Title: Drop Biscuit Swirl
Categories: Toppings
Yield: 4 servings

1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve

Combine baking mix and milk and stir until almost blended. Swirl in
fruit conserve. Makes enough for 4 biscuits.

MMMMM

Title: PFEFFERNUSSE
Categories: German, Desserts, Holiday
Yield: 1 servings

-Miles Kimball
2 Egg yolks
1/4 ts Allspice
3 c Sugar
1/4 ts Pepper
2 c Flour
3 tb Cut citron
1 1/2 ts Ginger
2 ts Lemon rind
1/4 ts Cardamom
1/4 c Chopped almonds
1 1/4 ts Cinnamon
2 Egg whites (beaten)

At Christmas time for sugar and spice these
pfeffernusse are extra nice: try them once and you’ll
be delighted

And so will the guests whom you’ve invited.

Here’s how it’s done by the German folks: add half of
the sugar to the beaten yolks, combine the mixture
with flour and spices

But keep it away from ratses and mices.

The rest of the sugar and egg whites you take, with
fruits and nuts a blend you make. To ripen it now you
store it away

And bake 18 minutes, the very next day.

Sugar while warm and you can be sure they’ll tempt the
taste of an epicure.FROM: DOLORES MCCANN (BSWN00A)

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Title: GERMAN ICE CREAM TORTE *
Categories: Ice cream, German
Yield: 12 servings

———————-PATTI – VDRJ67A———————-
2 lg Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
1 pk Unflavored gelatin
1/4 c Water; cold
5 Egg yolks
2/3 c Sugar
6 tb Sherry
3 c Whipping cream; whipped
2 tb Cocoa
10 oz Frozen red raspberries;
– thawed and drained
1 oz Unsweetened chocolate
1/2 c Whipping cream; whipped and
– chilled
12 Chocolate kisses

Remove rim from a 9″ springform pan. Cut brown paper
to fit bottom. Beat egg whites and cream of tartar
until foamy. Slowly beat in superfine sugar, beating
until stiff. Spread evenly on paper. Bake 50 minutes
at 275~. Turn off heat. Leave meringue in oven 1 hour
with door closed. Remove paper. Retun meringue to
bottom of pan. Replace rim. Mix gelatin with cold
water in top of double boiler. Let stand for 5
minutes. Add egg yolks, sugar, and sherry. Beat over
simmering water until thickened. Cool. Fold egg
mixture into the whipped cream. Divide into 3 equal
parts. Add cocoa to 1 portion, raspberries to another
and leave third plain. Spread cocoa mixture evenly
over meringue. Freeze 10 minutes. Top with an even
layer of the raspberry mixture. Freeze 10 minutes.
Cover with plain mixture and freeze 8 hours. To serve,
remove rim and transfer torte to serving plate. Shave
unsweetend chocolate over top and sides of the torte.
Ring top of torte with 12 mounds or rosettes of
whipped cream. Top each with candy kiss. Return
unwrapped torte to freezer until 10 minutes before
serving. Cut into wedges.

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CROCK POT BRUNSWICK STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans BBQ pork — Castlebury
2 cans BBQ beef — Castlebury
2 cans chicken, boneless — Swanson
1 (16 oz.) can tomatoes
1 reg can cream corn
1 reg can whole kernel corn
1 large onion — grated

Squish up tomatoes with clean hands; chop up the chicken. Break up all
beef. “Gush” up all parts with tender loving care, and clean hands. Mix
together and cook in crock pot overnight or all day on low temperature.
Easy and delicious!

– – – – – – – – – – – – – – – – – –

Title: Shrimp Omeletes
Categories: Chinese, Eggs, Ceideburg 2
Yield: 4 servings

1 c (250 mL) water
4 ts (20 mL) cornstarch
1 ts (5 mL) sugar
2 ts (10 mL) soy sauce
2 ts (10 mL) instant chicken
-bouillon granules
8 Eggs
1/2 ts (2 mL) salt
1/8 ts (0.5 mL) pepper
8 Fresh medium mushrooms
3 tb (45 mL) vegetable oil
8 Ounces (225 g) bean sprouts
8 Ounces (225 g) fresh shrimp
4 Green onions
1 Stalk celery
2 Green onions, thinly sliced

These are called “omelets” but they’re really a foo-young variation.
Yummy stuff and easy to do. 1. Combine water, cornstarch, sugar, soy
sauce and bouillon in small saucepan. Cook over medium beat until
mixture boils and thickens, about 5 minutes. 2. Combine eggs, salt
and pepper in medium bowl. Beat until frothy. 3. Finely chop
mushrooms. Heat 1 tablespoon (15 mL) of the oil in small skillet.
Cook mushrooms in the oil for 1 minute. Stir mushrooms into egg
mixture. 4. Wash and drain sprouts. Remove shells and veins from
shrimp. Finely chop shrimp, 4 of the onions and celery. Mix sprouts,
shrimp, chopped onions and celery into egg mixture. 5. For each
omelet, heat 1/2 tablespoon (7 mL) of the oil in large skillet or
7-inch (18 cm) omelet pan. Cook over medium heat until hot. Pour 1/2
cup (125 mL) egg mixture into oil. Cook until light brown, 2 to 3
minutes on each side. Stack omelets on serving plates. Pour warm soy
sauce mixture over omelets. Garnish with sliced green onions. Makes 4
servings (2 omelets each). From “Chinese Cooking Class Cookbook” by
the Editors of Consumer Guide, Publications International LTD, 1980.
ISBN 0-517-322455. Posted by Stephen Ceideberg; March 1 1993.

MMMMM

BREADMAN’S WHOLESOME POTATO BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pam vkbb14a
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound loaf
2/3 c Cool potato water
1 tb Applesauce
1 tb Honey
1 1/2 tb Chives, dried
2/3 c Mashed red potatoes
2 c Whole wheat flour
1 1/2 tb Gluten
1 t Salt
2 ts Yeast
1/4 c Sesame seeds

– – – – – – – – – – – – – – – – – –

Title: Hot And Sour Scallop Soup
Categories: Fish seaf, Soups ste
Yield: 4 servings

4 c canned low sodium chicken
: broth
1 c mushrooms — thinly sliced
1/4 c bamboo shoots — sliced
1/2 lb sea or bay scallops —
: sliced 1/4-inch
: thick
1 ts low sodium soy sauce
1/4 ts white pepper
2 TB cornstarch
3 TB water — warm
1 whole egg — beaten
3 TB rice vinegar
1/3 c thinly sliced green onions

Place chicken broth, mushrooms and bamboo shoots in
saucepan. Bring to boil, reduce heat and simmer 5
minutes. Rinse scallops under cold running water.
Add scallops, soy sauce and pepper. Bring to a boil.
Mix the cornstarch with the warm water. Add
cornstarch mixture and stir a few seconds until
thickened. Stir briskly with a chop stick and
gradually pour in egg. Remove from heat. Stir in
vinegar (2 tablespoons white wine vinegar may be
substituted); sprinkle with green onion. Serve
immediately.

Recipe By : The National Fisheries Institute

From: Rooby

Title: Summertime’s Bounty Pie
Categories: Main dish
Servings: 6

1 ea Env. Soup Mix * 1 1/2 lb Lean Ground Beef
2 c Fresh Bread Crumbs 8 oz Sour Cream or Plain
Yogurt
1 ea Large Egg 1/4 t Thyme or Basil Leaves
1 T Unbleached All-Purpose Flour 6 oz Shredded Cheddar Cheese
3 1/2 c Hot Cooked Assorted Veggies

* Choose one of the following soup mixes to use in the recipe:
Onion, Onion-Mushroom or Beefy Onion.
—————————————————————————

Preheat oven to 350 degrees F.

In large bowl, combine onion recipe soup mix, ground beef, bred crumbs,
sour cream or yougurt, egg and thyme or basil.

Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom
and sides of prepared pan, shaping edges 3/4 inch above pan and forming a
center “well”. Bake 40 minutes, drain. Fill with 3/4 cup cheese, then
vegetables and remaining cheese. Bake an additional 10 minutes or until
cheese is melted.

MICROWAVE DIRECTIONS:

In 9-inch glass pie plate, prepare ground beef mixture as above. Heat,
uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes;
drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or
until cheese is melted. Let stand covered 5 minutes before serving.

—————————————————————————–

ENGLISH CHEDDAR AND VEGETABLE MEDLEY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — chopped
3 Carrots — peeled, chopped
2 Rib of Celery — sliced thin
2 Baking Potatoes — peeled and
-cut into 1/2 inch dice
1 Butternut Squash — peeled
-seeded and fiber removed
-cut into 1/2 inch dice
8 c Chicken Stock
Salt and Pepper to taste
2 c Skim Milk
1/2 c Heavy Cream
2 tb Worcestershire Sauce
2 c Cheddar Cheese — sharp,grate
—–GARNISH—–
10 Bacon Strips — chopped, fried
-until crispy brown drain
1 c White Cheddar Cheese — cubed
-into 1/4 inch pieces
1/2 c Parsley — chopped
1 French Bread — seenote

Seenote: French Bread, slice and broil on both sides to make toast.
In a large pot, combine the onions, carrots, celery, potatoes and squash.
Add the chicken stock and salt and pepper to taste. Bring to a boil, cover
and reduce the heat to a simmer. Cook the vegetables 25-30 minutes or until
tender. Strain the solids from the liquid and puree until smooth in a food
processor or blender. Return the pureed vegetables to the hot cooking
liquid. Stir in the milk, heavy cream and the worcestershire sauce. Bring
just to the boil, then lower the heat. Add the shredded cheese and stir
until smooth and creamy. Taste and adjust the seasonings with additional
salt and pepper. Transfer the soup to a Tureen and garnish with the bacon
in the center of the soup, the cheese surrounding the bacon and the parsley
sprinkled on top. Serve with the slices of toasted French Bread.

– – – – – – – – – – – – – – – – – –

Title: SCALLION CAKES #2
Categories: Chinese, Pancakes, Vegetarian
Yield: 10 servings

Karen Mintzias
1 lb All-purpose flour
1/4 ts Baking powder
1/2 ts Sugar
2 ts Coarse-grain sea salt
-OR- kosher salt
5 Scallions; coarsely chopped
5 tb Vegetable oil (or more)

Place the flour in a mixing bowl. Sprinkle evenly
with the baking powder and sugar. Mix with a wooden
spoon. Add the water gradually, stirring and mixing
with the wooden spoon. Knead the dough for 3-4
minutes. Cover it with a damp cloth and leave for
half an hour, then knead again for 2-3 minutes.
Divide the dough into ten portions and form into
narrow strips 8-10 inches long. Flatten the strips
with a rolling pin and ten bands of pancake thickness.
Sprinkle each band with salt and then with chopped
scallions. Roll the bands lengthwise into long
double-thickness spaghetti-shaped strips. Hold one
end of the strip and turn the other end around in
circles until the concentric rings form themselves
around the center into a spiral pancake. Flatten the
pancake with the palm of the hand. Repeat until the
dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed
frying pan. When hot, lift the handle of the frying
pan so that the surface of the pan is evenly greased.
Place the spiral pancakes on the surface of the pan.
Fry over low heat for 2-1/2 to 3 minutes and turn the
pancakes over. Repeat and fry gently until the
pancakes are evenly browned on both sides.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo

Typos by: Karen Mintzias

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