BEAN COOKIES (AKA SCREW-ENTENMANS COOKIES)

I took 1/2 cup of great northern beans (medium-size white beans),
cooked them until they were very soft, drained and mashed them. I
guess this made about one cup of mashed beans.

I creamed them with:

1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt, but obviously you can leave that out

I then took four cups of rolled oats, and ground them up in the
cuisinart until it was flour with a little grit to it.

Mix in

the oat flour just described
1 tsp baking powder
1 tsp baking soda

Now chop 1/4 lb. dried apricots into fourths or so, and mix them in.

Heat the oven to 375F

Either

1. divide the batter into 12 huge balls and bake for about 15
minutes to make 12 huge cookies, or

2. divide the batter into 24 big balls and bake for about 10
minutes

Title: Lemon Sauce (Amish)
Categories: Amish, Sauces, Ceideburg 2
Yield: 1 servings

1 tb Butter
1/2 c Sugar
4 ts All-purpose flour
1/4 Top. nutmeg
1 c Water
1 ts Grated lemon peel
2 tb Lemon juice

In a small saucepan, melt butter. Stir in sugar, flour and nutmeg to
blend. Add water, lemon peel and juice. Cook and stir over medium at
until thickened and bubbly. Cook for 1 minute longer.

Makes 1 1/3 cups sauce.

Hayward Daily Review, 10/12/92.

Posted by Stephen Ceideberg; November 1 1992.

MMMMM

Title: Four Treasure Soup
Categories: Chinese, Soups
Servings: 9

1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips
Chestnuts Drained 4 cn (14 Oz.) Chicken Broth
1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder
Breast Ground 1/4 c Dry Sherry,
1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese
2 ts Soy Sauce, 1 t. Flour Pea Pods
1 ts Chinese Hot Mustard

Mince Half Of The Water Chestnuts Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard Flour. Reserve Remaining Water Chestnuts Onions. in A
Large Saucepan Mix Broth, Sherry Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots Simmer 3 To 4 Min. Until
Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions Pea
Pods. Heat Through Serve Immediately.

MMMMM

POORMANS SHAKE N BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour
2 ts Cayenne pepper
1 c Bran flake cereal, crushed
2 tb Parsley flakes
2 ts Garlic powder
1 tb Onion powder
2 ts Chili powder
2 tb Taco seasoning
1 t Season pepper
1 t Curry (or more)
1 t Sweet basil
1 t Oregano

Mix all together and use for coating any and all types of meat. I use a
large size ZipLoc and just keep it in the freezer. You can add more of the
cayenne and chili powder if you so desire. I usually just throw in what I
have at the time I make it so it is never the same twice. It is a great all
round coating.

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ORANGE MUFFINS *JB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cooking oil
1 c Sugar
2 Eggs
1 1/2 c Flour
1 t Salt
1 t Baking soda
1 t Vanilla
1/4 c Fresh orange juice
2 tb Grated orange rind

Combine oil, sugar and eggs. Mix well. Add remaining
ingredients. Blend. Pour into muffin pan. Bake at 350
degrees for 10 to 15 minutes.

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Title: Vegetable and Bean Biryani
Categories: main dish, rice, vegetarian
Yield: 4 servings

1 md aubergine; cubed (large is better, though)
1 pn salt and black pepper
4 tb vegetable oil or vegetable ghee
3/4 ts poppy seeds
1 ts mustard seeds
1 pn cayenne
1/4 ts turmeric
3/4 ts garam masala
1/4 ts ground coriander
1 red pepper; seeded and sliced
3 oz butter beans; cooked
2 tomatoes; skinned, seeded chopped
8 oz long grained brown rice;
-cooked with saffron (??? expensive or what???)
1 oz toasted pine nuts
1 oz raisins
1 coriander sprig for garnish*

Place the aubergine cubes in a colander, sprinkle with salt and leave for
30 minutes. Rinse the cubes and dry.
Heat the oil or ghee in a large pan. Add the poppy and mustard seeds and
cook for 2 minutes, stirring.
Add the cayenne pepper, turmeric, garam masala, coriander, aubergine, red
pepper, beans, tomatoes and salt and pepper. Cover and cook for about 10
minutes.
Layer the rice and vegetable mixture in an ovenproof dish. Cover and cook
in a preheated moderate oven (180~C, 350~F, Gas Mark 4) for 30 minutes.
To serve:

Sprinkle with toasted pine nuts and raisins. Garnish with a coriander
sprig and serve hot.

* I’ve never used sprig of coriander – can’t stand it unless it’s ground
coriander, from a packet! It’s called cilantro in the US, isn’t it?

This recipe from Carole Bowen’s book “The Vegetarian Cookbook”, I think.

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VEGETABLE-SESAME PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 c AM Brown Rice Flour
1/4 c AM Hulled Sesame Seeds
2 tb AM Unrefined Sesame Oil
2 tb AM Sesame Tahini
1/4 c Water
—–FILLING—–
3 tb AM Unrefined Sesame Oil
1/2 Onion — minced
2 Garlic cloves — minced
2 c Chopped turnips or potatoes
2 c Chopped carrots
1 c Finely chopped broccoli
– stems
1/4 c AM Sesame Tahini
-OR- Peanut Butter
2 ts Cider vinegar
1 t Syrup or honey
1/4 ts Sea salt (optional)
1 tb Tamari soy sauce
1/2 ts Ginger
—–MIX—–
3 tb Arrowroot powder
1/2 c Cold water

CRUST: Mix all ingredients together until evenly
blended. Pat into deep 10″ pie plate. Bake at 400 F.
for 15 minutes.

FILLING: Preheat large skillet on medium heat. Add
oil, onion and garlic; saute 1 minute. Add chopped
vegetables; saute until almost tender, about 10
minutes. Add seasonings (last six ingredients). Stir.

Mix arrowroot or cornstarch in cold water. Stir into
1-1/2 cups more cold water or orange juice. Pour over
vegetables. Lower heat. Stir and simmer until
slightly thickened. Pour all over crust. Sprinkle
with 1/2 cup chopped nuts. Bake at 375 F. for 45
minutes or until set.

Other vegetables may be substituted for those above,
such as mushrooms, cauliflower, purple cabbage,
celery, etc.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Title: GLOGG IV
Categories: Beverages, Alcohol, Beverages, Alcohol
Yield: 6 servings

6 x Cloves, whole
6 x Cinnamon sticks
4 x Cardamom, whole, shelled
4 c Cranberry juice cocktail
(32 oz bottle)
1 c Light raisins
1/4 c Sugar
2 c Port

Tie spices in cheesecloth bag or gauze and place in sauce pan. Add 2 cups
of the cranberry juice cocktail, the raisins, and the sugar, bring to a
boil. Simmer, uncovered, for 10 minutes. Remove spices.

Before serving add remaining cranberry juice and the wine, heat to almost
boiling. (DO NOT BOIL!) Pour into heat proof pitcher, serve in mugs or
punch cups, adding a few raisins to each.

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Title: Chocolate-Filled Ravioli Cookie
Categories: Cookies
Yield: 48 servings

1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature chocolate chips
3/4 c Walnuts
Honey
Finely chopped walnuts
*if using self-rising flour
— omit
Baking soda and salt.
-decrease
Flour to
2 1/3 Cups.

Recipe by: Betty Crocker’s Cookbook
Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
hours.
Place chocolate chips and walnuts in blender or food processor. Cover and
blend, or process, about 30 seconds, or until mixture begins to hold
together.
Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
2 inches. Place 1 teaspoon packed chocolate mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold
dough over filling. Pinch edges to seal. Press edges with fork dipped into
flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are light brown. Brush warm cookies with honey. Sprinkle with
finely chopped nuts. Remove to rack to cool. Repeat with remaining dough.
4 DOZEN COOKIES; 100 CALORIES PER COOKIE.

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Title: Overnight Cookies
Categories: Cookies Desserts Londontowne
Servings: 1

2 c Sugar 1 1/2 c Melted butter
4 1/2 c Flour 2 t Baking powder
3 ea Eggs 1 x Vanilla (optional)

Combine sugar with melted butter. Sift flour and baking powder. Add eggs
alternately with flour to creamed mixture of butter and sugar. Add vanilla
if desired.

Divide dough into 4 parts. Add one of the following to each part:

1/2 c coconut 1/4 c peanut butter or nuts
1/2 c dates 1 t ea. cinnamon and nutmeg

Roll dough separately in wax paper or put in molds. Chill in refrigerator.
Slice and bake 7-10 minutes at 400 degrees.

Mrs. James W. Wilson

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