Title: Apricot Bites
Categories: Cookies, Fruits
Yield: 16 servings

3/4 c Dried apricots
1 c Water
1/2 c Margarine
1/4 c Sugar
1 1/3 c All-purpose flour
1/2 ts Baking powder
1 c Packed brown sugar
2 Large eggs
1 ts Vanilla extract

Recipe by: Jo Anne Merrill
Preparation Time: 1:20
* Grease an 8-inch square baking dish with margarine.

1. Place apricots and 1 cup water into a saucepan. Bring to a boil,
reduce heat and simmer 10-15 minutes until apricots are tender. Drain and
let cool.
2. Fit steel knife blade into the work bowl of a food processor. Into
the work bowl combine margarine, granulated sugar and 1 cup flour. Process
until smooth. Spread into the bottom of the prepared baking dish. Bake 25
minutes at 350 degrees.
3. With steel knife still attached, process drained apricots until
chopped into 1/4-inch pieces. Add 1/3 cup flour, baking powder, brown
sugar, eggs and vanilla. Process until mixed well, about 6-8 seconds.
4. Remove crust from oven, spread apricot mixture evenly over baked
crust and return to oven for 30 minutes longer.
5. Let cool, then cut into 2-inch squares.

Yield: 16 two-inch squares.

—–

SEASONED SPINACH (KOREAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Korean Vegetables
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Oz fresh small flat-leaf
-spinach
2 tb Soy sauce
1 t Sugar
1 1/2 ts Crushed sesame seeds
1 tb Sesame oil
1 tb Minced scallion
1 t Vinegar (optional)
Salt
Red pepper threads
-(optional)

Both hot and cold vegetables are important in the Korean diet. Here
are several recipes adapted from “Traditional Korean Cooking” by Han
Chung Hea, head of a prestigious cooking institute in Seoul.

Remove roots from spinach, if desired.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion
and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends
first, and immerse only until leaves turn bright green. Drain and
rinse immediately in cold water. Drain and squeeze out as much water
as possible. Place spinach in bowl with soy sauce mixture and toss
well.

Serve at once, topped with few red pepper threads, if desired.

Serves 2.

From the Hayward Daily Review, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

– – – – – – – – – – – – – – – – – –

STILTON MILL-FEUILLE WITH GOLDEN RAISINS AND WARM WALNUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Raisins
1/4 c Port wine
1/4 lb Stilton cheese
1/4 c Butter — softened
1/2 c Heavy cream
1 Sheet puff pastry
– cut into twelve 2″ circles
1 tb Butter — melted
2/3 c Walnuts, finely ground
12 lg Walnuts, whole — for garnish

Place the raisins in the port wine and marinate them for 1/2 hour. Drain
the raisins and gently pat them dry with paper towels.

Place the Stilton cheese in a food processor and blend it. Add the
softened butter and blend it in. Add the heavy cream and blend it in until
the mixture is very smooth. Remove the mixture from the food processor and
place it in a bowl. Add the marinated raisins and mix them in well.

Preheat the oven to 350øF. Place the puff pastry circles on a greased
sheet pan. Prick them with a fork. Place another baking sheet on top of
the pastry. Bake them for 8 to 10 minutes, or until they are golden brown.

On each of 4 small plates place 1 circle of the puff pastry. In this
order, place 3 tablespoons of the cheese mixture, one pastry round, 3
tablespoons of the cheese mixture, and one pastry round. Brush the top
with the melted butter. Evenly sprinkle on the ground walnuts.

Place the stacked pastry in the refrigerator for 10 minutes so that they
chill.

Heat the remaining whole walnuts in the oven for 1 minute and place them
around the mille-feuilles.

– – – – – – – – – – – – – – – – – –

Title: NORTH-SOUTH ONION PANCAKES
Categories: Oriental, Breads
Yield: 8 servings

3 c Flour, cake or all-purpose
1 c Boiling water
1/4 c Cold water
-or more if dough
-feels too dry
3 tb Shortening
Vegetable oil for pan frying

————————–FILLING————————–
3 oz Boneless breast of chicken
– skinned, diced
1/2 ts Cornstarch
1/4 ts Cooking sherry
1/4 lb Chinese sausage; diced
1 tb Chinese dried shrimp; minced
1 ts Vegetable oil
3 oz Chinese barbecued pork
– diced
1 bn Green onions; minced
1 ts Oyster sauce (optional)
1 ts Soy sauce
1/4 ts Sugar
1/4 ts Salt

MEASURE FLOUR into a large mixing bowl; add boiling
water, stirring quickly with chopsticks or fork, then
add cold water and mix well. Work dough until smooth
and supple. Roll dough into shape of a ball. Cover
well with plastic wrap or damp cloth; set aside to
rest for 1 hour at room temperature. Place the chicken
in a small bowl; add cornstarch, cooking sherry and
pinch of salt. Set aside and refrigerate and let
marinate until ready to use. Stir-fry Chinese sausage
and dried shrimp in hot vegetable oil in a small
frying pan over high heat for 1 minute. Add chicken
with its marinade and stir-fry for another 2 minutes.
Quickly stir in barbecued pork and 3/4 cup of the
minced onions. (Set aside remaining onions for pancake
wrappers.) Immediately season with the oyster sauce,
soy sauce, sugar and salt, and mix well. Turn off
heat; divide into 16 portions and set aside. Knead
dough until smooth and divide equally into 16 pieces;
cover with plastic wrap. Work 1 piece of dough at a
time, keeping the rest covered in plastic wrap. Take a
piece of dough and rub both sides with a bit of
shortening, then roll out with a rolling pin to 6
inches in diameter. Again rub shortening (about 1
teaspoon) onto 1 side of the dough; sprinkle evenly
with about 1 teaspoon minced scallions and a pinch of
salt. Curl up the dough from 1 end into a long, narrow
cylinder; then curl up again lengthwise into a
snail-like cylinder. Place the dough on its broad side
and roll out again with a rolling pin into a piece
about 4 inches in diameter. Place one portion of
filling in center of dough and seal well on top by
pinching the dough like a dumpling. Flatten into a
2-inch-diameter onion pancake. Set aside. Repeat until
all the dough is prepared. Pan fry the onion pancakes
in a thin layer of hot vegetable oil over medium heat,
about 2 minutes on each side or until golden brown.
Pat the onion pancakes gently with a paper towel to
remove excess oil before serving. Makes 16 Pancakes,
or 8 Servings

—–

Title: Hard-Boiled Eggs
Categories: Eggs, How to, Info, Pickell
Yield: 1 recipe

************** LET’S COOK IT RIGHT IN THE SHELL ******************
*********** COLD WATER METHOD – PERFECT EVERY TIME ***********

1. Place eggs in saucepan and cover to depth of about 1 inch with
cold water. Use small pan for 1 to 4 eggs.
2. Bring to boiling point, cover pan and set off heat or reduce
temperature to keep water below simmering point.
3. Start to time eggs immediately. For Grade A large eggs, allow 3,4
or 5 minutes for a soft, medium thick or firm yolk; For Extra large
1/2 minute longer; for a Medium egg 1/2 minute less.
4. If eggs cannot be served immediately DIP in cold water to stop
cooking, otherwise they continue to cook when removed from hot water.
5. To hard cook eggs allow 25 minutes for large adding
approximiately 3 minutes more for Extra large or deducting 3 minutes
for Medium size. Allow less cooking time for small eggs. Chill in
cold water.

**************TO TEST HARD-COOKED EGGS******************

A trick to use when hard-cooking eggs, if you forget to time them, is
to insert a toothpick or small skewer through egg shell to centre of
yolk. If pick comes out clean, egg is hard-cooked, otherwise sprinkle
hole liberally with salt and continue cooking until done.

Kathleen Pickell 96MAY11
pickell@cyberspc.mb.ca

MMMMM

Artichoke Dip 2

Recipe By : cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
Serving Size : 2 Preparation Time :0:00
Categories : Fatfree Sauces
Side Dish Snack Food
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Block Lowfat Tofu
Tbsp Lemon Juice — few T
1 Clove Garlic
Black Pepper — to taste

My grocery store had artichokes on sale last night, so I bought some and
made
a dip for them out of about 1/3 of a block of Mori-Nu tofu, a few Tbsp. of

lemon juice, a garlic clove, and some pepper. In the blender of course.
It
was yummy.

Cynthia Gibas
cgibas@wraightc3.life.uiuc.edu

– – – – – – – – – – – – – – – – – –

NOTES : Cal 8.1
Fat 0.2g
Carbs 0.7g
Dietary Fiber 0g
Protein 0.9g
Sodium 12mg
CFF 20.2%

Potato Chard Soup

Recipe By : “Sarah G.”
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — finely chopped
2 Celery Stalks — finely chopped
1 Tablespoon Canola Oil — (or other veg. oil)
4 Cups Potatoes — cubed
5 Cups Vegetable Stock — or water
1 Bay Leaf
4 Cups Swiss Chard — chopped
2 Teaspoons Thyme
1 Teaspoon Parsley
1/4 Teaspoon Dill
Salt And Pepper — to taste

1. In a large pot, saute onions and celery in oil. Add potatoes, stock or
water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30
minutes.

2. Add chard, thyme, parsley, and dill. Cook for an additional 10
minutes. Season with salt and pepper. Remove from heat and let cool
slightly. Puree in a blender or food processor and reheat.

– – – – – – – – – – – – – – – – – –

NOTES : Here’s a really tasty pureed soup (from Veggie Life)
(makes about 2 quarts)

Title: RICHEST SPRITZ
Categories: Cookies
Servings: 78

1 1/4 c Confectioners’ sugar
1 c Butter, softened
2 Egg yolks
-OR
1 Egg
1 t Vanilla extract
1/2 t Almond extract (opt)
2 1/2 c All-purpose flour
1/2 t Salt
Food color (opt)

Preheat oven to 400’F. Cream confectioners’ sugar and butter in large bowl
with electric mixer at medium speed. Beat in egg yolks, vanilla and almond
extracts. Combine flour and salt. Add to butter mixture; mix well. Tint
dough with food color, if desired. Place dough in cookie press fitted with
plate. Load press with dough. Press onto ungreased cookie sheets, about 2″
apart. Decorate as desired. Bake 6-8 minutes or until very slightly
browned around edges. Remove to wire racks to cool.

Makes about 6 1/2 dozen cookies.

MMMMM

South of the Border Wraps

Recipe By : Quick Cooking Magazine, March/April ’98 p. 10
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes Bobbie Not Sent
Cheese Main Dishes
Quick Cooking Magazine Sandwiches/Wraps
Tomatoes Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup black beans — rinsed/drained
2 tablespoons chunky salsa
1 tablespoon chopped green onions
1 tablespoon fresh cilantro or parsley — minced
4 flour tortillas — (7 inches)
1 medium tomato — chopped
1 cup shredded Monterey jack cheese
2 to 4 Tbsp. butter or margarine

In a bowl, mash beans lightly. Add salsa, onions and cilantro. Spread over
tortillas. Sprinkle with tomato and cheese. Roll up tightly. Melt buttern a
large skillet. Add tortillas, seam side down; cook until golden on all
sides, adding additional butter if necessary. Serve immediately.
Yield: 4 servings.
Quick Cooking Magazine, March/April ’98 p. 11
Recipe by American Dairy Association and Quick Cooking kitchen staff.
MC formatting by bobbi744@acd.net ICQ#2099532

– – – – – – – – – – – – – – – – – –

Spicy Sausage Sandwiches

Recipe By : , June/July, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Pork Ham
Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 jalapeno peppers
1 large fresh banana pepper
1/2 cup sweet red bell pepper — diced
1/2 cup Vidalia or sweet onion — diced
1/2 cup frozen corn — thawed
1 tablespoon fresh cilantro or parsley — chopped
Sandwich:
1 pound bulk pork sausage
6 English muffins — split and toasted
6 slices Colby/Jack cheese

Remove seeds and membranes from jalapeno and banana peppers if desired (for a
less spicy salsa). Dice peppers and place in a bowl; add remaining salsa
ingredients and mix well. Cover and refrigerate until ready to serve. Form
the sausage into six patties; cook in a skillet over medium heat until meat
is no longer pink. Place each on an English muffin half; top with 1
tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve
remaining salsa on the side. Yield: 6 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “These hearty sandwiches are packed with down-home flavor. They’re
terrific for breakfast, lunch or a light supper. The pretty corn and pepper
salsa is a garden-fresh topper for the browned sausage patties.” Submitted
by Eileen Sullivan, Lady Lake, Florida.