Frozen Cherry Ice Cream Bars

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 10 Preparation Time :0:10
Categories : Cookie And Bar Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 c low-fat graham cracker crumbs
1/4 c walnuts — chopped
1 tbsp oil
2 tsps granulated sugar
1 tsp cinnamon
—-Filling—-
4 c low-fat vanilla ice cream
21 ozs cherry pie filling

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs, walnuts, oil,
sugar, and cinnamon in a mixing bowl. Press into prepared pan. Bake for
10 minutes. Cool. Meanwhile, for filling, spread ice cream evenly over
crust. Freeze until ice cream is hard, about 4 hours. Spoon cherry pie
filling over ice cream; freeze again until hard, about 3 hours.

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Per serving: 254 Calories; 5g Fat (16% calories from fat); 4g Protein; 50g
Carbohydrate; 4mg Cholesterol; 217mg Sodium

Serving Ideas : Cut into squares and serve.

NOTES : Ice cream spreads easier if softened in the refrigerator 20 minutes.

Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0

—
Anita A. Matejka

Texas
USA

Basic Pizza Dough 10/11/96

Recipe By : COOKING RIGHT SHOW #CR9724
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Teaspoons (1 envelope) dry yeast
1/2 Teaspoon sugar
3/4 Cup lukewarm water
2 Cups all-purpose flour
1 Teaspoon salt
3 Tablespoons olive oil

Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a bowl and
let proof for 10 minutes. Mixture should look frothy.
Add remaining flour, salt and olive oil and mix well. Turn out onto a
lightly floured work surface and knead for 8-10 minutes or until dough is
elastic and smooth. Alternately you can do this with the dough hook in a
heavy duty mixer. Dough should feel moist and tender. If it’s too stiff, add
a bit more water.

Place dough in an oiled bowl and turn to coat it evenly. Cover and let rise
in a warm spot in kitchen (at least 75 degrees) for 1-2 hours.

Yield: 1 large rectangular pizza

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Chocolate Extasy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 ounce Semisweet chocolate chips
1/2 cup Butter
10 tablespoons Sugar
4 Eggs; separated — room temp
2 tablespoons Flour
—–WHIPPED TOPPING—–
1 pint Whipping cream
1 tablespoon Sugar
—–GLAZE—–
1/2 pint Heavy cream
2 teaspoons Instant coffee
1 1/4 cups Semisweet chocolate chips
Raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix
together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well
mixed, add the chocolate mixture when it is cooled. Mix well.
Beat egg whites until stiff, and fold into the chocolate mixture. Blend well,
but gently. Spread batter evenly into a 9×13″ pan. Bake at 350~ for 18 minutes.
This will puff up and then fall when removed from the oven. When cool, spread
with a THIN layer of Raspberry preserves.
Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff.
Spread evenly on cooled cake.
Refrigerate.
GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this
mixture is melted and well blended, take off of heat and let cool. Stir well
and pour on top of whipped cream layer of cake. Tilt the pan so the glaze
distributes evenly over the cream.
This may seem like it will not work, but it will.
Refrigerate until ready to serve.

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Oil and Vinegar Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Salads
Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Salad oil

1/4 c Red or white wine vinegar

1/4 ts Hot pepper sauce

1/4 ts Worcestershire sauce

Combine all ingredients and shake vigorously. Store in refrigerator.

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Title: Elaine’s Famous Sugar Cookies
Categories: Polkadot, Cookies, Holidays
Yield: 7 Dozen

1 c Butter, softened
1 c Powdered sugar
1 c Granulated sugar
2 Eggs
1 c Salad oil
2 ts Vanilla
1 ts Grated lemon peel
4 1/4 c Flour
1 ts Baking soda
1 ts Cream of tartar
1 ts Salt
Plain or colored sugar

Cream butter sugars; beat in eggs one at a time until light
fluffy. Beat in oil, vanilla lemon peel. Combine dry ingredients
gradually add to sugar mixture, beating till well blended. Wrap in
wax paper; chill several hours.

Preheat oven to 325. Grease 2 cookie sheets. Divide dough into
thirds (keep 1/3 out, refrigerate the rest till needed). Form
heaping tsp. of dough into ball. Place on cookie sheet. Flatten to
2″ diameter with bottom of glass dipped in sugar. Sprinkle with
plain or colored sugar bake 8 – 10 min. till lightly browned. Let
stand on cookie sheet 2-3 min. before removing.

A wonderful tea cookie – you can color the sugar for Christmas
cookies. From my dear friend, Elaine Sullivan.

Source: Vinyard Seasons by Susan Branch, Entered in Meal Master format
by Lisa Clarke for Christmas Eve 1995

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 12-10-95

MMMMM

SCOTTISH GINGER CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c All-purpose flour
1/2 ts Salt
2 ts Baking soda
1 tb Ground ginger
1/3 c Golden raisins
1/3 c Chopped mixed candied peel
1/3 c Crystallized ginger, chopped
3/4 c Molasses
3/4 c Butter
1/3 c Packed brown sugar
3 Eggs, beaten
2 tb To 3T milk

A rich cake, this improves with keeping in an airtight
tin. Very nice served with tea.

Preheat oven to 325F (165C). Generously grease an
8-inch square baking pan; set aside. Sift flour,
salt, baking soda and ground ginger into a large bowl.
Stir in raisins (plump then in some sherry or water
before using), candied peel and cystallized ginger;
set aside. In a medium-size saucepan, combine
molasses, butter and brown sugar. Stir over low heat
until butter is melted. Remove from heat. Beat in
eggs and milk. Make a well in center of reserved dry
ingredients. Pour in molasses mixture and beat
thoroughly. Pour into cake pan. Bake 1 1/4 hours, or
until top springs back when lightly touched with
finger. Cool in pan on a wire rack. Makes 8 to 12
servings.

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SPICY GREEN SAUCE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiments Vegetables
Sauces Dips
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Vegetable stock
1 t Olive oil
1 c Onion, chopped
1/3 c Green bell pepper, chopped
1 t Garlic, minced
1 1/2 c Tomatillos, peel chop
1 t Cumin
2 tb Jalapenoes, chopped
1 tb White vinegar
1/4 c Cilantro leaves, chopped

Heat the stock in a large heavy skillet over
medium-high heat. Saute onion, bell pepper garlic
until soft. Add tomatillos cumin saute for 10
minutes. Add remaining ingredients saute a further
3 minutes. Serve warm.

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Title: PEPPER ONION BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef flank steak, sliced
-thin across the grain

————————-MARINADE————————-
1 tb Light soy sauce
1 tb Dry sherry
1/2 ts Freshly grated ginger

————————ADDITIONAL————————
4 c Peanut oil for deep frying

————————FOR CHOWING————————
1 tb Peanut oil
2 ea Cloves garlic, sliced thin
8 ea Green onions, cut Chinese
-style
1 pn MSG (opt)
1 pn Sugar
Freshly ground black pepper
-to taste – USE LOTS

Marinate the cut meat in the soy, wine and ginger.
Mix well and let sit for 15 minutes. Drain the
marinade well and separate the meat into individual
pieces. In a wok of deep pan heat the oil for deep
frying to 375 degrees. Add the meat all at once and
stir a bit to separate. Remove after one minute and
drain the meat in a colander. Heat the wok again and
add the oil for chowing. Add the garlic and green
onions and chow for just a moment. Add the drained
meat and all remaining ingredients, using plenty of
black pepper. Chow until the meat is hot, and serve.

—–

Popcorn Crunch

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Popped corn
1 1/2 c Pecan halves
2/3 c Whole almonds
1 1/3 c Sugar
1/2 c Light corn syrup
1 c Margarine
Dipping Chocolate (optional)

Mix together popped corn and nuts. In a saucepan, combine sugar, corn
syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes,
stirring constantly. When mixture turns light caramel in color,
remove from heat, and stir in popcorn and nuts. Spread out on a
lightly greased cookie sheet. Break apart when cool. Can be dipped or
spread with chocolate, if desired. Makes about 40 pieces.

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Spiced Rhubarb Bake

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds fresh rhubarb
3/4 cup sugar (or less to taste)
1 cinnamon stick
3 whole cloves
1 tsp. orange or lemon peel — grated
1/4 cup butter or margarine
1/4 cup flour
1/3 cup sugar

Cut rhubarb into 1-inch pieces. In slow-cooking pot, combine rhubarb with
sugar, cinnamon, cloves, and grated peel. Cover and cook on low for 3 to 4
hours.

Remove cinnamon and cloves. Spoon rhubarb into shallow baking dish. In small
bowl, mix together butter, flour and 1/3 cup sugar with fork or pastry
blender.
Sprinkle over cooked rhubarb. Bake in 400F oven for about 20 minutes.

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