Title: SPICY WINE FRUIT
Categories: Desserts, Red wine
Yield: 6 servings

1 Cinnamon stick,2″
1/2 c Water
1/4 c Sugar
1 pk Mixed dried fruit (11oz)
6 Whole cloves
1/2 c Sweet red wine
2 tb Lemon juice
2 Bananas

Tie cinnamon stick and cloves in cheesecloth bag. Heat cheesecloth
bag, water, wine, sugar and lemon juice to boiling in 2-quart
saucepan. Stir in dried fruit. Heat to boiling; reduce heat. Simmer
uncovered, stirring occasionally, until fruit is plump and tender, 10
to 15 minutes. Refrigerate uncovered, stirring ocaasionally, at least
3 hours but no longer than 24 hours.
Remove cheesecloth bag. Slice bananas and stir into fruit mixture
until coated with syrup. Drain fruit, reserving syrup. Serve fruit
with some of the reserved syrup.

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Title: Cheddar Pear Cobbler
Categories: Cheese Desserts Fruits
Servings: 8

2 lb Pear Halves; 2 Cns
1 tb Sugar
2 tb Cornstarch
1 tb Lemon Juice
1/4 ts Cinnamon; Ground
———————————-TOPPING———————————-
1 c Unbleached Flour
1/3 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar; Sharp Shredded
1/3 c Butter; Melted
1/4 c Milk

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup
and lemon juice. Heat until the syrup thickens then boil for 1 minute.
Remove the pan from the heat and add the pears. Spoon the pears and the
syrup into a 9-inch square baking pan. Combine the flour, sugar, baking
powder, salt and cheddar, mixing well. Add the butter and milk, mixing
until well blended. Spoon the dough over the pears, then bake for 25 to
30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or
Whipped Cream.

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Title: SANTA’S THUMBPRINTS
Categories: Cookies
Servings: 36

1 c Margarine, softened
1/2 c Firmly packed brown sugar
1 Whole egg or egg white
1 t Vanilla
1 1/2 c QUAKER Oats (quick or
-old-fashioned, uncooked)
1 1/2 c All-purpose flour
1 c Finely chopped nuts
1/3 c Jelly or preserves

Heat oven to 350’F. Beat margarine and sugar in large bowl until fluffy.
Blend in egg and vanilla. Add combined oats and flour; mix well. Shape
into 1″ balls; roll in chopped nuts. Place 2″ apart on ungreased cookie
sheet. Make indentation in center of each ball with thumb. Fill each
thumbprint with about 1/4 teaspoon jelly. Bake 12-15 minutes or until
light golden brown. Cool completely on wire rack. Store loosely covered.

Makes about 3 dozen cookies.

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Title: Playdough
Categories: Fun
Yield: 1 Recipe

3 c Flour
1/2 c Salt
2 Kool-aid packages
2 c Boiling water

Mix dry ingredients together. Add boiling water. Knead on floured board
(kids love this part). You may need to add a little more flour to obtain
the correct consistency. This playdough lasts for months and months and
the recipe makes a lot. Hope someone out there finds this fun and useful.
Gina

UPJF33A Jeffrey Gibson

Mickey Forster AWXP96A

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Steam your chiles for 10 minutes. After they cool, cut a slit down one side and
use a small spoon to carefully scrape out the seeds and veins. Next, fill the
chile with cheese, roll in milk, then into flour, then into egg/water bath,
then into seasoned bread crumbs. Deep-fat fry until golden brown (about 30 to
60 seconds). Yum!!

KLOESSCHENSUPPE / LITTLE DUMPLING SOUP (OBERL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 ml Water
1/4 ts Salt
1/2 oz Butter
1 3/4 oz Flour
1 Egg, well beaten
3 tb Grated Parmesan
1/2 c Chopped parsley
1 l Beef stock

Heat the butter, salt and water together until
boiling. Add all the flour at once and stir until the
dough cleans the pan. Then allow to cool. Combine the
beaten egg with the dough mixture: then add the
Parmesan and the chopped parsley. Form into small
dumplings with two teaspoons. Heat the beef stock and
poach the dumplings in it gently for about 5 minutes.
Serve.

From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED
RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of
the Swiss Womens’ Institutes

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Tomato Butter Dill Sauce

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
4 plum tomatoes, — seeded and finely chopped
2 tablespoons minced dill fronds

Heat butter until golden, saute tomatoes just to warm; add dill off heat,
season with salt and pepper.

To assemble hot meal: Place a bed of rice on a plate; top with salmon steak
and spoon any steaming juices over salmon. Garnish with warm tomato sauce.

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OLD-FASHIONED EGG FU YUNG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lg Eggs — slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
– (or more if needed)
3 Shallots — trimmed
– cut lengthwise,
– into thin slices
2 Garlic cloves — finely minced
2 oz Fresh snow peas
– cut diagonally
– into thin slices
1 c Bean sprouts — tails removed,
– blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork — diced
1 tb Chopped Coriander leaves
-ÿÿGreen onions
—–EGG FU YUNG SAUCE—–
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 t Cornstarch — mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides.
When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to
high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for
almost 1 minute or until vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove
from the heat. Add coriander to beaten eggs; mix together. Reheat wok over
medium-high heat until hot. Add remaining 2 tablespoons oil and when hot,
pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the
edges are crisp (about 1 minute). Turn patty over and brown other side
(about 45 seconds to a minute). Remove and keep warm. Fry remaining egg
mixture in same manner, adding more oil if needed. Arrange omelets on a
serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
After frying omelets, pour off all the oil. Set wok over high heat, add
chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir
in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame
oil. Makes about 1 cup.

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Title: FINNISH SUMMER SOUP
Categories: Soups, Vegetables
Yield: 5 servings

2 c Water
6 x Small thin skinned potatoes*
1 ts Salt
1/8 ts White pepper
2 tb Butter or margarine
6 x Small boiling onions **
12 x Young fresh baby carrots ***
1/2 lb Young fresh green beens ****
2 c Fresh sshelled tiny peas
2 c Half and half (light cream)
3 tb All purpose flour

* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3-inch
lengths *** 1/2 lb.
**** cut into 1-inch lengths
Heat water to boiling in a wide 5-quart pan; add
potatoes. Reduce heat; cover and simmer for 5
minutes. Add salt, pepper, butter, onions, carrots,
and green beans; simmer for 8 more minutes. Add peas
and cook for another 2 minutes or until vegetables are
crisp-tender. In a small bowl, stir together half and
half and flour until smooth; stir into simmering
vegetables. Cook, stirring until soup slightly
thickened (about 5 minutes) Serving size: 1-2/3 cup
Per serving: 9 grams protein, 34 grams carbohydrates,
49 milligrams cholesterol, 292 calories
May be served with open faced sandwiches of cream
cheese on rye, decorated with sliced vegetables.

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Title: Orange Biscuits #2
Categories: Cookies
Yield: 1 servings

4 oz Butter
Grated rind of 1/2 orange
2 oz Caster sugar
1 oz Bird’s custard powder
3 oz Plain flour

Cream together the butter, sugar and orange rind until light and fluffy.
Gradually blend in the custard powder and flour. Form into 24 small balls
and place, well apart, on greased baking sheets. Flatten with a fork and
bake at 350 degrees F Leave to cool on a wire rack.

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