Title: Fortune Cookies **** (Kevin’s Favorite)
Categories: Chinese, Cookies
Yield: 1 servings

1/3 c Cake flour
1/3 c Granulated sugar
2 lg Egg whites
2 tb Confectioners’ sugar
2 tb Vegetable oil, preferably
-canola
1 tb Butter; softened
1 ts Pure vanilla extract
1 pn Salt

Recipe by: Eating Well
Preheat oven to 300F. Very lightly oil 2 nonstick baking sheets or
lightly coat them with nonstick cooking spray.
In a food processor, combine all of the ingredients and process until
smooth.
Drop 6 scant tablespoonfuls of the butter onto a prepared baking sheet,
placing well apart from each other on the sheet. (Set the remaining
ingredients on the side.) With a small spatula or the back of a spoon,
spread each spoonful into a 3 1/2 inch circ
le. Bake until quite golden, 10-15 minutes.
Have a small bowl and a muffin tin ready. Remove the aking sheet from the
oven. With a think spatula, carefully release the cookies but leave them
on the baking sheet. Return the sheet of cookies to the oven to soften
for 1 minute. Open the oven door
but leave the cookies inside to remain pliable in the warmth of the oven.
Remove 1 cookie at a time from the oven. Lay a fortune in the center of a
cookie and roll into a tube, overlapping the edges slightly. Holding the
ends, fold the cookie in half down over the rim of the bowl to form the
traditional fortune cookie shape.
Immediately transfer the cookie to the muffin tin to keep it from
opening as it cools. Repeat with the remaining cookies. Spread and bake
the remaining batter, and form cookies as directed above.
Makes 12 fortune cookies.

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BASIC MUFFINS 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole-wheat flour
2 ts Baking powder
1/4 c Honey
2 c Water — or nut milk
2 tb Applesauce
1/2 ts Vanilla
1/2 ts Cinnamon
1/2 ts Mace
1/4 ts Nutmeg
1/4 ts Allspice
1/4 ts Ginger

Recipe by: McDougall Preparation Time: 0:45 Combine
dry ingredients. Combine wet ingredients. Fold dry and
wet ingredients together, until just moistened. Spoon
into lightly oiled or non-stick muffin tins. Bake at
350 degrees for 30 minutes.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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PLATTSBURGH TOMATO BEEF SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
1 c Chopped onion
1/2 c Chopped celery
1 tb Butter or margarine
3 c Tomatoes
2 Beef bouillion cubes
1/3 c Reg. uncooked rice
1 t Salt
1/2 ts Chili powder
1 Bay leaf
3 1/2 c Water

Saute beef, onion and celery in melted butter until
meat is browned. Stir in remaining ingredients. Bring
to a boil. Reduce heat, cover and simmer for 20
minutes. Remove bay leaf. Makes 2 quarts of hearty
soup. My copy, circa 1978 was given to me by Mrs.
Denise Funnell, who had a copy of a Plattsburgh, NY
newspaper. It was originally submitted in the paper by
Mrs. Barry Wilson.

– – – – – – – – – – – – – – – – – –

Rhubarb Dump Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : *Haven’t tried it yet Cakes
Desserts Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
ALENSKIS XMXX58B
5 cups Rhubarb diced
1 cup Sugar
1 package Cake mix white
3 ounces Raspberry gelatin
3 cups Marshmallows — minature
2 Eggs
Water as needed for mix

Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and gelatin.
Cover with marshmallows. Prepare cake mix using 2 eggs and required amount
of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes.
Serve warm with whipped cream.

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Per serving: 167 Calories; 1g Fat (6% calories from fat); 2g Protein;
39g Carbohydrate; 45mg Cholesterol; 22mg Sodium

Southwest Vegetable Paella

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 medium onion — chopped
1 medium green pepper — cut into 1″ pieces
2 cloves garlic — minced
1 cup long-grain white rice — uncooked
1 14 1/2oz can vegetable broth
1 10 oz can diced tomatoes w/green chiles
1/4 teaspoon turmeric
1/4 teaspoon red pepper
1 15 oz can black beans — rinsed drained
1 11 oz can whole kernel corn — drained

In a large skillet, heat olive oil and cook onion, green pepper, and garli
c till tender (4-5 mins). Add rice, vegetable broth, tomatoes, spices. Brin
g to a boil, reduce heat to low, cover, and simmer 15 minutes. Stir in black b
eans and corn, cover, and cook an additional 5 mins.

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Title: Ranger Cookies
Categories: Cookies
Yield: 1 servings

1 c Shortening*
1 c Granulated sugar
1 c Brown sugar
2 Eggs
2 c Flour
1/2 ts Baking powder
1 ts Soda
1 c Coconut
2 c Wheaties
2 c Quick-cooking oats
1 ts Vanilla
1/2 ts Salt
*part butter for flavor

Recipe by: Mrs. Heaton Cream shortening, add the sugars gradually and
cream thoroughly; Blend in well beaten eggs; Sift flour once before
measuring; Sift flour, baking powder, soda and salt together, add to
creamed mixture; Blend in the vanilla, oatmeal, Wheaties and coconut; Drop
by teaspoonfuls on well greased baking sheet; Bake 12 to 15 min at 375F.

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Title: BOERENKASS SOUP (DUTCH CHEESE SOUP)
Categories: Soups/stews, Ethnic, Cheese/eggs
Yield: 2 servings

2 ts Margarine, divided
1/4 c Diced onion
1 c Small cauliflower florets
3 oz Pared potato, 1/2-inch cubes
1/4 c Carrot, 1/2 inch cubes
1/4 c Pared celeriac, 1/2 inch
-cubes
2 c Water
2 Pkt instant chicken broth
-and seasoning mix
1 1/2 oz Canadian-style bacon, 2
-equal pieces
2 Thin slices white bread
-toast
1 1/2 oz Gouda cheese, thinly sliced

In 1 1/2-quart saucepan heat 1 teaspoon margarine
until bubbly; add onion and saute until softened. Add
cauliflower, potato and celeriac; saute for 5 minutes.
Mix broth into water and add to saucepan; stir to
combine and bring to a boil. Reduce heat to low,
cover, and simmer until vegetables are tender, about
15 minutes. In small skillet heat remaining margarine
and saute bacon until lightly browned.

Pour soup into 2 individual flameproof crocks or bowls
and add 1 piece of bacon to each. Top each portion
with a toast slice and half of the chees. Place under
the broiler until cheese is bubbly, about 2 or 3
minutes. Serve hot.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.

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Title: Pineapple Yogurt Freeze
Categories: Beverages
Yield: 4 Servings

1 c Dole Pineapple Juice
1 pk (8 oz) vanilla yogurt
1 tb Sugar
1 t Vanilla extract

Combine all ingredients. Spoon into 4 small dessert bowls. Freeze.
To serve. let stand at room temperature 10-20 minutes to soften; or
microwave for 20 seconds to soften.

For frozen pops: Spoon into 6 fruit bar molds or 3-oz paper cups.
Freeze until slightly firm, insert wooden sticks. Freeze until firm.
Makes 6.

Source: Dole; Packages Foods Corporation

MMMMM

Title: Hot Mustard Sauce
Categories: Chinese, Condiment
Yield: 13 servings

1/4 c Dry mustard
3 tb Cold water, plus 1 1/2 t

This is a hot and sharp mustard that is indispensable
to deep-fried and other appetizers.

Mix together mustard and water until smooth. Let stand
5 minutes before serving. Cover and refrigerate any
remaining mustard. Serve with appetizers. Makes 1/3 cup

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Title: SCHAV BORSCHT (SORREL LEAVES)
Categories: Soups, Passover
Yield: 6 servings

1 lb Schav; (sorrel leaves)
2 tb Butter; OR oil
1 md Onion; finely minced
6 c -Water
1 ts Kosher salt
2 tb Sugar
1 Lemon; for juice
2 Egg yolks; beaten
Sour cream; for garnish

1. Wash the sorrel thoroughly in several changes of
cold water. Remove and discard the stems. Chop the
leaves into thin ribbons. You can make this with
spinach but the taste will be different. Sorrel has a
sour/bitter flavor.

2. Heat the butter or oil in a 3 quart saucepan and
saute, the sorrel and onions. Cook stirring, for 10
minutes until the sorrel is wilted and the onion
translucent. Add water and salt. Let the soup simmer
for 25 to 30 minutes more.

3. Remove from heat and stir in sugar. Add the lemon
juice 1 tb. at a time, tasting constantly to achieve
the degree of tartness that pleases you.

4. Beat a tablespoon or two of the soup into the egg
yolks, then stir egg yolks into the soup. Reheat the
soup but do not let it boil after adding the egg yolks.

5. Serve hot or cold, accompanied by sour cream;

NOTE: This is NOT my family’s favorite soup, but I
loved it as a child, and nothing quenches your thirst
on a hot Summer’s day then a good gulp straight from
the fridge.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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