Chocolate Mint Melt-Aways

Recipe By : Bon Appetit, Dec. 1990
Serving Size : 36 Preparation Time :0:00
Categories : Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookies
1 cup butter, unsalted — room temp
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract — naturaly flavored
1/2 cup powdered sugar, plus 2 T.
2 cups flour, all-purpose
Ganache
1/4 cup whipping cream, plus 2 T.
2 Tablespoons butter, unsalted
9 ounces white chocolate — chopped
1/4 teaspoon peppermint extract — naturaly flavored
Coating
9 ounces bittersweet chocolate, or semisweet
1 Tablespoon vegetable shortening

Cookies:Preheat oven to 350. Butter 2 large heavy baking sheets. Using
mixer, cream butter, sugar and extracts until light. Beat in half of the
flour. Stir in remaining flour. Spoon half of dough into a pastry bag
fitted with #4 star tip , or cookie press. Either pipe 2 1/2 inch ovals with
solid centers or press into desired shape, spacing cookies 1/2 " apart.
Repeat with remaing dough. Bake until golden brown on edges, about 12
minutes. Transfer to paper towels and cool.

Ganache:Bring cream and butter to simmer in heavy small saucepan. Add
chocolate and stir until smooth. Mix in extract. Refrigerate just until
firm enough to spread, stirring occaisionally, about 30 minutes.

Line 2 cookie sheets with foil or parchment paper. Using a small spatula
spread 1 teaspooon of ganache over flat side of cookie. Arrange ganache
side up on cookie shhets. Refrigerate until firm.

Coating: Melt chocolate and shortning together over double boiler until
smooth. Remove from water. Grasping cookie by the edges, dip bottom of
cookie into chocolate, place on cookie sheet chocolate side down. Repeat
with remaining cookies. Chill until chocolate sets.

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Title: One Dish Pork Chop Dinner
Categories: Diabetic, Meats, Vegetables, Main dish
Yield: 8 sweet ones

8 Pork chops 1 lb Small whole onions
-(1/2 inch thick) -=OR=-
1/3 c All-purpose flour 1 sm Jar whole onions,
1/4 c Butter or margarine -drained (16 oz.)
Salt and pepper to taste 1 lb Carrots, peeled cut
2 c Apple juice, divided -into 3 inch pieces
2 lb Small red potatoes 6 c To 8 C Shredded cabbage

Coat pork chops in flour; reserve excess flour. In a large dutch oven
melt butter over medium-high heat. Brown chops on both sides. Season
with pepper and salt if desired. Remove and set aside. Stir reserved
flour into pan; cook and stir until paste forms. Gradually wisk in 1
1/2 cups apple juice; blend until smooth. Return chops to dutch oven;
cover and bake at 350 degrees for 30 minutes. Add potatoes, onions,
carrots and remaining apple juice. Cover and bake 30 minutes longer.
Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork
chops are tender, basting occasionally with juices. Yield 8 servings.

Diabetic Exchanges: One serving prepared with margarine and without
additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,;
also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm
carbohydrate, 19 gm protein, 24 gm fat.

SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine
May/June 93 POSTED BY: Jim Bodle 11/93

MMMMM

Title: An Uncommon Pasta Sauce
Categories: Sun-dried, Sauces, Pasta
Yield: 4 servings

-Waldine Van Geffen VGHC42A
1 c Onion; chop
2 tb Olive oil
3 c Boiling water
3 oz Sun-dried tomato halves; no
-oil
1 lg Clove garlic; quartered
1 ts Salt
1/4 ts Pepper
2 tb Parsley; choppedd
1 tb Fresh basil; chopped or
1 ts Dried basil
2 ts Fresh oregano; chopped or
3/4 ts Dried oregano
2 ts Lemon juice

In large skillet over medium heat, saute onion in oil 5 minutes.
Meanwhile, combine water and tomatoes in bowl; set aside 2 to 3
minutes. With slotted spoon remove and set aside 1/3 of the tomatoes.
In container of electric blender or processor puree the remaining
tomato/water mixture and the garlic. Add puree and reserved tomato
halves to skillet. Bring to boil, reduce heat and simmer gently 10
minutes. Stir in remaining ingredients; simmer 1 minute. Remove from
heat. Serve over your choice of hot cooked pasta. Sprinkle with
Parmesan. Source: Sonoma Sun-Dried Tomatoes (wrv)

MMMMM

Chilled Vichyssoise / Cold Leek And Potato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C. peeled — sliced potatoes
3 C. sliced white of leek
1 1/2 Qt. white stock — chicken
stock or canned chicken broth
salt to taste
1/2 C. whipping cream — (1/2 to 1)
white pepper
2 Tbsp. minced chives — (2 to 3)

Simmer vegetables in stock or broth. Puree the soup
either in blender or processor. Stir in the cream. Season to
taste, oversalting very slightly as salt loses savor in a cold
dish. Chill. Serve in chilled soup bowl and decorate with
minced chives.

– – – – – – – – – – – – – – – – – –

GREEN MOUNTAIN POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Beef broth
– preferably homemade
1 lb Maine potatoes — (4 medium),
– peeled and cut
– into 1/2″ cubes
2 Carrots — peeled and diced
3 Tomatoes — diced
3 Leeks — washed, sliced thin
1/2 Celery root (celeriac)
– diced, (optional)
3 Branches parsley — left whole
1 sm Bay leaf
1 t Thyme
Salt and pepper to taste
4 tb Sour cream or yogurt
—–CROUTONS—–
4 Slices pumpernickel
4 oz 1/4″ slab bacon

Bring beef broth to a boil and add potatoes, carrots,
tomatoes, leeks, celery root, parsley, bay leaf,
thyme, salt and pepper. Return to boil, reduce heat,
cover, and simmer for 30 minutes. Meanwhile, dice the
pumpernickel and the bacon. Fry bacon in skillet
until partly cooked, the add pumpernickel cubes and
fry until bacon is dark and bread is crisp. Set aside.

When vegetables are tender remove parsley and bay leaf
and blend in sour cream or yogurt. Adjust seasonings
to taste. Simmer for another minute. Ladle chowder
into serving bowls and garnish with croutons and
bacon. The flavor improves with reheating, so make
chowder in advance if possible. Makes 4 to 6 servings.

This recipe, by Heidi M. Smith, won second prize for
potatoes in the 2nd Annual Great New England Cookoff,
sponsored by Yankee Magazine. Christie Aspegren,
September 93 Round Robin.

– – – – – – – – – – – – – – – – – –

Mother’s Oats Cake

Recipe By : Unknown
Serving Size : 1 Preparation Time :
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups boiling water
1 cup oatmeal
1/2 cup oleo
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/3 cups flour
1 teaspoon soda
1/2 cup nuts
1 teaspoon salt
1 1/2 teaspoons cinnamon
–icing:–
1/2 teaspoon vanilla
6 tablespoons melted oleo
1/2 cup coconut
1/2 cup brown sugar
1/4 cup evaporated milk
1/2 cup nuts

Pour boiling water over oatmeal and let cool. Combine oleo, brown
sugar, white sugar and eggs. Add oatmeal. Combine flour, soda, salt,
cinnamon and nuts. Add mixture together. Bake in 350 degree oven for
35 minutes in 8 x 10 inch pan. Combine all ingredients for icing and
ice while warm. Palm Harbor, Florida

MasterCook formatted by Martha Hicks using Buster Note Tab Pro 11/98
– – – – – – – – – – – – – – – – – –

SINGAPORE CURRY PUFFS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour
1 Egg
2/3 c Milk
2/3 c Cold water
5 tb Corn oil
1 Onion, chopped
8 oz Lean ground bbef
2 Carrots, grated
1 Parsnip, grated
2 ts Curry Powder
1 tb Tomato paste
2 ts Cornstarch
2/3 c Beef stock
1 Egg, beaten
Vegetable oil 4 deep frying
Carrot strip (opt)

Sift flour into a bowl. Make a well in center and add
egg. Gradually stir in milk and beat well until
smooth. Stir in cold water and beat well. Pour batter
into a pitcher.

Heat a little oil in a small skillet and pour off
excess. Pour a little batter into skillet, swirling
skillet to spread batter evenly over bottom to make a
thin coating. Sook until underside is golden, then
turn pancake out of pan (do not cook other side).
Repeat with remaining batter, adding more oil pan each
time, to make 8 pancakes.

Heat 2 tablespoons oil in a saucepan. Add onion,
ground beef, carrots, parsnip and curry powder. Cook
gently 5 minutes, stirring constantly. Add tomato
paste and mix well. Blend cornstarch with a little
stock. Add remaining stock to ground beef mixture and
bring to a boil. Add cornstarch mixture and cook 2
minutes, stirring constantly. Simmer mixture 10
minutes.

Lay pancakes, cooked-sides up, on a flat surface.
Spread filling in a 2″ horizontal lines across center
to within 1-1/2″ of side edges. Fold these side edges
over mixture and then fold remaining top and bottom
edges over to cover filling. Brush with egg and fold
pancakes in half. Chill 1 hour.

Half fill a deep fat fryer or saucepan with oil; heat
to 350’F. (175’C.) or until a 1/2″ bread cube browns
in 40 seconds. Fry folded pancakes, 4 at a time, 2-3
minutes or until golden brown and heated through.
Drain on paper towels. Garnish with carrot strip, if
desired, and serve hot.

– – – – – – – – – – – – – – – – – –

Date: Sun, 29 May 94 19:01:50 EDT
From: “Jan Gordon”

Stuffed Zuchinni

2 really big zuchinni, cut in half and the center cut out, leave a shell.
Chop the insides, add a chopped onion, put this in a non stick skillet
(mine is a farberware), add a teaspoon of dried marjoram and a half
teaspoon basil. Let it all cook in its own juice (there is plenty!) till
all is tender and cooked down. Add a couple tablespoons chopped jalapeno
peppers, (or don’t if you prefer).

In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups
boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat,
lower heat and let simmer, covered, for about 10 minutes, remove heat and
let stand, covered for another 10 or 15 minutes. Add about a teaspoon or
more salt.

Add the bulgar wheat to the zuchinni, stir together, add about 8 ounces
fatfree cheddar cheese if you like it.

Stuff into the zuchinni shells, mound up a bit. Top with a sauce made of:
1 can crushed tomatoes,
3 or 5 cloves garlic, minced
1/2 teaspoon marjoram and 1/3 teaspoon basil
1 tablespoon chili powder
several grinds freshly ground black pepper.
put in a baking dish and bake in a 350F oven for about 45 minutes
or nuke it for about 20 minutes, covered with wax paper.

Title: Butter Almond Classic Cookies
Categories: Cookies
Yield: 36 cookies

1 c I CAN’T BELIEVE IT’S NOT
-BUTTER! Spread, Unsalted or
-Regular, softened
1 c Confectioners sugar, divided
1 t Almond extract
2 c All purpose flour
1 c Finely chopped almonds

In a large bowl, beat I CAN’T BELIEVE IT’S NOT BUTTER! with 1/2 cup
sugar until light and fluffy. Add almond extract. Sift flour and
gradually add to mixture. Add almonds and mix together until a dough
forms. Shape dough into a ball, seal in plastic wrap and refrigerate
at least 1 hour. Heat oven to 350’F. Divide dough into 8 pieces.
Lightly flour hands and work surface. Share each piece into a 1/2″
thick roll. Cut each roll into 2″ pieces. Arrange on ungreased cookie
sheets and shape each into a crescent, tapering the ends by gently
pinching them. Bake 18-20 minutes or until very lightly brown. Cool
cookies; dust with sifted remaining sugar. Store in airtight
container.

MMMMM

Candied Yams

Recipe By : Sylvia Woods of the World Famous Sylvia’s Restaurant (NYC)
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soul Food

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds yams — peeled and sliced
— 1/4 inch thick
1 1/2 cups water —
1 teaspoon vanilla extract
4 tablespoons unsalted butter
or margarine — softened
1/2 cup granulated sugar — more to taste
1/2 cup light brown sugar — more to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup raisins
2 cups pineapple chunks

1. Preheat the oven to 400 deg. F. Place the yams in a 12- by 12-inch baking
pan. Pour in the water and vanilla. Mix the butter, both sugars, cinnamon,
and allspice in a small bowl until blended. Sprinkle this mixture over the
yams. Cover the baking pan tightly and bake for 45 minutes.

2. Sprinkle the raisins and pineapple chunks over the yams and baste them
with the juices in the pan. Cover the yams and continue baking until very
tender and the juices are bubbling, about 20 minutes. Serve hot from the pan.

– – – – – – – – – – – – – – – – – –

Per serving: 307 Calories; 6g Fat (18% calories from fat); 2g Protein; 63g
Carbohydrate; 16mg Cholesterol; 17mg Sodium