Title: CHOCOLATE CRINKLE COOKIES (1)
Categories: Cookies
Yield: 72 servings

1/2 c Vegetable oil
4 Chocolate squares,
– unsweetened, melted
2 c Sugar
4 Eggs
2 ts Vanilla extract
2 c Flour, sifted
2 ts Baking powder
1/2 ts Salt
1 c Nuts, crushed
1 c Confectioners’ sugar

Combine oil, chococlate, and sugar. Add eggs one at a time, beating well
after each addition. Add vanilla. Stir flour, baking powder and salt into
oil mixture. Add nuts.

Chill for several hours or overnight.

Roll dough into balls by teaspoonfuls. Roll into confectioners’ sugar.
Place 2 inches apart on greased baking sheet. Bake at 350 degrees for 10 to
12 minutes. Do not overbake. Yields 6 to 7 dozen cookies.

From:National Grange, Family cookbook , 1979

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EASY CHICKEN RAVIOLI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Ground raw chicken or turkey
1 8-oz container soft-style
Cream cheese with chives
And onion
1/4 c Shredded carrot
20 3 1/2″ wonton wrappers
1 tb Cooking oil
Marinara sauce or spaghetti
Sauce, warmed

Stir together chicken or turkey, cream cheese, and
carrot in a medium mixing bowl; set aside.

Place about 1 Tbsp of filling in the center of each
wrapper. Brush edges with water. Fold one corner
over to the opposite corner, forming a triangle. To
seal, press edges together or use a pastry wheel.

Bring a large amount of water and the cooking oil to
boiling in a Dutch oven. Drop ravioli into the water.
Reduce heat and simmer, uncovered, for 3 to 4 minutes
or till no pink remains in the chicken or turkey.
Remove ravioli with a slotted spoon. Drain on paper
towels. Divide ravioli among 4 serving plates. Ladle
warm sauce over ravioli.

To freeze, place uncooked ravioli in a freezer
container; seal, label, and freeze for up to 3 months.
To cook frozen ravioli, drop into boiling water as
directed above, cooking for 5-6 minutes.

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ZUCCHINI STUFFING CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Shredded carrots
1/2 c Onion, chopped
6 tb Butter
2 1/2 c Herbed stuffing cubes
1 cn Condensed cream of chicken
Soup
1/2 c Sour cream
4 md Zucchini, cut 2 inch thick

Contributed to the echo by: Monica Pefley Zucchini
Stuffing Casserole Cook zucchini in a little boiling
water until tender. Drain. Saute carrots and onions in
4 Tbsp butter until tender. Remove from heat, stir in
1-1/2 cup stuffing cubes, soup, and sour cream. Gently
stir in zucchini. Turn into a casserole dish. Melt
remaining butter and combine with remaining stuffing
cubes. Toss lightly and spoon onto top of casserole.
Bake uncovered 30-40 minutes at 350 degrees. Serves
6-8.

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Title: Lentil Loaf (Ovo)
Categories: Lowfat, Powter, Prodigy, Dec.
Yield: 5 servings

2 c Lentils
6 c Water
1 ts Salt
1 ts Pepper
1 ts Garlic salt
1 ts Celery salt
1 c Fat free saltine crackers; c
1 c Tomato sauce
1 md Green bell pepper; diced
2 Egg whites
1 tb Parsley; fresh

Recipe by: Susan Powter Cook lentils in 6 cups water
for approximately 20 minutes until soft, but not
mushy. Drain water. Combine seasonings, saltine
crackers, tomato sauce, green bell pepper and egg
whites. Place in loaf pan and cook at 350 for
approximately 1 hour 15 minutes or until brown on top
and the juices have cooked away. Optional:Top with
additional tomato sauce and fresh parsley before
cooking. :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Black-Bottom Strawberry Pie
Categories: Desserts, Pies
Yield: 8 servings

———————————–CRUST———————————–
21 Shortbread cookies (5 oz)
2 T Packed brown sugar
3 T Butter or margarine, melted

——————————CHOCOLATE LAYER——————————
1/2 c Heavy (whipping) cream
1 c Semisweet chocolate chips

————————-STRAWBERRY GLAZE FILLING————————-
1 c Granulated sugar
3 T Cornstarch
1/2 c Water
1/4 c Stawberry jam
2 T Lemon juice
2 pt Strawberries, hulled (24 oz)

CRUST: Lightly grease 9-inch pie plate. Process cookies and brown sugar
in a food processor until finely crushed and blended. Add butter and
pulse just until crumbs are moistened. Press evenly and firmly over
bottom and sides of pie plate. Place in freezer to firm up crust.

CHOCOLATE LAYER: Heat heavy cream in a small saucepan (or microwave) just
until steaming hot. Remove from heat and add chocolate chips. Let stand
1 to 2 minutes, then stir until chocolate melts and mixture is thick and
well blended. Spread evenly over bottom of pie crust. Refrigerate (or
freeze) to firm up chocolate.

GLAZE AND FILLING: Mix sugar and cornstarch in a medium saucepan. Stir
in water, jam and lemon juice. Add 1 cup berries (save prettiest ones for
top of pie) and mash in the saucepan with a potato masher. Bring to a
gentle boil over medium heat, whisking constantly. Boil 6 to 7 minutes,
whisking occasionly, until mixture is thick and syrupy. Remove from heat
and let cool slightly.
Meanwhile drain remaining berries, hulled side down, on paper towels.
Pat dry. Pour about 1/3 of the glaze over the chocolate layer. Spread
with a pastry brush to cover. Top with strawberries, points up. Pour
remaining glaze over berries, using a brush to coat each berry.
Refrigerate at least 1 hour to set glaze.

Reprinted from Woman’s Day magazine : June 4, 1996 issue.
Per serving: 449 cal, 3 g pro, 69 g carb, 20 g fat

—–

Title: Lemon Tea Loaf
Categories: Bread, Ww, Genie
Yield: 2 servings

2 1/4 c All-purpose flour
2 ts Double acting baking owder
2 tb Grated lemon peel
3/4 c Granulated sugar
1/2 c Whipped butter
2 Eggs
1/4 c Margarine
1/3 c Whole milk
…Garnish:
6 Thin lemon slices

nonstick cooking spray; set aide. Into medium mixing bowl sift
together flour and baking powder; stir in lemon peel and set aside.
In large mixing bowl combine sugar, butter, eggs, and margarine and,
using electric mixer at medium speed, beat until combined; increase
peed to high and beat until mixture is light and fluffy and double in
volume. Add flour mixture alternately with milk, beating at low speed
until batter is smooth. Transfer batter to prepared pan and bake for
50 to 55 minutes (until browned and a cake tester inserted in center,
comes out clean). Let cake cool in pan for 5 minutes; invert cake
onto a wire rack and let cool completly. To serve. garnish with lemon
slices and cut into 12 equal slices.

Each serving provides: 1 Bread exchnge; 1 fat Exchange; 110 Optional
Calories. Per Serving: 220 calories; 4g protein; 9g fat; 31g
carbohydrate; 56 mg calcium; 170 mg sodium; 57mg cholesterol; 0.8g
dietaryfiber

Source: Weight Watchers Quick Success Program Cookbook

Individul slices of this loaf may be wrapped in plastic freezer wrap
and frozen for later use; thaw at room temperature Posted by
COOKIE.LADY [MUMSIE] on Jul 16, 1992

MM by Cathy Svitek

MMMMM

Title: MUSTARD PICKLES
Categories: Penndutch, Pickles
Yield: 1 servings

2 qt Tomato, green
2 qt Pickles, small sweet
2 qt Onion, small white
6 ea Bell pepper, green
2 ea Cauliflower, heads
1 c Salt
3 qt Vinegar, white wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, dry
1 oz Celery seed
1/2 oz Turmeric

Separate the cauliflower into flowerets, peel the
onions and slice the peppers real fine, slice the
tomatoes and combine all four ingredients. Cover with
the salt and let stand over night. Drain, cover with
boiling water and cook until vegetables are soft.
Drain. Heat the vinegar and pour over the flour,
sugar, mustard, celery seed and turmeric which have
been mixed together. Mix thoroughly. Add the pickles
to the cooked vegetables and pour over the liquid,
cook about 10 minutes or until mixture thickens. Pour
into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

—–

Title: Cathe’s Baked Beans
Categories: Legumes, Cathe
Yield: 1 batch

1/2 lb Bacon
3 md Onions, chopped
2 c Brown sugar
1/4 c Yellow mustard (prepared)
1/4 c Maple syrup
Campbell’s pork/beans
-(2 28-oz cans)

Fry all but 3 strips of bacon until crispy. (Can do this in two batches in
an 8-cup pyrex cup in the microwave. Try high setting for 4 minutes, stir
bacon, and cook another 2 to 4 minutes or until done.) Remove to
paper-towel covered plate and reserve. Crumble when cooled.

Pour out all but 1/2″ of bacon grease in the bottom of the cup. Stir in the
chopped onion and saute until clear (but not brown), stirring every now and
then. (Probably do this on high in batches of 2 minutes.) When onion is
done, stir in the brown sugar and cook on high another minute or two, until
the mixture is bubbly hot. Add mustard and maple syrup and stir to blend
well.

Combine beans, crumbled bacon, and sauce mixture in a large (9x14x2 inch)
baking dish. Top with strips of raw bacon. Bake uncovered at 350 degrees
F. for an hour or so, or until the bacon is done and the dish is bubbly and
the liquid has cooked down some. Do not cook until dry. Serve hot or cold.

—–

FEATHER BISCUITS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dry yeast
2 tb Water — warm (105 to 115 F)
2 c Buttermilk
5 c Self-rising flour
3/4 c Sugar
1 c Shortening

Dissolve yeast in warm water. Stir yeast mixture into
buttermilk; mix well, and set aside.

Combine flour and sugar; cut in shortening until
mixture resembles coarse meal. Add buttermilk
mixture; stir until dry ingredients are moistened.
Cover and let rise in a warm place until doubled. Or
cover bowl tightly, and store in refrigerator until
needed. (Dough may be stored up to 3 days.)

Punch dough down; turn dough out on a lightly floured
surface. Knead lightly 3 or 4 times.

Roll dough to 1/2 inch thickness; cut with a 2 inch
biscuit cutter. Place biscuits on lighlty greased
baking sheets; bake at 450 degrees for 10 to 12
minutes or until lighlty browned.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman.

– – – – – – – – – – – – – – – – – –

BRENDA’S BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried black beans
2 Ham hocks
1 Bell pepper — chopped
1 sm Onion — chopped
1 Whole sour orange
-ÿÿtangerine
1 tb Vinegar *
1/2 c Oleo
2 tb Flour
Salt and pepper to taste

* (if you used a sweet orange or tangerine)

Put your beans in a soup pot and cover with water.
Boil, take off the fire and let sit til cool. Cook
onions and bell peppers in 1/2 the oleo until limp.
Add them and the ham hocks and orange to the cooled
beans; cover charitably with water.

Simmer until beans is soft (1 to 2 hours). Fish out
the orange right now, before it gets tore up. With the
rest of the oleo, brown the flour in a black frying
pan, then stir it into the beans. Brenda says: “Make
sure you got a soup, now. If you need to add some more
water, do it.”

From “White Trash Cooking”, Ernest Matthew
Mickler. Ten
Speed Press, 1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideburg in Fidonet Cooking

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