Title: HOLIDAY ANISE COOKIE
Categories: Biscuits
Yield: 35 servings

2 c Flour
1 tb Anise extract
1/2 tb Baking Powder
1/8 tb Salt
1 Large lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract

————————DECORATION————————
1 tb Sugar
1 ts Ground cinnamon

Thoroughly stir together flour, anise, baking powder,
and slat and set aside. Using a small sharp knife
peel a thin layer of zest (without white membrane)
from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade.
Process until zest is very finely minced. Add
shortening and butter to the processor and process for
one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue
processing just until they are blended.

Divide dough in half and place each portion between
large sheets of waxed paper and roll out to 1/8 inch
thick. Check the underside of the dough to check for
any creases. Slide dough onto a large tray or baking
sheet and refrigerate for 15 minutes, or until the
dough is chilled and slightly firm.

Preheat oven to 375 degrees F. Lightly grease several
baking sheets.

Work one half of the dough at at time. Turn the dough
over and peel the sheet of wax paper off of the dough
and replace the paper loosely. Then turn the dough
right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut
out cookies.

Place in the oven and bake for 8-10 minutes or until
just brown ant the edges. Remove from the oven and
let stand for 3 minutes. Transfer to wire racks and
let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

Makes 35 to 40 cookies.

—–

Poblano And Smoked Chicken Chowder With Hominy

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons olive oil
1 Pound yellow onions>>>>>>>
-halved and sliced lengthwise
3 Medium poblano chiles>>>>>
-seeded and sliced into thin strips
1 Tablespoon garlic — finely slivered
2 Cups Tomatillos, Husked And Quartered
1/2 Teaspoon fennel seed
1/2 tsp cumin seed
2 tsp dried oregano (Mexican preferred)
1/4 tsp ground cinnamon
1 1/2 c tomatoes (drained if using canned) — seeded and=
diced
6 c rich chicken stock
2 c fruity white wine — * see note
1/2 lb Smoked Chicken. — julienned
3/4 c white hominy — canned, drained
Kosher salt and freshly ground black peppe
<>
Chopped fresh cilantro,
diced avocado
fresh lime juice

In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic.
Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel
seed, cumin seed, oregano, cinnamon, tomatoes, stock, and wine. Simmer
gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat
through. Season to taste with salt and pepper.

Garnish with chopped cilantro, diced avocado, and lime juice just before
serving.

Yield: 6 to 8 serving

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NOTES : *Gewurztraminer or Riesling.

CHEESE TART

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds swiss chard or spinach, ribs removed — leaves chopped
Prebaked 12inch wide tart shell
1 pound ricotta cheese
1/2 pound farmer’s cheese
1/2 cup chopped fresh basil
4 large eggs, — plus 1
1/2 teaspoon saffron threads dissolved in
1 tablespoon boiling water
4 tablespoons butter, — almost melted

Preheat the oven to 400 degrees.

Blanch the swiss chard in boiling water for a minute; drain and squeeze
dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the
eggs. Season with salt and freshly ground black pepper and add half of the
saffron and soft butter.

Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg
with remaining saffron and spoon this over the surface of the tart. Bake
for 20 minutes longer or until puffy.

Yield: 8 servings

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GAZPACHO SOUP 2

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 oz Tomatoes, Eden organic,
-crushed
1 c — water
1/2 c Green pepper — diced
2 tb Onion — minced
1/2 c Red pepper — diced
4 c Cucumbers — peeled, seeded
-and cut into chunks
1/2 c Onions, green — diced
2 Garlic cloves — pressed
3 tb Vinegar, Eden red wine
2 tb Shoyu, Eden
1 t Cumin
3 tb Lemon juice
3 tb Lime juice
1 t Basil — minced
1 t Dill — minced

Comine all ingredients and chill for at least 1 hour
before serving.

Healthy Recipes/Eden Foods/MM by DEEANNE

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Quick Apple Cranberry Pear Muffins

Recipe By : Pillsbury $10,000 winner 1996
Serving Size : 18 Preparation Time :0:00
Categories : Breads, Muffins, Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg Pillsbury Apple Cinnamon Quick Bread Mix
3/4 c buttermilk
3 tbsp oil
1 egg
1 c fresh or frozen cranberries — thawed
3/4 c coarsely chopped walnuts
1 large firm pear, peeled — cut into 1/2″ cubes

Preheat oven to 400 degrees.

Line paper baking cups or grease 18 muffin cups. In large bowl, combine quick
bread mix, buttermilk, oil and egg. stir 50 to 75 strokes with spoon, until
mix is moistened. Stir in cranberries, walnuts and pear. Spoon batter into
paper-lined muffin cups. (Cups will be full.)

Bake for 18 to 25 minutes, or until golden brown. Serve warm or cool.

– – – – – – – – – – – – – – – – – –

Chinese Beef with Vegetables (Lf)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Meats
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon Peanut oil
2 teaspoons Water
12 ounces Round steak; trimmed of fat — cut diagonally into

1 medium Onion — chopped
1/4 teaspoon Ground ginger
2 cups Broccoli — chopped
Carrots — sliced
1 cup Beef stock
1 cup Snow peas
1/2 cup Water chestnuts — drained
sliced
1/2 cup Bean sprouts
1 tablespoon Soy sauce
1 tablespoon Cornstarch
—–PER SERVING—–
*cals
*mg chol
*gm dietary fiber
*gm fat
*mg sodium (analyses do not — include the rice, wh

1gm of fat per — 1/2 cup

Place oil and water in large skillet or wok and heat over med-high heat.
Add meat and onion and brown lightly. Add remaining ingredients except soy
sauce and cornstarch. Cover and cook until vegetables are just tender. Mix
the soy sauce and cornstarch together to make a paste. Stir into the other
ingredients and cook, stirring occasionally, until thickened. Serve with
brown rice. Makes 4 servings.

– – – – – – – – – – – – – – – – – –

Spiced Baked Doughnuts

Recipe By : AOL
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
1 1/2 cups all purpose flour
1/2 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup low-fat milk
1/4 cup margarine melted
1/4 cup egg substitute
1/2 teaspoon vanilla
2 tablespoons sugar
cooking spray

Combine flour, sugar, baking powder, cinnamon, nutmeg and
salt in a large bowl, making a well in center of mixture.
Combine milk and margarine, egg, vanilla, stirring just
until moistened.

Spoon batter by 2 heaping tablespoons into each of a
minibundtette pan coated with cooking spray. Smooth tops
with a knife. Bake at 400 for 12 minutes or until toothpick
comes out clean. Remove from pan immediately…Repeat.

Sift powdered sugar over doughnuts…

– – – – – – – – – – – – – – – – – –

NOTES : can susbitute 2 egg whites for the egg sub. canola
oil for the margarine and no fat buttermilk for the milk…
Calories 154 each

Snow Pea Pear Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Plain Yogurt
8 Radicchio Leaves
2 tablespoon Pineapple Juice
3 Green Onions — Thinly Sliced
1/2 teaspoon Sugar
2 tablespoon Chopped Walnuts Toasted
1 lg Firm — Ripe Pear
20 Snow Peas Divided
1 teaspoon Lime Juice

Combine Yogurt, Pineapple Juice Sugar in A Bowl. Stir Well Set Aside.
Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
Cut The Pear in Half Lengthwise, Core Cut Lengthwise Into Thin Slices.
Brush With Lime Juice. Arrange Snow Peas Pears On Each Of 4 Radicchio Lined
Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle With Green
Onions Walnuts.

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Date: Wed, 06 Oct 93 18:39:54 PDT
From: J. Ari Kornfeld

Tina posted some cookie recipes a couple of weeks ago (taken from
Eating Well magazine.) well I played with the recipe a bit and came up
with the following. I really like the results.
Last batch I accidentally skipped the egg replacer and the cookies
still came out great! so they are excluded here too. You may want to
experiment with this for different textures.

Banana-Date-Oatmeal Cookies
—————

1/2 Cup packed brown sugar
1/2 Cup Honey
2 large bananas (at least two cups mashed)
1 Tbsp vanilla extract
3/4 Cup chopped dates
2 Cups rolled oats, toasted
1/2 Cup rolled wheat flakes, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
some whole wheat flour (see instructions)

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray
or use a non-stick tray.

Toasting oats: Heat a large skillet over medium/low-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (5 minutes or so).

Mash bannana and mix with wet ingredients and brown sugar. If
banana isn’t overripe microwave a bit to make it mushy (30 seconds?)

Toast the grains a cup at a time and add them to the wet mixture as
the next batch is toasting. (This allows the grains to soak up some
moisture.)

Stir in remaining ingredients.

Pour some whole wheat flour into a dish. Scoop up around a
tablespoonful of the dough and dip one side into the whole wheat
flour. Stick the floured side onto the baking sheet (this will
prevent sticking both during baking and during storage.)

Bake for 10-12 minutes, or until lightly browned. Transfer cookies
to a wire rack to cool. Makes 3 dozen cookies.

Storage: I have had no problem storing these cookies for several
days. Store in an airtight container.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.

ALTERNATIVE: Take the original recipe and substiture one bananan for
the apple sauce. This produces a very dry (crunchy) cookie as opposed
to the chewy cookies of this recipe.

Barbecued Chicken Sandwich (Gr)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3633
Serving Size : 1 Preparation Time :0:00
Categories : Chicken-Lm Sandwich-Lm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole (3 1/2-pound) chickens
3 tablespoons dry rub #1
–dry rub #1–
1 tablespoon paprika — hungarian
1/2 teaspoon celery salt
1/2 teaspoon sugar
1/2 teaspoon sage
1/2 teaspoon mustard
1/2 teaspoon chipotle powder
–barbecue sauce–
1 tablespoon peanut oil
2 tablespoons minced onion
1 1/2 cups cider vinegar
1 cup ketchup
3 tablespoons dry rub #1
2 tablespoons brown sugar
1 cup coffee
1 tablespoon mustard
2 cloves minced garlic

Dry Rub: Mix all ingredients well and reserve in refrigerator, covered
tightly. Will keep for up to 2 weeks.

Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook
until soft. Add remaining ingredients and simmer until thickened.

Chicken: Rub the chicken inside and out, with dry rub #1, making sure to
get under the skin as much as possible. Massage the bird well and
refrigerate overnight.

Prepare the grill with soaked wood chips. Split the chicken in half and
cook on the grill over slow heat for 45 minutes or until cooked.

Allow the chicken to cool slightly. Pick the meat off the bone, remove the
skin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce.
Serve on white bun with cole slaw.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

– – – – – – – – – – – – – – – – – –