Brown Sugar Icebox Cookies

Recipe By : Fwd: FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter — softened
1/2 cup light brown sugar — packed
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1 2/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt

In a bowl, beat the butter with an electric mixer until fluffy. Add the
brown sugar and granulated sugar; beat until well blended. Beat in the egg
and vanilla until thickened. Beat in 2/3 cup of the flour along with the
baking soda and salt. Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half. Wrap each half in wax or parchment paper or
plastic wrap. Shape it into a 6″ log. Refrigerate until firm. (The logs
can be stored in a plastic bag and refrigerated for up to 1 week or frozen
for up to 2 months.)

Preheat oven to 350. Using a thin knife, slice each log 1/8″ to 1/4″ thick.
Arrange the cookies 1″ apart on a buttered cookie sheet. Bake for 10 to 15
minutes or until lighly golden.

VARIATIONS

Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each
log in 1/3 cup of finely chopped blanched almonds.

Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated
lemon zest. Roll each log in 1 tablespoon of poppyseeds.

Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4
teaspoon ground cloves. If desired, roll each log in 1/3 cup of finely
chopped walnuts.

Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French
roast coffee.

Pecan: Add 1 cup finely chopped toasted pecans. Roll each log in 1/3 cup
finely chopped toasted pecans.

– – – – – – – – – – – – – – – – – –

PUREED VEGETABLE SOUP WITH BROCCOLI FLORETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Potatoes, peeled diced
2 x Med stalks Celery, chopped
2 x Med Carrots, chopped
1 x Sm Onion, chopped (1/4 cup)
1 x Clove Garlic, minced
2 c Vegetable stock
1/4 ts Black Pepper
1/2 ts Thyme
1 d Nutmeg
3 c Broccoli Florets
1 c Milk
1 x Egg Yolk, lightly beaten
1 tb Soy sauce

GARNISH: minced fresh parsley, dash of paprika, minced
fresh chives, grated cheese, sliced almonds, or finely
diced sweet red peppers, opt. In Dutch oven or 4-5 qt
saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover,
lower heat, and simmer until vegetables are very
tender, about 10 minutes. (The potatoes must be fully
cooked to thicken the soup properly.) While the soup
is simmering, steam the broccoli florets. When the
simmered vegetables are tender, transfer it and broth
to food processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli
florets. In a measuring cup, combine remaining
ingredients. Add to soup and heat; do not allow
mixture to boil. Top each serving with garnish if
desired. VARIATIONS: – substitute 2 cups steamed
chopped carrots, or 2 cups steamed peas, for the
broccoli. – substitute 1 t curry powder for thyme and
nutmeg. Garnish with thin apple slices or raisins.
~ add 1 cup shredded Cheddar cheese; melt into soup
base before adding broccoli; subst. pinch dry mustard
for nutmeg. – add more milk, vegetable stock, or water
if you want a thinner soup.

– – – – – – – – – – – – – – – – – –

Title: Giblet Gravy
Categories: Condiment, Ceideburg 2
Yield: 2 servings

Giblets and neck from turkey
1/4 c Butter
1/4 c Flour
Salt and freshly ground
-pepper

Place giblets and neck from turkey in a saucepan and cover with water.
Bring to a boil, then reduce heat and simmer for 20 to 30 minutes.
Drain giblet stock and reserve. Cut giblets in small cubes and
reserve.

When turkey is done and removed from roasting pan, add at least 1 cup
water to the pan. Blend water with drippings, stirring and scraping
with a wooden spoon to loosen any browned bits that my have stuck to
bottom of pan. The water and pan drippings together should equal 2
cups. Reserve this liquid.

In a saucepan, melt butter. Whisk in flour and cook over medium heat
until golden brown. Stir in reserved giblet stock and liquid from
pan drippings. Stir constantly until thickened, to avoid lumping.
Season with salt and pepper, stir in giblet cubes and serve with
roast turkey.

Makes 2 cups.

Posted by Stephen Ceideberg; December 13 1991.

MMMMM

LUNCH IN A MUG: SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Microwave Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Non-fat dry milk powder
1/4 c Non-dairy creamer
2 tb Instant chicken bouillon
-granules
1 tb Dried vegetable flakes
1/2 ts Dried parsley flakes
1/2 ts Dried summer savory
1/2 ts Salt
1/4 ts Onion powder
1/4 ts Pepper

To serve: 2 Tbsp uncooked instant rice, optional, 3/4
cup water

In small bowl, combine milk powder, creamer, bouillon
granules, vegetable flakes, parsley flakes, savory,
salt, onion powder and pepper. Store in airtight
container for no longer than 6 months.

To make one serving of soup, place instant rice
(Minute Rice) and 3 Tbsp dry soup mix in microwave
safe mug. Place 3/4 cup water in 1 cup measure and
microwave on HIGH for 1 1/2 to 3 minutes or until it
boils. Pour boiling water into mug with rice and soup
mix; stir. Cover with plastic wrap and let stand for 5
minutes or until rice is tender.

Posted by Allison Cozzi. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Greek Meatballs With Lemon Sauce

Recipe By : Lisa A Neilson
Serving Size : 1 Preparation Time :0:00
Categories : Beef Greek
Main Dish Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Meatballs—–
2 Lb Ground Beef
1/2 Cup Finely Chopped Onion
1/4 Cup Raw Regular White Rice
1/4 Cup Chopped Parsley
2 Tsp Salt
1/4 Tsp Pepper
4 Beef Boullion Cubes
2 Tbsp Butter Or Margarine
—–Lemon Sauce—–
4 Eggs
1/4 Cup Lemon Juice
1/4 Tsp Salt
Chopped Parsley

1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley,
salt and pepper with 1/4 cup cold water. Using hands, mix well to combine.

2. Shape mixture into meatballs, 1 1/4 inches in diameter.

3. In large kettle (pot), combine boullion cubes, butter, and 4 cups
water; boil.

4. Drop meatballs, one by one, into boiling liquid. Return to boiling;
reduce heat, and simmer, covered, 50 minutes.

5. Mean while, make lemon sauce: In top of double boiler, over hot, not
boiling, water, using rotary beater, beat eggs with 2 tbsp cold water
until light and fluffy.

6. Remove 1/4 cup hot boullion from kettle; gradually add to egg mixture,
beating constantly.

7. Gradually stir in lemon juice. Cook, stirring occasionally, until
sauce thickens. Add salt. Remove from heat; let stand over hot water 5
minutes before serving.

8. To serve: With slotted spoon, remove meatballs to serving dish. Pour
sauce over them. Sprinkle with chopped parsley. Serve the meatballs with
cooked rice or mashed potatoes, if desired.

Makes 6 to 8 servings.

– – – – – – – – – – – – – – – – – –

PUMPKIN MUFFINS – WW

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Muffins

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

1 c pumpkin 1 ts baking powder 1 ts cinnamon 4
tb raisins 2 eggs 1/2 c carrots; grated 1 ts
vanilla 2/3 c powdered milk 6 tb flour 10 pk sweet
low 2 ts pumpkin pie spice

Mix all ingredients. Spray muffin tin with Pam.
Divide qually. Bake at 350 F. for 25 minutes. Makes
12 muffins. Read this part carefully: Each serving of
six (6) muffins, yes six muffins), equals the
following WW Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1
Protein and 1 1/2 Vegetables. This is a no fat recipe!
You may substitute Egg Beaters for the eggs and Equal
for the Sweet and Low. Freezes well.

– – – – – – – – – – – – – – – – – –

Title: Susan’s Dog Cookies
Categories: Dog biscuit
Servings: 30

3 1/2 c Whole wheat flour
1/2 c Powdered milk
2 ts Cod liver oil
1 1/2 c Beef or chicken bouillon
3 c Rolled oats
1/2 c Bacon grease
2 Eggs

Combine all ingredients into a sticky dough. Drop by tablespoonfuls onto
ungreased cookie sheet and bake at 325’F. for 50 minutes. Cool on rack and
store in plastic bag. Makes about 30.

MMMMM

Title: ITALIAN CHOCOLATE NUT COOKIES
Categories: Italian, Cookies, Vegetable
Yield: 1 servings

1/2 c Margarine
2/3 c Cocoa, unsweetened
2 c Light brown sugar
1/2 c Water
2 1/2 c Wholewheat flour
1 1/2 ts Baking powder
2 ts Cinnamon
1 ts Cloves or allspice
1 c Finely chopped almonds
1 c Raisins

Preheat oven to 350F. Combine first four ingredients in a pot. Heat
slowly, stirring till the mixture resembles a syrup. Let cool to room
temperature. Combine flour with baking powder spices. Pour in
chocolate syrup work into a stiff batter. Add almonds raisins.
Form into balls no larger than 1-inch arrange on cookie sheets.
Bake for 12 to 15 minutes. Makes 4 dozen.

MMMMM

Title: WHITE CHOCOLATE MOUSSE IN AN ALMOND COOKIE SHELL
Categories: Desserts, Mousses, Masterchefs, Frisco, M
Yield: 6 servings

—————————-ALMOND COOKIE SHELL—————————-
3 lg Egg whites
2 tb Sugar
2 tb Flour
1/2 c Almonds, sliced, toasted

———————————–MOUSSE———————————–
1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche
Raspberry puree

Almond Cookie Shell: ====================
Put the egg whites in a bowl and beat them briefly.
Add the sugar and flour, then whisk. Stir in the almonds.
Butter a sheet pan and spoon tablespoons of mixture onto the pan.
Spread the spoonfuls on the sheet slightly with the back of a spoon
to form circles about 2 inches apart.
Bake in a 350 F oven for 5 – 7 minutes. Remove from oven and
while still hot, mold into small cups by placing over a rolling pin.
Set aside to dry.
Mousse: =======
In a saucepan, heat the sugar and water until the mixture forms
a soft ball.
Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.
Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks – still beating over heat. Fold
the egg yolks into the egg whites. Fold the melted chocolate into
the egg mixture. Refrigerate for 3 to 4 hours.
Serve one scoop of mousse in an almond cookie shell. Garnish
with raspberry puree and creme fraiche.

—–

SENEGALESE CHICKEN YASSA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Chile Pepper
Poultry Rcrockett

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lemon juice
4 large onions — thinly sliced
Salt and freshly ground black pepper — to
taste
1/8 teaspoon fresh habanero* — minced
plus 1 habanero* pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1 chicken (2 1/2-3 1/2 lbs) — cut in serving
pcs
1/2 cup pimiento-stuffed olives
4 carrots, scraped and — thinly sliced
1 tablespoon Dijon-style mustard

*or other hot chile pepper, to taste
In a large nonreactive bowl, prepare a marinade with the
lemon juice, onions, salt, pepper, the 1/8 teaspoon
minced chili and 1/4 cup of the peanut oil. Place the
chicken pieces in the marinade, making sure they are all
well covered, and allow them to marinate for at least 2
hours in the refrigerator.

Preheat the broiler. Remove the chicken pieces, reserving
the marinade, and place them in a shallow roasting pan.
Broil them until they are lightly browned on both sides.
Remove the onions from the marinade. Cook them slowly in
the remaining 1 tables poon oil in a flameproof 3-quart
casserole or dutch oven until tender and translucent. Add
the remaining marinade and heat through.

When the liquid is thoroughly heated, add the broiled
chicken pieces, the pricked chili, the olives, carrots,
mustard and 1/2 cup water. Stir to mix well, then bring
the yassa slowly to a boil. Lower the heat and simmer for
about 20 minutes, or until the chicken is cooked through.
Serve hot over white rice.

Per serving without the white rice: 406 calories, 30 gm
protein, 15 gm carbohydrates, 24 gm fat, 84 mg cholesterol,
5 gm saturated fat, 405 mg sodium

– – – – – – – – – – – – – – – – – –

NOTES : (6 servings)
This variation on the classic yassa theme uses carrots and
pimiento-stuffed olives to create a rich chicken stew.
I often double this recipe because yassa is even better the
next day. It also freezes well.