Title: Rollerblade Cookies
Categories: Kids, Desserts
Yield: 4 Dozen

1/2 c (1 stick)butter, softened
1 1/4 c Honey
1 c Packed brown sugar
1 Egg yolk
5 1/2 c Self-rising flour
1 ts Ground ginger
1 ts Ground cinnamon
1/2 c Milk
1 Egg white, beaten
1 tb Cold water
DECORATIONS:
Toasted oats cereal
Assorted colored icings
Colored sugars and colored
-sprinkles

1. Beat butter, honey, sugar and egg yolk in large bowl at
medium
speed of electric mixer until light and fluffy.

2. Combine flour, ginger and cinnamon in small bowl. Add
alternately
with milk to butter mixture; beat just until combined. Cover;
refrigerate 30 minutes.

3. Preheat oven to 375F. Grease cookie sheets.

4. Roll dough on lightly floured surface to 1/4 inch
thickness. Cut
out cookies using 3 1/2 inch boot cookie cutter. Place cookies
2
inches apart on prepared cookie sheets.

5. Beat egg white ad water in small bowl until combined.
Lightly
brush bottom of each boot with egg white mixture. Place 6
toasted
oats on bottom of each boot to represent wheels.

6. Bake 8 to 10 minutes or until lightly browned. Cool 2
minutes on
cookie sheet. Remove to wire rack; cool completely.

7. Decorate cookies with colored icings, sugars and sprinkles.
Makes
about 4 dozen cookies. Typed in MMFormat by cjhartlin@msn.com
Source: All New Cookie Dough Fun – Best Recipes

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Fuzzy’s Fantastic South Texas Road Meat Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium Bell peppers — chopped
3 medium Onions — chopped
2 Fresh Jalapenos — deveined
Seeded
4 Garlic cloves
4 pounds Chuck — coarsely ground
5 pounds Venison — coarsely ground
6 Drops Tabasco
7 ounces Green chiles — diced
28 ounces Stewed tomatoes
Water
Salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables
in the oil a little, then add meat and brown. Stir in the remaining
ingredients, and cover with about one inch of water. Season to taste with salt
and pepper. Let it bubble slowly three to four hours. Skim the grease after
it’s cooked two hours and taste again to adjust the seasoning.

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Title: Layered Taco Salad
Categories: Vegetarian, Salads
Yield: 4 Servings

1 cn Black beans (15oz); rinsed
-and drained
4 c Shredded iceberg lettuce
1 md Tomato; seeded and chopped
1 1/2 c Shredded cheddar or Monterey
-jack cheese
1/4 c Sliced pitted black olives
1/4 c Green onion
1 ct Frozen avocado dip; thawed
1/2 c Dairy sour cream
1 cn Chopped green chili peppers
-(4oz); drained
1 tb Milk
1 cl Garlic; minced
1/2 ts Chili powder
Chopped tomato (opt)
2 c Coarsely crushed tortilla
-chips

In a 2 1/2-quart glass salad bowl layer, black beans,
lettuce, tomato, cheese, olives and onions.
For dressing, in a medium bowl stir together avocado
dip, sour cream, chili peppers, milk, garlic, and
chili powder. Spread over top of salad. If desired,
sprinkle with chopped tomato. Cover the surface with
plastic wrap and chill for 2 to 24 hours.
Before serving, toss salad together and serve over
crushed tortilla chips.

Per serving: 561 cal; 24g pro, 37g carb, 40g fat

Source: Cooking for Today, Vegetarian Recipes, 1993
Better Homes and Garden
format by Lisa Crawford

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Almond Chocolate Slices

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 50 Preparation Time :0:25
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Blanched Almonds — sliced
14 Oz Semisweet, Bittersweet, Or White Chocolate — cut-up
3/4 C Heavy Cream
1 Tbsp Corn Syrup

1. Preheat oven to 325°F. Spread out almonds on a baking sheet and toast
in oven 7 to 10 mins, until light brown.
2. In a medium saucepan, over medium-low heat, heat together chocolate and
cream, stirring often, until chocolate is melted and mixture is smooth.
Remove from heat and stir in corn syrup and toasted almonds.
3. Turn mixture into a wax paper-lined 8-inch square baking pan.
Refrigerate until firm, several hours or overnight. For ease in cutting,
turn chilled chocolate square out onto a cutting board, top side up, and
cut into 50 sticks 1 1/4 x 1 3/4 inch. Store, tightly wrapped, in
refrigerator.

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RISOTTO WITH SUN-DRIED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cup Chicken broth or stock
1/4 cup Sun-dried tomatoes
4 tablespoon Butter
– marinated in oil
Garlic cloves — minced
1/4 cup Parmesan cheese — grated
1/4 cup Shallot — minced
1/4 cup Parsley; fresh — chopped
1 1/2 cup Arborio rice
Salt
1/4 cup White wine — dry
Pepper

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of
the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
Add the rice and stir to coat with the butter. Add the wine and cook, stirring
occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook
over medium heat until the broth is absorbed.
Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally,
until all the broth has been absorbed. When the broth is all absorbed, stir in
the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley.
Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman;
author of Sun-Dried Tomatoes! Converted by MMCONV vers. 1.00

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Date: Sun, 09 Oct 94 09:31:04 CDT
From: HYENIKOMSHIA@wellesley.edu

Here is a recipe (minus the oil) that my Armenian grandmother makes
during Lent.

Itch Pilaf
**********

1 cup #1 bulgur
1 small can tomato sauce (sorry, I forget how many ozs, but it is the
smallest kind of generic, cooking style sauce sold – about 4-6 ozs)
0.5 of tomato sauce can worth of water
salt
paprika
juice of 1.5 lemons
chopped parsley and chives

Mix bulgur, tomato sauce and water. Wait until liquid is absorbed. Add
the rest of the ingredients to taste.

COWBOY GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter, margarine or oil
2 tb Flour
2 Cloves garlic minced
1/2 c Chopped onion
1/2 c Chopped gr pepper
2 c Water
1 14 1/2 0z can tomatoes
1 6 0z can tomato paste
1 tb Dried parsley
1 Bay leaf
2 tb Worchestersdhire sauce
2 ts Instant beef bouillion
1 t Chili powder
1/4 ts Pepper
1/8 ts Basil
1/8 ts Ground cloves
1 16 oz pkg frsh or frozen
OKRA
2 To 2 1/2 lb peeled, deveined
Shrimp, crabmeat or crayfish
3 c Hot cooked rice
File powder ( opt )

Combine flour and fat in a heavy saucepot or dutch
oven and cook low heat stirring constantly 10 to 15
minutes or until the mixture is light brown ( roux ).
Add garlic, onion and peppers. Cook until tender. Stir
in water, undrained cut up tomatoes, paste and
seasonings and bring to a boil. Reduce heat and cook
covered for 30 minutes.Add okra and seafood and return
to boil. then reduece heat to a simmer anc cook
another 10 to 15 minutes until heated through. Remove
bay leaf. Serve with rice and sprinkle with file
powder.
~—

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Title: APPLE PANDOWDY
Categories: Desserts, Fruits
Yield: 8 servings

8 Apple, tart; peeled, cored
– sliced
1/2 c Sugar
1/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Salt
1/2 c Molasses, dark
1/4 c ;Water
3 T Butter; melted
Pastry, plain

Line a deep pan with pie crust, place apple slices evenly over the
bottom, and cover with sugar mixed with spices and salt, then
molasses, water and butter mixed together. Bake in a hot oven (425
F) for 45 minutes, then reduce to 325 F. When apples are tender and
crust thoroughly browned, take from oven and cut apples and crust
together with a chopper, adding more water and molasses if dry.
Replace in 325 F. oven for an hour. Serve hot with cream, butter, or
both.

Early American Life magazine
June 1984

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Bailey’s Original Irish Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Alcohol Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey’s chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

1. Combine all the ingredients in a blender set on high speed for 30
seconds. 2. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to shake
the bottle well before serving.
Makes 4 cups.

– – – – – – – – – – – – – – – – – –

Title: GRAPE ICE
Categories: Desserts
Yield: 8 servings

2 c Grape juice
1/4 c Lemon juice
2 c Water
2/3 c Sugar

Combine sugar and water. Heat to boiling. Boil 5 minutes. Cool Add
fruit juices. Freeze. 8 servings. The Household Searchlight

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