Title: MUFFULETTA SANDWICH
Categories: Sandwiches, Meats, Cheese, Italian
Yield: 4 servings

————————OLIVE SALAD————————
2/3 c Green olives, pitted and
-coarsely chopped
2/3 c Black olives, pitted and
-coarsely chopped
1/4 c Pimiento, chopped
3 Cloves garlic, finely minced
1 Fillet anchovy, mashed
1 tb Capers
1/3 c Finely chopped parsley
1 ts Oregano
1/4 ts Black pepper
1/2 c Olive oil

———————–THE SANDWICH———————–
1 lg Loaf Italian Bread
1/3 lb Hard salami, very thinly
-sliced
1/3 lb Ham, very thinly sliced
1/3 lb Provolone, thinly sliced

OLIVE SALAD:
Mix together all ingredients and let marinate for AT
LEAST 12 hours. THE SANDWICH:
Slice loaf in half horizontally and slightly scoop out
insides. Layer on salami, ham and Provolone. Spread on
olive spread at least 3/4-inch thick. Replace top half
of loaf and eat.

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Title: Low-Fat Glazed Chicken In Crockpot
Categories: chicken, crockpot
Yield: 6 servings

6 oz orange juice, frozen concent
3 chicken breasts; split
1/2 ts marjoram
1 ds ground nutmeg
1 ds garlic powder
1/4 c water
2 tb cornstarch

Recipe by: Jo Anne Merrill Preparation Time: 8:00 * Garlic is
optional.

1. Combine thawed orange juice concentrate (not regular orange
juice) in bowl along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes. Dip each piece
into the orange juice to coat completely. Place in crockpot. Pour the
remaining orange juice mixture over the chicken.
2. Cover and cook on low for 7-9 hours, or cook on high for 4
hours if you wish. Precise cooking time is not important in crockpot
cooking.
3. When chicken is done, remove to serving platter. Pour the
sauce that remains in crockpot into a saucepan. Mix the cornstarch
and water and stir into the juice in pan. Cook over medium heat,
stirring constantly, until thick and bubbly. Serve the sauce over the
chicken.

—–

GOLDEN VEGETABLE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Carrots
1 sm Turnip
1/2 md Swede
2 Sticks celery
1 sm Onion
10 fl Chicken stock
2 oz Butter, diced
Salt and pepper
pn Freshly grated nutmeg
sm Cooked sausages and cooked
-potatoes, to serve

Method:

Chop all vegetables finely, then put into a saucepan
with stock. Bring to the boil and simmer until just
tender. Drain vegetables and leave to cool slightly.
Puree vegetables in a blender or food processor, then
pass the puree through a sieve into the fondue pot.
Place the pot over a low heat and gradually beat in
the butter. Season with salt, pepper and nutmeg and
keep hot over the burner while dipping sausages and
potatoes into vegetable mixture.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Title: French Country Apple Pie
Categories: Pies
Yield: 1 servings

3/4 c almonds, toasted
1/2 c sugar
1/2 c margarine, softened
2 eggs
1/4 ts almond extract
2 tb flour
1 unbaked pie shell
2 granny smith apples

In food processor, with metal blade, grind almonds with sugar. Mix in
margarine, eggs, almond extract until thoroughly combined. Blend in
flour. Spoon mixture into pie shell. Peel apples. Slice. Arrange over
almond filling. Bake pie at 375 for 50 – 60 minutes, until center is
set and crust is golden brown.

—–

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

– – – – – – – – – – – – – – – – – –

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

—–

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.

—–

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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