Spiced Cocoa Doughnuts

Recipe By : The Bountiful Bread Basket–1996
Serving Size : 24 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
2 1/4 cups all-purpose flour
1/2 cup Hershey’s cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
3/4 cup granulated sugar
1 1/2 tablespoons butter — softened
1 egg
1/2 cup milk
1/4 cup powdered sugar
dash ground cinnamon

In medium bowl, stir together flour, cocoa, baking powder,
baking soda, 1/4 teaspoon cinnamon, mace and salt. In large
bowl, beat sugar and butter until creamy. Add egg; beat
well. Add flour mixture alternately with milk, mixing until
well blended; shape into ball.

On lightly floured surface, roll dough to 1/4-inch
thickness. With floured 2 1/2-inch doughnut cutter, cut
into rings. Reroll dough as necessary. Fry two or three
doughnuts at a time in deep hot fat (375) about 30 seconds,
turning once with slotted spoon. Drain on paper towels.
Repeat.

Stir together powdered sugar and dash cinnamon; sprinkle
over tops of warm doughnuts.

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Title: Chili Cheese Burgers
Categories: Cheese, Hamburgers, Main dish, Meats, Spice
Yield: 6 servings

1 1/2 lb Ground Beef
1 ts Chili Powder
3/4 ts Salt
1/4 ts Pepper
6 ea Cheddar Cheese Slices; *
1/4 c Onion; Finely Chopped, 1 sm.
1 ts Worcestershire Sauce
1/4 ts Garlic Salt
1/4 ts Red Pepper Sauce
2 tb Green Chiles; Canned,Chopped
1 ds Cayenne Red Pepper

* Each cheese slice should be 2 X 2-inches. Mix all
the ingredients together except the cheese slices and
chiles. Shape the mixture into 12 thin patties, each
about 3 1/2-inches in diameter. Place 1 cheese slice
and 1 tsp of the chiles on each of 6 patties. Top with
the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached,
about 10 to 15 minutes.

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BELGIAN ENDIVE AND HAM AU GRATIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Cheese/Eggs
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sm Head belgian endive
Squeeze lemon juice
Seasoning
8 Thin slices cooked ham
SAUCE
2 tb Butter or margarine
1/4 c Flour
1 1/4 c Milk
1/2 c To 3/4 c grated cheddar or
-gruyere cheese
TOPPING
1/2 c To 3/4 c fresh soft bread
-crumbs
1/4 c Grated cheddar or gruyere
-cheese
2 Tomatoes

Trim the bottom of the endive heads and remove the outer leaves if
necessary. Cook in boiling salted water with a squeeze of lemon juice for
about 15 minutes until JUST tender. Drain well and wrap each head of endive
in a slice of ham, then put into the baking dish. Prepare the sauce while
the endive is cooking. To make this, heat the butter in a saucepan. Remove
from heat, stir in the flour, return to the heat and cook for several
minutes. Remove from heat and blend in the milk. Stir over a low heat
until thickened, add seasoning and 3 tbsp of the endive stock. Add the
cheese to the sauce, pour over the ham and endived. Top with crumbs and
cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE:
As soon as cooked. This also make a good hors d’oeuvre for 8. Serves 4.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

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Title: PLINY’S PEAR BUTTER
Categories: Pickles, Butters
Yield: 2 servings

12 Pears, peeled, cored, and
Minced
2 c Sweet wine
2 c Water
3 oz Honey

1) Combine all ingredients in a saucepan, bring to a boil, and
simmer for 30 minutes to 1 hour, until all the liquid has disappeared.

2) Let cool, and transfer into a jar. Add a little more honey if
you desire a sweeter taste.

MMMMM

LILLY COOKIES

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz. cream cheese
2 c. flour
1 c. butter

Preparation :
Cream butter, flour and cream cheese. Roll out and cut with
glass. Fill with your favorite jelly (apricot, grape, strawberry,
etc.). Fold each side over into a cone shape. Bake 15 minutes at
375 degrees.

RICEBALLS – RITA TAULE BTVC62A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Side Dish
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Long grain rice
1/4 cup Tomato sauce
4 cup Water
1/4 pound Diced mozzarella
1/2 pound Chopped meat
3 Eggs
1/2 Medium onion — chopped
1 Tomato sauce for color
1 Salt pepper to taste
3 tablespoon Grated cheese
1 Garlic powder to taste
1 Garlic powder to taste
1/4 cup Peas
1 Salt, pepper — parsley

Wash and drain rice. Boil water in saucepan over high heat. Add the drained
rice and bring to a boil. Stir once, reduce heat to low, cover and simmer
until the liquid is absorbed and the rice is al dente and slightly sticky,
about 17 minutes. Remove from heat and cool to room temperature.
Heat oil in a large saute pan over medium-high heat. Add the onion and saute
until soft, about 5 minutes. Add the chopped meat and seasoning and saute
until the meat just loses its raw color, about 5 minutes longer. Add the tomato
sauce and peas and cook until the liquid evaporates and the peas are just
tender, about 10 minutes longer for fresh peas, or about 5 minutes for thawed.
In a mixing bowl, beat 2 of the eggs. Add the cooled rice and the grated cheese
and seasonings. Scoop about 3 Tbl of the rice mixture into the palm of one
hand (wet hands first) and press it out to form and even round. Place about 1/2
Tbl of the meat mixture and one small chunk mozzarella in the center of the
patty, then gently close your hand to encase the filling in the rice. Use both
hands to roll the stuffed rice into a ball. Continue making balls until all
ingredients are used. Beat the remaining 1-2 eggs in a small bowl and pour the
bread crumbs into a small bowl. Roll each rice ball in the egg to coat
completely, then roll in the bread crumbs to cover well. Set aside until all
balls are coated. Pour oil in a deep fryer or saucepan to a depth of 4 inches.
Heat to 360F. Carefully drop the rice balls, a few at a time, into oil and fry,
turning frequently, until golden brown all around, about 5 minutes. With a
slotted utensil, transfer to paper toweling to drain. If desired, place in a
low oven to keep warm until all are cooked. Serve warm.

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Title: Low-Fat Sour Dairy Dressing
Categories: brunch, low-cal
Yield: 2 cups

1 c 1% fat cottage cheese
1/4 c buttermilk from skim milk
2 tb lemon juice
1 tb corn oil

Put all the ingredients in a blender or food processor and blend
until completely smooth, scraping sides down with spatula as
necessary.

NOTE: Use with 1 percent-fat cottage cheese or with fresh, stewed, or
preserved fruit and a good bread for breakfast.

Nutritional information for TOTAL recipe: Calories – 511;
Carbohydrates – 21.7g; Protein – 62.5g; Total Fat ~ 17.8g; Sat fat –
4.0g; % of calories from fat – 31; Cholesterol – 48.0mg.

Source: Eat Right, Eat Well – The Italian Way; by Edward Giobbi and
Richard Wolff, M.D.
Formatted by: Nancy Filbert; September, 1995, Recipe Club.

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MILD VEGETARIAN ENCHILADA WITH CARROT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Mexican
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Red bell pepper, chopped
1 c Zucchini, chopped
1 c Yellow squash, chopped
1 c Carrots, chopped
1/2 lb White mushrooms, chopped
1 Clove garlic, minced
1 t Ground cumin
1 t Ground coriander
1 t Ground black pepper
1 t Chile powder
1 t Basil flakes
1/2 ts Salt
6 Whole wheat tortillas
3 oz Monterey Jack cheese,
-shredded
-Carrot Sauce (recipe
-follows)

For the filling, chop all vegetables separately. The
vegetables should resemble small chunks. Heat a
skillet and coat it with vegetable oil. Add the
vegetable mixture and spices. Cook for about 15
minutes, stirring often until the vegetables are
cooked but still crunchy.

To assemble, separate 2 cups of Carrot Sauce for
dipping tortillas. Dip tortillas into the sauce and
place flat on a sheet pan. Divide the enchilada
filling among the six tortillas and roll closed. Ladle
2 ounces of Carrot Sauce over each, sprinkle with 1/2
ounce of shredded cheese and reheat in a 350 degree
oven for 5 minutes. Makes 6 servings.

– – – – – – – – – – – – – – – – – –

Title: GOURMET VEGETABLES B1
Categories: Vegetables, Chinese, Side dish
Yield: 4 servings

1/2 c Raw beef, finely sliced
1 1/2 c Bamboo shoots, sliced
1/2 ts Sugar
1/2 c Chinese dried mushrooms
-(presoaked), finely sliced
1 c Celery, finely sliced
1/3 c Dried onion, finely sliced
1 1/2 c Rice sticks (mai fun)
2 tb Vegetable oil
Oil for deep frying
1 ts Salt
1/2 c Chicken stock
1/2 ts MSG (optional)
1/2 ts Soy sauce
2 ts Cornstarch and water
-made into a paste

In deep-fat fryer, heat oil to 350 F. Add rice sticks,
cook until light crisp. Put 2 tbs. vegetable oil
into preheated wok or skillet, use high heat to bring
oil to a sizzle. Add beef toss turn rapidly for
1-2 minutes. Remove from pan when half-cooked. Into
same utensil add salt all sliced ingredients. Bring
to medium high heat toss turn all ingredients for
2 minutes. Add chicken stock combined with MSG. Cover
cook over medium heat 3 minutes. Add soy sauce,
sugar the half-cooked beef. Increase to high heat,
continue to toss-cook. When all ingredients are
thoroughly blended, immediately add cornstarch/water
paste. Toss-cook just until sauce thickens, about 1
minute, no longer. Place on serving dish top with
crisp rice sticks.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE

—–

Stir Fried Green Beans (adopted from same Eating Well)

Could easily use this method for a variety of veggies.

1.5 lbs green beans
2 Tbl dry sherry
3-4 cloves garlic, minced
2-3 tsp ginger, minced
1/2 cup chicken-flavored stock
2 T soy sauce
1 T sherry
couple drops sesame oil
1 – 2 tsp cornstarch
4 scallions, sliced

Blanch green beans in boiling water for 3 minutes. Drain, run under
cool water to stop cooking and pat dry.

Heat wok over medium high heat. Add sherry, garlic and ginger. Stir
for a few seconds. Add green beans and stir for a minute. Add stock,
soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir.
Reduce to simmer and cook for another 3 minutes until sauce is
thickened. Stir in scallions and serve.