Mysticandy Dough

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup soft butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla
2 3/4 cups flour
4 nickel candy rolls (life savers, etc.)
food coloring

Mix butter, sugar, egg yolks and flavoring thoroughly. Using hands, mix in flou
r. Place the candy rolls in 4 layers of saran wrap. Crush with a mallet. Add fo
od colorings according to individual recipes.

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MILLIONAIRE SHORTBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Leland cgvh43b- — CRUST-
3/4 cup Flour
1/4 cup Sugar
1/4 cup Butter — CARAMEL LAYER-
1/2 cup Butter
2 tablespoons Corn syrup
1 can Sweetened condensed milk — 14-oz can
1 teaspoon Vanilla
1/2 cup Semisweet chocolate chips

Crust. Preheat oven to 350~. Mix together the flour, 1/4 cup sugar and
1/4 cup butter until crumbly.
Press into a greased 8- inch square pan. Bake for 10-15 minutes or until
golden brown. Cool.
Caramel Layer. In heavy saucepan, melt 1/2 cup butter. Add the corn syrup
and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes,
stirring constantly, until mixture turns medium caramel color.
Do not let burn. Remove from heate and stir in vanilla. Pour over crust.
Cool. Melt chocolate chips and spread over the caramel layer. Cool until
set. Cut into bars or squares.

Here is my recipe for Millionaire Shortbread. It’s a very good one
because I am frequently asked for the recipe. Bette…NM.

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CHESTNUT-AND-LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chestnuts
Light oil
1 c French green lentils
-ÿÿBrown Lentils
2 qt Water
1 md Carrot
– diced into
– small, even squares
1 Celery stalk
– cut into small squares
1/2 sm Onion — finely diced
1 lg Garlic clove
– peeled and finely chopped
1 Bay leaf
1/2 ts Salt — or to taste
5 Parsley sprigs
—–FINISHING THE SOUP—–
3 tb Light olive oil
-Chestnuts (from above)
1 1/2 ts Chopped fresh marjoram -OR-
1/2 ts -Dried Marjoram
1/4 ts Fennel seeds, crushed
– (or ground)
Fresh thyme sprigs — -ÿÿ
1 pn -(generous) dried Thyme
1/2 c Dry white wine
1 tb Tomato paste
-Lentils (from above)
Water, stock or cream
-(as needed)
Salt
Freshly milled black pepper
Extra-virgin olive oil
Finely chopped parsley
Small croutons, fried
-(in butter or oil)
-(optional)

PREHEAT OVEN TO 350F. Score chestnuts on their rounded
sides and toss them in just enough oil to lightly coat
them. Place chestnuts on baking sheet. Bake until
skins have opened and meat is tender, about 20
minutes. When cool enough to handle, peel and dice
them into small pieces. Set aside. Rinse lentils and
combine them in soup pot with the water. Bring to
boil. Cook a few minutes at gentle boil, removing foam
that forms on surface. Add carrot, celery, onion,
garlic, bay leaf, salt and parsley. Lower heat and
simmer until lentils are tender, about 35 minutes.
When done, remove parsley sprigs and bay leaf. Correct
seasoning and add salt, if necessary. Puree half the
lentils until smooth, then recombine them with the
rest. FINISHING THE SOUP: In pan large enough to hold
soup, warm olive oil, then add roasted chestnuts and
herbs. Cook over medium heat, stirring frequently, for
several minutes. Add wine and tomato paste. Stir to
dissolve tomato paste and cook a few minutes to reduce
wine. Stir in lentil mixture and simmer gently 20
minutes. If soup is too thick, thin it with a little
water, stock or cream until of right consistency.
Taste for salt and season with pepper. Serve with
spoonful of olive oil swirled into each bowl. Sprinkle
with parsley and croutons, if desired. —

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Title: KEY LIME ITALIAN ICE
Categories: Beverages
Yield: 4 servings

1 Key Lime
1 c Sugar
4 c Water
1 ds Salt
1/2 c Key Lime juice

Remove zest, the colored part of the rind, from 1 Key
Lime, and cut into small
pieces. Place zest and sugar in a blender or food
processor, and process until zest is finely chopped.
Pour mixture into a 3 qt saucepan. Add water
and salt and heat until sugar dissolves. Cool.

Add enough water to Key Lime juice to make 2/3 cup
liquid. Stir into cooled
sugar mixture. Pour into divided ice cube trays and
freeze. Place frozen cubes in container of blender.
Cover and process until cubes become a velvety
slush.

Scoop into individual goblets or store, covered in
the freezer.

Makes about 4 1/2 cups.

This recipe is from The Key Lime Cookbook that my
Mumsie sent me.

—–

MATAMBRE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Flank steak, butterflied
1/4 c Red wine vinegar
1 t Garlic, finely chopped
1/2 ts Thyme, dried
1 bn Spinach
2 Carrots, peeled, cut in
-quarters lengthwise
2 Eggs, hard-cooked, cut in
-quarters lengthwise
1 md Onion, thin sliced and
-separated into rings
2 tb Parsley, finely chopped
1/2 ts Red pepper flakes
1 t Sea salt
2 tb Vegetable oil
2 c To 3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and
thyme. Pour over the meat and let marinate for 1 or 2 hours at room
temperature.
Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across
the grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the
parsley, red pepper flakes and salt over all. Carefully roll up the meat
with the grain, jellyroll fashion. Secure with toothpicks and lace up with
string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides.
Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the
cooking broth.
To serve cold: In Argentina, the matambre is poached, then removed from
the pot and pressed under weights until the juices drain off. It is
refrigerated until chilled, then served as a hors d’oeuvre, cut into thin
slices.

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Quaker’s Chewy Choc-Oat-Chip ™ Cookies

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine/butter, softened
1 1/4 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour
1 ts baking soda
1/2 ts salt (optional)
2 1/2 c QUAKER Oats uncooked (quick or old fashion
12 oz semi-sweet chocolate pieces
1 c chopped nuts (optional)

Heat oven to 375 F. Beat together margarine and
sugars until creamy. Add eggs, milk and vanilla; beat
well. Add combined flour, baking soda and salt; mix
well. Stir in oats, chocolate pieces and nuts; mix
well. Drop by rounded tablespoonfuls onto ungreased
cookie sheet. Bake 9 to 10 minutes for a chewy cookie
or 12 to 12 minutes for a crisp cookie. Cool 1 minute
on cookie sheet; remove to wire rack. Cool
completely.

Easy Bar Cookies: Press dough onto bottom of
ungreased 13×9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS

High Altitude Adjustment: Increase flour to 2 cups.

Nutrition Information: l cookie Calories 110,
Calories From Fat 45, Total Fat 5g, Saturated Fat 1g,
Cholesterol 5mg, Sodium 50mg, Total Carbohydrates 15g,
Dietary Fiber 0g, Protein 1g

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Title: Kale and Potato Soup
Categories: Portuguese, Soups/stews, Sausages
Yield: 6 servings

4 ea Potatoes; medium 2 tb Vegetable oil
8 c Water 1 ts Salt
1/2 ts Pepper 2 lb Kale; fresh
1/2 lb Garlic sausage; *

* Garlic Sausage should be the smoked kind, cooked and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20
to 30 minutes or until potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to potato liquid. Add
salt and pepper and simmer for 20 minutes. Wash kale discarding all tough
leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add
sausage. Simmer gently for 5 minutes.

—–

Title: Artis’ Chicken Gumbo
Categories: Chicken, Sausage, Soups, Vegetables, Main dish
Yield: 8 servings

3 lb stewing chicken
1 lg onion
4 shallots — or green onins
20 stems parsley
2 cloves garlic — more w/out
: sausage
1/2 md green pepper
4 bay leaves
1 tb flour
1/2 tb oil or chicken fat — for
: roux
1 lb andouille sausage — or ham
1 pt oysters — with liquid
: salt and pepper
: file powder

Cut up chicken and season with salt and pepper. Fry
chicken until brown, in its own fat, in a black iron
pot. Place in soup pot. Cut up seasonings . Pour off
fat from pot. Smother seasonings and take out by
rinsing with small amount of water, putting in soup
pot with b rice.

Recipe By : DDMmom/AOL

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GARLIC BEAN SOUP

Recipe By : USA WEEKEND MAGAZINE APRIL 2, 1995
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups vegetable broth
8 garlic cloves — peeled
1 onion — chopped
4 cups white beans, cooked

Put broth, garlic, and onion in large bowl; cover. Microwave for 20 minutes or
until vegetables are soft. Transfer to a blender or food processor, add half
the beans and puree. Return soup to bowl. Add remaining beans and microwave 5
minutes or until beans are heated through.

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NOTES : Use large garlic cloves.

Title: COCONUT LEMON FILLNG
Categories: Frostings, Cakes
Yield: 1 servings

2 c Water
1/2 c Lemon juice
3/4 ts Salt
1 c Sugar
1 c Water
1 c Flour; or 10 tablespoons
4 Egg yolks
1/2 c Sugar
1 tb Lemon rind; grated
1 tb Butter
8 oz Coconut; shredded

<1> x Cornstarch Combine 2 cups water, lemon juice, salt, and 1
cup sugar in top of double boiler and bring to a boil over direct
heat. Place over boiling water. Add 1 cup water gradually to flour,
mixing to a smooth paste. Add gradually to hot mixture and cook 5
minutes, stirring constantly. Beat egg yolks with 1/2 cup sugar; add
slowly to lemon mixture, cook 2 minutes, stirring constantly. Add
lemon rind and butter. Cool 10 minutes. Makes 4-2/3 cups filling, or
enough to spread between layers and on top and sides of three 9-inch
layers. Sprinkle coconut generously on sides of cake. Decorate top of
cake with a 1-inch border of coconut.

MMMMM