Title: Christmas Cookie Kringle
Categories: Cookies
Yield: 1 servings

-miles kimball
3 Hard-boiled egg yolks
4 tb Shortening
2 c Flour
1 Egg yolk
1/2 ts Cinnamon
1/2 c Sugar
1/2 ts Grated lemon rind
4 tb Butter
1/2 ts Grated orange rind
1 ts Vanilla

Your most blase’ guests’ taste buds will tingle when they sample your
Christmas Cookie Kringle P>: Through a strainer the hard-boiled eggs you
force, using the back of a spoon, of course, then combine w5with the raw
egg yolk: That’s how it’s done by the German folk. Work in the sugar,
the butter, the shortening and when it’s combined, add the flour, cin-
namon, vanilla and all of the rind: now into a ball you roll the dough,
And chill it and roll it to and fro. When it’s 1/8 inch thick you cut it
out neat, use a doughnut cutter and a cookie sheet: now paint each
cookie with unbeaten egg white And sprinkle with pistachios to add to
the delight. At 350d., 8-10 minutes you bake. And you’ll be proud of the
kringle you make.

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Title: FRUIT NAD NUT CLUSTERS
Categories: Candies, Holidays, Fruits, Microwave
Yield: 2 servings

12 oz Semi-Sweet Chocolate OR
1/2 c Slivered Almonds; toasted*
1/2 c Dates; chopped
1/2 c Red Candied Cherries;
8 Red Candied Cherries;

Line cookie sheets with waxed paper. In med. saucepan over low heat, melt
chips; stir until smooth. Stir in almonds, dates and cherries. Drop by
teaspoonfuls onto prepared cookie sheets. Garnish each with candied cherry
piece. Refrigerate until set. Store in airtight container in cool place.
Makes 32 candies. MICROWAVE DIRECTIONS: Line cookie sheets with waxed
paper. In 4-cup microwave-safe measuring cup, microwave chips on MEDIUM for
3-4 mins., stirring once halfway through cooking. Stir until smooth.
Continue as directed above. *TIP: To toast almonds, spread on cookie sheet;
bake at 375 F for 5-10 mins. or until light golden brown. Or, spread in
thin layer in microwave-safe pie pan. Microwave on HIGH for 3-4 mins., or
until light golden brown, stirring frequently.

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TWIN MOUNTAIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Sugar
1/2 ts Salt
5 ts Baking powder
2 c Flour
1 c Milk
1 Egg

Cream butter. Add sugar and well beaten egg, then dry
ingredients, alternately with milk. Bake in buttered
muffin pan for 20 to 25 minutes in 400 degree oven.

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Title: PEANUT BUTTER TEMPTATIONS
Categories: Cookies
Yield: 42 cookies

14 oz Reese’s Peanut Butter Cups
-(Miniatures)
1/2 c Butter or margarine
– softened
1/2 c Packed light brown sugar
1/2 c Granulated sugar
1/2 c Reese’s Creamy Peanut Butter
1 Egg
1/2 ts Vanilla extract
1 1/2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt

Heat oven to 375 degrees Fahrenheit. Remove wrappers from candies. Line
small muffin cups (1-3/4 inches in diameter) with paper bake cups. In
large mixer bowl, beat butter, brown sugar, granulated sugar, peanut
butter, egg and vanilla until light and fluffy. Stir together flour,
baking soda and salt; add to butter mixture, beating until well blended.
Shape dough into 1-inch balls; place one in each prepared muffin cup. Do
not flatten. Bake 10 to 12 minutes until puffed and lightly browned;
remove from oven. Immediately press peanut butter cup onto each cookie.
Cool completely in muffin pan. About 3-1/2 dozen cookies.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Title: Robb’s Layered Salad with Spicy Peanut Dressing
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 6 servings

———————————–SALAD———————————–
1/2 lb Red potatoes
2 c Cauliflower florets
1 md Carrot, julienned
1/4 lb Green beans, sliced
2 c Green cabbage, shredded
1 c Jicama, julienned

———————————-DRESSING———————————-
1 c Coconut milk
1/3 c Crunchy peanut butter
1 lg Garlic clove, minced
3 tb Indonesian sweet soy sauce
3 tb Fresh lemon juice
1 ea Square inch of lemon zest
2 tb Brown sugar
1 ts Crushed hot red pepper
1/2 ts Salt
2 tb Water
2 ea Scallions, thinly sliced
6 ea Cherry tomatoes

In a medium saucepan of boiling salted water, cook the potatoes until
tender, 12 to 20 minutes, depending on size; drain. When cool enough
to handle, peel and slice.

In another saucepan of boiling salted water, cook the cauliflower
until just tender, about 3 minutes. Remove with a slotted spoon and
rinse under cold water; drain well.

In the same boiling water, repeat this process with the carrot, then
the green beans, and finally the cabbage. (The jicama is not cooked.)

To make the dressing, in a medium saucepan, combine the coconut milk,
peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown
sugar, hot pepper, salt and 2 tablespoons of water. Bring to a boil
over moderate heat, stirring frequently. Reduce the heat to
moderately low and simmer until thickened, about 10 minutes. Keep
warm over very low heat until ready to use.

Arrange the vegetables in layers in a large salad bowl. Scatter the
scallions on top. Garnish with tomatoes. Pour the warm peanut butter
sauce over all. Serve at room temperature.

Recipe by Robb Dabbs

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WHOLE WHEAT DATE NUT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BVRF74B
1 c Water
1 1/2 tb Canola oil
2 tb Honey
1/2 ts Salt
3/4 c Oats (I use quick oats)
3/4 c Whole wheat flour
1 1/2 c Bread flour
1 1/2 ts Yeast
1/2 c Chopped dates
1/2 c Chopped almonds

The dates and almonds can be added at the beep, but I usually add
them at the very beginning for better distribution. We like this
spread with cream cheese, but it’s also good just as it is! I always
keep the machine open at the very beginning kneading and add flour by
the tablespoon as is neaded until it’s no longer sticky. Living in a
high humidity climate sometimes I need to add quite a lot when I
don’t cut down the liquid. Guess I should be keeping an eye on the
humidity before I begin baking! Thanks for your recipe. We used to
live near Lancaster. Rhonda

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Unbelievable Fruit Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Cans mandarin oranges
4 md Cans pineapple tidbits
2 Cup Seedless grapes (washed)
4 sm Hershey candy bars (orig.
Recipe said 5 cent size but
Now use reg. size not mini)
2 Pint Cool whip or whipped cream
2 Pint Sour cream
4 Package Frozen blueberries dry pack
Or use:
4 pints fresh blueberries

Drain canned fruit. Grate chocolate bars and set aside. Combine whipped cream
with sour cream. Fold in fruit and chocolate and serve immediately. Note. All
fruit except blueberries if frozen, can be combined and chilled overnight. You
can then assemble just prior to serving. Makes 6-8 generious servings. This
can also be served as a light dessert. Source: Ester Yoell 1965, from Dottie
Theriault’s collection

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Title: Sweetie Pies (Cookies)
Categories: Cookies, Pies past
Yield: 30 servings

2 oz Emisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 lg Eggs
2 ts Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 ts Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips

Preheat oven to 375 F. Line cookie sheets with waxed
paper.

In a double boiler melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with wooden spoon or wire whisk until creamy and
smooth.

Pour melted chocolate into a large bowl. Add butter
and beat with electric mixer at medium speed until
thoroughly combined. Add the sugar, eggs and vanilla.
Beat on medium speed until well blended. Scrape down
sides of bowl.

Add the flour, baking soda and the three types of
chocolate chips. Mix at low speed just until
combined. Chips should be distributed equally
throughout the dough.

Roll a heaping tablespoon of dough into a ball, about
1 1/2 inches in diameter. Place dough balls onto
paper-lined pans, 2 inches apart. With the palm of
your hand, flatten each ball to 1/2 inch thickness.

Bake for 10-12 minutes. Transfer cookies with a
spatula to a cool, flat surface.

Recipe By :

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FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ea Green anaheim chiles
2 md Red bell peppers
2 lg Potatoes, cubed
2 1/2 ts Salt
6 c Stock
1 t Black pepper
3 ea Garlic cloves, chopped
1/4 c Tumbleweed greens, for
— garnish

Roast the chiles and peppers by the Open-Flame Method.
Peel the chiles and peppers, pull off the stems,
remove the seeds and veins, and set aside.
In a medium saucepan, parboil the potatoes in boiling
water with 1 teaspoon of the salt until tender.
Puree the green chiles and then the red peppers
separately in a food processor until smooth. Mix the
purees together, add the potatoes and stock, and
process in 2-cup batches for another minute, or until
smooth. Add the remaining salt, the pepper, and garlic
and process again. Press the puree through a fine
sieve. Heat the puree in a saucepan. Serve hot,
garnished with tumbleweed greens.

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GREEK PASTA SALAD WITH SHRIMP OLIVES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Tomatoes, chopped
1 lg Red bell pepper, chopped
1/4 lb Feta cheese, crumbled
2 tb Dry white wine
1 tb Thyme
6 Green onions,chopped
1/2 c Olive oil
3 lg Garlic cloves,minced
1/2 c Kalamata olives, chopped
1/4 c Lemon juice
3/4 lb Pasta, cooked
3/4 lb Bay shrimp, cooked

Mix first 10 ingredients in large bowl. Add pasta and
shrimp and toss to blend. Season to taste with salt
and pepper. Submitted By NPXE12B@PRODIGY.COM (REBEKAH
BURDETT) On THU, 6 JUL 1995 022324 GMT

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