Title: Hazel Nut Cookies
Categories: Cookies
Yield: 30 servings

1 lb Hazelnuts; shelled, skins on
1/4 lb Almonds; shelled, skins on
2 Eggs
1 Egg whites
1 lb Sugar

Recipe by: Elizabeth Powell
Preparation Time: 12:0
Grind nuts in blender or food processor until as fine as flour. Beat
eggs and egg white together. Add sugar and eggs to ground nuts. Knead
until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place
separated on a slightly buttered cookie sheet. Let stand overnight. The
next day, bake at 275 degrees for 30 minutes or until lightly browned.

—–

Title: New Potato Salad with Dried Tomatoes
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 Servings

3.00 lb Small new potatoes, scrubbed
And quartered
1.50 ts Salt
1.00 oz Dried tomato halves
0.33 c Boiling water
2.00 tb Olive oil
1.50 c Sliced celery
0.50 c Chopped celery leaves
4.00 Green onions, sliced with
Some of the green
0.25 c Snipped fresh dill “OR”
1.00 tb Dried dillweed
0.33 c Reduced fat sour cream
0.33 c Lowfat plain yogurt
1.00 tb Prepared white horseradish
0.25 ts Pepper

Place potatoes in a large kettle with enough water to cover. Add 1/2
tsp. of the salt. Partially cover and bring to a boil over high
heat. Boil gently for 15 minutes, or until potatoes are tender but
still firm.

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling
water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp.
of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes. Stir in
celery, celery leaves, green onions, ad dill. Spoon into large bowl;
cover and refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2
tsp. salt in a small bowl. Pour over potato mixture and toss gently
to coat. Cover and refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per serving; 4 g
protein; 32 g carbohydrate; 5 g fat (24% of calories); 3 g fiber; 5
mg cholesterol; 522 mg sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90. Submitted By
ARLENES@HOLLY.COLOSTATE.EDU On

MMMMM

Title: Flemish Beef Stew
Categories: Beef, Pork/ham, Soups/stews
Yield: 4 servings

2 oz Chopped salt pork 1 ea Bay leaf
1 lb Beef chuck in chunks 1 ts Thyme
3 ea Onions thinly sliced into 3 tb Dijon mustard
1 ts Flour 1 ea French bread (stale)
1 1/2 tb Vinegar 2 c Stout or porter
1 ea Parsley spring 1 tb Packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat
dry. Transfer to heavy large skillet and cook over medium flame until
lightly browned. remove from skillet using slotted spoon and reserve for
use in salads or other dished. Increase heat to medium high. Add beef to
skillet in batches (do not crowd) and cook until well browned on all sides,
turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add
onions to skillet reduce heat slightly and cook until deep golden brown
about 10 minutes, stirring occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn. Add stout and stir,
scraping up any browned bits. Bring mixture to boil. Pour over beef.
Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and
simmer mixture for 30 minutes. Spread mustard over bread.
Press bread into stew. Cover and cook until meat is tender, about 1
hour. remove bay leaf and discard. Serve immediately. Serve with
boiled potatoes, green salad and beer.

—–

Artichoke Hearts and Potatoes Cooked in Oil And Lemon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Whole fennel seeds
1 t Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves — peeled,
— and lightly mashed
3 tb Lemon juice — plus…
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt — or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion

Tie up the fennel, peppercorns, coriander seeds, bay leaves, and garlic in a
cheesecloth bundle and drop into a 2-1/2 quart pot. Add 2 cups water and
bring to a boil. Cover, turn heat to low and simmer 20 minutes. Turn off the
heat and remove the cheesecloth bundle, squeezing out as much liquid as
possible. Add the lemon juice, olive oil, salt, and sugar. Mix and set aside.

Halve the lemon. Cut off the long artichoke stems, if there are any.

1. Starting near the stem end, press back the artichoke leaves, one by one,
and then snap them off. Keep doing this until you have gone past the bowl
part of the artichoke that harbors the heat and have reached the=20 paler
inner leaves. Using a sharp knife (a serrated one is particularly good), cut
off the remaining leafy area and discard it. Immediately rub all cut sections
with a lemon half. 2. Scoop away the “choke” in the center of the artichoke
with a grapefruit spoon. Squeeze a little lemon juice into this area and rub
it in. 3. Using a sharp paring knife, trim the outside of the artichoke bowl
so there are no more dark green sections left and the bowl gets a smooth
appearance. Rub these newly cut sections with lemon. Cut each artichoke heart
into four, again rubbing cut sections with lemon. Cut and prepare the
remaining artichokes the same way.

Peel the potato and cut into sections that seem roughly the same size as the
pieces of artichoke heart.

Peel the onion and cut it into eight sections.

Put the artichoke hearts, potatoes, and onion into prepared liquid=20 and
bring to a boil. Cover, lower heat and simmer for about 12 minutes. Remove a
piece of potato and a piece of artichoke. Cut off sections of each and taste
for doneness and balance of salt and lemon. You may add more=20 of either
seasoning at this time if you wish. Cover and simmer another 3 to 7 minutes
or until vegetables are tender. Uncover and cool the vegetables in the liquid.
You may refrigerate the contents of the pot if you wish.

When serving, remove the cool (or cold) vegetables with a slotted spoon. Do
not serve the liquid.

Source: Madhur Jaffrey’s World-of-the-East Vegetarian Cooking Typed for you by
Karen Mintzias

– – – – – – – – – – – – – – – – – –

SCOTTISH TRIFLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sponge roll:
3 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
3/4 c Flour
1/2 ts Baking powder
1/3 c Raspberry jam, seedless
1 tb Kirsch
1/4 c Med-dry sherry
Custard:
7 lg Egg yolks
1 c Sugar
2 c Milk, scalded cooled
1/2 c Heavy cream, scalded coole
– slightly
1 t Vanilla
1/2 c Creme fraiche
1/4 c Med-dry sherry
Assembly:
1 1/2 c Amaretti
1/4 c Med-dry sherry
1 c Heavy cream, well chilled
Garnish:
2 tb Pistachio nuts, shelled and
-hopped
Candied citron or angelica,
-ut into bits
Raspberry jam, seedless

In a large bowl with an electric mixer, beat the eggs,
sugar, and vanilla, until the mixture is thick and
pale. Sift the flour and baking powder over the egg
mixture and fold them into it gently but thoroughly.
Line the bottom of a 13x9x2-inch baking pan with
parchment paper, spread the batter in the pan and bake
in a preheated 400f oven for 8 minutes or until it is
puffed and golden. Invert onto a lightly sugared
kitchen towel.

In a small saucepan, melt the jam over low heat. Stir
in kirsch and spread the surface of the cake with the
jam mixture. Starting with a long side and using the
towel as a guide, roll up the cake, jelly-roll fashion
and sprinkle it with Sherry. Wrap the sponge roll
firmly in the towel. Let it cool and cut int into
3/4-inch slices.

In a bowl, set over a saucepan of simmering water,
beat the yolks and the sugar with an electric mixer
until the mixture is thick and pale. Remove from heat
and stir in gradually, milk, cream, and vanilla. Cook
the custard in the bowl over the simmering water,
until it registers 170f on a candy thermometer.
Transfer the custard to a metal bowl and whisk in the
creme fraiche and Sherry. Set the bowl in a larger
bowl of ice water and whisk until custard is cool.
Chill it, covering surface with plastic wrap, until it
is cold.

Assembly: In the bottom of a 2-1/2-qt. trifle
bowl, scatter half the amaretti crumbs. Top them with
half the sponge roll slices, and top those with the
remaining amaretti crumbs. Sprinkle the Sherry over
the remaining sponge roll slices, line the side of the
bowl with the slices, and pour in the custard,
spreading it to let it seep down around the sided and
bottom. Chill the trifle for at least 2 hours and up
to 24 hours.

Just before serving, in a bowl with an electric mixer,
beat the cream until it is stiff. Transfer it to a
pastry bag, fitted with a decorative tip and pipe
rosettes around the edge and in the center of the
trifle. Sprinkle pistachios over the trifle and
garnish the rosettes with the citron and small drops
of jam.

a 1989 Gourmet Mag. favorite

– – – – – – – – – – – – – – – – – –

Title: Caramel Oatmeal Chewies
Categories: Cookies
Yield: 32 bars

1 3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 1/2 c All-purpose flour
3/4 c Brown sugar, firmly packed
1/2 ts Baking soda
1/4 ts Salt (optional)
3/4 c Margarine or butter; melted
1 c Chopped nuts
6 oz Semisweet chocolate pieces
1 c Topping
–(buttscotch caramel fudge)
1/4 c All-purpose flour

Heat oven to 350 F. Lightly grease 13 x 9-inch baking pan. Combine oats,
1-1/2 cups flour, brown sugar, baking soda and salt; mix well. Add
margarine; mix until crumbly. Reserve 1 cup for topping; set aside.
Press remaining oat mixture onto bottom of prepared pan. Bake 10 to 12
minutes or until light golden brown; cool 10 minutes. Top with nuts and
chocolate pieces. Combine caramel topping and 1/4 cup flour, mixing until
smooth; drizzle over chocolate pieces to within 1/4-inch of edge.
Sprinkle with reserved oat mixture. Bake 18 to 22 minutes or until golden
brown. Cool completely; cut into bars. Store tightly covered.

Nutrition Information (1 bar):
* Calories 200
* Fat 9g
* Sodium 105mg
* Dietary Fiber 1 g

Source: Quaker Oats Favorite Cookies
Copyright 1994, The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

‘Mediterranean’ Bean Soup

Recipe By : Modern Maturity, March/April 1995
Serving Size : 8 Preparation Time :0:00
Categories : Soups and Chowders Beans and Legumes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon extra-virgin olive oil — (1 to 2)
1 large onion — coarsely chopped
2 medium carrots — peeled and chopped
1 large garlic clove — crushed
2 cups dried beans — soaked drained
8 cups boiling water — (8 to 10)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 bay leaves
1/4 cup Italian parsley (plus more for garnish) — chopped
salt — to taste
freshly ground black pepper — to taste
croutons for (optional) — for garnish
green olive oil (optional) — for garnish

In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute
onion, carrots and garlic until vegetables are soft but not browned, 10-15
minutes. Add drained beans and boiling water to stockpot; add thyme, bay
leaves and parsley. Cover and cook over low heat, adding boiling water
occasionally if necessary, 1 1/2 – 3 hours or until beans are soft (cooking
time varies with age of beans). When beans are soft add salt and pepper.

For thicker soup remove about 1 1/2 cups of beans, puree in food processor or
blender, and return to pot. For thinner soup add hot water (or crushed canned
tomatoes with juices). Correct seasonings. Transfer soup to tureen or
individual bowls. Garnish with chopped parsley or croutons and drizzle with a
good green olive oil. Makes 8 servings.

Notes: This recipe can be adapted to almost any kind of bean (cannellini,
Great Northern, anasazi, _pinto_, pinquito, etc. are all possibilities). From
an article on the Mediterranean diet in the March-April 1995 issue of Modern
Maturity magazine. Uploaded to the CompuServe Cooks Library on 5/13/96 by Lon
Hall.

– – – – – – – – – – – – – – – – – –

Title: Beef Tequila Stew
Categories: Stews, Vegetables, Meats, Mexican
Yield: 6 servings

2 lb Meat; * 1/4 c Tequila
1/4 c Unbleached Flour 3/4 c Tomato Juice
1/4 c Vegetable Oil 2 tb Cilantro; Fresh, Snipped
1/2 c Onion; Chopped, 1 Medium 1 1/2 ts Salt
2 ea Bacon; Slices, Cut Up 15 oz Garbanzo Beans; 1 Can
1/4 c Carrot; Chopped 4 c Tomatoes; Chopped, 4 Medium
1/4 c Celery; Chopped 2 ea Cloves Garlic;Finely
Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch
cubes. ~——————————————————
~—————– Coat beef with flour. Heat oil in 10-inch skillet until
hot. Cook and stir beef in oil over medium heat until brown. Remove beef
with slotted spoon and drain. Cook and stir onion and bacon in same skillet
until bacon is crisp. Stir in beef and remaining ingredients. heat to
boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.

—–

Berry Trifle

Recipe By : Unknown
Serving Size : 12 Preparation Time :0:10
Categories : Cake Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c water — boiling
6 ozs raspberry gelatin powder
2 c cold water
2 c bananas — sliced
21 ozs blueberry pie filling
1/2 angel food cake — cut into 1″ cubes
1/2 c orange juice
5 1/8 ozs fat-free vanilla pudding
2 1/2 c skim milk
1 c Cool Whip Lite® — thawed
blueberries — for garnish
raspberries — for garnish

In a mixing bowl, combine boiling water and gelatin; stir until gelatin
dissolves, 2 minutes. Add cold water, stirring until slightly thickened.
Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a
13 x 9″ pan. Drizzle orange juice over cake cubes, and toss well. Spoon
gelatin mixture over the cake cubes and cover. Chill 30 minutes in the
freezer. Meanwhile, prepare vanilla pudding according to package
directions, using 2 1/2 cups of skim milk. Fold whipped topping into the
vanilla pudding, and spread over gelatin mixture.

– – – – – – – – – – – – – – – – – –

Per serving: 244 Calories; 1g Fat (3% calories from fat); 5g Protein; 55g
Carbohydrate; 1mg Cholesterol; 242mg Sodium

Serving Ideas : Cover and chill until ready to serve.

NOTES : When ready to serve, garnish with blueberries and raspberries.

Title: SIMPLE CHOP SUEY
Categories: Side dish, Chinese, Vegetables
Yield: 4 servings

1 sm Onion, sliced
2 ea Carrots, julienned
8 oz Can bamboo shoots
12 oz Can bean sprouts
1 tb Sunflower oil
1 sm Garlic clove, crushed
3 tb Soy sauce

Drain the bamboo sprouts. Remove as many of the
green pods as possible. Heat the oil in a wok crush
the garlic into it. Add the onion carrots. Stir
fry for a few minutes or until the onion has softened
slightly. Stir in the bamboo shoots cook for a
minute. Add the bean sprouts cok for another
minute. Add soy sauce. Serve immediately.

—–