GERMAN CHOCOLATE PIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Jo Ferry cmsj69b
3 cups Sugar
dash Salt
7 tablespoons Cocoa
12 ounces Evaporated milk
1 teaspoon Vanilla
4 Eggs — beaten
1/2 cup Margarine — melted
2 cups Flaked coconut
1 cup Pecans — chopped
2 9"unbaked pie shells

Combine sugar, salt and cocoa in bowl. Stir in evaporated milk, vanilla, eggs
and melted butter.Blend well. Stir in coconut and pecans.Turn batter into 2 pie
shells. Bake at 350 for 40 minutes or until set around the edges. Cool and
refrigerate. One pie to eat and one pie to freeze for later. The pies freeze
well.

– – – – – – – – – – – – – – – – – –

CRANBERRY OR BLUEBERRY MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
3/4 ts Salt
1/3 c Sugar
2 ts Double-acting Baking Powder
2 Eggs
1/4 c Butter — melted
3/4 c Milk
1 c Fresh Blueberries OR 1 c
-canned blueberries — drained
-OR 1 c Cranberries — chopped
1 t Grated orange or lemon rind

Sift dry ingred. together. Beat eggs in a separate
bowl. Add butter and milk to the eggs. Combine the
liquid and the dry ingred. with a few strokes. Fold
into the batter, before the dry ingred. are completely
moist–either the blueberries or the cranberries. Fill
well greased muffin pans 2/3 full and bake in a 400
degree preheated oven for 20-25 min.

– – – – – – – – – – – – – – – – – –

Title: HONEY AND LEMON BALM TEA BISCUITS
Categories: Breads, Herbs
Yield: 1 servings

1 c Butter
1 c Honey
3 Eggs
3 c Flour
3 ts Baking powder
1 tb Milk
2 ts Lemon juice
-OR- lemon flavoring
4 Sprigs fresh lemon balm
— chopped

Thoroughly cream the butter and honey. Add eggs and beat well. Add the
dry ingredients, then the milk, flavoring, and lemon balm. Drop by
spoonfuls on an ungreased baking sheet and bake 8 to 10 minutes at 375 F.

—–

Title: Feta Stuffed Pasta Shells
Categories: Appetizers, Pasta, Microwave, Company
Servings: 1

48 Pasta shells; large
3/4 c Feta cheese; crumbled
3/4 c Red pepper; finely diced
12 Olives; black pitted and fi
1/4 c Walnuts; finely chopped
2 tb Parsley; fresh chopped
1/2 ts Oregano; dried

Fat grams per serving: Approx. Cook Time: :05
In pot of boiling water, cook pasta shells as directed on package (till
al dente). Rinse until cold water. Drain well, arrange shells on large
microwave safe serving dish. Set aside. In bowl, combine feta, red
pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with
about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated
through.
MAKES: 48 appetizers
posted by Anne MacLellan

—–

Butter Balls Chicken Soup

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lbs chicken
1/2 c chopped celery leaves
1 bay leaf
10 peppercorns
1 tsp salt
5 c hot water
1 c diced celery
2 tbsp chopped fresh parsley
2 tbsp butter
5 to 6 tbsp flour
1/4 tsp salt

Cut chicken into portions, place in a saucepan with celery leaves, bay
leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil,
cover and simmer over low heat for about one hour, or until chicken is
tender. Strain, then return broth to saucepan. Cut chicken into small
pieces, add to broth with celery and parsley, then simmer.

To make the butter balls, cream butter, add eggs and beat. Gradually add
flour and the 1/4 tsp salt. Beat hard until whole is like a very soft
batter. Drop by 1/4 or 1/2 teaspoonfuls into broth, cover and let stand 5
minutes over low heat.

– – – – – – – – – – – – – – – – – –

NOTES : The butter balls, very tiny dumplings, are called rivels in the
West and dropsley in Ontario. This combination makes a perfect light
supper. I sometimes replace the chicken soup in this recipe with a can of
consomme and an equal amount of water.

Title: SPANISH SEAFOOD FILLING (FOR PIE CRUST-STYLE
Categories: Spanish, Seafood, Ceideburg 2
Yield: 1 servings

————————–PASTRY————————–
3 c Unbleached flour
1/2 ts Salt
1 c Lard (or shortening)
3/4 c Cold water
1 tb Lemon juice or vinegar
2 Egg yolks

————————–FILLING————————–
4 tb Olive oil
2 Onions, finely chopped
2 Cloves garlic, minced
1 Green Bell pepper, finely
-chopped
1 Red pepper, finely chopped
1 Bay leaf
2 Tomatoes, skinned, seeded
-and finely chopped
1/2 lb Tiny bay scallops
1/2 lb Medium shrimp, shelled and
-chopped
2 tb Minced anchovy
2 tb Minced parsley
1/4 ts Finely minced lemon zest
Salt and freshly ground
-pepper

Filling: Saute onion in olive oil until wilted. Add
garlic, green and red peppers and bay leaf. Continue
cooking until peppers are very soft. Stir in tomatoes
and cook until slightly thickened.

Add scallops and shrimp and cook for 2 to 3 minutes,
or until opaque. Stir in anchovy, parsley and lemon
zest. Salt and pepper to taste. Fill as directed for
Empanadillas with Cuban Picadillo.

Pastry: Combine flour and salt. Cut in lard (or
shortening). Combine water with lemon juice (or
vinegar) and yolks and mix well. Add to flour and,
with your hands, form into a ball and chill for 30
minutes. Cut ball in half and roll into large thin 16
x 20-inch rectangle. Cut into 4 x 4 inch squares and
chill until filling is ready.

Assembly: Place 2 to 3 tablespoons of filling in
pastry squares. Fold over and seal. Trim any excess
pastry but keep triangle shape. Mix egg and milk (or
cream or water) for an egg wash and brush it onto the
turnovers. Place on greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until
golden. Serve warm or at room temperature.

Makes approximately 4 pastries.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1002.

—–

from the “Secrets of Fat Free Baking” book by
Sandra Woodruff, RD.

Carrot Raisin Cookies
Yield 32 Cookies
Nutritional Facts:
Calories: 48
Fat: 0.3 grams
Protein: 1.2 grams
Cholesterol: 0 mg
Sodium: 27 mg
Fiber: 1.2 gram
Calcium: 6 mg
Potassium: 64 mg
Iron: 0.4 mg

1-1/4 cups whole wheat flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup prune butter
1/4 cup plus 2 tablespoons honey
3/4 cup finely grated carrots
1/3 cup golden raisins

1. Combine the flour, oats, baking soda, and cinammon, and stir to mix well.
Add the Prune Butter, honey, and carrots, and stir to mix well. Stir in the
raisins.

2. Coat a baking sheet with nonstick cooking spray. Roll the dough into 1
inch balls, and place 1-1/2 inches apart on the sheet. (If the dough is too
sticky to handle, place it in the freezer for a few minutes.) Using the
bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.

3. Bake at 275 degrees for about 18 minutes, (275 is correct), or until
golden brown. Cool the cookies on the pan for 1 minute. Then transfer the
cookies to wire racks, and cool completely. Serve immediately, or transfer
to an airtight container and arrange in single layers separated by sheets of
waxed paper.

Title: TERIYAKI TEMPEH PINEAPPLE SALSA
Categories: Vegan, Fruit
Yield: 4 servings

1/4 c Tamari
2 tb Mirin or sherry
1/4 c Pineapple juice
1 tb Fresh ginger, grated
2 Garlic cloves; minced
1 pn Red pepper flakes
4 Tempeh burgers

MMMMM———————-PINEAPPLE SALSA—————————
2 c Fresh pineapple, diced
1/4 c Red onion, diced
1/4 c Green bell pepper, diced
1/2 Tomato; seeded, diced
1 Garlic clove; minced
1 Jalapeno pepper
— seeded, minced
2 tb Fresh cilantro, minced
1/2 ts Ground coriander seed
1/4 ts Ground cumin
1/8 ts Salt

To make marinade, combine tamari, mirin, pineapple juice, ginger,
garlic and red pepper flakes in a shallow baking dish. Place tempeh
burgers in marinade and set aside 15 minutes. Turn burgers
occasionally to coat with marinade. Combine pineapple, red onion,
green pepper, tomato, garlic, jalapeno, cilantro and spices in a
small bowl. Refrigerate until serving time. Remove tempeh burgers
from marinade and grill over medium-hot coals 5 minutes each side.
Serve immediately with Pineapple Salsa.

MMMMM

Title: SAVORY STUFFED PEPPERS
Categories: Fat free
Yield: 4 servings

4 md Green peppers 1 tb Olive oil
2/3 c Split peas 1 tb Balsamic vinegar
2 1/4 c Water 1/2 ts Ground cumin
1 pk Vegetable broth 1/2 ts Dried oregano
1/2 md Onion, chopped 1/2 c Couscous
1 c Sliced mushrooms 2 md Tomatoes, seeded and
2 To 3 cloves garlic, minced Chopped

Remove tops and seeds from green peppers. Stand pepper cups upright in an
8″ microwave-safe baking dish.

Wash and pick over peas. Place in a medium saucepan with 1-1/4 cups of the
water and the vegetable broth. Bring to a boil. Reduce heat, cover and
simmer for 30 minutes.

Meanwhile, in a large saucepan, saute onion, mushrooms and garlic in olive
oil until onions are tender, 2 to 3 minutes. Remove from heat; stir in peas
along with seasonings. Set aside.

In a small saucepan, bring the remaining 1 cup water to a boil, add
couscous and remove from heat. Cover; let stand for 5 minutes. Stir into
pea- vegetable mixture along with half of the tomatoes. Stuff peppers with
mixture. Cover and microwave on high for 5 minutes. Top with remaining
tomatoes.

Makes 4 servings.

From: USA Dry Pea and Lentil Council, printed in the Kokomo Tribune, March
13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80

—–

Title: Walnut Shortbread
Categories: Cookies
Yield: 12 servings

1 c Softened butter 1 1/2 c Chopped walnuts
3/4 c Icing sugar 12 ea Large walnut pieces
1 ts Vanilla

Cream butter, icing sugar and vanilla until light. Stir in flour and
chopped walnuts.
Pat dough into 9-inch pan with removable bottom. Score with fork into 12
pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie
sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly
brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered
tin container.
From The Gazette 90/12/12.

—–