Title: PAT NIXON’S WHITE HOUSE COOKIES
Categories: Cookies, Celebrity
Yield: 10 Dozen

-MARY WILSON BWVB02B
1 c Sugar
2 c Butter; at room temperature
1 ts Vanilla extract
1/2 tb Lemon rind; grated
2 Eggs
6 c – 7 cups cake flour

Cream together sugar and butter in an electric mixer. When fluffy, add
vanilla and lemon rind. Blend well. Add eggs, one at a time; mix well.
Remove from mixer. Add cake flour; blend with a heavy mixing spoon. Chill
dough in refrigerator 1 hour or overnight. Roll dough to 1/8-inch thickness
and cut out with cookie cutters. Bake in preheated 375-degree oven until
brown, about 7-8 minutes.

Note: If colored granulated sugar is used for decoration, prepare an egg
wash (1 well-beaten egg with 1 tbsp. milk) and brush over the cut-out
dough. Sprinkle with sugar and bake. Makes 10 dozen cookies.

—–

Title: Barbecued Garlic
Categories: Garlic Appetizers
Servings: 8

8 ea Heads Garlic 4 T Butter
1 x Springs of Fresh Rosemary *

* Fresh Oregano also may be used.
————————————————————————–
Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of
heavy-duty foil.
Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or
oregano. If fresh herbs are unavailable, substitute dried (2 t of dried
herbs for 8 heads of garlic). Fold the foil over the garlic and seal the
package well.
Cook over hot coals for about 45 minutes, turning the package occasionally
with tongs.

—————————————————————————–

Title: CHRISTMAS SAVOURY STRUDEL
Categories: Main dish, Vegetarian
Yield: 1 studel

3 tb Olive oil
2 Onions; chopped
2 Garlic cloves (or more)
— crushed
28 oz Canned tomatoes in juice
1 ts Dried basil
3 fl Red wine
8 oz Buttom mushrooms
— washed sliced
Salt
Freshly ground black pepper
10 oz Filo pastry
4 oz Butter; melted
3 1/2 oz Roasted cashew nuts
— roughly chopped

Heat the oil in a fairly large saucepan, add the
onions and cook them, with the lid on the pan, for
about 10 minutes, until they are tender but not
browned. Add the garlic, the tomatoes together with
their liquid, the basil and the wine. Let the mixture
simmer gently without a lid on the pan, stirring from
time to time, until the liquid has disappeared and it
is quite thick – this will take about 20 minutes. Add
the mushrooms and cook for a further 5 minutes or so,
or until the mushrooms are tender and any liquid which
they make has boiled away. Remove from the heat and
season to taste.

When the filling mixture has cooled, you can assemble
the strudel, which can then be cooked straight away,
or kept in the fridge for a few hours until you’re
ready, or in the freezer for at least a month. I find
it easiest to assemble the studel directly on to a
large baking sheet, which means you don’t have to lift
it later.

Set the oven to 200 C/400 F/Gas Mark 6.

If you have the type of filo pastry which is long and
narrow — about 30 x 20 cm (12 x 8 inches) — lay two
sheets side by side, overlapping them slightly where
they join. If you have the type which is quite large
~- about 30 cm (12 inches) or so square — lay out one
sheet. Either way, brush the surface with a little
melted butter and then sprinkle with a third of the
nuts. Put another layer of filo pastry on top, brush
with butter, and scatter with nuts. Repeat with
another layer, then a final layer of filo pastry,
which you just brush with butter. Now tip the tomato
filling mixture on top and spread it to about 2.5 cm
(1 inch) of the edges. Fold the edges over, to enclose
the edge of the filling then, starting from one of the
widest edges, roll the whole thing up like a Swiss
Roll, trying not to let it break (although it’s not
the end of the world if it does). Brush with melted
butter and garnish with some shreds or shapes of filo
pastry.

Put the strudel into the oven and bake for 30 minutes,
or until golden brown. Transfer carefully to a
serving dish with the aid of two fish slices.

Source: Rose Elliot’s Vegetarian Christmas Typed for
you by Karen Mintzias

—–

NO-BAKE FUDGE CLUSTERS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Cocoa
1 1/2 c Sugar
1/2 ts Salt
1/2 c Milk
1/4 c Light corn syrup
1/4 c Butter or margarine
1 t Vanilla
2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Flaked or shredded coconut

Combine cocoa, sugar and salt in medium-sized
saucepan. Stir in milk and syrup. Cook over medium
heat, stirring until sugar is dissolved. Continue
cooking, stirring occasionally, to soft ball stage
(236 degrees F.) or until syrup dropped into cold
water forms a soft ball.

Remove from heat; add butter and vanilla; stir until
butter is melted. Stir in oats and coconut. Drop by
teaspoonfuls onto waxed paper. Chill.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

CREOLE STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 g Butter
1 md Onion, finely chopped
1 kg Pork and veal mince
8 sl Stale white bread
Milk
1 Bay leaf, crumbled
1 t Oregano
1 tb Parsley, finely chopped
2 Hard boiled eggs, chopped
3 tb Pitted Greek olives, chopped
300 g Mango flesh, peeled and
-chopped
Salt and pepper
3 Eggs, tightly beaten.

Next time I’m confronted with a hollow turkey it gets
filled up with this one. This unusual combination of
flavours comes from Argentina. The original recipe
includes fresh peaches but substituting ripe mango is
an improvement.

Melt the butter and cook the onion gently until it is
transparent. Add the minced meat and cook until it
changes colour, breaking up lumps with a fork. Take
off the stove.

Soak the bread in milk, squeeze out and break up. Mix
with the onion-meat mixture. Then add the herbs,
eggs, olives, peaches, seasonings and eggs. Blend well.

From “Raw Materials” by Meryl Constance, Sydney
Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

– – – – – – – – – – – – – – – – – –

Pina Colada Party Cake

Recipe By : The Pillsbury Company
Serving Size : 12 Preparation Time :0:00
Categories : Cake Mix/White

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Batter:
18 1/4 ozs reduced fat white cake mix
1/2 c coconut — toasted
3/4 c water
1 tbsp olive oil
1/2 c pineapple juice, canned
1 tsp rum extract
4 whole egg whites — slightly beaten
1/2 c pineapple juice, canned
1/2 c granulated sugar
Frosting:
16 ozs reduced fat vanilla frosting
1/2 tsp rum extract
1/4 c coconut — toasted

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water,
oil, 1/2 cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix
well. Pour into prepared pan. Bake for 30 minutes or until lightly browned
on top. Meanwhile, combine remaining pineapple juice and sugar in a
saucepan. Bring to a boil. Using a fork, prick cooled cake at 1/2″
intervals. Pour hot pineapple mixture over cake. Cool completely. To
prepare frosting, combine frosting and remaining rum extract. Mix well.
Frost cake with mixture and sprinkle with remaining coconut.

– – – – – – – – – – – – – – – – – –

Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g
Carbohydrate; 0mg Cholesterol; 372mg Sodium

_____

Title: Spinach
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

2 lb Fresh spinach; 2 cl Garlic; minced
1 ts Seasame oil; 1 tb Toasted seasame seeds;

Rinse spinach leaves well and trim large stems. In a large non-stick,
heat sesame oil and saute garlic. Add wet spinach leaves and cook
until wilted, about 5 minutes. Drain; stir in sesame seeds. Serve
warm or at room temperature.
Food Exchanges per serving: 1 VEGETABLE EXHANGE + 1/2 FAT EXCHANGE;
CAL: 51; CHO: Omg; CAR: 5g; PRO: 4g; SOD: 80mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Carrot with Fennel

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil — or canola oil
1 Spanish onion — coarsely chopped
2 pounds carrots — peeled and sliced
8 cups chicken broth — or vegetable stock
1 teaspoon dried fennel seed

Directions:
1. Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and
cook, covered, until vegetables are tender, 15 to 20 minutes.

2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for
20 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth.

– – – – – – – – – – – – – – – – – –

NOTES : 8-10 cups “One of the first soups served at the Harvard Street store; I
have a special affection for it. It is an unusual and subtle flavor.”

IMPOSSIBLE BANANA CREAM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1/3 c Margarine, melted
1 t Vanilla
3 Eggs
1 1/2 c Sugar
1/2 c Bisquick
2 Bananas, sliced
1 c Whipping cream, chilled
2 tb Sugar, confectionary

Heat oven to 350 deg. Grease 9 in. pie plate. Place
milk, margarine, vanilla, eggs, sugar and Bisquick in
blender and blend for 30 seconds. Pour into plate.

Bake about 30 min. Arrange bananas on pie. Beat
whipping cream and powdered sugar until stiff. Spread
over top of pie, covering bananas. Suggestion: Slice
bananas after pie is baked and just before covering
with whipped cream.)

– – – – – – – – – – – – – – – – – –

Cream Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon Salt
1 tablespoon Flour
1 teaspoon Dry mustard
1 tablespoon Sugar
2 tablespoons Butter
2 Egg yolks
3/4 cup Cream
1/4 cup Vinegar

Mix flour, salt, mustard and sugar in the top of a double boiler. Add
butter and stir til mixed. While beating, add the egg yolks; stir well.
Add the cream and lastly the vinegar.cook over hot water until it
thickens. Strain if necessary. chill and serve cold.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

– – – – – – – – – – – – – – – – – –