BUTTER CHUNK CINNAMON ROLLS (BISQUICK)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Desserts
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c COLD BUTTER
2 1/2 c BISQUICK BAKING MIX
1/2 c MILK
1 ea EGG
2 tb BUTTER MELTED
3 tb SUGAR
1 1/2 ts CINNAMON
1 x GLAZE

PREHEAT OVEN TO 4250F. GREASE A SQUARE PAN. CUT COLD
BUTTER INTO 1/4″ CUBES. TOSS BAKING MIX AND BUTTER
CUBES UNTIL WELL COATED. BEAT MILK AND EGG; STIR INTO
BAKING MIX. TURN DOUGH OUT ONTO A SURFACE COATED
GENEROUSLY WITH BAKING MIX. ROLL DOUGH TO COAT WELL.
KNEAD AND FOLD TEN TIMES. ROLL DOUGH INTO RECTANGLE,
ABOUT 15 X 8". SPREAD MELTED BUTTER OVER THE DOUGH.
SPRINKLE WITH MIXED CINNAMON AND SUGAR. ROLL DOUGH
STARTING AT THE 15″ SIDE. CUT INTO 12 PIECES. PLACE IN
THE PREPARED PAN CUT SIDE DOWN. BAKE UNTIL GOLDEN.
SPREAD WITH GLAZE MADE FROM 1c POWDERED SUGAR AND 1
TABLESPOON MILK

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Title: SZECHWAN SOUP
Categories: Chinese, Soups, Pork, Seafood
Yield: 6 servings

1 oz Dried mushrooms
Boiling water
6 oz Uncooked boneless lean pork
4 oz Cooked ham
1 sm Red pepper
8 Green onions
1/2 c Water chestnuts
8 oz Bean curd
2 qt Chicken stock
1/2 c Rice wine
4 ts Soy sauce
1/2 ts Chinese chili sauce
2 1/2 tb Cornstarch
5 tb Water
2 ts Vinegar
2 ts Sesame oil
1 Egg
8 oz Uncooked shrimp, shelled and
Deveined

1. Place mushrooms in bowl and cover with boiling
water. Let stand 30 minutes. Drain. Remove and
discard stems. Cut caps into thin slices.

2. Cut pork and ham into “match-stick” thin strips.
Remove seeds from pepper and cut pepper into thin
strips. Chop onions finely. Cut water chestnuts into
slices. Cut bean curd into 1/2- cubes.

3. Combine chicken stock, wine, soy sauce and chili
sauce in 5-quart pan. Cook over medium heat until soup
boils. Reduce heat and simmer uncovered 5 minutes.

4. Blend cornstarch and 4 tablespoons of the water.
Slowly stir mixture into soup. Cook and stir until
soup boils. Add mushrooms, pork, ham, pepper and
water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and
remaining 1 tablespoon water together with for,
Gradually drizzle egg into soup while stirring soup
vigorously. Add onions, bean curd and shrimp. Cook
until shrimp is done, 1 to 2 minutes.

SOURCE: Chinese Cooking Class Cookbook

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Microwave polenta recipe:

1 cup liquid (water, stock, etc.)
1/4 cup cornmeal
salt

Microwave on high three minutes, stirring twice. Let sit about four
minutes for firm polenta.

Title: Pfefferneusse
Categories: Polkadot, Epona, Cookies, German
Yield: 84 Cookies

1/2 c Molasses
1/2 c Lt. corn syrup
1/4 lb Lt. brown sugar
1/2 c Margarine or butter
1/2 ts Cinnamon
1/2 ts Crushed anise seed
1/4 ts Allspice
1/4 ts Black pepper
1 Egg, well beaten
3 1/2 c Flour
1 1/2 ts Baking powder
1 1/2 ts Baking powder

In a small saucepan over low heat, mix first 4 ingredients until
blended. Remove from heat and allow to cool, then stir in spices.
Stir in egg. Pour into very large non-metallic bowl.

Sift together dry ingredients and add, in fourths, to liquid mixture,
mixing well after each addition. (Dough will be VERY stiff.) Cover
dough with plastic wrap and allow to stand over night at room
temperature to blend flavours.

Preheat oven to 350. Shape dough into 1 inch balls and place on
ungreased cookie sheet. Bake about 12 minutes, or until bottoms are
lightly browned. Cool momentarily on sheets, then remove to cooling
rack. (Cookies will stick to baking sheet, so use a firm hand on the
spatula when removing.) While still hot, shake in powdered sugar to
coat. (I used about 1/2 C. of sugar for the whole batch.) Store in
covered containers with piece of orange or apple peel for several
weeks to mellow. (Change peel every third day or so.) Makes 84-106
cookies, depending on size. (I got 106 this year. Last year, it was
only 98. If you end up with less than 84, the balls of dough are too
large and the centers won’t bake through.)

This was my grandmother’s recipe. Theoretically, this is the way these
cookies are made in the Baden region of Germany, which is a bit
different from other variants of these cookies. Oh, and I generally
let them mellow 3-4 weeks before eating. Don’t store them in tins or
glass — they end up with an odd taste. Stoneware or ceramic storage
containers seem to work best.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

MMMMM

Title: White Gazpacho
Categories: Appetizers, Soups/stews
Yield: 6 servings

4 ts Instant Chicken Bouillion OR 16 oz (1 pk) Sour Creem
4 ea Cubes Chicken Bouillion 2 tb Lemon Juice
2 c Boiling Water 1/4 ts Garlic Powder
3 ea Med Cucumbers 1/4 ts Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.
In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
until smooth. In medium bowl, combine cucumber mixture, remaining bouillon
liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
thoroughly. Garnish as desired. Serve with condiments. Refrigerate left
overs.
SUGGESTED CONDIMENTS:
Chopped Fresh Tomato
Chopped Green Onions
Chopped Green Peppers
Toasted Slivered Almonds
Toasted Croutons.

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Title: PICKLED VEGETABLES
Categories: Salads, Thai, Side dish, Vegetables
Yield: 4 servings

1/4 c Boiling water
1/4 c White vinegar
1/4 c Sugar
1/2 ts Salt
1 c Cauliflower, coarsely chop
1 c Cabbage, shredded
1 c Carrot, shredded
2 ea Serrano chilies, stemmed
— thinly sliced lengthwise

Combine water, vinegar, sugar salt. Stir until the
sugar is dissolved. Let the mixture cool to room
temperature. Add the vegetables to the liquid let
them marinate, covered, for 1 day at room temperature,
or 2 to 3 days in the refrigerator.

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BLUEBERRY CREAM CHEESE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1 pn Salt
3 oz Cream cheese — cubed
2 ts Lemon juice
2 ts Vanilla extract
2 Whole eggs
4 tb Hot melted butter —
160 180F
1/2 c Milk
1 c Blueberries

Adjust oven rack to middle position. Preheat oven to
350 degrees F. Line the cups of a muffin tin with 12
paper liners. Set aside.

Combine flour, sugar, baking powder, baking soda, and
salt in a mixing bowl. Stir well; set aside.

Using metal blade, process cream cheese, lemon juice,
and vanilla in food processor until smooth.

Add eggs and process 15 seconds. Scrape down side of
container with a spatula. With processor running,
pour hot melted butter through food chute within 10
seconds. Process another 10 seconds. Add milk and
process 5 seconds.

Add dry ingredients to container and mix with 4 to 6
half-second pulses. Add blueberries and mix until all
are incorporated into batter, usually with 3 or 4
half-second pulses. (Or use a spoon to fold them in,
if you prefer your berries whole.)

Pour an equal amount of batter into each muffin cup,
filling each about 3/4 full. Bake 30 minutes. Cool
on rack 15 minutes.

Makes 12 muffins.

Recipe By : “The Food Processor”, San Francisco
Chronicle

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr
1996 21:37:58 Gmt

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GERMAN CHOCOLATE PIE (2)

Recipe By : Sam Waring
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Chocolate, sweet
1/4 c Butter — softened
13 oz Evaporated Milk
3 1/2 oz Coconut — flaked
1/2 c Sugar, granulated
3 lg Eggs — lightly beaten
1 Pie shell, 9", unbaked
Vanilla ice cream — (opt)

Heat the oven to 400 F. In a medium-size saucepan over very low heat,
melt the chocolate and butter. Add the evaporated milk, coconut, sugar
and eggs. Pour the mixture into the prepared pie crust. Bake for 30
minutes or until a knife inserted in the center of the fillings comes
out clean. Serve the pie warm or at room temperature and top with
vanilla ice cream, if desired.

Each serving (Without the Vanilla Ice Cream) contains:

Cal Prot Fat Carbohydrates

446 9 G 28 G 70 G

From The Redbook Magazine January 1986

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1/2 cup olive oil
1/4 pound butter
3 to 5 cloves of garlic, chopped fine
6 anchovy fillets, mashed
Pepper

Heat the oil and butter together in a double boiler. In another pan,
cook the garlic in a bit of the oil until it is soft. Add the anchovy
fillets, and cook until they dissolve into a paste, about 5 minutes.
Add to the pot of hot oil and butter.

Keep hot and use as a dip for celery, artichoke hearts, endive,
cucumbers, green onions and French bread.

LEMON PARSLEY STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Bread crumbs — dry
1 c Onion — finely chopped
1 c Parsley — snipped
4 ts Lemon peel — finely shredded
2 ts Marjoram — dried
1 t Thyme — dried
1/2 ts Pepper
2 Garlic cloves — minced
2 Eggs — slightly beaten
1 c Butter — melted
1/3 c Water
1/4 c Lemon juice

In large bowls combine bread crumbs (takes about 14
slices), onion, parsley, lemon peel, marjoram, thyme,
pepper and garlic. Mix well. Combine eggs, melted
butter, water and lemon juice; toss with bread
mixture. Use mixture to stuff 10-12 lb turkey or spoon
into 2 qt casserole dish. Bake uncovered at 325F for
30-40 minutes. Makes 7 cups stuffing.

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