Title: Anzac Biscuits
Categories: Cookies, Dessert, Eggless
Yield: 1 servings

1 c Rolled oats
1 c Coconut
1 c Flour
1 c Sugar
1/2 c Butter
1 T Dark corn syrup
1 t Soda
2 T Boiling water

“Don’t let the name ‘Biscuits’ fool you. These rich and crunchy
cookies are presumably of Australian origin, which may explain the
name.”

Combine dry ingredients in a bowl and make a well in the center. Melt
butter and syrup. Add soda mixed with boiling water, then pour this
mixture into dry ingredients.

Mix to a moist but firm consistency. Drop by tablespoonfuls onto cold
greased cookie sheet. Bake at 250 degrees F. about 20 minutes.

From “This For That: A Treasury of Savvy Substitutions for the
Creative Cook,” by Meryl Nelson, ISBN 0-88247-847-6.

Typos by iris grayson

MMMMM

First Set:
2 cups brown sugar
1/2 cup shortening
2 cups water
11 lb. raisins
Second Set:
3 cups flour
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Combine first set of ingredients. Boil for 5 minutes, remove, let cool. Add
second set. Bake 1 hour in slow oven.

San Antonio Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Ethnic
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Coarsely ground meat (chili
6 tablespoons Chili powder
1 tablespoon Oregano
1 tablespoon Cumin
1 tablespoon Salt
1/2 teaspoon Cayenne pepper
2 Large cloves garlic — minced
1 teaspoon Tabasco
1 1/2 quarts Water
1/4 cup White corn meal

In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil.
Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in
corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation:
Try part ground beef, pork and venison as a substitute for the chili meat for a
wonderfull flavor variation.

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Title: RED LENTIL DAHL
Categories: Indian, Vegan, Vegetarian, Bean/legume
Servings: 4

1 c Lentils 1 ea Onion, small and chopped
6 c Water 1 tb Butter/oleo
1/2 ts Salt 1/2 ea Green chili, chopped
1/2 ts Turmeric

Soak lentils for one hour. Drain and wash lentils in cold wat Soak
lentils for one hour. Drain and wash lentils in cold water.

Place lentils in a 2-qt saucepan. Add water, green chili, salt and
turmeric. Bring to a boil. Lower heat and simmer 1 1/2 hrs.

Melt butter/oleo in a small frying pan. Saute the onion. Add the onion
and the butter/oleo to the lentils and boil the whole thing for 2 or 3
mins.

Serve with fresh lemon juice. Rice is also a good addition.

VARIATIONS: Instead of onion you can try 1/2 ts of whole cumin seed. You
can also add 1/2 cup of mixed veggies, or 1/2 cup of chopped potatoes and
cauliflower, or 1/2 cup of green peas.

—–

CHEDDAR-NUT DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shredded cheddar cheese
1/2 c Plain yogurt
1 tb Tomato paste
1 Chopped clove garlic
Salt and cayenne pepper

Throw everything in a food processor and blend until fairly smooth.
Spoon into bowl and stir in 1/3 c. toasted chopped walnuts. Garnish
with fresh parsley and serve with breadsticks.

Dawnzie dreskin@julain.uwo.ca

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Title: FREEZER MIX MEAT AND POTATO FAVORITE
Categories: Meats
Yield: 4 servings

1 pk Beef-Mushroom Freezer Mix
1/3 c Water
2 c Fried shredded potato rounds

Dip container of frozen mix into hot water just to
loosen. In 2-quart saucepan, heat frozen mix and water
to boiling. Reduce heat; cover and simmer, stirring
frequently, until mix is thawed, about 20 minutes.
Heat oven to 375′. Place half the potato rounds in
ungreased 1 1/5-quart casserole; pour meat mixture
over potato rounds and top with remaining potato
rounds. Cover and bake 25 minutes. Uncover and bake
until potato rounds are brown, about 10 minutes longer.

—–

FIELD OF GHOSTS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sugar cookie recipe:
1/2 c Butter
1 c Sugar
1 Egg
1 t Baking powder
1 3/4 c Flour
1 tb Milk
1/2 ts Vanilla
1/4 ts Salt

Recipe by: Wilton Booklet
ghost cookie cutters
Halloween bite size cutter set
(Wilton)
: green decorating icing
black and orange decorating
gel in tube
: 9×13 baked cake (your favorite
flavor)
chocolate icing

Preheat oven to 375 degrees. Cream butter and sugar,
add egg and mix. Add remaining ingredients and mix
until smooth. Refrigerate 2 hours. Roll out 1/8″ thick
on lightly floured surface, dip cutters into flour
before each use. For moon and bat, place a small ball
of dough on sheet. Place cookie stick on dough, press
cookie gently on dough and stick. Place ghosts on
ungreased cookie sheet. Bake 6-15 minutes or until
lightly browned. Remove small cookies first. Place on
cooling rack for 5 minutes, remove from sheet and
cool. Ice a sheet cake using chocolate icing. Cover
ghost cookies with white icing and add black gel face.
Ice moons with orange gel, bats with black gel. Add
tufts of grass with green icing and star tip or tip
233. Prop ghosts on cake using craft sticks. Add moon,
bats and jack-o-lantern icing decorations. Makes 12-15
servings.

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Title: Chocolate Fudge Icing
Categories: Cakes, Toppings
Yield: 6 servings

1 c Minus 1 TBSP rich milk
Remove from heat and stir in
-until dissolved:
2 c Sugar
1/8 ts Salt
2 oz Grated chocolate

This icing recipe is a candy recipe with milk added to make it into
frosting.

Bring to a boil in a large heavy pan: Bring t a boil and cook covered
2-3 minutes until the steam washes down from the sides of the pan any
crystals which may have formed. Uncover, redice heat and cook without
stirring to soft-ball stage, 238 degrees. When nearing 238, there is
a fine overall bubbling with, simultaneously, a coarser patter, as
though the fine bubbled areas were being pulled down for quilting
into the coarser ones. Remove from heat without jostling or stirring.
Cool the candy to 110. You may hasten this process by placing the
hot pan in a larger pan of cold water until the bottom of the pan has
cooled. Add: 2 4 TBSP butter Beat fudge partially. Add: 1 tsp
vanilla Then beat until it begins to lose its sheen. At this point
the drip from the spoon, when you flip it over, holds its shape
against the bottom of the spoon. Quickly add: 1/2 1 c. broken nut
meats Pour the fudge into a buttered pan. Cut into squares before it
hardens. To use fudge for centers, beat until thick, knead and shape.

For chocolate fudge icing, the book says to:

Use in all: 1 c. milk Beat until the icing is of the right
consistency to be spread.

MMMMM

Date: Tue, 10 Aug 93 17:47:03 CDT
From: Debbie Weatherly

Spagetti

1 lb spagetti, uncooked, whole wheat
6 large or 10 medium tomatoes, diced
1 large or 2 medium onion (s), chopped
1 cup fresh parsley chopped (no stems)
1 pepper red hot (red jalapeno), chopped
3-4 cloves garlic
1 small can black olives, chopped (optional)
1/2 lb chopped mushrooms
1/2 – 1 Tbl black pepper (to taste)
1 tsp sage (or more to taste)
1 Tbl basil (or more to taste)
1 Tbl oregano (or more to taste)

Preparation: Using a large sauce pan, first crush and saute the garlic,
in 1/2 cup of water. After the garlic starts to turn clear, add the
chopped onion (s). Now add the remaining items, bringing to a medium
heat and let cook. Stir frequently initially until it starts to cook
down, then reduce heat to low. If the sauce is soupy, leave off the
lid, if it’s too thick, add water (a little goes a long way). Let
simmer for 45 minutes, longer if you need to thicken it up. The
spagetti will cook in about 15 minutes once put in boiling water. Once
the sauce is thick, start the spagetti noodles.

Banana Cinnamon French Toast

Recipe By : Bon Appetit Magazine/ June 1993 p. 124
Serving Size : 2 Preparation Time :0:00
Categories : Waffles, Pancakes,French Toast What’s For Brunch?

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large banana — ripe
2 large large eggs
1/2 cup skim milk
1/2 tsp cinnamon
4 slices bread
3 tablespoons margarine
1/2 cup maple syrup — warmed

Blend first 4 ingredients in processor til smooth.
Transfer to 13×9 inch pan.

Place bread in milk mixture and soak til all liquid is absorbed,
turning bread occasionally, about 20 minutes.

Melt butter in large, heavy skillet over medium heat.
Add bread and cook til golden brown, about 3 minutes per side.

Serve; pass warmed syrup separately.

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