Title: ORANGE CHIP COOKIES
Categories: Bakery, Cookies, Low-fat
Yield: 40 cookies

3 c White flour
1/2 c Wheatgerm
2 ts Baking soda
1/2 ts Salt
1/4 ts Allspice
2/3 c Unsweetened chocolate chips
1/2 c Brown sugar
1/2 c White sugar
3/4 c Orange juice

In a large bowl, sift together flour, baking soda, salt allspice. Stir in
the chocolate chips. Add the rest of the ingredients in order, beating
well after each addition.

Lightly oil non-stick cookie sheets. Drop the batter by the teaspoonful
onto the cookie sheets. Bake 12 to 15 minutes until lightly browned. Cool
on wire racks.

NOTE: I’ve had wild variations with this recipe. One batch cooked in 7
minutes, one batch did not cook until 20 minutes. It seems to have settled
down between 12 15 minutes as I changed some of the ingredient amounts.
I’ve also had anything from 33 to 45 cookies in a batch.

Recipe by Mark Satterly

—–

Title: Italian Pizzelle Using Anise
Categories: Polkadot, Lisa, Italian, Cookies
Yield: 15 Dozen

3 c Sugar
3 1/2 c Eggs
2 1/4 Melted shortening
(use a combination of butter
Margarine, and Crisco)
5 tb Grated orange peel
3 tb Grated lemon peel
3 ts Orange extract
2 ts Lemon extract
1 c Artificial vanilla extract
1 ts Anise oil or
1 Bottle anise extract
(not as strong flavor
As the oil)
7 8 cups flour

You need a pizzelle iron to make the cookies. These can be found at
Safeway or any good Deli or specialty food or cooking store. They are
about $50.

Whip the eggs until very frothy. Add the sugar and cream well. Add
the melted shortening–be sure it is not hot–and cream well. Add the
flavorings and mix well.

I use anise oil because the flavor is more intense–use just a little
more if you really like a strong anise flavor.

Measure half the flour in a very large bowl–8 qt. size or better–add
the egg mixture and mix together with a heavy wooden spoon–or any
large spoon. Add the remaining half of the flour one cup at a time
and mix well. You have added enough flour when the mixture “glomps”
off the spoon and is still a little runny–not real thick. Usually 7
cups of flour is adequate–depends on the weather (really!).

Heat up the iron for a few minutes then make the cookies by placing 1
full teaspoon full of the dough in the center of each form. Press
closed tightly and cook for about 1 minute. Immediately move the
cookie to wax paper to cool. The cookies are very soft at this point
and will take the shape of any bumps in the wax paper–so make it
smooth. This recipe makes about 14 -20 dozen cookies depending on the
size you make them. It can be cut in half easily without losing any
flavor. When the cookies are thoroughly cool–crisp–stack them and
leave them in the open–do not cover they will become very soft and
unappetizing. If you can, do not eat them for about 3 days to a week.
The flavor of the anise improves with a few days age.

Enjoy. Diane M. Ferrell

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

WHITE BEAN AND POTATO PIE

Recipe By : Cooking LIve Show #CL8793
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dried navy beans
5 cups water
4 garlic cloves — peeled
9 tablespoons olive oil
2 1/2 teaspoons salt
2 medium onions — peeled and thinly
sliced
1/2 pound russet potatoes — peeled and diced
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1 tablespoon fine dry bread crumbs
1/2 cup freshly grated Parmesan cheese
3 eggs — lightly beaten
1 tablespoon minced parsley

Place the beans in a stockpot with the water, garlic cloves, 2 tablespoons
of the oil, and 1 teaspoon of the salt. Bring to a boil and simmer,
uncovered, for 1 hour, or until the water has been absorbed. Transfer the
beans and garlic to the bowl or a food processor fitted with the metal
blade and puree them.

While the beans are simmering, heat 6 tablespoons of the olive oil in a
medium skillet. Add the onions and potatoes and cook over medium-low heat
for 12 to 15 minutes, until the onions are golden and the potato tender.
Stir in the tomato paste and pepper flakes. Season with black pepper and 1
teaspoon of the salt.

Lightly grease a 10-inch pie plate. Sprinkle it with bread crumbs. Preheat
the oven to 350 degrees F.

Transfer the pureed beans to a bowl. Stir in the Parmesan cheese, the
remaining 1/2 teaspoon salt, and the remaining 1 tablespoon of olive oil.
Beat in the eggs. Scrape the mixture into the pie plate, smoothing the
surface with a spatula.

Cover the beans with the onion and potato mixture, spreading it evenly over
the top. Bake the pie for 35 to 40 minutes, until puffed and golden. Remove
from the oven and sprinkle with the minced parsley. Serve warm.

Yield: 8 servings

– – – – – – – – – – – – – – – – – –

NOTES : (Recipe courtesy of Gourmet Magazine)

LF Old-fashioned Potato Salad (Rev.)

Recipe By : Dr. Dean Ornish, Preventative Medicine Research Institute
Serving Size : 8 Preparation Time :0:45
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups unpeeled red-skinned potatos — (3 pounds)
1 cup diced red onion
1 cup diced celery
1/4 cup cider vinegar
3 tablespoons sweet pickle relish or dill pickle relish
3 hard-cooked egg whites — chopped
3/4 cup nonfat mayonnaise
1 tablespoon minced parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper

In a covered steamer, steam the potatoes over boiling water, until tender
when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut
into 1/2 to 3/4 inch cubes.
In a large bowl, stir together potatoes, celery, onion, vinegar, salt and
pepper. Add relish, egg whites and mayonnaise and stir gently to combine.
Taste and adjust with salt and/or pepper. Transfer to serving bowl and
sprinkle with parsley.
Tip: Make this sald a day ahead and refrigerate it. Taste before serving,
and adjust the salt, pepper, and/or vinegar.
Serving size: 1 cup. 84 calories, 0.17 grams fat, 0 cholesterol, 523 mg
sodium.
>From “Everyday Cooking with Dr. Dean Ornish: 150 Easy Low-Fat, High-Flavor
Recipes,” (Harper Collins, $23, 1996). Position: Low fat should mean 10
percent of our daily calories from fat.

– – – – – – – – – – – – – – – – – –

Title: Chicken Meat Nutritional Information
Categories: Information, Poultry, 94-Dccc
Servings: 3 ounces

1 x No ingredients

Buying Guide (serving sizes):
=============================

As a guide to buying amounts of chicken, the Delmarva Poultry
Association suggests that an average “serving” of chicken for people is:

: 1/2 to 3/4 of a pound of whole chicken
: 1 chicken breast half, with or without bone
: 1 chicken leg (thigh and drumstick attached)
: 2 chicken thighs or drumsticks
: 3 chicken wings

Handling and Storing Chicken at Home:
=====================================

The United States enjoys the safest, most wholesome supply of fresh
chicken available worldwide. But keep in mind that chicken is an animal
agricultural product and, like all such products, it can carry certain
microorganisms, most of which are harmless. Even if harmful bacteria
are present, the numbers are usually far below levels that would cause
human illness if the product is handled safely and cooked at normal
temperatures until done. Safe handling of chicken, or any perishable
product, isn’t difficult. These procedures included:

Don’t wait, refrigerate.
————————

Take purchased poultry home as soon as possible and
refrigerate for use within one to two days. Freeze for longer
storage.

Thaw in refrigerator or microwave – not at room temperature.

Don’t leave cooked poultry at room temperature more than 2
hours.

Place leftovers in shallow containers and refrigerate
promptly.

Keep it clean:
————–

Wash your hands, work surfaces, and utensils in hot soapy
water before and after contact with raw meat and poultry.

Cook thoroughly:
—————-

Cook poultry until a meat thermometer registers 160 degrees
Fahrenheit for boneless product, 170 degrees for bone-in parts, and
180 degrees for bone-in whole chickens product, OR until juices run
clear.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

Title: CHOCOLATE COVERED PEANUT BUTTER EGGS
Categories: Candies
Yield: 48 eggs

1/4 c Margarine or butter
1/4 c C H Brown Sugar
3/4 c C H Powdered Sugar
1/2 c Laura Scudder’s All Natural
-Smooth Peanut Butter
1 t Vanilla
1 pk Semi-sweet chocolate chips
2 tb Shortening

In 1-quart microwave-safe bowl, microwave margarine and brown sugar on
100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or
until brown sugar is melted. Stir in powdered sugar, peanut butter
and vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double
boiler or heavy saucepan, over low heat, melt chocolate chips and
shortening. With wooden pick, dip each egg into chocolate mixture,
coating completely. Place on wax paper-lined baking sheets. Chill.
Store in refrigerator.

—–

Chilled Watercress Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

– – – – – – – – – – – – – – – – – –

CHERRY UPSIDE DOWN CAKE– G.BIRR

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
TOP**
1/4 c Margarine
1/2 c Sugar
2 c Cherries–sour best
CAKE PORTION **
1 1/2 c Flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
1 Egg
1/2 c Milk
3 tb Shortening–melted

Melt the 1/4 c. margarine in a 9″ pan. Add cherries mixed with the 1/2 c.
sugar. To make cake, mix the flour, 1/2 c. sugar, baking powder, salt, 1
beaten egg, 1/2 c. milk and 3 tablespoons of melted shortening.
Bake about 30 mins in a 400 degree oven. IMMEDIATELY after baking,
invert and put on a serving plate!
**This is an old receipe of my grandmother’s. There were no baking
times, oven temperatures and few measurements in the original receipe!

– – – – – – – – – – – – – – – – – –

Title: Date Sandwich Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 bars

1 c Dates, snipped 3/4 c Oatmeal, uncooked
1/2 c Water 1 tb Sugartwin or Brown Sugar
1/2 ts Orange peel 1/2 ts Baking powder
1 tb Orange juice 1/4 ts Salt
1/2 ts Lemon juice 6 tb Margarine
3/4 c Flour

Have dates at room temperature. Slice thin and break up in pan.

1. Combine dates, water, peel juices in saucepan. Blend well.
Cook over low heat stirring occasionally, until thickened, about 10
min. Cool.

2. Measure flour into large bowl. Add remaining ingredients except
margarine. Stir well to blend. Cut in margarine until particles are
the size of peas. Press with the back of a fork.

3. Spread half crumb mixture in greased 8 x 8″ pan. Press down.

4. Spread cooled date filling evenly.

5. Cover with remaining crumbs, pat lightly.

6. Bake at 375F 25-30 minutes until golden.

7. Cool in pan on rack. Cut into 18 bars.

(Sugartwin version) 1 bar = 1 1/2 fruit, 1 fat, 97 cal.

from High Fiber Cookbook – a bit crumbly but delicious.

MMMMM

Fondue Bread With Sliced Apples And Chutney

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1 Pound Muenster cheese, — shredded, see note
1 Tablespoon fresh rosemary — minced
1 Pound frozen white bread dough, — thawed according to
1/3 Cup almonds — sliced
2 red apples
2 green apples
1 Tablespoon lemon juice
1 cup mango chutney, — optional
Sprig fresh rosemary, — optional

1. Adjust oven rack to middle position. Heat oven to 325 degrees. Grease a
9-inch springform pan with butter or margarine.
2. Reserve 1 egg white for later use. Beat 2 eggs yolks and 1 egg white in
a medium bowl. Add cheese and rosemary; stir to combine and set aside.
3. Roll thawed dough on a lightly floured work surface into a rectangle
about 6 ny 20 inches. Place cheese mixture lengthwise on center of dough.
Fold the dough over the filling and pinch to seal seam. Place roll
seam-side down around the outside of the prepared springform pan to make a
ring; pinch ends to seal. Brush with sliced almonds.
4. Bake for 1 hour. Release pan hinge and remove bread immediately, allow
bread to rest 15 minutes on a wire rack before serving. Slice apples and
place them in a bowl of cold water that has been mixed with 1 tablespoon
lemon juice.
5. Place cheese-filled bread in center of large round platter. Brain apples
and pat dry. Arrange overlapping in small groupings around the bread.
Garnish with sprigs of fresh rosemary, if desired. Serve with chutney, if
desired. Cut bread into wedges.

Advance preparation: Assemble and freeze, unbaked. Thaw 6 hours in the
refrigerator. Increase baking time by 5 minutes.

Note: Cheese will shred more easily in the food processor if it is very
cold. Place it in the freezer for 10 minutes before grating.

– – – – – – – – – – – – – – – – – –

NOTES :

Yield: 10 to 12 serving