Date: Fri, 10 Dec 93 08:23:12 CST
From: mindy.s.mymudes@uwrf.edu

NURNBERGER COOKIES

1 cup honey
1/4 cup eggbeater or equiv.
1 tsp grated lemon rind
1/4 tsp. cloves
1/2 tsp nutmeg
3/4 C brown sugar
1 tablsp lemon juice
2 3/4 Cups flour
1 tsp cinnamon
1/2 tsp. baking soda
slivered almonds for decoration, (optional)

Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount
of dough at a time to 1/4 " thick. Cut into 2″ rounds. Place on nonstick
cookie sheet, place a slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup
water until first indication of a thread appears (230 degrees). Remove from
heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when
icing gets sugary, reheat slightly, adding a little water until clear again).

Title: NO-BAKE BUTTERSCOTCH HAYSTACKS
Categories: Candies, No-bake
Yield: 24 candies

1 c Butterscotch Chips
– (Hershey’s)
1/2 c Reese’s Peanut Butter Chips
1 tb Shortening
-(do not use butter,
– margarine or oil)
1 1/2 c Chow mein noodles
— coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place
butterscotch chips, peanut butter chips and shortening. Microwave at
HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until
chips are melted and mixture is smooth when stirred. Immediately add
chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls
onto prepared tray or into paper candy cups; let stand until firm. If
necessary, cover and refrigerate until firm. Store in tightly covered
container in refrigerator. About 2 dozen candies.
Variation:

Chocolate Haystacks: Substitute 1 cup Hershey’s Semi-Sweet Chocolate
Chips or Hershey’s Milk Chocolate Chips for butterscotch chips. Proceed
as directed above with peanut butter chips, shortening and chow mein
noodles.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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PEPPERMINT STICK PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 cups Chocolate wafer crumbs
1/4 cup Margarine or butter — melted
—–FILLING—–
24 Marshmallows — large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons Peppermint candy — crushed

Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against
bottom and sides of an ungreased 9″ pie plate. Bake 10 minutes. Cool. Heat
marshmallows and milk over low heat, stirring constantly, just until
marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and
food color. Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir
marshmallow mix until blended well; fold into whipped cream. Pour into crust.
Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy.

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TABOULI #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Burghul wheat,
1 sm Onion finely chopped,
Juice of 1 lemon
1/2 oz Parsley finely chopped,
16 Black olives stoned,
Sea salt
4 tb Olive oil,
8 sm Tomatoes,

freshly ground pepper

Soak the wheat in warm water for 20 mins. Drain
thoroughly squeeze dry. Add the onion, parsley
half of the olives quartered. Beat together the oil
lemon juice season to taste. Mix into the wheat. Put
into a flat serving dish and top with the tomatoes
quartered and the rest of the olives cut into halves.
Mint may also be added to this dish, either in place
of the parsley or as well as.

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Title: Caramel-Nut Popcorn
Categories: Snacks
Yield: 15 servings

MMMMM———————–BCROCKER CKBK—————————-
12 c Popper popcorn
3 c Walnut OR pecan halves OR
-whole almonds
1 c Brown sugar
1/2 c Butter
1/4 c Light corn syrup
1/2 t Salt
1/2 t Baking soda

Divide popcorn and nuts between 2 ungreased rectangular pans, 13×9".
Cook brown sugar, butter, corn syrup and salt over med heat, stirring
constantly until bubbly around edges. Continue cooking 5 mins, remove
from heat. Stir in baking soda until foamy. Pour over popcorn and
nuts, stirring until corn is well coated. Bake uncovered 200, 1 hr,
stirring every 15 mins. 300 cal per 1c Source: BCrocker ckbk

MMMMM

Title: Can of Veggie Salad
Categories: Salads, Vegetables, Vegetarian
Yield: 1 batch

MMMMM—————————SALAD——————————–
1 cn (15 1/2 oz.) tiny whole
— Blue Lake stringless
— green beans
1 cn (15 oz.) Belgian baby
— carrots, extra tiny
1 cn (15 oz.)tiny whole beets
6 Green onions, diced (white
— and green both)
1 Cucumber, peeled and diced

MMMMM————————–DRESSING——————————-
1/2 c Lemon juice
1/2 c Tarragon vinegar
3/4 c Olive oil
Grated peel of one lemon
2 Cloves garlic, minced
Salt to taste
Freshly ground coarse pepper
— to taste

Dump canned vegetablaes into a colander; drain well.

Make dressing, reserving half for future use. Add remaining half to
vegetables and toss well. Chill and serve on Bibb lettuce. Garnish
with a sprig of parsley and sprinkle with some whole wheat croutons.
Serve with reserved dressing alongside in a cruet.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: CLAY COOKER DIRECTIONS FOR BREADS
Categories: Information, Breadmaker
Yield: 1 servings

-FRENCH BREAD EXTRAORDINAIRE
-RKFV20A BEV JANSON
-and it really is.
1 1/4 c -Water,
3 1/2 c Unbleached White Flour,
1 1/2 ts Salt,
2 ts Active dry yeast
-(plus I also add
1 tb Gluten

Linda C, asked me to post my directions for using a
CLAY COOKER or a La Cloche (an unglazed ceramic
covered baking dish used for producing crusty bread),
so here they are:

My Directions for baking Bread in unglazed clay
cookware:
1. Rub Flour on sides and bottom of clay pot. (leave
some flour in bottom of pot to prevent dough sticking
to pot)
2. Remove dough ball from bread machine and place on
oiled counter top.
3. Form dough into one oblong loaf.
4. Completely cover shaped dough ball with flour**
and place in clay pot bottom.
5. Let rise 1-3 hours covered in warm place.
6. Soak TOP of Clay Pot in HOT water for at least 30
minutes (I also gently slash the top of the dough at
an angle before putting the cover on) 7. Place soaked
clay pot COVER on clay pot bottom.
8. Put into COLD oven. — Set oven temperature at 450
degrees.
9. Bake 45 minutes.
10. Remove cover, check for doneness and color. (In
my oven, this is enough time for the bread to be done
and nicely browned, however ovens vary, so if
necessary, bread may be baked/browned an additional 15
minutes UN-covered) (Bread will be done when a finger
thump on the loafs surface sounds hollow)
11. Allow the bread to cool for 15 minutes before
serving.

**Sometimes I prefer a crusty, crackly top instead of
a country look so then I only flour the pot and not
the dough. I put an egg glaze on top of the dough with
a pastry brush and sprinkle with sesame seeds. (Black
sesame seeds really look nice).

The dough I prefer is from Linda Rehbergs, Bread
Machine Magic the Book of Helpful Hints. If you only
buy ONE cookbook for bread machine baking, this should
be the book you choose. The Recipe is called: Bev in MN

Formatted for MEAL MASTER by Elaine Radis, PRODIGY ID:
BGMB90B: GEnie ID; E.RADIS

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RUGGALACH I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
* Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Butter — or margarine
1 Egg
2/3 c Sugar
2/3 c Sour cream
chopped walnuts
2 ts Cinnamon

Recipe by: Sandra Capps WXHA93A Sift flour blend with softened
butter. Add sour cream egg yolk. Divide into 4 equal balls chill at
least 3 hours or overnight in refrigerator. For filling mix walnuts, sugar
cinnamon. Roll dough into 4 circles cut into 12 wedges each. Roll
with 1/2 tsp. of filling at outer edge of wedge (wide end). Brush with egg
white dip in sugar mixture to coat top. Bake at 400 degrees about 20
minutes on lightly greased sheet. Makes 4 dozen.

You can also add raisins to the filling mix.

– – – – – – – – – – – – – – – – – –

Title: SPINACH YOGURT SOUP
Categories: Soups
Yield: 4 servings

1 md Onion, finely
Chopped
1 1/2 tb Butter
2 ts Flour
1/3 ts Salt
1/4 ts Tarragon
Dash nutmeg
Dash cayenne
1 1/2 (10 oz ea) frozen chopped
Spinach, thawed but NOT
Drained
2 c Chicken broth
3/4 c Yogurt
Half lemon slices for
Garnish

In 3 quart saucepan, saute onion in butter until soft but not brown.
Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly.
Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer,
uncovered, 15 minutes.

Place in blender, about 1/3 at a time (I used a hand blender right in
the pot) and puree. Return to saucepan. Add yogurt, whisking until
smooth and blended. Heat just until steaming. (Do not boil.) Add
salt, if needed. Serve with a lemon slice on top of each serving.
Contributed to the echo by: Ellen Cleary

MMMMM

Title: Peanut Butter Twists
Categories: Cookies
Yield: 30 servings

1 c All-purpose flour
2 tb Sugar
1/2 ts Salt
1/3 c Vegetable shortening
3 oz Cream cheese
2 ts Milk
1/4 c Peanut butter
3 tb Apple butter

1. In a small mixing bowl, sift the flour with sugar and salt.
Add shortening, cream cheese and milk. Mix on lowest speed of an electric
mixer until dough begins to form well. Shape into a ball.

2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to
make two 10 x 8-inch rectangles.

3. Spread one half with peanut butter (try crunchy peanut butter if you
wish); top with the apple butter. Place the second half of dough on top of
first. Brush with milk and sprinkle with a little bit of granulated sugar.

4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on
well-greased cookie sheets and bake in preheated 400-degree oven for 7-10
minutes or until light golden brown. Do not overbake. Serve warm or at
room temperature.

Makes 30 twists.

Recipe By : Jo Anne Merrill

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