Title: Swedish Spritz (Spritsar) Cookies
Categories: Cookies, Christmas
Yield: 96 servings

2 c Sifted all-purpose flour
3/4 c Sugar
2 Egg yolks
1 c Butter
1 ts Almond extract

Sift together flour and sugar onto bread board. Make a well in
center and into this drop egg yolks, butter and extract. Mix into a
smooth dough with finger tips. Force through cookie press onto
ungreased cookie sheets in O and S shapes. Bake in moderate oven
(375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in
air-tight container. You may want to let them sit a day to “ripen”
the almond flavor!)

MMMMM

Date: Thu, 04 Aug 94 10:25:08 EDT
From: dgarland@cdplus.com

Garden Pasta

1 small eggplant
1 small zucchini
1 small onion
4 cloves garlic
2 tomatoes
handful of broccoli flowerettes
marsala wine
red wine
balsamic vinegar
herbs (I used marjoram, sage, chives, basil, and parsley from the garden)
1 pound linguine

Boil water for linguine.
Dice onion and sautee’ in wines and vinegar. Chop garlic and add after
3 minutes. Throw in all herbs veges except the tomatoes, and cook down,
adding water if necessary (cook pasta in the meantime). When cooked to
taste, add tomatoes.

Serve over pasta.

Cooking the eggplant in the wine and vinegar gives it a subtle sweetness,
and a consistancy a bit like mushrooms.

Title: Vidalia Barbecue Sauce
Categories: Sauce, Cis, Barbecue
Yield: 2 servings

-Bland Farms Promo
Juice of 1 lemon
1 ts Salt
3 ts Worcestershire sauce
6 tb Sugar
2 sm Bottles Catsup
1/4 lb Butter
1 c Cider vinegar
1/4 c Vinegar
4 tb Prepared mustard
1 lg Vidalia Onion, chopped
-fine
1 ts Black pepper

Mix all ingredients and simmer for l0-15 minutes. Complements any of
your favorite barbecue meats.

MM by Cathy Svitek

MMMMM

Manhattan Clam Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 slices bacon
1 cup onions — chopped
1 cup celery — chopped
1/4 cup green pepper — finely chopped
3 cups water
2 cups potatoes — peeled and diced
1 cup carrots — diced
1 tablespoon fresh parsley — chopped
1 teaspoon salt
1/4 teaspoon thyme leaves — crushed
1/8 teaspoon pepper
3 cans (6 1/2 oz.) minced clams — drain/ reserve juice
16 ounces can tomatoes — undrained/cut up
1 bay leaf

In large saucepan, cook bacon until crisp. Remove bacon from saucepan; drain,
reserving 2 tablespoons drippings in saucepan. Crumble bacon; set aside. Saut
e onions, celery and green pepper in reserved drippings until tender. Add wate
r, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams,
tomatoes and bay leaf. Bring to a boil. Reduce heat; cover and simmer 25 to
35 minutes or until vegetables are tender. Remove bay leaf. Stir in clams. H
eat gently, stirring frequently; do not boil. Garnish each serving with crumbl
ed bacon. Yield: 6 (1 1/2 cup) servings.

busted by sooz

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Breads In Jars: Brownies

Recipe By : Anita A. Matejka
Serving Size : 3 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Supplies Needed—-
3 jars Ball (#14400-81400) — (12 oz)
8 new lids – don’t use old ones
8 rings okay to use old ones
—-Batter—-
1 c unbleached flour
1 c granulated sugar
1/2 tsp baking soda
1/4 tsp cinnamon
1/3 c margarine — at room temperature
1/4 c water
3 tbsps cocoa powder — sifted
1/4 c buttermilk* — at room temperature
1 egg white — whipped
1/2 tsp vanilla

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
from oven. Before starting batter, wash jars, lids, and rings in hot soapy
wate
r and let drain, dry, and cool to room temperature. Generously prepare inside
o
f jars with margarine To prepare batter, combine flour, sugar, baking soda,
and
cinnamon in a mixing bowl. In another mixing bowl, combine margarine, water,
c
ocoa powder, buttermilk, egg white, and vanilla. Divide batter among 3 jars
(sh
ould be slightly less than half full). Carefully wipe rims clean, then place
ja
rs on baking sheet (or they’ll tip over) in the center of oven. Bake 40
minutes
. Keep lids in hot water until they’re used. When cakes are done, remove jars
which are HOT from oven one at a time. If rims need cleaning, use moistened
pa
per towel. Carefully put lids and rings in place, then screw tops on tightly
shu
t. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on
flowers
, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should
be sealed by now) and place a few cotton balls on top of the lid (makes it
poofy
on top), then a piece of cloth (about 3″ larger than the lid) on top and screw
the ring back on. Decorate as desired (example pinking shears).

– – – – – – – – – – – – – – – – – –

NOTES : *Buttermilk Substitute: Combine 1 1/2 teaspoons vinegar with enough
milk
to equal 1/2 cup; let stand 5 minutes. There’s no need to refrigerate them,
th
ey keep well in pantry for 6 months.

Title: Herbed Tomato Soup
Categories: Soups/stews
Yield: 2 servings

2 tb Chopped Onion 1 x Dash Freshly Ground Pepper
1 tb Butter Or Margarine 1 c Water
8 oz (1 Can) Tomato Sauce 1 ts Instant Chicken Bouillon
1/4 ts Dried Basil, Crushed 1 x Parmesan Croutons
1/8 ts Dried Thyme, Crushed

In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on
100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till
boiling. Stir in the water and instant chicken bouillon granules.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the
mixture is heated through. Serve with the Parmesan Croutons.

—–

TOFU MAYONNAISE

1 pound medium tofu, drained
1 Tbsp cider vinegar
1 Tbsp lemon juice
1 tsp tamari (or soy sauce)
1 Tbsp maple syrup (optional)

1. Crumble tofu into a blender or food processor.

2. Add remaining ingredients.

3. Blend until smooth.

This recipe makes about 2 cups.

CHARRED HABANERO SALSA

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 plum tomatoes
1/2 fresh habanero chiles* — (1/2 to 3)
1/4 cup water
1/8 teaspoon coarse salt — or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and
pan-roast tomatoes and habaneros, turning them occasionally to ensure even
roasting, until browned and soft throughout, 25 to 30 minutes. Discard
tomato stems and wearing rubber gloves, stem and seed chiles.
In a blender purée tomatoes, chiles, water, and salt until smooth. (Salsa
may be made 10 hours ahead and chilled, covered. Bring salsa to room
temperature before serving.)
Makes about 1 cup.
La Parilla: The Mexican Grill Reed Hearon

– – – – – – – – – – – – – – – – – –

NOTES : Thehabanero ­ reputedly the hottest chile in the world ­ has a
complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic
accompaniment to meat and seafood cooked in an achiote recado ­ a brick-red
paste made with achiote, or annatto, seeds.
Can be prepared in 45 minutes or less.
*Available at Mexican markets, specialty produce markets, and some
supermarkets.

IMPOSSIBLE GREEK SPINACH PIE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Green onions, chopped
1 tb Butter
1 pk Spinach (chopped)
-thawed and drained
1 c Cottage cheese
1 c Milk
1/2 c Bisquick
3 Eggs
1 t Lemon juice
1/4 ts Pepper
3 tb Parmesan cheese (grated)
1/4 ts Nutmeg

Cook onions in butter. mix in spinach. In greased
dish layre spinach and cottage cheese. Put last 7
ingredients in blender and mix well. Pour over
casserole. Bake at 350§ for about 35 minutes, until
knife comes out clean.

– – – – – – – – – – – – – – – – – –

GREEN MOUNTAIN POTATO CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 quarts Beef broth — preferably homemade
1 pound Maine potatoes; (4 medium) — peeled and cut
into 1/2″ cubes
2 Carrots — peeled and diced
3 Tomatoes — diced
3 Leeks; washed — sliced thin
1/2 Celery root (celeriac) — diced, (optional)
3 Branches parsley — left whole
1 small Bay leaf
1 teaspoon Thyme
Salt and pepper to taste
4 tablespoons Sour cream or yogurt
—–CROUTONS—–
4 Slices pumpernickel
4 ounces 1/4″ slab bacon

Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery
root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat,
cover, and simmer for 30 minutes. Meanwhile, dice the pumpernickel and the
bacon. Fry bacon in skillet until partly cooked, the add pumpernickel cubes
and fry until bacon is dark and bread is crisp. Set aside.

When vegetables are tender remove parsley and bay leaf and blend in sour
cream or yogurt. Adjust seasonings to taste. Simmer for another minute. Ladle
chowder into serving bowls and garnish with croutons and bacon. The flavor
improves with reheating, so make chowder in advance if possible. Makes 4 to 6
servings.

This recipe, by Heidi M. Smith, won second prize for potatoes in the 2nd
Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie
Aspegren, September 93 Round Robin.

– – – – – – – – – – – – – – – – – –