Title: CHOCOLATE MINT PINWHEELS
Categories: Cookies
Servings: 42

1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
-3/4 oz; 1 1/2 cups)
3/4 c Butter, softened
1/3 c Sugar
1/2 t Salt
1 Egg
1 t Vanilla extract
2 1/4 c All-purpose flour

Over hot (not boiling) water, melt 1/2 cup Nestle Toll House mint flavored
semi-sweet chocolate morsels, stirring until smooth. Cool to room
temperature; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Beat in egg
and vanilla extract (mixture may look curdled). Gradually add flour.

Place 1 cup dough in medium bowl; blend in reserved melted morsels. Shape
each dough into a ball; flatten and cover with plastic wrap. Refrigerate
until firm, about 1 1/2 hours.

Preheat oven to 375’F. Between sheets of waxed paper, roll each ball of
dough into a 13×9″ rectangle. Remove top layers of waxed paper. Invert
chocolate dough onto plain dough. Peel off remaining waxed paper. Starting
with a long side, roll up, jelly-roll style. Cut into 1/4″ slices; place
on ungreased cookie sheets.

Bake 7-10 minutes. Let stand on cookie sheets 2 minutes. Remove from
cookie sheets; cool completely.

Over hot (not boiling) water, melt remaining 1 cup mint flavored
semi-sweet chocolate morsels, stirring until smooth. Spread flat side of
each cookie wiht slightly rounded 1/2 teaspoonful melted chocolate.
Refrigerate 10 minutes to set chocolate.

Makes 3 1/2 dozen cookies.

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Title: CHINESE DUCK SAUCE
Categories: Chinese, Condiments
Yield: 2 servings

One:
1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
Two:
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
Three:
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first set of ingredients and cook over
moderate heat for 5 minutes. Reduce heat and simmer
uncovered for 15 minutes. Combine second set of
ingredients and boil for 10 minutes. Combine the above
three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to
kettle and simmer until thick. Transfer to sterilized
mason jar, cap loosely and let cool. Tighten caps and
let stand in dark at least 2 weeks. Makes 2 pints.

—–

1 lb. beef tenderloin, cut 1 inch
2 egg whites lightly beaten
4 tbsp. cornstarch
1 1/2 c. orange liquor
3 tbsp. soy sauce
1/4 c. brown sugar
1 c. meat stock warmed
1 hot fresh red pepper
Flour for dredging
2 c. vegetable oil
6 scallions chopped
2 whole orange peels, grated
6 tbsp. currant jelly
1 tbsp. sesame oil
2 cloves garlic, chopped
2 tbsp. fresh ginger
1 c. orange juice

Dredge meat in flour, dip in beaten egg whites, dredge and repeat dip. Add 1
cup of oil in heated wok. Heat until almost smoking. Put in a bowl, fresh
pepper scallions, garlic and ginger. Add meat to hot oil in wok a few pieces
at a time, toss until brown. Remove from wok to heated platter, keep warm.
Pour off most of oil out of wok when meat is done. Add sesame oil, heat to
very hot, add vegetables in bowl, toss 1 minute. Add jelly, brown sugar,
orange juice, orange peel, orange liquor, and meat stock with cornstarch,
deglazing pan, stir until it starts to thicken, add meat toss until well
coated. Pour immediately in warm platter. Garnish with stir fried
vegetables.

Panna Cotta

Recipe By : Danny Stocker, Rest. Freudenberg, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g fluessiger Vollrahm
270 g Zucker
3 Blatt Gelatine
1 Stuck Vanillestengel
8 EL Wasser
1 dl Cognac

Fur den Karamel :
200 g Zucker mit 8 EL Wasser auf schwachem Feuer langsam karamelisieren,
bis eine heller Karamel enstanden ist. In die Formen einfullen und
erkalten lassen.

Panna Cotta Masse :
Die Gelatineblatter in wenig kaltem Wasser einweichen lassen.
Den Rahm, den restlichen Zucker und den Vanillestengel in ein Pfanne geben
und
aufwallen lassen. Auf kleinem Feuer ca. 5 Minuten simmern lassen. Den
Vanille-
stengel herausnehmen, den Cognac beifugen. Die Gelatineblatter gut
auspressen
und in die noch heisse Masse geben. Umruhren bis sich die Gelatine
aufgelost hat.
Danach in die vorbereiteten Formen abfullen.

Mindestens 2 Stunden in der Kuhle (3 C) stehen lassen.

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Suggested Wine: Santo Carmignano
Serving Ideas : Mit Fruchten auf einem Teller anrichten

NOTES : Italienische Sussspeise
Zum sturzen die Formen schnell in heisses Wasser stellen.

E-mail from: Natividad Yepez, 25-May-1996

All-Day Apple Butter

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 lb apples, peeled and finely chopped
4 c sguar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently as
it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2-inch headspace. Cover and refrigerate
or freeze.

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Title: ANGEL FOOD CANDY
Categories: Candies
Yield: 12 servings

1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark,
…melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over
medium heat, stirring constantly, until sugar dissolves. Cook without
stirring until the temperature reaches 300 (hard crack stage) on a candy
thermometer. Do not overcook. Remove from the heat and quickly stir in
baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When
cool, break into bitesize pieces. Dip into melted chocolate; place on waxed
paper until the chocolate is firm. Store candy tightly covered. Yield:
1-1/2 pounds

—–

Pasta W/roasted Vegetables and Balsamic Vineg

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Pasta
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Scallions — cut into 1-inch
-lengths
1 Bell pepper — coarsely
-chopped
1 Zucchini — coarsely chopped
4 Tomatoes — chopped
3 Garlic cloves — chopped
3 tablespoons Balsamic vinegar
1 tablespoon Olive oil
1/2 pound Bow-tie or wheel pasta

Combinechopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic
vinegar, and olive oil in a shallow baking dish. Bake at 400 degrees for
about 30 minutes, stirring once, or until vegetables are soft.
Meanwhile, cook pasta in boiling water according to package directions.
Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or
dish.

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Title: Kuzu Tas Kebabi (Stewed Lamb)
Categories: Turkish, Meats
Yield: 8 servings

1 Leg of lamb (4 lb)
1/4 c Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
1 Sweet red pepper, diced
1 Sweet yellow pepper, diced
2 T Chopped parsley
1 t Paprika
1 t Salt
1/2 t Black pepper
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 cn Sliced carrots (8 oz)

Bone leg of lamb, remove all fat and cut into 1-1/2″ cubes. Melt
butter in large pot. Add onion and cook until browned. Add meat and
brown lightly. Add tomatoes, peppers, parsley, paprika, salt and
pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas
and carrots with liquid. Continue cooking until potatoes are tender,
about 15 minutes.

Each serving contains about: 474 calories; 744 milligrams sodium; 106
milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams
protein; 1.76 grams fiber.

MMMMM

Title: HERBAL SOAP (TLC)
Categories: None
Yield: 1 servings

1 lg Block olive or veg soap
25 g Loosely chopped herbs
3 dr Essential oil – thyme
– rosemary, horsechestnut
1 tb Oatmeal, finely ground

1. Grate the soap into basin and add the remaining
ingredients. 2. Heat gently in a bain-marie until it
melts and mix well. 3. Line an egg box with waxed
paper and pour the soap into each section

—–

GUISADO DE PUERCO CON TOMATILLOS (PORK STEW W

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless pork shoulder
2 tb Salad oil
1 lg Onion, chopped
2 Garlic cloves, minced or
– pressed
1 1/2 c Tomatillos, chopped, fresh
– or canned and drained
1 cn Diced green chiles (7 oz.)
1 t Dry marjoram leaves
1/4 c Cilantro, fresh, chopped
1/2 c Water
Salt
Sour cream
Cilantro sprigs

Trim and discard fat from pork; cut pork into 1-inch
cubes. Heat oil in a wide 3 to 4 quart pan over
medium-high heat. Add meat, a few pieces at a time,
and cook until lightly browned on all sides. Lift out
meat, transfer to a plate, and keep warm; reserve
drippings in pan. Add onion to pan and cool, stirring,
until soft (about 7 minutes). Return meat to pan and
stir in garlic, tomatillos, chiles, marjoram, chopped
cilantro, and water. Season to taste with salt. Cover
and simmer until meat is tender when pierced (about 1
hour). Skim off fat. Spoon into serving bowls and
garnish with sour cream and cilantro sprigs.

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