Title: Apricot Raisin Cookies
Categories: Cookies
Yield: 72 servings

1 c Seedless raisins
1 c Dried apricots; minced
3/4 c Shortening
1/4 c Margarine
1 3/4 c Sugar
2 Eggs
1 ts Vanilla extract
3 1/2 c All-purpose flour
1 ts Double-acting baking powder
1 ts Baking soda
3/4 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 c Pecans; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Cut the dried apricots into very small pieces; combine with the
raisins and 1 cup water in a saucepan with lid. Bring to a boil and
simmer, covered, for 3-4 minutes. Remove from heat, leave covered and
allow to cool. Do not drain.
2. In a mixing bowl, cream the shortening and margarine; add sugar
gradually. Add the slightly beaten eggs and vanilla.
3. Combine all the dry ingredients. Slowly add to egg mixture and
blend thoroughly. Stir in the raisins, apricots and nuts. Drop by
teaspoonfuls on greased cookie sheets, 2 inches apart.
4. Bake in preheated 350-degree oven 12-14 minutes. Remove from
cookie sheets and let cool on wire racks.

Yield: about 6 dozen.

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Sweet Corn Snack

Recipe By : Detroit News 9/3/96
Serving Size : 16 Preparation Time :2:30
Categories : Snacks Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large ears of corn
3 tablespoons sugar
2 teaspoons salt
1/4 cup milk

Cut the kernels from 8 large ears of corn. Combine with 3 tablespoons of
sugar, 2 teaspoons of salt and 1/4 cup milk in a heavy-bottomed saucepan.

Bring to a boil, then lower the heat to simmer and cook for 15 minutes,
stirring frequently. Pour into a shallow, greased baking pan and dry in
oven for 1-1/2 hours at 250^F, stirring occasionally. Corn should be
light brown.

Store in a covered container for snacking. Yield 7-8 cups.

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Chocolate Caramel Cheesecake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Crust—–
1 1/4 Cups Graham Cracker Crumbs
1/4 Cup Melted Butter
—–Filling—–
1 Package Caramels — (14 oz. size)
5 Ounces Evaporated Milk
1 Cup Peanuts — chopped
16 Ounces Cream Cheese
1/2 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
3/4 Cup Semisweet Chocolate — melted

Graham Cracker Crust

Combine graham cracker crumbs and melted butter. Press crumb
mixture evenly on bottom and 1 inch up sides of a 9-inch
springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels
and milk in heavy saucepan. Cook over low
heat until melted, stirring often. Pour over graham cracker crust.
Sprinkle pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed with electric mixer until light and
fluffy. Gradually add sugar, mixing well. Add eggs one at a time,
beating well after each addition. Stir in vanilla and melted chocolate,
beat until blended. Pour over pecan layer.

Bake at 350 for 30 mins. Remove from oven and run knife around
edge of pan to release sides. Let cool to room temperature.

Cover and chill 8 hours.

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Title: Eve’s Miso-Tahini Dip
Categories: Breakfast, Dips
Yield: 4 servings

1/4 c Tahini (sesame seed paste)
3 T Rice wine vinegar
2 T Miso (soy bean paste)
2 T Vegetable stock
2 t Honey
2 t Dark sesame oil
2 t Low-sodium soy sauce
-OR
2 t Tamari

In a food processor or blender, puree the tahini, vinegar, stock,
honey, oil and soy sauce or tamari until smooth.

Spread the dip on whole-grain English muffins (or a brand with oat
bran added).

Serve with fresh fruit.

MMMMM

Title: [THAI] kai tam (simple chicken soup)
Categories: Chicken, Thai, Soup, Chile
Yield: 6 servings

1 sm Chicken (about
-2 pounds)
4 c Stock
1 c Sapparot (pineapple),
-cut into chunks
1 c Phak thong (pumpkin),
-cut into chunks
3 tb Hom daeng (shallots),
-thinly sliced
2 tb Nam manao (lime juice)
2 tb Nam makham piag
-(tamarind juice)
1 tb Prik ki nu daeng haeng
-(dried red chilis),
-crumbled
1 tb Kratiem (garlic), crushed

This is the chicken soup my wife calls “mothers all-purpose sickness cure”
~ I guess mothers the world over are the same, and figure that sending a
sick child to bed with a bowl of chicken soup cures most things – well at
least it cures “plumbum pendulensis academica” (being sick of school).

It is made with a small chicken. Alternatively you could make it from a
couple of chicken legs and a couple of drumsticks.

(simple chicken soup) Method

Prepare the chicken: wash it carefully, then cut off the drumsticks and the
wings, and then with a sharp knife cut down either side of the centre line,
and remove the two breasts. The wings are reserved for other dishes, and
the bones are set aside to make more stock later.

Bring the stock to a boil and add everything except the chicken, and
simmer, covered, for about 10 minutes.

Add the chicken breasts and legs, bring the mixture back to the boil, then
remove from the heat, and allow to stand, covered, for 30 minutes.

Serving Storage

Remove the chicken and place it on a serving platter. Put the soup in a
tureen and serve with a selection of dipping sauces, (and with white rice
if more sustenance is required). Garnish the soup with coriander leaves.
“Col. I.F. Khuntilanont-Philpott”

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Title: MUGGINE IN BIANCO
Categories: Seafood, Jewish
Yield: 6 servings

4 lb Striped bass
1 sm Onion, sliced
1 Carrot, sliced
1 Stalk celery, coarsely
-chopped
1 Lemon sliced
1/4 ts Whole peppercorns
Salt
White pepper
1 c Home made mayonnaise made
-with olive oil

Fish must be absolutely fresh. Clean the fish well
making sure the gills are removed from the head.
Separate the head from the body and remove all bones
from fish. Save head and bones. Place onion, carrot,
celery, one slice lemon and the peppercorns into a
fish poacher. Add the fish filets, the head and the
bones. Add cold water to cover and 1/2 tsp salt.
Simmer, covered, for 10 – 20 minutes or until done.
The fish is done when the eye pops out a little and
the meat flakes. Remove from heat. Carefully pick out
any pieces of meat avoiding bones and vegetables and
arrange inside a fish mold or on an oval serving
plate. Lightly season with salt, white pepper and
lemon juice. Strain the broth and return to the stove.
Let it boil uncovered until the liquid is reduced to
about a cup, then pour it over the fish and
refrigerate until the gelatin is firm. To serve,
unmold and cut in half lengthwise with a sharp knife.
Then cut each half into four or five pieces diagonally
forming a fishbone pattern. Mask the cuts under a
swirl of mayonnaise so the effect looks like a whole
fish. Cut the lemon slices and arrange around the fish
to look like fins.

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Glazed Sweet Potato And Apple Casserole

Recipe By : Spoonbread Strawberry Wine – ISBN 0-385-47270-6
Serving Size : 4 Preparation Time :0:00
Categories : Homestyle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Med Sweet Potatoes
2 Lg Apples, Preferably Macintosh
1/2 Tsp Salt
2 Tsp Lemon Juice
3 Tbsp Butter
1/3 C Molasses
1/4 C Brown Sugar
1/4 C Pecans — chopped

Preheat oven to 350 F. Boil sweet potatoes until tender but still firm and
allow them to cool. Then peel, slice, and place in a shallow baking dish.
Core and slice the apples, then sprinkle salt and lemon juice over them.
In a skillet bring butter to a slow sizzle and toss apple slices around in
the pan until slightly soft. Arrange apples with the sweet potatoes. Then
add molasses to butter remaining in pan and bring to a boil. Pour over
apples and sweet potatoes, coating well. Sprinkle brown sugar and pecans
on top. Bake for 30 mins or until brown and bubbly on top.
Yield: 4 to 6 servings

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SPICED BRAN MUFFINS-DALEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil spray
1/2 c Molasses
2 tb Honey
2 lg Egg whites
1/4 c Plain nonfat yogurt —
Nonfat
1/4 c 2% Milk
1/2 c Wheat bran
1 c Wheat flour
1 1/2 ts Baking powder
1 tb Ground ginger
1 t Ground cloves
1/4 c Walnuts — chopped
1/4 c Golden raisins

Preheat oven to 350 degrees.

Coat a 12-well muffin tin with the cooking spray.

Warm the molasses and honey in a small saucepan over
low heat just until it begins to steam. Remove the
pan from the heat and set it aside to cool.

Whisk the egg whites, yogurt, and milk together in a
large mixing bowl until
blended. Whisk in the molasses-and-honey mixture.
Using a wooden spoon, stir in the bran, flour, baking
powder, and spices. Fold in the walnuts and
raisins.

Turn the batter into the prepared muffin tin and bake
for 15 to 20 minutes, until a tester inserted into the
center of a muffin comes out clean. Serve warm.

Fat per muffinò.1 grams Calories per muffin 123 IN THE KITCHEN WITH
ROSIE by Rosie Daley

Recipe By :

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CELERY-APPLE SALAD WITH CURRANTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Dried currants
1 large Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts — cracked
in large pieces
2 tablespoons Walnut oil
Lemon juice — =OR=- Champagne vine
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them aside
to soften while you cut the celery and apples. When they’re soft, after
10 minutes or so, drain them and squeeze out the water. Separate the
stalks of celery and peel the tougher outer stalks. Slice the celery
into thin pieces, straight across or at an angle. Cut the apples into
quarters or sixths if they’re large and thinly slice them crosswise.
Finely chop the celery leaves and the parsley and crack the nuts.
Combine the celery, apples, currants, celery leaves, parsley and
walnuts in a bowl. Toss them with just enough walnut oil to coat
everything lightly. Add the lemon juice or vinegar to taste, salt
lightly, season with pepper and toss again.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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PULISZKA – POLENTA WITH FETA CHEESE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corn meal, polenta
2 c Water
4 oz Butter
4 oz Feta cheese
8 oz Sour cream
1 tb Dill, chopped

Cook Polenta in slightly salted water. Add butter.
Stir it well. When all water disappeared, add feta
cheese and sour cream but do not stir to well, and do
not cook it anymore. The cheese and the sour cream
should not be blended in the polenta, but vaguely
mixed in. Before serving heat it up in the oven,
sprinkle freshly chopped dill on top. This is a
delicious dish!

You can also top it with fried onions: slice large
purple or white onions in thin rings, fry them without
anything in hot oil or butter until dark brown and
crisp, drain it, salt it and sprinkle on the polenta.

Shared by JANOS KORDA, Prodigy ID# DNPM90C.

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