Title: Herbed Vegetable Toss
Categories: Low-cal Vegetables
Servings: 4

12 x Whole tiny New Potatoes 4 x Med Carrots *
2 t Olive oil or margarine,melte 1/4 t Rosemary or Thyme, crushed

* bias-sliced into 1 inch pieces (2 cups)

Place a steamer basket in a large saucepan. Add water to just below
basket. Bring water to boiling.
Meanwhile, peel a strip around the center of each new potato. Add
potatoes and carrots to steamer basket. Cover and steam for 20-25 minutes
or till vegetables are tender.
Remove veggies from steamer and place in serving bowl. Sprinkle with oil
or melted margarine and rosemary or thyme. Toss lightly to coat.
********************************************************
Per serving: 170 calories, 3 g protein, 35 g carbohydrates, 3 g fat, 0 mg
cholesterol, 31 mg sodium, 749 mg potassium.

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CALLY’S CHICKEN TAMALE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Yellow cornmeal
2 cups Water
1/2 teaspoon Salt
1 cup Cheddar cheese; sharp — shred
1 tablespoon Instant onion — minced
1 can Chili without beans — 16 oz
1 can Kidney beans; 20 oz — drained
1 can Pimientos — 4 oz drained
1 1/2 cups Chicken — cooked and diced
Parsley — chopped

1. Mix cornmeal, water and salt in a saucepan; bring to a boil. 2. Simmer,
stirring constantly, until mixture becomes very thick. 3. Remove from heat;
stir
in cheese and onion. 4. Spread mixture evenly into bottom and sides of a
greased
2-quart baking casserole. 5. Mix together chili, kidney beans, pimientos and
chicken; pour mixture into lined bowl.
6. Cover; bake in preheated 350’F. oven 35 to 40 minutes, or until bubbly. 7.
Serve hot, sprinkled with chopped parsley.

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Title: Cardamom Coffee Cakes
Categories: Breads Christmas
Servings: 2

1 1/2 c Milk 1 pk Cake yeast
3/4 c Sugar 6 1/4 c Sifted all-purpose flour
1/2 c Butter 1/4 t Salt
3 ea Egg yolks 1 t Cardamom
———————————-TOPPING———————————-
2 T Milk 6 T Sugar

1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp
sugar and lukewarm milk.

2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until
light and double in bulk, 1 – 1-1/2 hours.

3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups
flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry
cloth for kneading.

4. Turn out dough and knead until smooth and elastic. Place in greased
bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2
hours.

5. Cut risen dough in half for two cofee cakes (braids). Cut each half
into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls
together at one end, braid and pinch other ends together. Place braid on
cookie sheet. Make second braid and place on cookie sheet.

6. Let braids rise until double in bulk, about 45 minutes. For topping
brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar.

7. Bake in moderate oven (375) 25 to 30 minutes.

Yield: 2 coffee cakes

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Title: Gamberoni’s Mussels in Tomato Sauce
Categories: Seafood, Restaurants, Dkuhnen msn
Yield: 8 Servings

3 lb Mussels
9 Plum tomatoes, peeled,
Seeded and chopped
Olive oil
2 T Finely chopped garlic
1 t Crushed dried chili peppers
Salt and pepper
1/3 c White wine
2 T Chopped fresh parsley
1/3 c Hot water

Scrub mussels and hold in cold water. Heat tomatoes in a little hot
oil until softened, about 10 minutes. In large saucepan heat garlic,
chili peppers, salt and pepper in 2 tablespoons oil until garlic is
slightly browned, stirring frequently. Add mussels, white wine and
parsley. Cook, stirring, 1 minute. Add tomatoes and hot water. Cover
and cook until mussel shells open, about 5 to 10 minutes. Spoon
mussels and liquid into soup plates. Discard any mussels that have
not opened. From Gamberoni Ristorante, 3238 Yonge St., Toronto,
Ontario.

MMMMM

Title: Chocolate-Raspberry Spritz
Categories: Cookies
Yield: 96 Servings

1 1/2 Foil-wrapped bars NESTLE
-unsweetened chocolate
-baking bars (3 oz)
3/4 c Butter or margarine,
-softened
1 c Sugar
1/2 ts Salt
1 Egg
1/2 c Raspberry preserves
1 ts Vanilla extract
3 c All-purpose flour
1 pk NESTLE Toll House
-semi-sweet chocolate
-Rainbow Morsels (9 oz)

Preheat oven to 350’F. In small saucepan over low
heat, melt Nestle unsweetened chocolate baking bars;
set aside.

In large mixer bowl, beat butter, sugar and salt until
creamy. Blend in egg, preserves and vanilla extract.
Blend in melted chocolate. Gradually beat in flour.
Place dough in cookie press fitted with desired plate.
Press dough onto ungreased cookie sheets; decorate
with Nestle Toll House semi-sweet chocolate Rainbow
Morsels.

Bake 8-10 minutes until set. Let stand 1 minute.
Remove from cookie sheets; cool completely.

Makes 8 dozen cookies.

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New Fashioned Rhu-Berry Pie

Recipe By : Pillsbury, All-American Picnics Barbecues
Serving Size : 8 Preparation Time :0:00
Categories : Blueberries Desserts
Pies Rhubarb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounce pkg. refrigerated pie crust — or homemade 2 crust
2 cups cut-up rhubarb
2 cups blueberries
3/4 cup sugar
1/4 cup flour
1/8 teaspoon nutmeg
1 dash salt

Prepare pie crust according to pkg. directions for 2 crust pie or make
homemade pastry for 2 crust 9″ pie.
Heat oven to 400Ff. In large bowl, combine all filling ingredients. Toss
lightly. Spoon into crust-lined pan. Top with second crust. Seal edges and
flute. Cut slits in top crust.
Bake at 400 F. for 40-45 minutes or until golden brown. Cover edge of crust
with strips of foil after 15-20 minutes of baking to prevent excessive
browning.

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 360 cals., 15 g. fat, 15 mg. chol.
Wonderful flavor, like inventing a new fruit.

7-Up Cake By Becky

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Butter
3/4 cup Seven-up
3 cups Sugar
5 Eggs
3 cups Flour
2 tablespoons Lemon extract

Mix butter and sugar, Beat in the eggs
one at a time. Add flour, Beat, add the rest and beat. Put in
greased/floured pan (bundt) bake @ 325 degrees F. for 60-70 min. Sprinkle
with Powered sugar.

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GOODNESS CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chopped dates
1 c Boiling water
1 1/2 c AM Multi Blend Flour
-OR- AM Whole Wheat Flour
1 t Non-alum baking powder
3/4 ts Baking soda
1/4 ts Sea salt (optional)
1/4 c Vegetable oil
1/3 c Honey
1 t Vanilla extract
2 Eggs
1 Ripe banana — mashed
1/4 c Chopped walnuts or pecans
-OR-
1/2 c -Sunflower seeds

Add chopped dates to boiling water and boil 5 minutes. Sift together in
mixing bowl the Multi Blend Flour, baking powder, baking soda and salt.
Set aside. In a second bowl, beat the eggs well. Mix in the honey, oil,
vanilla extract and banana. Add dry mixture to the liquids and mix
together. Add the dates and nuts (sunflower seeds), mixing lightly. Pour
batter into an oiled 9″ x 9″ baking pan and bake 30 minutes in 350 F.
oven. Test for doneness.

Topping (optional): Heat together 1/4 cup honey, 1/4 cup butter, and 1/2
cup unsweetened coconut. Spread on cake.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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French Onion Soup

Recipe By :
Serving Size : 4 Preparation Time :4:00
Categories : Soups Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large onions — thinly sliced
1/2 cup butter
6 beef bouillon cubes
4 cups hot water
1 teaspoon worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/4 cup grated parmesan cheese

In large skillet or slow-cooking pot with browning unit, cook onions in butter
until lightly browned. In pot, combine browned onions in butter with
bouillon, water, Worcestershire sauce, and salt. Cover and cook on low 4 to 6
hours. Top each bowl with toasted French bread sprinkled with cheese. Recipe
may be doubled, kept hot in slow-cooking pot, and served from pot.

——————————

– – – – – – – – – – – – – – – – – –

Title: Lemon Squares
Categories: Cookies, Bars
Yield: 16 squares

———————————–CRUST———————————–
1/2 c Butter or margarine
1/2 c C and H Powdered Sugar
— unsifted
2 Egg yolks
1 c All-purpose flour
1/2 ts Salt
2 ts Grated lemon rind
1 tb Lemon juice

———————————-TOPPING———————————-
2 Egg whites
1 tb Lemon juice
1 c C and H Powdered Sugar
— unsifted

Beat together butter and sugar until creamy. Beat in egg yolks, then
flour, salt, lemon rind and lemon juice. Spread stiff batter in ungreased
9-inch square pan. Bake in 350 degree oven 10 minutes. Beat egg whites
until foamy. Beat in lemon juice. Gradually add sugar, beating
constantly until very stiff. Spread topping evenly over crust. Return to
oven and continue baking 25 minutes. Cool slightly. Cut into 16 squares.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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