Title: CHINESE CHEWS
Categories: Cookies, Chinese
Yield: 1 servings

2 ea Eggs
1 c Sugar
1/2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Dates; chopped
1 c Nuts; chopped

Beat eggs until light. Add sugar and blend. Sift
together dry ingredients, add to egg mixture. Stir in
dates and nuts. Spread mixture in well buttered pan
and bake in slow oven 300 F. about 20 minutes. When
cool cut into squares and roll in granulated sugar.

Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware
County, OH

—–

Title: Miniature Cookie Houses
Categories: Holidays, Non-food, Gifts, Christmas
Yield: 1 servings

MMMMM———————-FOR COOKIE HOUSE—————————
4 1/2 c Flour (may need up to 5)
2 ts Baking powder
1/2 ts Salt
1 c Margarine; room temperature
2 c Sugar
2 ea Eggs
2 tb Milk
2 ts Vanilla extract
Egg wash

MMMMM———————–FOR DECORATING—————————-
#5,#7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler

Make the cookie dough: Stir or whisk together 4 1/2 cups of the
flour, the baking powder and salt; set aside. Cream the butter and
sugar until light; add the eggs, milk, and vanilla and beat well.
Gradually add the dry ingredients and blend to form a smooth ball of
dough. If the dough is sticky, add just enough of the remaining flour
to eliminate the stickiness. The dough should not be dry. Divide the
dough in half, wrap each ball in plastic and refrigerate for several
hours, or until firm enough to roll.
Meanwhile, cut cardboard templates for the base and the three
parts of the cookie house. The dimensions are as follows: THE BASE:
is a circle 6″ across (cut 1) THE SIDE: is a rectangle 2 3/8″ x 3
1/2″ (cut 2) THE FRONT/BACK: is funny shaped. It’s 3″ wide and 4 1/4″
tall (total height). From the bottom to the beginning of the “roof”
section is 2 3/8“. At 2 3/8″ cut up to form the ”roof“ top like an
upside down ”V“ (cut 2). Finally cut the ROOF: it’s a rectangle 2
3/4″ x 4 1/4”.
Preheat oven to 350 degrees. On a flour-dusted cookie sheet or
the back of one jelly roll pan, roll out one ball of dough to
1/8“-1/4″ thick. For each house cut one base, two sides, two
front/back pieces, and two roof pieces. Lay out the cardboard
patterns on the dough, leaving 1 1/2″ between them. The layout will
depend on the size of your cookie sheet and how many houses you are
making. Use a sharp knife to cut around each template, removing
excess dough as you cut. Wipe the knife frequently. Repeat the
rolling and cutting process to make the remaining pieces. If you want
some small trees in front of your house, make them using a cookie
cutter.
Bake both sheets of cookies at the same time, for 10-15 minutes
reemoving pieces when they are done (preferable to overbake than
underbake since we need firm cookies). The cookies may brown, but
this is O.K. Transfer immediately to a wire rack to cool completely.
Decorate the pieces before assembling the houses. You can do
this many ways. Mostly use your imagination. Frost or pipe/apply
candies to the ”wet“ icing. To ”sugar-coat“ areas, brush on egg-wash
(being careful not to touch any piping or decorations); then sprinkle
immediately with colored sugar. Tap gently to shake off excess sugar.
Set aside to dry for half an hour.
Next to assemble houses. Use the #7 icing tip . Pipe a thick
line of icing along edges to be put together and ”glue" the houses
together and on the base. Make sure to do one area at a time and hold
until icing sets. Let all set for a few minutes. When icing is firm,
do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES The
Christmas Kitchen by Lorraine Bodger

MMMMM

Fabric Softener Smoothie^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 Or 8 ice cubes
1 cup Milk
1 large Scoop vanilla ice cream
Blue food coloring
—–TOOLS—–
Blender
Ice cream scooper
Tall glass

With an adult’s help, grind ice cubes in blender.

Add milk to crushed ice and lend on low speed for 10 seconds. Add one large
scoop of ice cream and blend again for about 30 seconds.

Slowly add about eight drops of food coloring to blender, mixing after every
couple of drops, until smoothie is the color of your favorite fabric softner.
Serves 1 downy dude.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

BASIC GAZPACHO

Recipe By :ESSENCE OF EMERIL SHOW #EE2178
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds ripe tomatoes, peeled, — seeded and chopped
1/2 pound cucumber, peeled, — seeded and chopped
1 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped red onion
1 teaspoon chopped garlic
1 tablespoon chopped jalapeno pepper
3 tablespoons red wine vinegar
1/4 cup good olive oil
12 ounces tomato juice
Salt, pepper, ground coriander
3 tablespoons chopped cilantro
1 lime — cut into slices
6 slice toasted French bread

Combine all ingredients in a blender or food processor (except bread and
limes), and puree until smooth. Transfer to a large bowl and refrigerate
for 4 hours. Meanwhile prepare relish.

– – – – – – – – – – – – – – – – – –

Title: HOT BARBECUE SAUCE
Categories: Bar-b-q, Sauces
Yield: 12 servings

1 1/2 c Tomato juice
1/3 c Brown sugar
1 Onion slice,thick
1/4 Green pepper,seeded
1 Celery stalk
1 Garlic clove,peeled
1/4 c Cider vinegar
1 ts Chili powder*
1 tb Prepared mustard

* – more if preferred.

1. Combine ingredients in a saucepan and let steam;
keep just under simmering point for about 30 minutes.
Remove and discard onion, green pepper, celery, and
garlic.

2. Brush sauce on meat or chicken during last 15
minutes of cooking. If desired, spoon additional sauce
over cooked meat when serving.

—–

Title: APPLE-CARROT MUFFINS
Categories: Breads, Muffins, Vegetarian, Low fat
Yield: 9 servings

1 lg Granny Smith apple
3 md Carrots, peeled
3 Egg whites, lightly beaten
2 tb Canola oil
1/4 c Unsweetened applesauce
1/2 c Dark brown sugar
1 ts Vanilla
3/4 c Flour
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/4 ts Salt
1/3 c Quick-cooking oatmeal
2/3 c Dark or golden raisins
1/2 c Grape Nuts cereal

1. Preheat oven to 350 degrees. Spray nine
regular-sized muffin cups with vegetable cooking spray
and set aside. 2. Cut the apple into quarters and
remove the core. Coarsely grate the apple and
carrots, either by hand or with a food processor.
Combine with the lightly beaten egg whites, oil,
applesauce, brown sugar and vanilla. 3. Sift together
the flour, soda, baking powder, cinnamon, nutmeg,
cloves and salt. Stir into the moist ingredients.
Add the oatmeal, raisins and cereal. Spoon in the
prepared muffin tins, filling to the top. 4. Bake 30
minutes, until the muffins test clean. Cool a few
minutes in the pan before unmolding onto a cooling
rack.

—–

Title: Butterscotch Apple Crumb Pie
Categories: Pies, Apples
Yield: 6 servings

1 1/2 ts Lemon juice
4 c Pared,sliced tart apples
1/2 c Sugar
1/4 c All-purpose flour
1 ts Cinnamon
1/8 ts Salt
1 9″ unbaked pie shell

MMMMM————————–TOPPING——————————-
1 pk 6 oz. butterscotch chips
1/4 c Butter
3/4 c All-purpose flour
1/8 ts Salt

Preheat oven to 375~. In large bowl, combine lemon juice and apples;
toss until well coated. Stir in sugar, flour, cinnamon and salt; mix
well. Turn into 9″ unbaked pie shell. Cover edges with aluminum foil.
Bake at 375~ for 20 minutes. TOPPING: Melt over hot (not boiling)
water, Nestle Butterscotch Flavored Morsels and butter; stir until
smooth. Remove from heat; stir in flour and salt. Blend until mixture
forms large crumbs. Remove foil from pie. Crumb mixture over top of
hot apples. Bake at 375~ 25 minutes longer.

MMMMM

Mushroom Chocolate Cookies

Recipe By : Source: Fresh Mushroom Cookbook by Sybil Henderson
Serving Size : 1 Preparation Time :0:00
Categories : *Try Soon! Chocolate
Cookies oDDiTieS
Drop Cookies *Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter or margarine
1 c brown sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 squares unswtnd. chocolate — melted (1 oz)
2 c all purpose flour
1/2 tsp soda
1/4 tsp salt
3/4 c dairy sour cream
1/2 c fine macaroon crumbs
1/2 c chopped drained maraschino cherries
1 c coarsely chopped fresh mushrooms

Cream butter and sugar until fluffy. Add egg, vanilla and almond
extract and beat thoroughly. Stir in chocolate. Sift flour, soda and
salt, and add to creamed mixture alternately with the sour cream. Mix
well and add remaining ingredients. Drop from teaspoon at least 2
inches apart on a greased cookie sheet. Bake in moderate oven (350)
for 12 minutes or until done. Remove from pan and cool. They will
stay beautifully moist and tender for days.

Note: I don’t care much for candied fruits in my baking, so I omitted
the cherries, and thought the cookies were great, and so did those who
tried them. I was careful, though, not to tell them mushrooms were
the secret ingredient.

Madwoman

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 1418 Calories; 95g Fat (59% calories fro
m fat); 6g Protein; 142g Carbohydrate; 426mg Cholesterol; 1569mg Sodium

NOTES : Ok, now, before you all say “Yuck!”, give these cookies a chance. They
have a nice light, moist consistency and are actually very good.

Title: Cheddar Biscuits
Categories: Breads, Cheese/eggs
Yield: 8 servings

2 c Unbleached Flour; Sifted 1 c Cheddar; Sharp, Grated
4 ts Baking Powder 1/4 c Butter
1/2 ts Salt 2/3 c Milk

Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a
floured board and knead lightly for a few seconds. Pat to a 3/8-inch
thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.)
about 30 minutes or until lightly browned. Serve hot.

—–

Title: Chestnut Soup
Categories: Main dish Soups Vegetables
Servings: 6

2 ts Cannola Oil
1/2 ea Onion; Md, Chopped
1 ea Carrot; Md, Sliced
1 ea Celery Stalk; Sliced
4 c Chicken Broth
1 ts Sugar
1 ea Bay Leaf
1/4 ts Leaf Basil; Dried
1/8 ts Marjoram Leaves; Dried
1/2 lb Chestnuts; Abt. 24, *
1/2 c Evaporated Skimmed Milk
3/4 c Marsala, Sherry; OR
3/4 c Chicken Broth
1 x Salt Pepper; To Taste

* Chestnuts should be roasted and shelled.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a large pot, heat the oil and saute the onion, carrot and celery. Add
the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer until
the chestnuts are tender, about 25 minutes. Remove and discard the bay
leaf. Carefully transfer to a food processor or blender and puree the
mixture. Return to the pot and stir in the evaporated milk, and bring to
a boil; add the marsala, sherry or chicken broth. Season to taste with
salt and pepper. Serve hot or cold.

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
205 6 G 29 G 6 G 3 G 1 G 2 Mg 38 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–