Title: Sour Cream Raisin Pie
Categories: Pies
Yield: 6 servings

1 ea 8 unbaked pie shell
1 c dairy sour cream
1 ts vanilla
1/4 ts nutmeg
1/2 c sour cream for topping (opt)
1 c all-purpose flour
1/3 c shortening
2 ea large eggs
3/4 c sugar
1/4 ts salt

——————————–Raisins pie s——————————-
1/2 ts salt
3 tb cold milk

Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together
until well blended.Stir in raisins.Pour into pie shell. Bake,below
oven center,in moderate hot oven (375 degrees) for 40 minutes,just
until set.Cool.If desired,top servings with sour cream. Combine flour
with salt.Cut in shortening until particles are pea size.Sprinkle
with milk to make a stiff dough.Roll on lightly floured board or
cloth to fit a 8″ pie tin.Fold edge under and flute rim.

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Title: RAINBOW RIBBONS REFRIGERATOR COOKIES
Categories: Cookies
Yield: 4 dozen

3 1/2 c Flour
1 c Sugar
1 c Margarine or butter,
-softened
1 ts Vanilla extract
1/2 ts Salt
2 lg Eggs
1 ts Instant espresso coffee
-powder
2 ts Hot tap water
2 tb Cocoa
1/2 ts Anise extract
Green food coloring
Red food coloring

4 hours or 1 week ahead:

1. Combine first six ingredients in large mixer bowl.
Beat on low speed until well blended. Divide dough
into thirds; place each in a bowl.

2. In a cup, stir instant espresso and 2 teaspoons hot
tap water until dissolved. Stir espresso mixture and
cocoa into one third of dough; with hand, knead until
well blended. To second third of dough, add anise
extract and enough green food coloring to tint dough a
pretty green; knead until well blended. To remaining
dough, add enough red food coloring to tint dough
pink; knead until well blended. Shape each dough into
a ball; wrap each with plastic wrap and regrigerate 1
hour or until firm enough to handle (or, place dough
in freezer 30 minutes).

3. On sheet of waxed paper* with floured rolling pin,
roll pink dough into 12 x 7 1/2″ rectangle. On another
sheet of waxed paper, roll chocolate dough into 12 x 7
1/2″ rectangle. On another sheet of waxed paper, roll
green dough into 12 x 7 1/2″ rectangle. Invert
chocolate dough onto pink dough; invert green dough
onto chocolate dough.

4. Fold dough into thirds: Starting from one 12-inch
side, fold one third of dough over middle one third;
fold opposite one third over both to make 12 x 2 1/2″
rectangular log. Wrap dough in plastic wrap and
refrigerate 1 hour or until firm enough to slice (or
place dough in freezer 30 minutes).

5. Preheat oven to 400 degrees. Cut dough cross-wise
into 1/4-inch-thick slices. Place slices, cut-side
down, on ungreased cookie sheets, about 1 inch apart.
Bake 10 minutes or until very lightly browned around
edges. Remove to wire rack to cool. Store in tightly
covered container and use within 1 week.

* To keep waxed paper from slipping on counter, dampen
counter slightly with a sponge before laying down
waxed paper.

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Yeast Rolls

Recipe By : USDA
Serving Size : 50 Preparation Time :0:00
Categories : Bread/Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup active dry yeast
1 1/2 cups Warm water — 110x
3 1/4 cups all-purpose flour
3 1/4 ounces nonfat dry milk powder
5 3/4 ounces sugar
3/4 cup plus 2 tablespoons vegetable oil
2 1/2 cups water — 68x

For best results have everything at room Temp.
1. Dissolve yeast in warm water and let stand 5 mins.
2. Place all dry ingredients in mixing bowl, blend with dough hook approx.2
mins.
3. Add oil and blend at low speed 2 mins.
4. Add 68x water mix at low for one min.
5. Add dissolved yeast and mix on low 2 mins.
6. Knead dough on medium speed for 8 mins. or until smooth and elastic.
7. Place dough in warm area to rise for about 1 hour.
8. Punch down.
9. Form rolls from dough by pinching off 2 oz. pieces and shaping.
Place rolls on lightly oiled sheet pans in rows of 10 down and 5 across.
10.Place in warm area (90x) until double in size 30-50 mins
11. Bake until lightly browned (350x 18-20 mins)
12. Brush lightly with melted butter.

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AND NO PUSHING!!!!!!

FRESH APPLE MUFFINS-

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Soft margarine
2 tb Sugar replacement
Egg (beaten)
1 1/4 c Flour
1/4 ts Salt
2 ts Baking powder
6 tb Skim milk
Apple (peeled and chopped)

Cream margarine and sugar replacement; add egg.
Stir in remaining ingredients. Spoon into greased
muffin tins, filling no more than two-thirds full.
Bake at 400F for 25 minutes, or until done. For those
who like spices, you may add cinnamon, nutmeg, ginger,
cloves to the mix – just a dash of each. yield
: 12 muffins 1 muffin ñ bread calories ÷2

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Title: Butter Toffee
Categories: Candies
Yield: 6 servings

2 1/4 c Sugar
1 ts Salt
1/2 c Water
1 1/4 c Butter (2 1/2 sticks)
1 1/2 c Chopped blanched almonds,
-divided
1 c Finely chopped walnuts,
-divided
1 ts Rum extract
4 oz Milk chocolate, broken into
-pieces

Butter a 15×10″ jelly roll pan; set aside. Combine sugar, salt,
water and butter in a heavy 3-quart saucepan. Heat to boiling on
medium-high heat. Add 3/4 cup almonds and cook, stirring constantly,
to hard crack stage (300-310 degrees). Remove from heat. Stir in
remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing
only enough to combine. Very quickly, pour into prepared pan. Spread
evenly. Place chocolate on warm toffee until melted. Spread
chocolate evenly over toffee. Sprinkle with remaining 1/2 cup
walnuts. Cool; break into pieces.

Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie
Carlson – Cooking Echo

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Basic Risotto And Several Variations

Recipe By : COOKING LIVE SHOW #CL8724
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Arborio rice
2 Tablespoons pure olive oil
1 Large onion — peeled and finely di
1/2 Cup dry white wine
2 1/2 Cups chicken stock
2 Tablespoons unsalted butter
1/4 Cup freshly grated Parmesan cheese
2 Tablespoons heavy cream

Pick through the rice to remove any stones or foreign
matter, but do not wash it before cooking.

Using a large skillet with a heavy bottom, heat the olive
oil over low eat and saute or “sweat” the onions until
translucent, being careful not to allow them to color or
brown at all.

Add the Arborio rice, stir to coat with the olive oil, and
saute with the onions to toast each grain of rice, about
7 minutes. This toasting process adds the chewy, al
dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine
slowly, stirring with a wooden spoon. (A wooden
spoon is always preferable when making risotto, as
a metal spoon tends to cut or injure the grains of
rice. Constant stirring should be avoided for the
same reason.)

Preheat the chicken stock just to the boiling point,
then have it ready at stoveside. After the rice has
absorbed the white wine and the skillet is nearly dry,
add 1 cup stock, stirring occasionally, and cook over
very low heat until the stock is absorbed. Continue
adding the stock, 1 cup at a time, until all the stock
has been absorbed.

(Adding the liquid in stages, instead of all at once,
allows the grains of rice to expand more fully, adding
to the risotto’s creamy texture.) Once the rice has
been added to the pan, the entire cooking process
will take about 17 to 20 minutes.

After all of the liquid has been added and the rice
is chewy yet fully cooked, with a creamy texture,
add the butter, Parmesan, and heavy cream. Stir
to combine all the ingredients and serve immediately.
Yield: 4 servings

Variations:

Sauteed shrimp

Mixed seafood (such as salmon, shrimp, and scallops)
sauteed in live oil and herbs

Diced fresh vegetables, steamed or sauteed in olive oil
(asparagus and carrots make a wonderful combination)

Fresh green peas in season

Sauteed mushrooms and herbs

Roasted Garlic (recipe follows)

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Title: Cumberland Sauce II
Categories: Other sauce, Bbq sauces
Yield: 1 servings

1 c Red currant jelly
2/3 c Orange juice
1/4 c Lemon juice
2 ts Cornstarch
1 c Port or Madiera wine
1 tb Grated orange peel (zest)
2 tb Grand Marnier

Combine first three ingredients in saucepan. Bring to a boil
over low flame. Mix cornstarch and 1/4 cup wine until smooth;
slowly add to jelly mixture, stirring constantly. Cook and
stir until mixture starts to thicken slightly, stir in
remaining wine and orange peel. Stir in the Grand Marnier
just before serving. Yield: About 3 cups.

Works excellently as a baste or sauce on duck, goose, ham or
spareribs.

Source: Barbequing the Weber ™ Covered Way.
—–

Title: Garlic Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 nice folks

4 lg Pink potatoes 6 tb Margarine;
6 tb Butter; 3 cl Garlic
-=OR=- Salt pepper to taste

Peel potatoes. Gently boil salted water until barly tender. Drain.
Put drained potatoes back into pan and shake over heat until they
appear to have flours on the outside. Cool and thinly slice. Melt
butter in large skillet. Add garlic through press. Season with salt
and pepper. Add potatoes to skillet. Turn them about in the butter
then press together to form a large flat cake. Cover slow heat.
Turn the whole mass with a spatula fairly frequently until a nice
brown crust has formed. Serve hot. Makes 6 servings.
Food Exchanges per servings: 1 STARCH/BREAD EXCHANCE + 1 FAT EXCHANGE
(If you make the potatoes medium which would about 1/2 cup for
Starch/bread exchange cut back on the oil by using a pan spray and
use 1 fat exchange per serving. This is really a dish that Bert would
enjoy).

Vegetable Cookbook by Paul Mayer and Nitty Gritty Productions

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Persimmon Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Roberts Guest-Chef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Pureed persimmons (skinned)
2 teaspoons Baking soda
1/2 cup Butter — room temperature
1 1/2 cups Sugar
2 Eggs
1 tablespoon Lemon juice
1 tablespoon Rum
1 cup All-purpose flour
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 cup Chopped walnuts or pecans
1 cup Raisins

FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough water to come halfway up sides of mold. Place kettle over medium
heat and let water come to boil while you prepare pudding batter.
Mold must have lid or be snugly covered with foil while steaming (coffee
can with plastic lid will work). Place rack or Mason jar ring on bottom
of kettle so that water can circulate under mold while steaming. Grease
the mold. In small bowl, combine persimmon puree and baking soda. Set
aside while mixing other ingredients (persimmon mixture will become
quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon
juice and rum and beat well.
Add flour, cinnamon and salt and stir to blend. Add persimmon mixture
and beat until well mixed. Stir in nuts and raisins. Spoon batter into
mold, cover tightly and steam 2 hours. Remove mold from kettle and set
aside 5 minutes. Turn onto rack to cool completely or to cool just a
little and serve warm.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

Title: CHOP SUEY
Categories: Chinese
Yield: 4 servings

2 T Cooking oil
3/4 c Finely chopped celery
1/2 c Finely chopped onion
1 lb Ground beef
19 oz Bean sprouts juice
10 oz Mushroom pieces with juice
1 T Soy sauce
1 t Sugar
1/2 t Salt
1 T Cornstarch
1 T Water

Put oil, celery, onion and meat in frying pan. Saut=E9 slowly until
meat is browned and vegetables are limp.

Empty bean sprouts and mushrooms into large saucepan. Stir in soy
sauce, sugar and salt. Bring to boil.

Stir cornstarch and water together in small cup. Pour into boiling
mixture stirring until boiling again. Add meat mixture. Ready to
serve or hold in casserole.

Source: Company’s Coming Casseroles – Jean Par=E9

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