Honey Bear Cookies

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
M. PHELPS
1 tbsp Vegetable oil
2 tbsp Butter (margarine)
1/2 c Brown sugar
1/4 c Honey
1 Egg (or equivalent egg — substitute)
1 tbsp — water
1/2 c Flour
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Cinnamon
1 1/2 c Rolled oats
OPTIONAL: chocolate chips
Apples — chopped
Raisins

Blend vegetable oil, butter (margarine), brown sugar, honey, egg and water. Mix
in flour, salt, baking soda and cinnamon. Add oats and any of the optional
ingredients. Drop in heaping teaspoons onto greased cookie sheets. Bake 12 to
15 minutes at 350 degrees.
Serves 10 hungry kids.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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Title: Ginger Crinkles
Categories: Cookies
Yield: 76 servings

1 1/8 c Unsalted butter
1 5/8 c Sugar
3/8 c Dark molasses
1 5/8 lg Egg; slightly beaten
1 5/8 pt All-purpose flour
1 5/8 tb Baking soda
3/8 ts Salt
1 5/8 ts Ground cloves
2 3/8 ts Cinnamon
2 3/8 ts Ground ginger
Extra sugar for rolling

Recipe by: Marth Stewart Holidays pp.82-3
1. Cream together butter and sugar until fluffy. Blend in molasses and
egg. Sift together dry ingredients; add to butter mixture and beat well.
2. Chill dough for at least 1 hour.
3. Heat oven to 350.
4. Form dough into 1-inch balls and roll in sugar.
5. Bake for 8 – 10 minutes. Let cool on baking sheets for at least 3
minutes, until cookies are set.

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Bailey’s

Recipe By : JUDY ZEGKE
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 T. instant espresso powder
2 tsp. choc. syrup
2 tsp. vanilla
1 1/2 c. Irish whiskey
1/2 c. water
1 c. whipping cream
2 14 oz. cans Eagle brand milk.

Mix all ingridients in blender.

This tastes best if you let it age for a week. But you’d better hide it!!!
It is great.

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Easy Garlic Cheese Biscuits

Recipe By : Easy Bisquick Suppers
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup butter — melted
1/4 teaspoon garlic powder

Heat oven to 450 degrees. Stir baking mix, milk and cheese until soft
dough forms. Beat vigorously 30 strokes. Drop dough by 10 to 12
spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until
golden brown. Mix butter and garlic powder; brush on warm biscuits
before removing from cookie sheet. Serve warm. 10 to 12 biscuits.
High Altitude Directions (3500 to 6500 feet): Heat oven to 475
degrees. Bake 9 to 11 minutes. Serving Size: 1 Biscuit. Calories 160
(Calories from fat 90); Fat 1 Og (Saturated 4g); Cholesterol Smg;
Sodium 440mg; Carbohydrate 15g; (Dietary Fiber Og); Protein 3g; %
DailyValue: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 4%; Diet
Exchanges: 1 starch, 2 fat. Formatted by Lynn Thomas dcqp82a@prodigy.
com. Source: Easy Bisquick Suppers by Betty Crocker. Lynn’s notes: I
added 1/2 tsp. garlic powder to the butter. Very easy to make–takes
only minutes to prepare.

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BAKING POWDER BISCUITS (ROBERTS)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Double acting baking powder
1/2 ts Salt
1/4 c Unsalted butter
-ÿÿShortening
3/4 c Buttermilk

COMBINE FLOUR, baking powder, salt and butter in a
mixer and mix until crumbly. Add the buttermilk and
mix until the dough holds together. Do not over-mix.
Turn out on a floured surface and roll the dough out
to a 3/4-inch thickness. Cut into rounds or squares.
Place fairly close together on an ungreased cookie
sheet and bake in preheated 450F oven for 12 to 15
minutes.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Roasted-Pepper-Tomato Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz linguine
2 tbsp extra virgin olive oil
1 lg onion — chopped
1 7 oz jar roasted red peppers — diced
2 cloves garlic — finely chopped
1 dried chili pepper
12 fresh plum tomatoes — stemmed/chopped
**OR**
1 28 oz can whole tomatoes — drained/chopped
1 tsp salt
1/2 tsp freshly ground black pepper
12 fresh basil leaves — chopped
Parmesan or Romano cheese — grated

Cook linguine in large pot of boiling water according to package
directions.

Meanwhile, heat oil in medium-size skillet over medium-high heat. Add
onion; cook until softened, about 2 minutes. Add red peppers, garlic,
chili pepper and tomatoes; cook, uncovered, until bubbling vigorously,
about 4 minutes. Stir in salt, pepper and basil; cook 1 minute. Remove
chili pepper.

Drain pasta; toss with sauce in large serving bowl. Sprinkle with
cheese if desired.

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Portuguese Chili Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Portuguese
Hawaiian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Dried kidney beans
1 teaspoon Cooking oil or bacon — drippings
1 medium Onion — chopped
30 milliliters Grlic — mashed
1 1/2 pounds Ground chuck or linguesa
1 can (8 oz.) tomato sauce or — tomato paste
1/4 teaspoon -1/8 tsp. cloves
1 tablespoon Chili powder (or less)
Salt and pepper to taste — (about 2 tsp. salt)
Fresh parsley or bell pepper — chopped
1 small Hot red pepper

Soak beans overnight, if desired, then cook until tender. Brown onion and
garlic in oil. Add ground chuck and brown lightly. Add tomato sauce, cloves,
chili powder, salt and pepper, parsley and whole red pepper. Boil for 10-15
minutes. Add beans and cook for 25 minutes or longer. Serve with Portuguese
bread.

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Title: Peach Cheese Pie
Categories: Cheese/eggs, Desserts, Fruits, Pies
Yield: 6 Servings

8.00 oz Cream Cheese; Softened, 1 Pk
2.00 ea Eggs; Lg
0.50 c Sugar
2.00 tb Milk
1.00 ts Vanilla
1.00 ea Unbaked 9-inch Pie Shell
29.00 oz Peaches; Sliced, 1 Cn
1.00 tb Cornstarch
0.25 c Sugar
1.00 ts Lemon Juice
0.25 ts Almond Extract

MMMMM————————–GARNISH——————————-
1.00 x Maraschino Cherries

Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk
and vanilla, beating well after each addition. Pour into the unbaked
pie shell. Bake in 375 degree F. oven for 30 minutes or until set.
Cool on a wire rack. Drain the peaches, reserving 1 cup of the
juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens. Remove from the heat. Arrange the
peaches in a circle, petal fashion, on top of the filling. Garnish
with maraschino cherries. Spoon the glaze over the fruit. Cover and
chill in the refrigerator for at least one hour or until set.

MMMMM

PATE MAISON ALA SILVER PALATE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Celery ribs with leaves
4 Whole peppercorns
6 c Water
1 t Salt
1 lb Chicken livers
Tiny pinch of cayenne pepper
1/2 lb (2 sticks) sweet butter
2 ts Dry mustard
1/2 ts Grated nutmeg
1/4 ts Ground cloves
1/4 c Roughly chopped onion
1 sm Garlic clove
1/4 c Calvados
1/2 c Dried currants

1. Add celery and peppercorns to 6 cups water in a saucepan. Add the salt
and bring to a boil. Reduce heat and simmer for 10 minutes.

2. Add chicken livers and simmer very gently for about 10 minutes; livers
should still be pink inside (slightly).

3. Drain; discard celery and peppercorns, and place livers in the bowl of
a food processor fitted with a steel blade. Add remaining ingredients
except currants and process until well blended and very smooth.

4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup
crock or terrine. Smooth the top of the pate, cover, and refrigerate at
least 4 hours. Allow the pate to stand at room temp for about 30 minutes
before serving.

About 3 cups pate, or 8+ servings

Source: The Silver Palate Restaurant, NYC

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Title: Fish Fume – Great Chefs
Categories: Basics, Stocks, Masterchefs, Frisco, Tmr
Servings: 1 pint

—– Fish Fume ======================================
Fish bones (sole is best or use one-half salmon)
2 tb Butter
1/2 md Onion, sliced
1/2 md Carrot, sliced
Bouquet Garni *
1 1/2 c Wine, white
1 c Stock, chicken OR
1 c Water

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
oregano, thyme, and rosemary inside.)

Fish Fume:
==========

Heat the butter in a saucepan. Add onion and carrot and cook
briefly for about 1 minute.

Add fish bones and continue to cook. (Do not brown, but cook
until meat falls off.)

Add bouquet garni, white wine and chicken stock or water. Bring
to a boil and cook for 15 minutes. Remove the bouquet garni. Strain
through chinois.

Reduce by half, strain again, and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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