Title: Fig Newtons # 2
Categories: Bar cookies
Yield: 1 servings

Dough:
5 tb Unsalted butter
2 tb Sour cream
2/3 c Packed dark brown sugar
2 Eggs; room temp
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
Filling:
2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 ts Lemon rind; grated
1/4 ts Salt

In a large bowl, beat butter and sour cream until light.
Gradually add brown. sugar, beating until mixture is very light
thick. Add eggs one at a time; beat in vanilla. Sift together, flour,
baking powder., soda, cinnamon and salt. Add to creamed mixture,
beating on low speed or by hand. Mix well and turn out on sheet of
floured plastic; wrap, then refrigerate for at least 2 hrs.
Cut heavy stems off figs. Combine figs and water in heavy
saucepan and simmer, covered, for 30 min., or until fruit is soft.
Add sugar, lemon rind, and salt and simmer, covered, for 15 min.
longer. Press mixture thru food mill and cool.
Preheat oven to 350 F. Cover large. baking sheet with parchment or
spray with food release. Divide the chilled dough into thirds and
refrigerate 2 parts. Roll remaining piece on well floured surface to
form rectangle about. 5 x 11". Spread 1 third of fig filling slightly
to one side of center, along the length of the dough, leaving 1/2″
margin around edges. Mound filling slightly in center along whole
length. Moisten edges with water.
VERY GENTLY, lift uncovered pastry with spatula and fold over
filling. Press 2 halves together to seal. Trim edges and shape roll
into a neat, half-cylinder form about. 11″ long and 2-2 1/2″ wide.
Place on prepared baking sheet.
Repeat until all filling dough is used, then bake for 25 min,
or until they are slightly browned. Cool rolls somewhat on rack,
then trim off the ends and, with a sharp serrated knife, cut each one
into slices about 1 1/2″ wide. Replace slices on rack. When bars are
completely cool, store airtight.

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Title: PARSNIPS WITH ALMONDS
Categories: Grains, Side dish, Vegetables
Yield: 4 servings

1 1/2 lb Fresh parsnips
— scraped and sliced
1 Egg; lightly beaten
3 tb Butter or margarine
1/4 ts Ground nutmeg
1/8 ts Pepper
1/4 c Toasted almonds
— slivered and blanched

Cook parsnips in boiling salted water 10 minutes or until tender. Drain
well; mash. Add egg, butter, nutmeg and pepper; stir well.

Spoon parsnip mixture into an ungreased 1 qt. casserole. Sprinkle top
evenly with toasted almonds. Bake at 325 F for 30 minutes.

From Elizabeth Porter in _Our Town Cookbook_ by The Historical Society of
Peterborough, NH. In _America’s Best Recipes: A 1990 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 316. ISBN 0-8487-1009-6.
Typed for you by Cathy Harned.

—–

Title: Peanut Pie
Categories: Pies
Yield: 8 servings

3 Eggs
1 c Dark corn syrup
1/2 c Sugar
1/2 c Peanut butter
1 t Vanilla extract
1 c Salted peanuts
Cream Cheese Pie Pastry,
-chilled
Whipped cream

From “A Taste of the South” by Terry Thompson (HP Books; 1988).

Beat eggs, corn syrup, sugar, peanut butter and vanilla until smooth
and thickened, about 4 minutes. Stir in peanuts and blend.

Roll out pastry to fit 9″ pie pan. Pour in filling. Bake at 400’F. 15
minutes, then reduce heat to 350’F. and bake until knife inserted in
center comes out clean, 30-35 minutes. Cool completely before
serving. Top each slice with whipped cream. Makes 8 servings.

Each serving contains about: 583 calories; 118 milligrams sodium; 122
milligrams cholesterol; 34 grams fat; 62 grams carbohydrates; 13 grams
protein; 1.38 grams fiber.

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Title: Ginger Lemon Stir-Fry
Categories: Veg, Asian, Stir-fry
Yield: 4 Servings

MMMMM————————-THE SAUCE——————————
1.00 c Water
2.00 tb Cornstarch
0.25 c Lemon juice
2.00 tb Honey
1.00 tb Fresh ginger, grated
2.00 tb Miso

MMMMM————————THE STIR-FRY—————————–
2.00 tb Canola oil
1.00 ea Medium onion
2.00 c Broccoli, chopped
4.00 oz Tempeh
0.50 lb Mushrooms
0.50 lb Snow peas, sliced
1.00 ea 8 oz can water chestnuts
– drained and sliced
2.00 tb Mirin
1.00 tb Low sodium soy sauce

In a small bowl, combine the water and cornstarch. Whisk in the lemon
juice, honey, ginger and miso. Set aside. Heat the oil over medium
heat in a wok or heavy skillet and add the onion. Cook 2 min., then
add the broccoli and tempeh. Continue to cook 5 min. Stir in the
mushrooms, snow peas, water chestnuts, and mirin and continue to cook
4 min. Stir the cornstarch mixture to recombine, then add to the
skillet and increase the heat. Cook 2 more minutes, stirring
frequently. Stir in the soy sauce, cook an additional minute, and
serve hot.

Recommended comapanion dish: Steamed Basmati Rice.

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Fusilli with Lentil Sauce

Recipe By : Eating Well Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Legumes Low-Fat
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 medium onion — chopped
1 medium carrot — chopped
4 cloves garlic — minced
2 cups chicken broth — defatted
1/2 cup lentils — rinsed and drained
pinch rosemary
1/4 teaspoon thyme
2 cups tomatoes — chopped
4 cups fresh spinach — torn
1 pound pasta — fussilli or rotini
4 teaspoons grated Parmesan cheese

Saute onions, garlic and carrots in olive oil till softened. Add broth,
lentils and herbs and bring to a boil. Simmer, covered, 15 min. Add
tomatoes, cover and cook 15-20 min. till lentils are tender. Stir in
spinach and cook 5 min. Season with salt and pepper.

Cook pasta, toss with sauce, sprinkle with Parmesan.

– – – – – – – – – – – – – – – – – –

Title: LIVER, BLACK BEANS, AND SNOW PEA STIR FRY
Categories: Chinese, Chicken
Yield: 4 servings

2 tb Peanut oil, divided
1 lb Chicken livers, trimmed,
-sliced
2 tb Fermented black beans,
-rinsed, drained
1 Garlic clove, minced
1 ts Finely chopped fresh ginger
1/4 lb Snow peas, trimmed
1 tb Soy sauce
1 tb Sherry
1/2 c Chicken broth
2 Green onions, finely chopped

Heat 1 tb oil over high heat in large wok; add liver;
stir fry 3-5 minutes, or until liver is browned but
still pink on the inside; remove from wok; reserve.
Reduce heat to medium; heat remaining oil in wok;add
black beans, garlic and ginger. Stir fry 1 minutes.
Add soy sauce,sherry, broth and green onions; bring to
a boil. Add liver; stir until sauce coats the liver
and liver is heated through. Remove from heat and
serve immediately.

Origin: Appeal, Quarterly magazine by Overwaitea/Save
On Foods.

Shared by Sharon Stevens.

—–

Baked Pea Beans

Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Dried Beans
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds white beans — navy pea beans
1 onion — studded with
2 cloves
1 bay leaf
1 tablespoon salt
1 pound salt pork — lean
1 pound smoked ham
3 onions
3 garlic cloves
2 teaspoons mustard powder
1/4 cup rum

^^ SOAK washed and sorted beans overnight.
^^ Drain and add fresh water to come 3 inches above the beans. Add the onion
stuck with cloves, bay leaf, and salt, and bring to a boil. Boil rapidly for 5
minutes. Skim the top, reduce the heat and simmer until the beans are tender
but not mushy.
^^ Meanwhile, put the salt pork in water and bring to a boil. Lower the heat
and simmer for 25 minutes. Remove the pork from the water and cut it first into
slices, then into small pieces. Cut the ham into strips.
^^ Peel and chop the onions and garlic cloves. Blend the mustard with a little
bean liquid. Taste the beans for seasoning. Place a layer of the beans in the
bottom of a large baking dish. Add a layer of salt pork, ham, onion, and
garlic. Repeat the layers ending with beans on top. Pour the mustard water over
the mixture, and add enough bean liquid to come to the top of the baking dish.
Bake in preheated moderate oven (350F) for 90 mins.
!! Keep the beans moist while baking; add more bean liquid or water.
^^ After 90 mins. remove and pour the run over the beans. Return to oven and
bake another 45 minutes, or until nicely browned and bubbly. Reheat at picnic
on camp stove or serve cold.
(c) 1966 by Woman’s Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]

– – – – – – – – – – – – – – – – – –

NOTES : “Beach Picnic” Menu Cold Broiled Chicken / Baked Pea Beans / Pungent
French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages

CANNED TUNA CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown or white rice
1 cn Mushroom Soup, 10 1/2 oz
1 cn Light tuna or bonito 6 1/2
Oz can, drained
1 t Butter or margarine
1 1/2 tb Dry bread crumbs
2 oz Cheddar Cheese, or more to
Taste, grated

Cook rice following package directions. Stir soup
into rice. Mash tuna and stir into rice mixture.

Spread butter over inside of 1 3/4-quart casserole;
sprinkle bread crumbs over butter. Pour tuna-rice
mixture into casserole and sprinkele with grated
cheese. Bake on middle shelf of preheated 375-degree
oven 30 minutes. Serves 4 to 6.

Variation: Add any vegetables you fancy to the rice
mixture. It’s a good way to use up leftover peas
and/or carrots.

– – – – – – – – – – – – – – – – – –

Remoulade with Vegetable Crudites

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Creole or brown mustard

1/2 c Salad oil

1/4 c Catsup

1/4 c Cider vinegar

1/4 ts Tabasco sauce

2 tb Finely chopped celery

2 tb Finely chopped onion

2 tb Finely chopped green pepper

Cherry tomatoes

Mushroom slices

Cucumber slices

Celery slices

Carrot slices

1. Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables;

cover and chill.

2. Serve dip with whole and sliced vegetables.

– – – – – – – – – – – – – – – – – –

Title: TEA BISCUITS
Categories: Mixes, Val’s
Yield: 10 Biscuits

2 c OF MIX
1 ts BAKING POWDER
1/2 c MILK

ADD MILK TO DRY INGREDIENTS. STIR QUICKLY WITH FORK. TURN OUT ON
FLOURED BOARD, PAT DOWN FLAT AND CUT INTO DESIRED SHAPES. PRICK EACH
WITH A FORK AND BRUSH WITH MILK SET OVEN TO 450* BAKE 10-12 MINUTES
~—-

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