Maria’s Ischli Cookies (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757
Serving Size : 24 Preparation Time :0:00
Categories : Refrigerator-cky Nut-cky
Butter-cky Iced-cky

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound almonds or hazelnuts — finely ground
1/2 pound butter — at room temperature
1/4 pound sugar
1/2 pound flour
seedless raspberrry preserves
–chocolate icing–
1/4 pound bittersweet chocolate melted
1/4 cup water
3 tablespoons superfine sugar
1 teaspoon instant espresso coffee
1 tablespoon butter

If you cannot buy nuts already ground, then grind them in a food processor,
taking care not to overprocess them or they will turn oily; you can also
process them with the sugar to prevent them from turning oily.

(Note if you are working with whole hazelnuts, toast them first in a 400
degree oven, rub off skins, let cool and then grind.)

Combine the nuts with the butter, sugar and flour; you will have to combine
this dough with your hands; if a bit too dry, add drops of lemon juice or
rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in
waxed paper or parchment.

Following day preheat the oven to 350 degrees. cut dough into 1/4inch
slices and bake on an ungreased cookie sheet for 15 minutes or until
golden. Remove from oven and cool cookies on a rack.

When cooled to room temperature, sandwich two cookies together with
raspberry jam and spread some of the chocolate icing (see below) over the
top cookie. For a pretty presentation, set them in fluted paper cups.

Yield: 2 dozen

CHOCOLATE ICING

Melt chocolate with water and sugar. When melted, add instant coffee and
cook over very low heat for 5 minutes. Turn heat off, add butter and let
icing cool to room temperature. (Don’t let it get too firm or it will be
hard to spread over cookies.)

Yield: 1 1/2 cups

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NO FAT BANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Breads
Fruits Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1/4 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts -salt — optional
1/2 ts Cinnamon
2 Egg whites
2 lg Ripe bananas — mashed
2/3 c Skim milk
1/3 c Corn Syrup

Spray 12 (2 1/2-inch) muffin cups with cooking spray.
In medium bowl combine flour, sugar, baking powder,
baking soda, salt and cinnamon. In large bowl, using a
fork or wire whisk, beat egg whites lightly. Stir in
mashed bananas, milk and corn syrup. Add flour
mixture; stir until well blended. Spoon into prepared
muffin cups. Bake in 400 deg. oven 22 to 25 minutes or
until firm to touch. Cool in pan 5 minutes. Remove:
cool on wire rack. Makes 12 muffins. Per serving: 0g
fat, 0 mg cholesterol, 130 calories, 200 mg sodium
(less if you omit salt)

Recipe By :

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn

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Title: BRACH’S CHOCOLATE PEANUT CRUNCH ICE CREAM **
Categories: Ice cream, Desserts
Yield: 4 servings

1 Egg
3 tb Sugar
1 c Whipping cream
3/4 c Milk
2/3 c Brach’s chocolate covered
– peanuts; finely chopped

In small bowl, whisk together egg and sugar. Stir in cream, milk and
peanuts. Freeze according to manufacturer’s directions. Makes 1 pint.

—–

Title: SAUTEED BEAN CURD
Categories: Appetizers, Chinese, Snacks, Vegetarian
Yield: 6 servings

16 oz Medium tofu
3 tb Vegetable oil

Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat
dry. Heat oil in a wok over a medium high heat. When
hot, put in half the tofu. Cook 3 minutes on one
side. Turn over cook for another 3 minutes. Remove
with a slotted spoon. Keep on a warmed platter.
Repeat with the rest of the tofu. Serve hot with a
sauce.

—–

Vegetable Patties

Recipe By : Beth Emeth/ Philadelphia, PA April, 1973
Serving Size : 6 Preparation Time :0:00
Categories : Mom Says Eat Your Veggies!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped green bell pepper — cooked
1 cup grated carrots — tightly packed
1 cup chopped fresh spinach — tightly packed
2 medium potatoes — boiled and mashed
1 tablespoon grated onion
1 tablespoon minced parsley
1 teaspoon salt
dash pepper
1 cup matzo meal
Vegetable shortening — for frying

Combine all vegetables in a mixing bowl.

Add eggs, one at a time, mixing well after each addition.

Season to taste with salt and pepper.

Stir in matzo meal and let stand 30 minutes in the refrigerator.

Form into patties 3 -1/2 inches in diameter.

Pan fry, browning on both sides.* Drain on paper towels. Serve hot.

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NOTES : *This would be a great low fat dish if you use a non stick pan
with a teaspoon or two of oil.

Title: SOUTH AMERICAN PORK AND CORN PIE
Categories: Meats, Vegetables, Casseroles, Thrifty
Yield: 4 servings

1/4 c Vegetable oil
1 md Yellow onion, chopped
1 c Cubed cooked pork
1/3 c Plus 1 Tbl all-purpose flour
1 tb Chili powder
1 c Chicken broth
1 pk Frozen whole-kernel corn,
-thawed (10 ounces)
1/4 c Raisins
1/4 c Chopped black olives
1/2 ts Salt
1 tb Lemon juice
1 c Milk
2/3 c Cornmeal
1 Egg, lightly beaten
2 ts Baking powder
1/2 ts Baking soda

Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1
quart flameproof casserole, over medium heat. Add the onion and
cook, uncovered, for 5 minutes. Add the pork and cook until lightly
browned, about 2 minutes. Blend in 1 tablespoon of the flour, the
chili powder, and the chicken broth. Add the corn, raisins, olives,
and 1/4 teaspoon of the salt. Stir until the mixture thickens, about
4 minutes. Preheat the oven to 450F. Stir the lemon juice into the
milk in a small bowl and let stand for a few minutes. Combine the
cornmeal with the remaining flour and salt in a mixing bowl. In the
order listed, gradually stir in the milk mixture, egg, baking powder,
baking soda, and remaining oil. Reheat the pork mixture. Stir the
topping mixture and pour over the pork. Bake, uncovered, until the
topping is firm, about 20 minutes.

NOTE: If you do not have an ovenproof skillet or flameproof
casserole, use a regular skillet to make the pork mixture and
transfer it to a casserole just before baking.

Makes 4 servings of 575 calories each.

[ Reader’s Digest Quick, Thrifty Cooking; 1985 ]

Posted by Fred Peters.

Courtesy of Shareware RECIPE CLIPPER 1.1

MMMMM

Date: Wed, 14 Dec 94 11:18:45 EST
From: TXFT40A@prodigy.com (MRS SUSAN K SMITH)

Title: *Penne From Heaven
Categories: Main dish, Vegetarian
Yield: 4 servings

12 oz Penne or ziti
1 1/2 c Chopped onion
3 Minced cloves garlic
3 c Chopped plum tomatoes
1/2 c Water or stock
1/2 ts Salt
1/2 ts Sugar
2 c Broccoli florets
2 c Chopped zucchini
1 c Sugar snaps (remove string)
->OR<- Snow peas or reg. peas 1 c Jullien carrots x Herbs: Basil, Fines Herbs* Or Italian Seasoning x Salt Pepper to taste 1/2 c Grated Parmesan (Soy or FF) Cook the pasta according to directions on the package; drain. While the pasta is cooking, heat some cooking liquid over medium-high heat in a 3-quart saucepan. Add the onion and garlic, (I also saute shoestring carrot strips, like a cups worth which makes it sweeter!) and cook, stirring, until softened. Add the tomato (make sure these are nice ripe plum tomatoes for best result!), water,salt and sugar. Cook, stirring often, for 10 minutes. Add the broccoli, zucchini, sugar snaps, carrot and parsley. (Actually, put in any vegetables you want ... I often just put in frozen peas in a pinch) Cook, stirring until the vegetables are tender-crisp. Stir in the Parmesean. Serve over the pasta. Substitute soy parmesan if you are dairy free but don't leave the parmesan out! * Fines Herbs is a combination of herbs that is similar to Italian Herb Seasoning but it is lighter on the oregano. I prefer it to Italian Herb Seasoning. From the Wholesome Harvest Cookbook, Carole Gelles, p.131. Modified by Sue Smith, TXFT40A@Prodigy.com. Original formatting and comments S. Grabowski. -----

CHOCOLATE CHIP AND ORANGE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDI M. PHELPS—–
3 c All-purpose flour
1 1/4 c Sugar
2 ts Baking powder
1 1/4 c Milk
3/4 c Vegetable oil
2 lg Eggs
4 ts Orange peel — grated
1 pk Semisweet chocolate chips
-12 oz. size

Preheat oven to 350 degrees F. Line 1/2-cup muffin
cups with foil liners. Combine flour, sugar, and
baking powder in large bowl. Make well in center of
flour mixture. In another bowl, mix milk, oil, eggs,
and orange peel. Stir milk mixture into dry
ingredients (mixture will be lumpy). Add chocolate
chips to batter. Divide batter among muffin cups.
Bake muffins until tester inserted into center comes
out clean, about 20 minutes. Transfer muffins to
rack. Serve warm or at room temperature. Source: Bon
Appetit, September 1993.

Shared and MM by Judi M. Phelps
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Title: Risotto with Sundried Tomatoes~ Pressure Cook
Categories: Rice, P cooker
Yield: 3 Servings

1 tb Sweet butter
1 tb Oil from sundried tomatoes
1/2 c Onion — finely chopped
1 1/2 c Arborio rice
3 1/2 c To 4 c vegetable stock or
-boullion
1/3 c Sun-dried tomatoes —
Drained, chopped
1 c Smoked mozzarella (5 oz)
— grated
Salt to taste

Heat the butter and oil in the cooker. Saute the onion until soft
but not brown, about 2 minues. Stir in the rice, making sure to coat
in thoroughly with the fat. Stir in 3 1/2 cups stock. Lock the lid in
place and over high heat bring to high pressure. Adjust the heat to
maintain high pressure and cook for 6 minutes. Reduce pressure with
quick release method. Remove the lid carefully and taste the rice.
If it isn’t sufficiently cooked add a bit more stock as you stir.
Cook over medium heat until the additional liquid has been absorbed
and the rice is the desired consistency, another minute or two. When
the rice is ready stir in the tomatoes and mozzarella and add salt if
desired. Serve immediately.

Recipe By : Lorna Sass, Cooking Under Pressure

From: Donna Bunch

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Howard Johnson’s Boston Brown Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meats Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
2 cups Buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.
Stir in molasses, buttermilk. Turn into mold, cover tightly.
Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
Remove from mold to cake rack. Serve hot with baked beans.
Makes 1 loaf Source: Secret Restaurant Recipes * Duplicated by Gloria
Petzer Posted by Dar Rains

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