Title: LINZER TARTS
Categories: Cookies
Yield: 24 servings

1 c BLUE BONNET Margarine,
-softened
1 c Granuated sugar
2 c All-purpose flour
1 c PLANTERS Slivered Almonds,
-chopped
1 ts Grated lemon peel
1/4 ts Ground cinnamon
1/3 c Raspberry preserves
Confectioners’ sugar

In large bowl with electric mixer at high speed, beat margarine and
granulated sugar until light and fluffy. Stir in flour, almonds, lemon peel
and cinnamon until blended. Cover; chill 2 hours.

Divide dough in half. On floured surface, roll out one half of dough to
1/8″ thickness. Using 2 1/2″ round cookie cutter, cut circles from dough.
Reroll scraps to make additional rounds. Cut out 1/2″ circles from centers
of half the rounds. Repeat with remaining dough. Place on ungreased baking
sheets. Bake at 325’F. for 12-15 minutes or until lightly browned. Remove
from sheets; cool on wire racks. Spread preserves on top of whole cookies.
Top with cut-out cookies to make sandwiches. Dust with confectioners’
sugar.

Makes 2 dozen cookies.

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THAI FRIED NOODLES (3)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
4 Garlic cloves
— finely crushed
1 tb Fish sauce
3 tb -TO
4 tb Lime juice
1 t Crushed palm sugar
2 Eggs — beaten
12 oz Rice vermicelli
— soaked in water for
— 20 minutes, drained
4 oz Peeled shrimp
4 oz Bean sprouts
4 Green onions — sliced
—–TO GARNISH—–
2 tb Dried shrimp, ground
Roasted peanuts
— finely chopped
Cilantro leaves
Lime slices

Heat oil in a wok, add garlic and cook, stirring occasionally, until
golden. Stir in fish sauce, lime juice and sugar until sugar has
dissolved. Quickly stir in eggs and cook for a few seconds. Stir in
noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
sprouts and half of the green onions.

When noodles are tender, transfer contents of wok to a warmed serving dish.
Garnish with remaining bean sprouts and green onions, dried shrimp,
peanuts, cilantro leaves and lime slices.

Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
: ISBN 1-55788-038-7

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

4 tablespoons capers
6 anchovy fillets, drained
1 cup olive oil
1/4 cup lemon juice
Freshly ground black pepper
1 pound small mushrooms

Rinse two tablespoons of capers and dry on a paper towel. Pound them
and the anchovies in a mortar or press them through a sieve with a spoon.
When the mixture is reduced to a paste, transfer it to a mixing bowl.
Add the oil little by little, stirring as you do it. Add the lemon
juice and pepper to taste. Let the sauce stand in a covered container
at least 4 hours before serving. Remove the stems from the mushrooms
and clean them with a damp paper towel. Place five on each plate and
spoon three tablespoons of the tapenade over them. Garnish the plates
with the remaining capers.

NEW CORN CHOWDER, SOUTHERN STYLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Sprigs parsley
1 Leek
1/2 Carrot — cut lengthwise
1 Stalk celery — chopped
1/4 Bay leaf
1 pn Sage
1 pn Thyme
2 Thick slices bacon, diced
1 c New corn pulp
1/2 c Onion — chopped fine
1/2 c Celery — chopped fine
4 c Chicken broth
3/4 c Raw potatoes — diced
1 1/2 c Tomatoes — peeled chopped
1 pn Cayenne pepper
1/2 c Heavy cream
1 t Cornstarch

“The key to this delicious soup is to gently scrape
the kernels off the corn cob with a table fork so the
skins remain on the cob, leaving you with only the
fresh pulp.”

Use a 12″ square of cheesecloth to make a bouquet
garni of the first 7 ingredients and set aside. In a
large saucepan over medium heat, first soften the
bacon, then add the corn, onions, and celery and saute
until tender, about 5 minutes. Add the chicken broth,
potatoes, tomatoes, and the bouquet garni. Bring to a
boil, reduce heat and slow boil for 1 hour. Remove the
bouquet garni. Add the cayenne pepper. Meanwhile,
using your fingers, dissolve the cornstarch in heavy
cream at room temperature. Add cornstarch/cream
mixture to soup and stir until heated through.

This recipe comes from the A. T. S. F. RR.

FROM: DINING BY RAIL by James D. Porterfield. Pub by
St. Martin’s Press of New York – 1993. ISBN
0-312-08768-3

Shared by Robert Rostrup

– – – – – – – – – – – – – – – – – –

Title: Pecan Rocca
Categories: Candies
Yield: 6 servings

1 c Pecans, chopped (we use
-chopped almonds on some
-batches)
3/4 c Brown sugar (packed)
1/2 c Butter or margarine (butter
-makes it richer)
1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup)

Almond Rocca: This is not for Almond Roca, yet it is close enough and
it is real easy. In fact my 14 year old daughter has been making it
by herself at Christmas for the past 4 years. Hope this will meet
your needs. It comes from the Betty Crocker cookbook, so you may have
it on hand already.

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
Heat sugar and butter to boiling, stirring constantly. Boil over
medium heat, stirring constantly, 7 minutes (watch it real close the
last minute or two). Immediately spread mixture evenly over nuts in
pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet
over pan so contained heat will melt chocolate. Spread melted
chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill
until firm.

Now for the changes we use.

When we are going to be giving this as a gift, we melt another 1/2
cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than
the 9x9x2). Spread the melted chocolate on top of the buttered pan
that is covered with the nuts. After the chocolate is spread on top,
sprinkle more nuts on top, while chocolate is still warm. Then cut
into small sizes. After the candy is set, remove from the pan and
wrap individually with desert foil. I get mine at the bakery supply,
or a craft shop.

MMMMM

Title: Breakfast Casserole
Categories: Cheese/eggs, Casseroles, Breakfast
Yield: 6 servings

3/4 lb Lean Ground Pork
3/4 ts Italian Seasoning
1/4 ts Fennel Seeds Crushed
2 cl Garlic Minced
2 (8 Oz.) Cartons Frozen Egg
Substitute Thawed
1 c Skim Milk
1/4 c (1 Oz.) Shredded Cheddar
3 Green Onions Chopped
3/4 ts Dry Mustard, 1/4 t. Salt
1/4 ts Ground Red Pepper
6 Slices White Bread Cut Into
1/2 in. Cubes. Cherry
Tomatoes

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until
Hot. Add Pork, Italian Seasoning, Fennel Seeds Garlic; Cook Until
Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat
Dry With Paper Towels Set Aside. Combine Milk, Cheddar, Green
Onions, Dry Mustard, Salt Pepper in A Large Bowl; Stir Well. Add
Pork Mixture Bread, Stirring Until Just Blended. Pour Into An 11 X
7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover Chill 8 To
12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set Lightly
Browned.Garnish With Tomatoes Green Onion Tops If Desired.
Fat 8.3. Chol. 46.

—–

Title: YU MI GEE YUNG TANG B1
Categories: Chinese, Poultry, Soups
Yield: 6 servings

1 Whole chicken breast
– uncooked
2 Egg whites
3/4 ts Salt
1 ts Sesame seed oil
1 1/2 qt Chicken broth
1 11 oz can cream corn
1 1/2 ts Salt
1/2 ts Sugar
1/4 c Cornstarch; dissolved in…
1/2 c Cold water
1 Scallion; finely chopped

Skin, bone and mince chicken breasts. Combine chicken,
egg whites, salt and oil. Mix well and set aside.

Bring chicken broth to boil in a saucepan. Add cream
corn, salt and sugar; cook for one minute. Stir in
dissolved cornstarch and cook, stirring constantly
until sauce thickens.

Mix chicken mixture into soup and bring to boil again.
Remove from heat. Add chopped scallions and serve
immediately.

Temperature (s): HOT Effort: AVERAGE Time: 01:00
Source: ANNA KAO’S Comments: PITTSBURGH, ASPINWALL

—–

Mongolian Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 pound Flank steak
—–MARINADE—–
1 teaspoon Rice wine or dry sherry
1 tablespoon Soy sauce
1 tablespoon Vege. oil
1 teaspoon Sesame oil
1/4 teaspoon Baking soda
1 teaspoon Cornstarch
1/2 teaspoon Sugar
—–FRYING AND SAUCE INGRED—–
4 cups Oil — for deep frying
1 ounce Rice noodles
1 tablespoon Hoisin sauce
1 tablespoon Hot bean sauce
1 teaspoon Cornstarch
1/2 cup Water
10 Green onions — chop 1 1/2″

Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let
stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently loosen
roll of rice noodles with your fingers and break into 2 portions. Carefully
lower half the noodles into hot oil with a slotted metal spoon or in a lg.
strainer and press under oil 2 seconds. Immediately remove puffed noodles from
wok with slotted spoon or strainer; set aside to cool. Repeat with remaining
half of rice noodle roll. Break cooled noodles into 2″ lengths and arrange on
a platter. Remove oil from wok except 5 tb Heat oil remaining in wok over high
heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove
with slotted spoon; set aside. Remove all but 2 tb. oil from wok. Add hoisin
sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to
a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds.
Spoon over noodles. Makes 4-6 servings. LISA CRAWLEY TSPN00B If you’ve never
made the rice noodles before, you are in for a surprise. The literally explode
in size in the oil and it is magic!! The oil has to be HOT or it won’t work
though. The first time I did it on my own, I didn’t have the oil hot enough,
the noodles laid in the bottom of the wok and played dead!! Good Luck!

Title: MANDARIN CHOW MEIN
Categories: Chinese, Pork
Yield: 3 servings

2 pk Quick-cooking Oriental
-noodles (3 Ounces)
(with or without flavor
-packets)
2 tb Soy sauce
4 ts Catsup
1 tb Worcestershire sauce
1 ts Sugar
1/2 ts Oriental sesame oil
Nonstick spray coating
4 Cloves garlic, minced
1/4 ts Crushed red pepper
1/2 lb Lean boneless pork (pork
-loin or sirloin), cut
Into thin strips
3 c Thinly sliced cabbage
8 oz Sliced bamboo shoots (1
-can), drained and rinsed
1/2 c Coarsely shredded carrot
2 Green onions, cut into
-2-inch pieces

Cook noodles in 4 cups boiling water for 3 minutes or
just until tender, omitting flavor packets, if
present. Drain and rinse noodles; set aside. For
Sauce: In a small bowl combine soy sauce, catsup,
Worcestershire sauce, sugar, and sesame oil; set
aside. Spray a wok or large skillet with nonstick
spray coating; heat. Add garlic and red pepper to hot
wok or skillet; cook over medium heat for 10 seconds.
Add pork; stir-fry 1 minute. Add cabbage, bamboo
shoots, carrot, and onions. Stir-fry 2 to 3 minutes
more or until onions are crisp-tender and pork is no
longer pink. Add noodles and sauce; heat through,
about 1 minute, stirring gently to coat.

BETTER HOMES AND GARDENS, March 1990

—–

Title: Linzer Thumbprint Snowballs
Categories: Cookies, Holiday
Yield: 4 servings

2 1/4 c All-purpose flour
3/4 c Walnuts, finely ground
1 ts Ground cinnamon
2 ts Grated lemon peel
3/4 c Granulated sugar
3/4 c Margarine, softened
1 Egg
1 ts Vanilla
About 1/2 cup raspberry jam
Powdered sugar

Heat oven to 350 degrees. Lightly grease cookie sheet. Stir together
flour, walnuts, cinnamon and lemon peel. Beat granulated sugar and
margarine in large bowl on medium speed until creamy. Beat in egg and
vanilla until fluffy. Gradually stir in flour mixture. Shape dough
into 1 inch balls. Place 2 inches apart on cookie sheet. Press thumb
in center of each to make indentation. Fill each indentation with 1/2
teaspoon jam. Bake 12 to 15 minutes or until golden brown around
edges. Immediately remove from cookie sheet; cool completely.
Sprinkle with powdered sugar.

From: The Austin American Statesman typed by jessann 🙂

—–