Title: Aniseed Chrabeli
Categories: Cookies
Yield: 40 servings

1 1/4 c Sugar
2 x Eggs
1 2/3 c All purpose flour, sifted
2 ts Aniseed, ground
1/2 x Lemon, use grated peel only

Sprinkle baking sheets with flour. In a large bowl, beat sugar and
eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape
dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths,
curve each piece into a half-moon shape. Slash outer edge of
half-moon in 3 places with a sharp knife. Place on prepared baking
sheets. Cover and let stand overnight at room temperature. Preheat
over to 375° F. Bake cookies 12 to 15 minutes or until golden.
Remove from baking sheets immediately. Cool on rack. This cookie is
very hard and crisp. It makes an excellent “dunking” cookie!

MMMMM

Gazpacho

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds tomato
1 each bell pepper
1 each cucumber
1 medium onion
8 cloves garlic
4 ounces stale bread
1 1/2 ounces olive oil
1 teaspoon cumin
2 tablespoons lemon juice
3 tablespoons vinegar
salt and pepper — to taste
Tabasco sauce — to taste

For any preperation method place the bread in water to soak until needed. Chop
the vegetables into medium size pieces.

TRADITIONAL
Get a big mortar and pestle and grind all vegetables until they are a
thick liquid. Then squeeze the water out of the bread and beat it and oil
into a thick paste and the other ingredients and mix it all up. This should
take about 2-3 hours.

MORE MODERN
For a more modern method get a spanish style grinder. This resembles
a bowl with a grater in the bottom and a handle that you turn round and around
to force the food against grater. This will make a liquid out of the
vegetables much quicker than the mortar and pestle and with much less work
(20-30 minutes). You may have some stuff left in the grinder that just
doesn’t want to grind up this is normal and should be thrown out. You can
make the grinding easier by running the vegetables through a food processor or
blender first then putting through the grinder (food processors don’t usually
cut the vegi’s small enough by themself).

Squeeze the water out of the bread and place in a blender or food
processor. While mixing the bread slowly drizzle in the oil. Add the other
spices and mix well. Then mix this into the liquid vegetables.

MOST MODERN
Use an electric juicer to turn the vegetables into a liquid in a
matter of moments (5-10 minutes including the chopping up). Mix together the
liquid and the pulp out of the juicer, don’t throw anything away. If you like
the Gazpacho smoother run the pulp from the juicer through a spanish style
grinder.
Squeeze the water out of the bread and place in a blender or food
processor. While mixing the bread slowly drizzle in the oil. Add the other
spices and mix well. Then mix this into the liquid vegetables. Notes:
I have been told that this is actually Mahota not Gazpacho. The
difference is Gazpacho has water added to thin it to a more soupy consistancy.
You can also use more or less bread to achieve the desired thickness. However
much more bread than this will start to make the soup taste like bread.
Adjust the mix of vegetables and spices to you own taste. We like a
spicy garlicy gazpacho.

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Title: Cut-Out Sugar Cookies
Categories: Cookies, Crisco.028, Kids
Yield: 36 cookies

2/3 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk PLUS 1 teaspoon milk
1 ts Vanilla
1 Egg
2 c Flour, all purpose
1 1/2 ts Baking powder
1/4 ts Salt

Preparation Time: 15 Minutes Chill Time: 2 hours Bake Time: 7-9
Minutes

1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl
at medium speed of electric mixer until well blended. Beat in egg.

2. Combine flour, baking powder and salt. Mix into creamed mixture.
Cover and refrigerate several hours to overnight.

3. Heat oven to 375 F.

4. Roll half the dough at a time to about 1/8 inch thickness on
floured surface. Cut in desired shapes. Place 2 inches apart on
ungreased baking sheet. Sprinkle with colored sugar and decors or
leave plain to frost* when cool.

5. Bake at 375 for 7 to 9 minutes. Cool slightly. Remove to cooling
rack.

Makes 3 dozen cookies ( Depending on size and shape ).

Variations for Cut-Out Sugar Cookies LEMON or ORANGE Cookie Variation
~ Add 1 teaspoon grated lemon or orange peel and 1 teaspoon lemon or
orange extract to step #1.

*Creamy Vanilla Frosting: Combine 1/2 cup Butter Flavor Crisco, 1
pound ( 4 cups ) confectioners sugar, 1/3 cup milk and 1 teaspoon
vanilla in medium bowl at low speed of electric mixer until well
blended. Scrape bowl. Beat at high speed for 2 minutes, or until
smooth and creamy. Frost COOLED cookies. Note: Frosting works well in
decorating tube.

1 or 2 drops food color can be used to tint each cup of frosting, if
desired.

Lemon or Orange Frosting Variation Eliminate milk. Add 1/3 cup lemon
or orange juice. Add 1 teaspoon orange peel with orange juice.

Source: Butter Flavor Crisco Cookie Collection, page 35.
Shared by: David Knight

MMMMM

Title: GRAHAM CRACKER PIE SHELL
Categories: Diabetic, Pies
Yield: 9 “ crust

7 lg Plain graham wafers; ( each
-2 1/2″ X 5”)
3 tb Margarine; melted

Break graham wafers into small pieces, place in a
plastic bag, fasten opening with a bag tie, and press
with a rolling pin or a large jar to make crumbs.
Continue until all crumbs are fine (total of 1 1/4
cups). Empty into bowl. Melt the margarine, add to
crumbs, and mix well with a fork. Set aside 2 tb to
use later as the garnish on the pie filling. Using the
back of a spoon, press remainder of crumb mixture
evenly on bottom and sides of a 9″ pie plate. Chill in
refrigerator for 3 hours or longer before filling.
Food Exchange per serving: (crust only) 1 FAT EXCHANGE
+ 1/2 STARCH EXCHANGE; CAL: 86; CHO: 9g; PRO: 1g; FAT:
5g; SOD: 108mg; CHO: 0mg; LOW-SODIUM DIETS: Use
unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her

—–

Date: Fri, 13 May 94 03:09:59 PDT
From: Michelle Dick

Spinach Stuffed Mushrooms (warning: strongly spiced and flavored)

24 large (but not huge) white mushrooms (there’s too much
seasoning in this recipe to use a good mushroom —
go for the cheap bland ones).
1/4 cup chopped shallots or onion
2 large cloves garlic, chopped
2 T balsamic vinegar
1/4 cup water
2 t chicken style seasoning (recipe follows)
1 pack frozen chopped spinach (about 10 oz?) – thawed and drained

Wash mushrooms and carefully remove stems. Lay out caps on nonstick
jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook
slightly. Set caps aside. Chop the mushroom stems finely.

Saute shallots, garlic, and balsamic vinegar in small saucepan. When
onions start to turn translucent add mushroom stems, water, and
seasoning. Cook a few minutes. Add spinach and cook till water is
almost all absorbed/evaporated.

Mound the spinach mixture onto the the mushroom caps, pressing it into
the caps. Lower oven heat to 300-350 and bake for 10-15 minutes until
hot and mushroom caps are cooked.

If you leave them slightly undercooked, you can do these ahead and
then heat them up in the microwave when needed.

The chicken style seasoning is one of my favorites. I use it anywhere
I would have used chicken broth to give a richer, more complex flavor
(and anywhere I know need spices, but not sure which ones). I keep a
jar of this on hand:

Date: Tue, 08 Feb 94 02:06:40 PST
From: Michelle Dick
Subject: Chicken Style Seasoning — the good one

From _Country Kitchen Collection_

CHICKEN STYLE SEASONING

1 1/3 cup nutritional yeast flakes
3 T onion powder
2 1/2 t garlic powder
1 T salt
1 tsp celery seed
2 1/2 T Italian seasoning
2 T parsley, dried

Blend smooth all ingredients except parsley. Stir in parsley. Store
in airtight container.

Notes:

Use this seasoning to make a quick chicken-like stock out of water
when you have no veggie stock on hand. Excellent for flavoring rice
and as a soup base.

Make a very simple, easy, and good-tasting gravy by mixing water,
seasoning, and miso (I like the dark brown rice miso). Typical
proportions: 1.5 cups water, 1 T seasoning, 2 t miso.
Increase/decrease seasonings according your your taste. Right before
serving gravy, mix some starch (I frequently use potato starch) in a
bit of water till well-blended and add to gravy to thicken (do this
over medium heat). Add starch until you reach desired thickness.
Quick, easy, and surprisingly tastey.

Pizza

Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
13 ozs pizza crust mix
1 c hot water
—-Sauce—-
1 tbsp olive oil
8 ozs mushrooms — sliced
1 c bell peppers — chopped
1/2 c onions — chopped
14 1/2 ozs crushed tomatoes — undrained
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
—-Topping—-
2 c mushrooms — sliced
1 c fat-free cheddar cheese — shredded
1 c fat-free mozzarella cheese — shredded
1 c cheddar cheese — shredded

Preheat oven at 450. Prepare a 16″ pizza pan with cooking spray and flour; set
a
side. To prepare crust, combine pizza crust mix and water until moistened.
Cover
and let rest for 5 minutes. Press dough into prepared pan; set aside. To
prepar
e sauce, heat oil in a skillet, cook mushrooms, peppers, and onions until
tender
. Add tomatoes, tomato sauce, pizza seasoning, salt, sugar, oregano, basil, and
black pepper. Simmer all ingredients until bubbling or 15 minutes. Let cool.
Pou
r sauce over crust. Then add toppings. Bake for 17 minutes or until crust is
lig
htly browned and cheese is melted.

– – – – – – – – – – – – – – – – – –

Per serving: 260 Calories; 7g Fat (24% calories from fat); 14g Protein; 36g
Carb
ohydrate; 16mg Cholesterol; 1001mg Sodium

NOTES : If dough for pizza crust mix is too sticky, add 2 teaspoons of
unbleache
d flour.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 87 0 0 0 0 0 0 0 0 0 0

GINGER SQUASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 Onion, chopped
1 Garlic Clove, chopped
1 1/2 ts Gingerroot, fresh, grated
2 tb All Purpose Flour
1 1/2 c Chicken Stock
2 c Cooked Squash
1/2 c Orange Juice
2 ts Orange Rind, grated
Salt
Black Pepper, freshly ground
Nutmeg, fresh, grated
Parsley, fresh, chopped

* You can use butternut, acorn or pumpkin squash.
Serve cupfuls of this elegant, colorful soup as a
starter to a fall menu. For a creamy version, add
light cream or buttermilk when reheating the soup
before serving.

In a 2 quart casserole, combine butter, onions, garlic
and gingerroot. Microwave at High for 4 to 5 minutes
or until onion is very tender, stirring once.

Blend in flour; stir in chicken stock and squash.
Microwave at High for 7 to 9 minutes until boiling and
thickened, stirring once. Puree in a food processor or
blender until smooth. Add orange juice and rind;
season with salt, pepper and nutmeg. Thin with
additional stock, or add cream or buttermilk.
Microwave at High for about 2 minutes or until very
hot. Ladle into heated soup bowls and sprinkle with
chopped parsley.

By Johanna Burkhard, From The Gazette, 91/11/13.

Posted by James Lor. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Bread-and-Butter Pickles
Categories: Pickles, Vegetables, Canning
Yield: 8 pints

6 lb Pickling cucumbers
-(4- to 5-inch size)
8 c Thinly sliced onions
-(about 3 pounds)
1/2 c Canning or pickling salt
4 c Vinegar (5 percent)
4 1/2 c Sugar
2 tb Mustard seed
1 1/2 tb Celery seed
1 tb Ground turmeric
1 c Pickling lime (optional)*

*for use in variation below for making firmer pickles)

Yield: About 8 pints

Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard.
Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl.
Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4
hours, adding more ice as needed.

Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and
add cucumbers and onions and slowly reheat to boiling. Fill jars with
slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and
process according to the recommendations in Table 1 or use
low-temperature pasteurization treatment.

[Low-temperature pasteurization: The following treatment results in a
better product texture but must be carefully managed to avoid possible
spoilage. Place jars in a canner filled half way with warm (120 degree
to 140 degree F) water. Then, add hot water to a level 1 inch above
jars. Heat the water enough to maintain 180 to 185 degree F water
temperature for 30 minutes. Check with a candy or jelly thermometer to
be certain that the water temperature is at least 180 degrees F during
the entire 30 minutes. Temperatures higher than 185 degrees F may cause
unnecessary softening of pickles.]

Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom
end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and
1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware
container. Avoid inhaling lime dust while mixing the lime-water
solution. Soak cucumber slices in lime water for 12 to 24 hours,
stirring occasionally. Remove from lime solution, rinse, and resoak 1
hour in fresh cold water. Repeat the rinsing and soaking steps two more
times. Handle carefully, as slices will be brittle. Drain well.

Storage: After processing and cooling, jars should be stored 4 to 5
weeks to develop ideal flavor.

Variation: Squash bread-and-butter pickles. Substitute slender (1 to
1-1/2 inches in diameter) zucchini or yellow summer squash for
cucumbers.

Table 1. Recommended process time for Bread-and-Butter Pickles in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Miso Soup
Categories: Polkadot, Ferd, Soups/stews, Japanese
Yield: 4 Servings

4 c Water 1/4 c Miso
1 pk Ichiban Dashi powder (fermented soybean paste)
(or make it fresh, see next Garnish*
Message)

Garnish may be any of the following, fresh daikon slices, tofu, wakame
(seaweed, soaked 15 minutes beforehand) mushrooms, spinach or similar
veggie.

Boil water, add Dashi, add vegatable and cook for 1 minute. Turn heat
to low, and stir in Miso in small amounts. Garnish with freshly
shredded scallion, and serve.

From: Ferd
Date: 09-13-96 (23:46)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

OVEN CHEESE AND SPINACH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 sl White bread
6 Egg
3 c Milk
1 t Dry mustard
1 t Salt
2 c American cheese — shredded 8oz
3 tb Onion
1 pk Spinach — frozen, drained

Heat ove to 325F. Remove crusts from bread and cut
into cubes. Beat eggs, milk and seasons. Stir in
bread cubes, cheese, onion and spinach. Pour into
lightly greased baking dish. Bake uncovered for 1
hour or until center is set. Serve immediately. Happy
Charring

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿûBS: High Country East Date:
08-01-93 (15:44) Number: 1946 From: LAWRENCE KELLIE
: Refer#: NONE To: ALL Recvd: NO Subj:
reicpe Conf: (52) Cooking

– – – – – – – – – – – – – – – – – –