milk; approx. (2 to 3)
Unsweetened cocoa powder;
-for dusting

Recipe by: Diane Mott Davidson, Killer Pancakes
Preheat oven to 350°. Spray a large nonstick cookie sheet with vegetable
oil
spray.
Sift the flour, cocoa, baking powder and salt together. Set aside. Mix
together the oil, sugar, 1 tsp. vanilla and the egg whites until well
combined. Stir in the flour mixture. Chill for one hour. Using a 1/2 Tbsp.
measure, scoop the dough onto the cookie sheet, leaving 2 inches between
cookies. Bake for 8-10 minutes or until the cookies are puffed and cooked
through. Do not overcook.
Transfer the cookies to a rack and cool completely. Mix together the
confectioners’ sugar, skim milk and remaining 1/2 tsp. vanilla unsil
pasty.
Add skim milk if necessary. Spread a small amount of vanilla frosting on
each cookie. Put the cookies back on the rack, dust lightly with cocoa
powder and allow the frosting to dry.

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Tropical Sweet Potatoes

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Vegetables

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

4 c Sweet potatoes,cooked

Butter or margarine

1 cn Cream of coconut (15oz)

1/2 c Flaked coconut (toasted)

1. Arrange sweet potatoes in well-buttered rectangular baking dish.

2. Bring coconut cream to a boil; lower heat and reduce cream to 2/3

original volume.

3. Pour hot coconut cream over prepared sweet potatoes; top with flaked

coconut.

4. Bake in preheated 350’F. oven until bubbly, about 30 minutes.

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Date: Sun, 17 Jul 94 10:14:36 EDT
From: “R. S. Koss”

Arizona Skillet Dinner

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meals
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
1 green bell pepper — chopped
2 cloves garlic — minced
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1 can tomatoes, canned
1 can kidney beans, canned
1 can corn, canned
8 ounces macaroni — elbow

Saute onion, green pepper, garlic, chili powder, salt, and cumin
until vegetables are tender. Stir in tomatoes, breaking with spoon. Add
kidney beans and corn; bring to boil. Reduce heat and simmer 15 minutes,
stirring occasionally. Toss with elbows.

Title: Miniature Pecan Pies
Categories: Dessert, Pie, S/l
Yield: 16 pies (2“)

1/2 c Sugar
1 c Syrup, dark corn
2 tb Butter (or marg.)
1/4 ts Salt
3 Eggs
1 c Pecans; coarsely chopped
1/2 ts Vanilla extract
16 Tart shells (2”); unbaked

Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a
boil, stirring constantly. Remove from heat.

Break eggs into a medium bowl; remove 1 tablespon egg white, and set
aside. Beat remaining eggs with a fork until well combined. Gradually
add hot mixture to beaten eggs, stirring constantly. Stir in pecans
and vanilla.

Beat reserved egg white until foamy; lightly brush on each side of
tart shell. Spoon filling into tart shells, filling 3/4 full. Bake
at 450 degrees for 5 minutes; reduce heat to 325 degrees, and bake 12
minutes or until filling is set.

SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman.

MMMMM

GINGER BREAD (MEDIEVAL/ELIZABETHAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Honey
1/4 ts Powdered ginger (generous)
1/8 ts Ground cloves
1/8 ts Cinnamon
1/8 ts Ground licorice
1 3/4 c Dry bread crumbs
1 tb Anise seeds

Course Ginger Bread–Take a quart of Honey clarified,
and seeth it till it be brown, and if it be thick, put
to it a dash of water: then take fine crumbs of white
bread grated, and put to it, and stir it well, and
when it is almost cold, put to it the powder of
Ginger, Cloves, Cinamon, and a little Licorice and
Anise seeds: then knead it, and put it into a mould
and print it. Some use to put to it also a little
Pepper, but that is according unto taste and
pleasure.–Gervase Markham, The English House-wife
Gingerbread was traditionally boiled rather than
baked. This recipe is not significantly different from
medieval recipes found in fourteenth- and
fifteenth-century manuscripts, except for the
licorice-a brilliant touch.

Loaves of gingerbread, like squares of quince and
other fruit pastes, were often stamped with decorative
designs. You may wish to experiment with a cookie or
butter press on the top of this little loaf while it
is still warm and malleable.

1. In the top of a double boiler, heat honey. Add
spices except anise seeds, and stir to blend. 2. Add
bread crumbs and mix thoroughly. Cover and cook over
medium heat for 15 minutes. Mixture should be thick
and moist. 3. Place gingerbread on a large sheet of
waxed paper. Fold up sides of paper and mold dough
into small rectangular shape. 4. Sprinkle anise seeds
on top and press them gently into dough with the side
of a knife. 5. Cover and refrigerate for 2 hours. 6.
Serve gingerbread at room temperature in thin slices.

To The Queen’s Taste by Lorna J. Sass “Desserts”
ISBN–0-87099-151-5

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Little Cheddar Biscuits

Recipe By : Tillamook Factory Cheese Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unbleached Flour
1 teaspoon dry Mustard
1 teaspoon Paprika
1/4 teaspoon Baking Powder
1 cup Butter — at Room Temperature
10 ounces sharp Cheddar cheese — Grated
1 teaspoon Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8
minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.
From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich

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Raspberry Bisque

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts, Cold Fruit
Soups, Chilled

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tsp fresh lemon juice
2 1/2 c red raspberries
1/4 c sugar
2 tbsp butter
1 tbsp flour
1/4 tsp salt
1/2 c heavy cream
1 1/2 c milk

Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a mixer
to break up the berries. Keep icy cold. Melt butter in a saucepan, blend in
flour and salt. Add cream and milk all at once and immediately stir
vigorously over moderate heat. Continue to cook until thickened, stirring
constantly. Cool, stirring occasionally.

Chill. Just before serving, add raspberries gradually to sauce, stirring
vigorously. Makes 6 to 8 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997.

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Quick Pizza Dough Sauce

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:00
Categories : Italian Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
4 cups flour
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons fast acting yeast
Sauce
1 onion — finely chopped
1 clove garlic — minced
2 tablespoons olive oil
1/2 teaspoon sugar
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon oregano
1 28 oz. can tomatoes — dr

For dough: In a food processor, combine 1 cup flour, the yeast, and sugar.
Pulse on and off to mix. Add 1 1/3 cups hot water. Add salt remaining
flour. Bend until ball forms; then 10 seconds more. You may have to adjust
the dough by adding more water/flour. Dough should not be too stiff or too
soft. Let rest/rise for 10 minutes or so.
For sauce: In a saucepan, cook onion and garlic in oil over moderate to low
heat, stirring after 5 minutes. Add sugar, thyme, basil, oregano; cook until
onion is soft. Pour into food processor and process until pureed. Return to
pan and cook for 15 minutes. Cool before using.

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