Title: Basque Shepherd’s Pie
Categories: Eggs Breakfast Vegetables
Servings: 4

4 ea Slices Bacon 3 ea Med. Potatoes
2 t Sliced Green Onions/tops 1 T Snipped Parsley
3/4 t Salt 1/8 t Dried Thyme, Crushed
1 x Dash Pepper 4 ea Large Eggs

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine reserved
drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and
pepper. Cover tightly; cook over low heat til potatoes are barely tender,
20 to 25 minutes, stirring carefully once or twice. In small bowl beat
together eggs and milk; pour over potato mixture. Cover and continue
cooking over very low heat til egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto
serving plate, or serve from skillet. Sprinkle crumbled bacon atop.
Serve hot.

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Title: Spiced Basmati Rice (Masaledar basmati)
Categories: Indian Ethnic Side dish Spicy
Servings: 6

2 c basmati rice 3 T vegetable oil
1 ea Small onion finely chopped 1/2 t finely minced garlic
1/2 t garam masala 1 t salt
2 2/3 c chicken stock

Pick over the rice an put in a bowl. Wash in several changes of water.
Drain. Pour fresh water over the rice and let it soak for 1/2 hour.
Drain in sieve for 20 minutes.
Heat the oil in a heavy-bottomed saucepan over a medium flame. When
hot, put in the onion. Stir and fry until the onion bits have browned.
Add the rice, green chili, garlic, garam masala and salt. Stir gently
for 3 to 4 minutes until all the grains are coated with oil. If the
rice begins to stick to the bottom of the pan, turn down the heat. Now
pour in the stock and bring the rice to a boil. Cover with a very
tight-fitting lid, turn heat to very, very low and cook for 15 to 20
minutes.

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Title: DOG BISQUITS
Categories: Pet food
Yield: 24 servings

3/4 c Hot water or meat juices
1/3 c Margarine
1/2 c Powdered milk
1/2 ts Salt
2 ts Sugar
1 Egg; beaten
3 c Whole wheat flour

Pour hot water or juice over margarine. Add powdered milk, salt,
sugar, and egg. Gradually add flour, about 1/2 C. at a time till you
have a stiff dough. Knead 3-4 minutes. Roll out 1/2″ thick and cut
into shapes. Bake in 325 degree oven for 50 minutes. P.S. I use a
food processor with plastic blade.

MMMMM

Rainy Season Chicken Soup

Recipe By : Diane Mott Davidson, The Main Corpse
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 dried porcini mushrooms
2 tablespoons margarine
2 leeks — white part only,
split, rinsed, diced
1 medium carrot — diced
1 medium onion — diced
1 large celery ribs — diced
2 boned and skinned chicken breast halves
2 tablespoons flour
2 tablespoons dry white wine
4 cups chicken stock
1 cup nonfat sour cream
1 cup egg noodles — finely cut
salt and pepper

Using a small pan, bring a cup of water to boiling and drop in the
mushrooms. Cook uncovered over med-high heat for 10 mins., then drain the
mushrooms, pat them dry, and slice thinly. Set aside.
In a large saute pan, melt the margarine over low heat. Put in the leeks,
carrots, onions, celery and chicken and stir gently. Cover and cook over
low heat for 5 mins. Take cover off, stir the vegetables and turn the
chicken and check for doneness. (The chicken should be 1/2 done.) Cover and
cook another 5 mins. or until chicken is just done. Remove the chicken from
the pan and set aside to cool. Sprinkle the flour over the melted margarine
, vegetables and juices. Stir to cook over low heat for 2 mins. Slowly add
the white wine and 2 cups of broth. Stir and cook until bubbly and
thickened. Add the sour cream very slowly, and allow to cok gently while
you slice the chicken into thin bite-sized pieces.
In a large frying pan, bring the remaining 2 cups of broth to boiling and
add noodles. Cook 4 mins. or until almost done. Do not drain. Slowly add
the noodle mixture to the hot vegetables and sour cream mixture. Add the
chicken and the mushroom and bring back to boiling. Serve immediately.

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Title: ALMOND TEA COOKIES
Categories: Cookies, Crisco, Almonds
Yield: 36 cookies

1 c Butter Flavor Crisco
2 tb Milk
1 ts Almond Extract
1/2 c Sugar, Granulated
1 2/3 c Flour, All Purpose
2/3 c Almonds, slivered, chopped
1/4 ts Salt
Confectioners Sugar

Preparation Time: 15 Minutes Bake Time: 10 to 12 Minutes

1. Heat oven to 350 F.

2. Cream Butter Flavor Crisco, milk and almond extract in large bowl
at medium speed of electric mixer until well blended. Beat in
granulated sugar.

3. Combine flour, almonds and salt. Mix into creamed mixture. Shape
dough into balls using one level measuring tablespoon for each. Place
2 inches apart on ungreased baking sheet.

4. Bake at 350 for 10 to 12 minutes. ( Cookies will not brown. DO NOT
overbake. ) Remove to cooling rack.

5. Roll slightly warm cookies in confectioners sugar. Roll in
confectioners sugar again when cookies are completely cool.

Makes 3 dozen cookies.

Source: Butter Flavor Crisco Cookie Collection, page 9.
Shared by: David Knight

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Title: Monastery Cookies
Categories: Greek, Cookies
Yield: 1 servings

1/2 lb Butter
1/2 c Sugar or honey
1 Egg; separated
2 1/4 c Flour
1/2 c Confectioners’ sugar
1 c Chopped nuts or sesame seeds
1/2 c Tart preserves (optional)

Note: Walnuts, almonds or pistachios may be used in this recipe.
Apricot, quince, raspberry or rose preserves are suggested.

Beat butter until fluffy. Add sugar or honey, and beat in. Add the
yolk
of an egg. Sift flour with confectioners’ sugar and add. In a separate
bowl beat egg white with a fork slightly.

Spoon out a small amount of dough and roll into a ball. (If dough is
too
soft, refrigerate 1 hour. Do not add more flour.) Dip in egg white and
then roll in chopped nuts or sesame seeds. Place on greased cookie
sheet.
Poke a hole in the middle for preserves, or press slightly to flatten.

Bake in a preheated oven at 400 F for 12 minutes. While still warm,
fill
holes with preserves or jam.

From: “The Complete Greek Cookbook” by Theresa Karas Yianilos. Avenel
Books, New York.

Typed for you by Karen Mintzias

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B/M SOURDOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– Arthur Small XHMM69A

Simple Sourdough Bread

3 C flour 1 t salt 1 t sugar 1/2 C Sourdough Starter 1 C water

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Cream Cheese Frosting

Recipe By : New Orleans Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Frostings Fillings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Sugar
1 Package Cream Cheese — (8 ounce)
4 Ounces Sour Cream
1 Teaspoon Vanilla Extract

Mix cream cheese in kitchen aid mixer until creamed. Add sugar, sour
cream and vanilla. Frost cake.

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ff dressing from Susan Powter’s Recipes

**No-Fat Italian Dressing**

1/4 c. lemon juice
1/4 c. cider vinegar
1/4 c. unsweetened apple juice
1/2 tsp. oregano
1/2 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. basil
1/8 tsp. thyme
1/8 tsp. rosemary

Combine all ingredients. Chill for atleast an hour or two to allow herbs
to blend. Remove garlic glove pieces before serving. (But it doesn’t
list this in the ingredients, so I don’t know how many to use. 😉 )
Makes 12 Tablespoons

Title: JIMMY CARTER DESSERT
Categories: Desserts
Yield: 10 servings

-Waldine Van Geffen VGHC42A
1 1/2 c Chopped peanuts; divided
1 c Flour
1/2 c Butter or margarine
8 oz Cream cheese; softened
12 oz Whipped topping
1 c Confectioners’ sugar
1/2 c Creamy peanut butter
1 sm Pk chocolate instant pudding
1 sm Pk vanilla instant pudding
2 1/2 c Milk
1 c Chocolate syrup

Crust: Mix 1 C peanuts with 1 C flour and the softened
stick of butter or margarine. Blend together and press
in 13×9″ pan. Bake for 20 minutes at 300~. Cool. 1st
Layer-Cream the cream cheese with the peanut butter
and 1 C confectioners’ sugar with electric mixer.
Blend in 1 C whilled topping with a spoon. Spread on
cooled crust carefully. 2nd Layer-Blend instand
puddings into cold milk. Spread on top of first layer.
3rd Layer-Spread remaining whipped toppping on top of
2nd layer. 4th Layer-Drizzle chocolate syrup on top of
whipped topping. 5th Layer-Sprinkle with remaining
half cup chopped peanuts. Freeze. Remove from freezer
1 hour before serving. Refrigerate or refreeze
leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)

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