Nusskipferl (Nut Crecents)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : German Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Package Yeast; Active Dry
4 Cups Flour; Unbleached, Unsifted
1 Cup Butter
1 Cup Sour Cream
3 Each Egg Yolks; Large
———-FILLING———–
3 Each Egg Whites; Large
1 Cup almonds — ground
1 Cup Sugar
1 Teaspoon Vanilla

Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is
formed. Cover and let dough rest 1 hour. For filling beat egg whites until
soft peaks form. Fold in nuts, sugar, and vanilla.
Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches.
Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased
baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20
minutes, or until lightly browned. Cool on wire racks and store in airtight
tins. Makes 4 to 5 dozen crecents.

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Nutr. Assoc. : 1660 568 0 0 532 0 531 16 0 1554

CHESTNUT STUFFING FOR POULTRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Chestnuts
1 pt Bread crumbs
1/4 c Shortening **
1 t Salt
1 ea Egg, well beaten
1/4 c Celery, chopped
2 ts Poultry seasoning

** butter, chicken fat, or lard.
Make a gash in each chestnut, place in an iron skillet
with 1 Tbsp of butter and shake over hot flame for a
few minutes. Place in the oven for 10 minutes. Then
remove the shell and skins. Cover the blanched
chestnuts with boiling salt water and cook until
tender. Strain and put through a ricer. Add the rest
of the ingredients and mix well. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts
Press, 1936.

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MANY GRAINS BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JEANNETTE NUTTER (SFBT34B)
1 1/8 c Water
1/2 c Whole wheat flour
2 c Bread flour
1/2 c Quick oats
3/4 c 7 grain cereal
2 tb Powdered buttermilk
2 tb Sugar
2 tb Honey
2 tb Margarine
2 pk Yeast
1 t Salt

I just dump it all in the pan. Set for light crust and white bread
cycle. It turns out great every time. I don’t know if it’s got the
right combinations or amounts but it tastes great and to us that’s
all that counts. ROM: JEANNETTE NUTTER (SFBT34B) Reformatted by
Elaine Radis

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Title: Granny Smith Applesauce Tarts
Categories: Tarts, Desserts
Yield: 6 servings

MMMMM——————–FOR THE APPLESAUCE:————————-
6 lg Granny Smith apples
2 tb Unsalted butter
1 tb Fresh lemon juice
2 tb Honey

MMMMM———————-FOR THE PASTRY:—————————
3/4 c Solid vegetable shortening
1/4 c Boiling (not just hot) water
1 tb Milk
1 tb Sugar
2 c All-purpose flour, sifted

Peel and core the apples; cut into thin slices, to thicker than 1/4“.
Put the apples, butter, lemon juice and honey in a heavy saucepan
with a lid. (Don’t try using a lightweight pan; you need a heavy pan
that conducts heat well.) Cover tightly; cook over high heat for 10
minutes. Uncover. Stir to break up the apples into a smooth sauce. If
necessary, keep cooking until the applesauce is completely smooth,
stirring frequently to prevent burning or sticking. Set aside to
cool. (You may cook the applesauce in advance and refrigerate. Bring
back to room temperature before serving.)

Put the shortening in a large bowl. Add the boiling water. Stir
quickly to make a smooth mixture. Stir in the milk and sugar. Add the
flour, 1/2 cup at a time, mixing well after each addition, until you
have used a total of 1 1/2 cup flour. After that, add flour only
until the dough clings together stiffly. Form the dough into a ball.
Flatten between sheets of wax paper, or wrap in plastic wrap and
refrigerate for at least 1 hour, to allow the dough to ”relax.“

After 15 minutes before you are ready to prepare the tart shells,
remove the dough from the refrigerator. Let it soften slightly. Roll
out the dough, either on a floured surface or between sheets of wax
paper, to a thickness of 1/8”. Cut into six 4″ circles, using a
plastic lid (such as that of the shortening can) or a cardboard
template as a guide. (You may save any leftover dough, well-wrapped,
in the freezer for up to 6 weeks.)

Preheat the oven to 400’F.

Turn a standard muffin tin upside down and gently drape a circle of
dough down the muffin shape, pressing in place lightly. Repeat with
the remaining dough circles, making certain the shells don’t touch
one another (if possible, use a 12-muffin tin and skip spaces so the
tart shells don’t touch.)

Bake the shells for 12-14 minutes, or until they’re golden brown.
Allow the shells to cool slightly before gently removing them from
the muffin tin to finish cooling right side up on a wire rack. (You
may prepare the tart shells one day ahead and store in a covered
container.)

At serving time, fill each shell with 1/3 cup room-temperature
applesauce. If desired, drizzle with additional honey. You also may
warm the tarts briefly in the oven – 5 minutes at 350’F. (If you’d
like to gild the lily, serve with a scoop of vanilla frozen yogurt or
low-fat “ice cream.”)

Per serving: 487 calories, 5 grams protein, 74 grams carbohydrates, 6
grams fiber, 20.4 grams fat (6.4 grams saturated), 3 milligrams
sodium.

MMMMM

CHUNKY CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
2 Celery stalks — thinly sliced
2 lg Carrots — peel thinly slice
2 c Cauliflower flowerets — coars
2 Chicken breast halves withou
6 c Chicken broth, defatted
2 c Garbanzo beans, cooked or 15
1/2 c Long-grain rice — uncooked
1 1/2 ts Dried thyme leaves
1 t Dried basil leaves
1 t Dried marjoram leaves
2 lg Bay leaves
1/4 ts Black pepper
1 cn Stewed tomatoes

Recipe by: Skinny One-Pot Meals – ISBN 0-940625-75-X
In 5-qt crock pot, combine onion, celery, carrots, and
cauliflower. Add chicken, broth, beans, rice thyme,
basil, marjoram, bay leaves, and pepper. Cover and
cook on high 1 hour. Lower heat to low and cook an
additional 6 to 8 hours. Remove bay leaves and discard.

Remove chicken. When cool enough to handle, remove
from bone and cut chicken into bite-sized pieces. Add
stewed tomatoes to crock pot, and cook on high an
additional 10 to 15 mins. Return chicken to crock pot,
and cook an additional 5 mins.

NUTRITIONAL DATA (based on 6 servings): Per Serving:
Calories 402 Fat (gm) 5.9 Sat. fat (gm) 0.6
Cholesterol (mg) 46 Sodium (mg) 607 Protein (gm) 35
Carbohydrate (gm) 56 % Calories from fat 13 >
Submitted By VRCS69A@PRODIGY.COM (JOHN TURRI) On
06-22-95; 0706

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Title: Cold Gazpacho
Categories: Soups
Yield: 1 servings

1 Diced green pepper
4 Diced tomatos
1 Diced onion
3 Minced garlic cloves
3 c Water
1/4 c Wine
3 ts Lemon juice
1 Diced fine scallion

Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did
not puree fully. Chill overnight. Serve in chilled glasses or bowls
with diced scallion floating on top.

MMMMM

1 cup red lentils
1 can vegetable stock
1 cup chopped onion
1 can diced tomatoes
1 can diced green chilies
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 cup grated fat-free cheese
2 tbsp. chopped cilantro

Combine all ingredients except cheese and cilantro in 1-1/2 qt. coverable
microwave-safe dish. Microwave, covered, on HIGH 18-20 mins. Carefully
remove cover and stir; sprinkle with cheese, cover and let stand 20 mins.
Garnish with cilantro. (Haven’t tried this yet; it was in my local
newspaper yesterday and sounds very appealing.)

Cauliflower Fritters

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cauliflower — cut into
Flowerets
3 oz Dried breadcrumbs
1 1/2 oz Parmesan cheese — grated
1 tb Fresh parsley — chopped
Salt and pepper
2 Eggs — beaten
—–FOR SAUCE—–
1/2 oz Butter
1/2 oz Plain flour
10 Fluid ounces milk
1/2 ts Prepared mustard
2 oz Cheddar cheese — grated
pn Cayenne pepper

Par-boil cauliflower in a saucepan of boiling salted
water for 4-5 minutes, drain well.

In a bowl mix together breadcrumbs, Parmesan cheese
and parsley and season with salt and pepper. Dip
cauliflower flowerets in beaten egg, then coat in
breadcrumb mixture. put on serving plate and set aside
until ready to cook in hot oil.

To make cheese sauce, melt butter in a small saucepan,
stir in flower and cook for 1 minute. Remove from heat
and add milk slowly. Bring to the boil, stirring, then
simmer for 2 minutes. Stir in mustard, cheese, cayenne
and season with salt and pepper. Serve hot.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

Redibase Cream Of Broccoli Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups water
3 Tsp. Chicken Redi-Base
10 Oz frozen broccoli — chopped
1/4 Cup onion — minced
1 bay leaf
4 Tbsp. butter or margarine
4 Tbsp. flour
1 Cup light cream
Salt pepper to taste

Sauté onions in butter until soft. Blend in flour. Add water, Chicken
Redi-Base,
broccoli and bay leaf. Simmer until broccoli has thawed. Bring to a boil. Salt
pepper to taste. Remove from heat and add light cream. Serve.
This recipe can be used for a host of other soups-instead of broccoli use aspar
agus or spinach. Our substitute Turkey or Vegetable Redi-Base for chicken for a
flavor that is a little different. Serves 6

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BUTTER COOKIE CUPS w. CHOCOLATE.ALMOND FILLING

Recipe By : Bon Apetit September 1985
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
COOKIE CUPS:
1 cup plus 2 tablesp. all-purpose flour, — sifted
3 tablespoons plus 1 1/2 t. sugar
1/4 teaspoon salt
6 tablespoons unsalted butter,cold — 1/2″ cubes
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon almond extract
FILLING:
3 tablespoons almond paste
6 tablespoons whipping cream
6 ounces semisweet chocolate, broken into pieces
3 tablespoons amaretto liquer
1/4 teaspoon vanilla

For cookies: Blend flour, sugar and salt in processor. Cut in butter
until coats meal forms, using on/off turns. Add yolk, vanilla and almond
extract. Process until mixture gathers together. Form dough into
I-inch-diameter log on plastic wrap. Wrap tightly and refrigerate until
well chilled, about 3 hours. (Can be prepared 2 days ahead.)

Set rack in lowest position of oven and preheat to 350F Butter 1
3/4×3/4-inch round tartlet pans, Cut dough into scant 1/4-inch-thick
slices. Press one slice into each pan. Arrange cookie cups on baking
sheet. Bake until golden brown, about 15 minutes. Cool 15 minutes on
rack. Gently remove cookies from pans and cool completely on rack. (Can
be prepared 1 day ahead, Store in airtight container.)

For filling: Using fork, mash almond paste into cream in heavy medium
skillet. Add chocolate. Stir over low heat until chocolate melts. Remove
from heat. Mix in butter 1 tablespoon at a time. Stir until lukewarm.
Mix in amaretto and vanilla. Cover filling with paper towel and plastic
wrap. Refrigerate until just firm, about 1 hour.

Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe
filling into crusts 3 inch above rims. Reftigerate at least 11/2
hours. (Can be prepared 6 hours ahead.) Serve chilled.

Formatted for MC and shared by dianne@olynet.com

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