Nancy’s Ice Cream Kolacky

Recipe By : Hammond times (Cook of the week), 12/7/95
Serving Size : 8 Preparation Time :24:00
Categories : Ctry2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Vanilla — or
French Vanilla Ice Cream
1 Pound Margarine
4 Cups Flour
Solo Brand Fruit Filling — your desired flavor
Powdered Sugar

Add flour to margarine and crumble in pastry blender. Add ice cream to
crumbled mixture and, using dough hooks, work into dough. (If you don’t
have dough hooks, use your hands. Rubber gloves will help cut down the
cold.)

When dough is smooth, shape into ball and refrigerate overnight.

Roll dough to about 1/8-inch thickness on a floured surface.

Using the rim of a glass dipped in flour, cut out circles.

Authur comments: Christmas just isn’t Christmas for the family and friends
of Nancy Koronkowski until they catch the aroma of ice cream kolacky
wafting from her oven door.

Nancy’s mother, Valentina Nowak, was known as a great cook and a
fantastic baker. As a child, Nancy gobbled up her share of yummy
pastries, paying scant attention to how they were created.

Before Valentina died, she told her daughter, “Nancy, you’ve got to learn
to make ice cream kolacky.”

But it wasn’t until after her mother’s death that Koronkowski found in a
church cookbook the recipe she’s sharing today.

Her efforts were rewarded when her daughter, Karyn, said, “Mom, these
kolacky taste just like Grandma’s.”

When first married, Koronkowski scouted for recipes in cookbooks because
she was embarrassed to ask her mother.

“Once I asked Mom how to make chicken soup,” she recalls. “Mom and her
friend had a good laugh and Mom said, ‘Just throw the chicken in the pot
and cook it!’ ”

Today, Koronkowski loves cooking.

She has a cabinet full of recipes and is fond of making soups, including
chicken and oxtail. Each Christmas Eve, in keeping with tradition, she
makes Polish sausage.

For Koronkowski, cooking and baking are ways to make her family happy.

“My husband, Bob, loves my cooking,” she said.

Actually, Koronkowski makes kolacky throughout the year because her
family and friends keep asking for it. Each Christmas, she bakes 10-12
batches of kolacky to share with others. There’s just one problem with
this moist, subtly sweet cookie. Once you bake them, your family is
likely to expect them year after year.

Place on cookie sheet and make a thumbprint in center of each.

Fill thumbprints with 1/2 teaspoon Solo filling.

Bake in 350-degree oven for 20 minutes.

Sprinkle with powdered sugar when cool.

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NOTES : Cook Of The Week
Nancy Koronkowski, Hammond

JACK-O-LANTERN CHOCOLATE CAKE *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Chocolate
Cakes Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———–PATTI –
VDRJ67A———————-
2 c Cake Flour — sifted
1 t Soda
1/2 ts Salt
1 c Butter — or shortening
1 1/3 c Brown sugar — firmly packed
3 Eggs — well beaten
4 oz Unsweetened Chocolate — melt
2/3 c Water

Sift flour once, measure, add soda -and salt, and sift
together three times. Cream butter thoroughly, add
sugar gradually, and cream together until light and
fluffy. Add eggs and beat well; then chocolate and
blend. Add flour, alternately with water, a small
amount at a time, beating after each addition until
smooth. Bake in two greased deep 9″ layer pans in 350~
oven for 30 minutes, or until done. Use Halloween
Frosting (See recipe) Spread orange tinted frosting
between layers, reserving about 1/4 for pumpkin
decoration. Spread chocolate frosting on top and sides
of,cake, reserving sinall amount for decorating.
Decorate top of cake with pumpkin of orange tinted
frosting. Outline eyes, nose, and mouth of
jack-o’-lantern- face with chocolate frosting, using
pastry tube or or a small knife. Melted chocolate may
be used for outlining jack-o’-lantern faces.

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Bananas Ambrosia With Fudge Sauce

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 6 Preparation Time :0:15
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Sour Cream
1 Tbsp Orange Juice, Concentrate
1 C Coconut Flakes (To 1 1/4)
3 Med/Lg Bananas, Cut Diagonally Into 6 Slices Each
1 C Hot Fudge Sauce (Homemade Or Store Bought) — (To 1
1/3 C) heated
1/3 C Roasted Almonds — diced
Whipped Cream

1. In a small bowl, mix sour cream and orange juice concentrate until well
blended. Place coconut into a small bowl.
2. Roll banana slices in sour cream mixture to coat, then immediately roll
in coconut to coat completely. Place bananas on a plate; refrigerate at
least 1/2 hour longer but no longer than 1 1/2 hours.
3. To serve, place 3 bananas slices on each of 6 individual dessert
plates. Drizzle hot fudge sauce over bananas; then sprinkle almonds on
top. Garnish with whipped cream, if desired.

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SIMPLE TOFU VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Side dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions, cubed
1 md Green bell pepper, cubed
1/2 lb Mushrooms, halved
1 lb Cubed tofu
1/2 c Sunflower seeds
1 c Water
1 t Basil
1 t Sage

In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds
water herbs. Simmer till vegetables are limp. Serve over cooked rice.

“Vegetarian Times Cookbook”

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VANILLA BEAN FROZEN YOGURT

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup sugar
2 teaspoons cornstarch
12 ounces evaporated skim milk
1 egg — slightly beaten
2 tablespoons light corn syrup
1 vanilla beans
2 teaspoons vanilla extract
1 1/2 cups nonfat yogurt — stirred

In a medium saucepan, combine sugar and corstarch.
Stir in milk, beaten egg and corn syrup. Cook, stirring,
over low heat until mixture thickens and coats a metal
spoon. Remove from heat; cool.
Slit the vanilla bean and scrape the seeds into the mix-
ture along with the vanilla extract and yogurt. Freeze in
ice cream freezer according to manufacturer’s instructions.
Makes 8 servings.

Per serving: Calories 153 Fat 1g Cholesterol 29mg
Sodium 100mg Percent calories from fat 5%

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Spicy Popcorn

Recipe By : Betty Crocker’s New Choices Cookbook
Serving Size : 10 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp water
4 tsps margarine
1 tsp cinnamon
1 tsp turmeric
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp cayenne
10 c popcorn — popped

Preheat oven at 400. Prepare baking sheet with cooking spray. Place popped
popcorn on prepared baking sheet. Toss combination of seasonings for the
flavor. Bake for 10 minutes, tossing once.

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Title: STIR-FRIED HAMSTEAK AND ASPARAGUS
Categories: Chinese, Pork
Yield: 6 servings

1 tb Diet margarine
1 lb Fat-trimmed hamsteak
3/4 c Unsalted, fat-skimmed beef
-broth or water
1 lb Fresh asparagus, diagonally
-sliced into 1-inch pieces
1 Clove minced garlic
1 ts Ground ginger
1 tb Cornstarch
1 tb Sherry or white wine
1 ts Light soy sauce

Melt margarine in large non-stick skillet. Add
hamsteak; brown on both sides over moderate heat.
Transfer to cutting board. Combine broth, asparagus,
garlic and ginger in skillet. Simmer uncovered, just
until asparagus is tender-crunchy, 3-5 minutes
depending on thickness. Meanwhile, slice hamsteak very
thinly. Blend cornstarch with wine and soy to make a
paste; stir into skillet, until sauce simmers and
thickens. Stir in ham slices and heat through.

—–

Title: ASPARAGUS WITH BLACK BEAN BEEF
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Beef, sliced, marinated
1 lb Asparagus
1/4 ts Baking soda, dissolved in
2 teaspoons water
1 tb Chinese fermented black
Beans, minced with:
4 Garlic cloves
1 ts Rice wine
2 ts Soy sauce
Peanut oil

———————MARINADE FOR BEEF———————
1 ts Cornstarch
1 ts Soy sauce
1/2 ts Rice wine
1/2 ts Sugar
1/4 ts MSG (optional)
1/2 ts Salt

———————–GRAVY MIXTURE———————–
1 ts Cornstarch
1/3 c Water

Cut the beef when it is partially frozen, and cut it
across the grain into thin slices.

Stir baking soda solution into the beef (to help
tenderize it). Stir in the marinade. Then stir in 1
tsp peanut oil and marinate the beef for one hour or
more in the refrigerator.

Heat 1 tablespoon peanut oil over high heat, add 1/2
teaspoon salt. Stir in asparagus. Add 1/4 cup water.
Cover pan for 2 minutes, and do not lift lid. When
done, remove to a platter.

Over high heat, add 1 tablespoon of oil. Stir-fry the
RINSED black beans and garlic mixture. Stir for a few
seconds. Add the beef. Stir-fry quickly until
barely. Do not overcook or the beef will become
tough. Sizzle in 1 tablespoon of rice wine and 2
teaspoons of soy sauce. Stir in asparagus.

Add gravy mixture. Stir until thickened. Serve hot.

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

Posted by Cate Vanicek

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Title: Harvest Apple Pie
Categories: Apples, Desserts
Yield: 8 servings

MMMMM—————————CRUST——————————–
1 9″ double pie crust

MMMMM————————–FILLING——————————-
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
2 T All-purpose flour
1/2 t Cinnamon
1 T Shortening
6 c Apples,tart baking,
-peeled,sliced
3 T Apple cider or juice

MMMMM—————————GLAZE——————————–
Granulated sugar

1. Heat oven to 375’F.
2. For filling, combine brown sugar, granulated sugar, flour and
cinnamon. Cut in shortening with fork until crumbs form. Toss apples
with crumb mixture. Pour into unbaked pie shell. Sprinkle cider over
filling. Moisten pastry edge with water.
3. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2″
beyond edge of pie plate. Fold top edge under bottom crust. Flute.
Cut slits or designs in top of crust for steam to escape.
4. For glaze, brush top with milk and sprinkle with granulated sugar.
5. Bake at 375’F. for 40-50 minutes. Cover edge of pie with foil last
10 minutes, if necessary, to prevent overbrowning. Cool until barely
warm or to room temperature before serving.

MMMMM

Title: FANWOOD CHOW-CHOW
Categories: Relishes
Yield: 6 servings

1 Peck ripe tomatoes
2 c Chopped onions
2 tb Salt
1 tb Celery seed
2 Apples, chopped
1/4 ts Red pepper
1 ts Whole cloves
2 c Water
1 1/3 c Brown sugar
1 tb Broken stick cinnamon
1 tb Mustard

Scald, peel, and slice tomatoes. Chop onions.
Sprinkle with salt. Allow to stand 2 hours. Drain.
Add apples and boil slowly for 2 hours. Add vinegar,
brown sugar, mustard, red pepper, celery seed,
cinnamon, and cloves. More salt may be added if
desired. Simmer about 1/2 hour. Florence Taft Eaton,
Concord, MA.

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