Mocha Chip Cookies

Recipe By : Ellen Schorr
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces semisweet chocolate chips
1 1/4 cups all purpose flour
1/2 cup butter, cut into 8 pieces, room temperatur
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 egg, beaten to blend
2 teaspoons instant coffee crystals

Preheat oven to 350 degrees F. Melt 1/2 cup of the chocolate chips in top
of double boiler over barely simmering water. (I used the microwave oven).
Transfer to food processor. Add all remaining ingredients except unmelted
chocolate chips, blend well, about 20 seconds. Stir in remaining chips.
Drop by heaping tablespoon onto ungreased baking sheets. Bake until set,
about 15 minutes. Cool on cookie sheet about 2 to 3 minutes, then transfer
to rack. Serve at room temperature.

Hope you enjoy!

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Title: VIENNESE COOKIES – GWHP32A
Categories: Cookies, Ethnic, Desserts
Yield: 1 servings

1 c Pecans
1/2 ts Cloves
1 c Brown sugar
2 pn Lemon rind 1"x2″
2 1/2 c Flour
4 Eggs
1 c Sweet chocolate chips
1 ts Salt
1 c Butter; softened
1/2 ts Cinnamon

MAKES 7 DOZEN COOKIES PREHEAT OVEN TO 400 DEGREES CHOP
PECANS. ADD FLOUR AND CHIPS. GRATE LEMON INGREDIENTS
IN MIXER OR PROCESSOR. POUR INTO FLOUR MIX AND MIX
TOGETHER WELL. DROP BY TEASPOONFULS ON UNGREASED
BAKING SHEET. BAKE 6 TO 8 MINUTES UNTIL LIGHTLY
BROWNED.

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Title: Vegetarian Burgers
Categories: Vegetarian
Yield: 6 patties

1 Celery stalk
1 sm Onion
1 Scallion
1 Garlic clove
1 c Cooked barley, drained (or
-substitute cooked brown
-rice or cooked cracked
-wheat
1 c Slightly cooked chick peas,
-drained (canned is fine, or
-substitute cooked navy,
-pinto or soy beans)
1/2 c Instant uncooked oatmeal
1/8 t Salt
1 t Paprika
1/2 t Dried basil
2 tb Soy sauce
1/4 t Ground black pepper
Olive oil as needed

In a blender, finely chop celery, onion, scallion and garlic OR dice
them by hand finely. Set aside.

In a large mixing bowl, combine the barley, chick peas, oatmeal, salt,
paprika, basil, soy sauce and pepper. Mix them thoroughly with a
wooden spoon or with your hands. Add the chopped celery, onion,
scallion and garlic to the barley mixture and mix again.

Shape into six burgers. Heat olive oil in a nonstick skillet. Add
burgers and brown 5-7 minutes on each side. Or bake the patties at
350’F. on a lightly oiled cookie sheet for 25 minutes.

Serve on a hamburger bun with sprouts and tomato slices or ketchup.

Nutritional analysis per serving: 149.6 calories; 5.2 grams total fat;
(0.7 grams saturated fat); 4.5 grams protein; 20.5 grams
carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium.

MMMMM

Title: Pizza Monster
Categories: Pizza
Yield: 4 servings

1 Boboli Italian Bread Shell
-(12")
1 Boboli Pizza Sauce Pouch
-(5 oz)
Hormel Pre-Sliced Pepperoni
8 oz Shredded Mozzarella Cheese
1/4 c Green pepper strips
3 Mushrooms
1 Black olive

Spread Boboli Pizza Sauce on Boboli Italian Bread Shell. Place Hormel
Pepperoni Slices on Sauce. Sprinkle with cheese. Use scissors to cut
Hormel Pepperoni and other ingredients to create monster face for your
Pizza Moster. Bake on ungreased baking sheet at 450’F. for 8-10
minutes.

MMMMM

Title: Corn and Bean Pudding
Categories: Diabetic, Side dishes, Beans
Yield: 6 servings

1 ts Canola oil 1/2 ts Salt
1 sm Onion, finely chopped 4 dr Hot pepper sauce
2 Eggs 2 c Cooked kidney or
brown beans
1 c Milk 14 oz Can cream-style corn

This recipe is suitable for a gluten-free diet.

Heat oil over medium heat in a small nonstick skillet. Cook onion,
stirring occasionally about 4 minutes or until translucent.

In 6 cup casserole sprayed with nonstick coating, beat eggs, milk,
salt and hot pepper sauce until smooth. Stir in beans, corn and
cooked onion. Mix well.

Place casserole in larger pan. Pour enough hot water into larger pan
to come 2 inches up sides. Bake at 350 F for 20 minutes. Stir
mixture and bake 20 minutes longer or until tester inserted near
centre comes out clean.

1/6 recipe – 181 calories, 1 1/2 starch, 1 protein choice 3 grams
total fat, 1 gram saturated fat, 74 mg cholesterol, 9 grams protein,
29 grams carbohydrate, 376 mg sodium, 389 mg potassium. Very high
fibre.

Tex-Mex variation: Add 1/3 cup chopped papper or 2 tsp chopped
pickled jalapeno pepper.

Adapted from Full of Beans by V. Currie Kay Spicer 1993 ISBN
0-9695688-1-9 Mighton House, Box 399, Campbellville, Ont. L0P 1B0
Shared but not tested by Elizabeth Rodier Feb 94.

MMMMM

Title: Shitake-Nettle-Tofu Quiche
Categories: Herbs, Quiche, Egg, Weed
Yield: 10 servings

1 oz Dried shitake
1 c Warm water
2 Baked pie shells
6 c Nettle tops
1 lb Tofu
1 Onion, cut into crescents
4 tb Olive oil
2 c Milk
3 Eggs
1 tb Tamari

Soak shitake in warm water. Rinse nettles; cook in water to
cover until tender; drain immediately. Saut, onion (and some
garlic if you wish) in half of olive oil until partly soft.
Slice the softened shitake and saut, with onion for 3 minutes.
Cut tofu in small cubes; saut, with shitake, rest of oil, and
onion for 4 minutes. Remove from heat; stir in cooked nettle;
put in prebaked crusts. Bake at 350oF for 40-50 minutes, until
center is set. Decorate with sprigs of nettle and spring
flowers and serve.

Collected from the Int’l Fido Cooking Echoes

MMMMM

BANANA SPLIT SQUARES

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jolly mdfd30e-
2 cups Oreo cookies — crushed
3 tablespoons Margarine — softened
3 large Bananas — peeled and sliced
crosswise
2 tablespoons Fresh lemon juice
6 cups Vanilla ice cream
1 cup Thick Fudge Sauce
6 cups Strawberry ice cream — THICK FUDGE SAUCE-
6 ounces Semisweet chocolate chips
1 cup Whipping cream

Butter a 9×13-inch pan.
In a medium bowl, combine cookies and margarine.
Toss to coat crumbs with margarine. Press evenly over bottom of prepared pan.
In a small bowl, sprinkle banana slices with lemon juice, and toss lightly to
coat slices thoroughly to prevent darkening. Set aside.
Stir vanilla ice cream to soften slightly. Spread ice cream over prepared
crust. Drizzle with fudge sauce. Freeze until almost firm.
Top with banana slices. Stir strawberry ice cream to soften slightly, and
spread over bananas. Freeze until firm.
To Serve. Top with lightly sweetened whipped cream and a drizzle of Thick
Fudge
Sauce. Serves 15 to 18.
Thick Fudge Sauce. In the top of a double boiler, combine chips and cream.
Heat over simmering water until chips melt and blend thoroughly with cream.
Keep
sauce refrigerated. Makes 2 cups.
RICH, rich, rich…but good, good, good!! Wis/Gramma

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Title: Dilly Brunch Pockets
Categories: Mexican, Breakfast, Cheese/eggs, Eggs/cheese, Jaw
Yield: 6 Servings

12 Corn tortillas
1 Large tomato, seeded and
Chopped
1/4 c Plus 2T sliced green onion
1 t Chopped fresh dill OR
1/4 t Dried dill
1 T Margarine
6 Eggs, slightly beaten
Salt and pepper to taste
1 Pkg. Canadian Bacon (5 to 6
Ounces) or 12 thin slices
Folded in half
1 c Shredded Cheddar cheese

To warm and fold corn tortillas, briefly cook each tortilla on both
sides in a nonstick skillet, about 1 minute (do not overcook) and
fold in quarters. Keep prepared tortillas covered with cloth towel
until all tortillas are folded and ready to be filled.

In 10 inch nonstick skillet, briefly saute tomato and 1/4 cup green
onions with dill in margarine. Add beaten eggs, salt and pepper to
taste. Cook over medium-low heat, stirring occasionally until eggs
are just cooked, but still soft. Remove from heat.

To fill each tortilla, place one slice of Canadian bacon in one
“pocket” of folded tortilla; fill second “pocket” with about 2
tablespoons egg mixture. As each tortilla is filled, arrange
overlapping in shallow 12x8x2 inch baking dish (lightly brushed with
margarine or spaayed with nonstick cooking spray). Sprinkle with
cheese, if desired, and remaining 2 tablespoons chopped green onion.
Bake at 350 degrees for 15 to 20 minutes or until just heated through.

MMMMM

OAT BRAN NUTRI-BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk (5/16-ounce yeast
1 1/2 c Unbleached flour
1/2 c Bread flour
1/4 c Oat flour
1 tb Wheat germ
2 tb Sugar
1 tb Dry milk
1 tb Margarine
1 t Salt
7/8 c Water

A VERY NUTRITIOUS LOAF. SERVE TOASTED TO SAVOR DELICATE TASTE Put all
ingredients in order given into the bread pan. Select WHITE bread and
push Start. Makes 1 loaf, 8 slices. Each slice: 153 calories; 1 gm
dietary fiber; less than 1 gm soluble fiber; 29 gm charbohydrates; 4
gm protein; 2 gm fat (12% of calories from fat); 1 mg cholesterol;
268 mg sodium; 74 mg potassium; 17 mg calcium.

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GINGERED TOMATO BROTH WITH PAPPADAM NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea 5″ plain pappadams
12 lg Spinach leaves
1 tb Peanut oil
1 t Cumin seeds
1 1/2 tb Ginger, grated
1 t Jalapeno pepper, minced
1/4 ts Turmeric
3 ea Ripe tomatoes, peeled,
– seeded diced
5 c Stock
Salt pepper
2 tb Cilantro, chopped

Using scissors, cut pappadams into 1″ wide noodles. Stack spinach
leaves, roll them into a tight log, cut into 1/8″ chiffonade.

Heat oil over moderate heat. Add cumin seeds, ginger jalapeno, fry
till seeds darken slightly. Stir in turmeric tomato cook about 4
to 5 minutes. Add stock bring to a boil. Reduce heat, cover
simmer for 15 minutes. Season.

Just before serving, add noodles spinach simmer for a bare minute.
Ladle into warmed bowls garnish with cilantro.

Variations: In place of spinach use 1 cup blanched peas, snow peas,
zucchini or asparagus slivers.

Yamuna Devi, “Yamuna’s Table”

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