Jam Kolaches

Recipe By : Southern Living
Serving Size : 14 Preparation Time :0:00
Categories : Ctry Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Butter Or Margarine — Softened
1 (3-Ounce) Package Cream Cheese — Softened
1-1/4 Cups All-Purpose Flour
About
1/2 C Strawberry Jam
1/4 C Sifted Powdered Sugar

Cream butter and cream cheese, beating at medium speed of an electric
mixer until light and fluffy. Add flour to creamed mixture, mixing well.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut into
rounds with a 2-1/2-inch cookie cutter. Place on lightly greased cookie
sheets. Spoon 1/4 teaspoon jam on each cookie; fold opposite sides to
center, slightly overlapping edges. Bake at 375 degrees for 15 minutes.
Cool on wire racks, and sprinkle with powdered sugar. Yield: about 3-1/2
dozen.

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Title: Lime Tempeh
Categories: Veg-cook, August
Yield: 1 servings

1 Block of tempeh
1/2 c Lime juice
1/3 c Light soy sauce
1 c Leftover white wine
8 Cloves garlic, chopped
Coarse
2 T Cumin

Cut the tempeh in half the short way, then diagonally, yielding 4
triangles. Mix the remaining ingredients into a marinade, and marinate the
tempeh for a couple of hours. Drain off and reserve most of the marinade,
keep a little bit in the bottom of the roasting dish, and broil the tempeh
in this for about 5 minutes on each side.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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TINGAL POBLANA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Boneless lean pork,
-cubed
1 lb Flank steak, cubed
2 Bay leaves
2 Cloves garlic
Salt
1 lb Chorizo
1 Onion, chopped
1 Clove garlic, minced
1 1/2 lb Tomatillos, husks
-removed finely sliced
1/2 t Dried oregano
1 sm Sprig marjoram
1 sm Sprig thyme
1/4 t Ground black pepper
1/4 c Pickled chipolte pepper
-juice
3 Pickled chipolte chile
-peppers

Place the meat in a large Dutch oven and cover with cold water. Bring to
a boil over high heat and skim the surface. Lower the heat and add the
bay leaves, garlic cloves and 1 t salt. Cover and cook over low heat
for one hour or until the meat is tender. Let cool in the stock, then
drain, reserving the stock. Shred the meat and set aside. Remove the
casing from the chorizo and cut into large chunks. Place in a skillet
and fry over medium heat until lightly browned and some of the fat has
been rendered. Remove the chorizo and set aside. Add the onion and
minced garlic to the skillet and saute for 2 minutes. Add the
tomatillos, oregano, marjoram, thyme, pepper and simmer over low heat
for 5 minutes, stirring occasionally. Add the chipolte juice and stir.
Add the shredded meat to the skillet, stir well and add 1 c of the
reserved stock. Add the chorizo, cover and cook over low heat for 15
minutes. If the sauce is too thick, add more stock. Can be served like
a stew or scooped into tortillas.
~–

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Title: Koala Kookies
Categories: Cookies, Newspaper
Yield: 5 Dozen

1 c Butter, softened
4 tb Powdered sugar
1 tb Vanilla
2 c All-purpose flour
1 c Walnuts, chopped
Powdered sugar

1. Mix butter and powdered sugar in a large bowl until smooth and
creamy. 2. Add vanilla. Mix well.
3. Add flour and walnuts. Mix well.
4. Roll into small balls and flatten on a greased baking sheet.
5. Bake in a preheated 350-degree oven for 12 to 15 minutes.
6. When cookies are cool, sprinkle powdered sugar on top.
Makes about 5 dozen.

Typed by R. Thompson (r-thompson@usa.net) Sept 1998
Source: Rookie Cookie’s Recipes from the Mini Page, The
News-Enterprise Elizabethtown KY

MMMMM

Date: Mon, 04 Apr 94 17:22:41 PDT
From:

POT STICKERS:

1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic, minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms, coarsely chopped
2 T low sodium soy sauce
1-1/2 tsp salt or herbal salt substitute

In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.

Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
moisture.

Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.

Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber

***NOTE: I usually use pot sticker “skins” found in the produce section
of my local supermarket – this is probably not as healthy as the way
outlined above, as I’m sure they are made with all white flour, and I
don’t know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the “raw” pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.

Title: Coconut Puddin’Pie
Categories: Desserts, Pies
Yield: 1 Pie

2.00 tb Soft butter
1.00 c Sifted confectioners sugar
3.00 Eggs separated
0.50 ts Vanilla
0.50 c Evaporated milk, undiluted
0.13 ts Salt
2.00 c Freshly grated coconut
pn Ground nutmeg
1.00 9 inch pie shell, baked

Cream butter and sugar. Add egg yolks, one at a time and beat until
mixture is very light and lemon colored. Add vanilla and milk. In
another bowl beat egg whites until foamy. Add salt and beat until
stiff but not dry. Fold into creamed mixture. Fold in 1 1/2 cups of
the coconut. Pour into baked pie shell and sprinkle with nutmeg. Top
with remaining grated coconut.

Bake in preheated 350 oven for about 35 minutes or until filling is
just set. Serve warm or cold.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

MMMMM

TOMATO AND SOUR CREAM DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———NORMA WRENN
NPXR56B——————–
1 tb Margarine
1 tb Flour
1 cn Condensed tomato soup
1 c Heavy sour cream
1 tb Parsley — finely chopped
1 t Onion — grated
1/4 ts Accent

Melt margarine in heavy frying pan. Add flour. Cook
until mixture is bubbling. Add the tomato soup. Stir
and cook until mixture is boiling. Cool and then add
remaining ingredients. A few grains of sugar to mellow
the flavor and 1 teaspoon lemon juice may be added if
desired.

Source: Food Lion Potato Chip Bag

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Roasted Winter Vegetables with Basil Oil

Recipe By : Weight Watcher’s Magazine, ’97
Serving Size : 8 Preparation Time :0:45
Categories : Side Dishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup chicken broth
2 tablespoons basil oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds red potatoes — cut in 1″ pieces
1/2 pound turnip — peeled and cubed
1/2 pound parsnip — peeled and cubed
1/2 pound carrots — peeled and cut 1″
3/4 pound boiling onions — peeled

Preheat oven to 400 F.

Combine first 4 ingredients in a large bowl. Add vegetables and toss
well. Spoon mixture into a shallow roasting pan coated with cooking
spray. Bake, uncovered, at 400 F. for 35 minutes or until tender,
stirring occasionally.

Serving = one cup

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 986 0 0 0 0 0 0 0

Title: DILL PICKLED EGGS
Categories: Appetizers, Eggs
Yield: 36 servings

36 Egg; hard boiled
2 Dill, fresh bunch; roughly
-chopped
2 Pickle, dill spears; bottle
2 lg Onion, yellow; sliced
1 Pepper, green bell; julienne
2 Pepper, red bell; julienne
1 qt Vinegar, cider
1 qt ;Water
Cloves, whole; small handful

Drain pickle juice into large pan. Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for 45
minutes to one hour (make sure you can open the windows, it’s rather
fragrant). Place eggs, vegetable slices and pickle spears into large
glass or hard plastic container (large ice cream pail works well).
Strain liquid mixture through a pasta colander and pour liquid over
eggs and vegetables. Let sit for 24-36 hours at room temperature. The
eggs will be a very, very bright yellow and have a wonderful dill
flavor the whole way through. The vegetables and pickles will have a
dill flavor never before experienced — and can be eaten separately
or used as a complimentary garnish.

OPTIONALLY, once the eggs are dill pickled you can use the brilliant
yellow eggs to make an attractive and different deviled egg … just
be sure to use an increased amount of dry mustard and horseradish to
meet the flavor of the dill.

— Gary M. Hite

MMMMM

Spiced Apple-Pear Butter

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Pounds Rome Beauty or other baking
Apples, peeled, cored
Coarsely chopped
2 Pounds Pears, peeled, cored
Coarsely chopped
1 Cup Apple cider or apple juice
1/4 Cup Fresh lemon juice
1/2 Cup Sugar
1/3 Cup Firmly packed golden brown
Sugar
1 Teaspoon Ground cinnamon
1/4 Teaspoon Ground nutmeg
1 3×1/2-inch strip orange peel
(orange part only)

Position rack in center of oven; preheat to 350 degrees. Combine first 4
ingredients in saucepan. Bring to a boil. Reduce heat; cover. Simmer until
fruit is very tender, about 15 minutes. Puree fruit mixture in processor.
Mix
in 1/2 cup sugar, brown sugar, cinnamon and nutmeg. Transfer mixture to 8-inch
square glass baking dish; add orange peel. Bake uncovered until mixture is dark
and thick, stirring often, about 1 hour 20 minutes. Discard peel. (Can be made
1
week ahead Cover and chill.) Goes well with muffins. Source: Bon Appetit
Magazine – October, 1994

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