Title: Cappuccino Cookies
Categories: Dessert, Cookies, Posted-mm
Yield: 60 Servings

1 c Butter, softened
2 c Firmly packed brown sugar
2 tb Milk
2 tb Instant coffee granules
2 lg Eggs
1 ts Rum extract
1/2 ts Vanilla
4 c All-purpose flour
1 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
Chocolate sprinkles
-or- melted
Chocolate (optional)

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Add sugar; beat until well
blended.

HEAT milk in small saucepan over low heat; add coffee
granules, stirring to dissolve. Add milk mixture,
eggs, rum extract and vanilla to butter mixture. Beat
at medium speed until well blended.

COMBINE flour, baking powder, nutmeg and salt in large
bowl. Gradually add flour mixture to butter mixture,
beating at low speed after each addition until blended.

SHAPE dough into 2 logs, about 8 inches long and 2
inches in diameter. (Dough will be soft; sprinkle
lightly with flour if too sticky to handle.)

ROLL logs in chocolate sprinkles, if desired, coating
evenly (‘/3 cup sprinkles per roll). Or, leave rolls
plain and dip cookies in melted chocolate after
baking. Wrap each log in plastic wrap; refrigerate
overnight.

PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls
into ‘/4-inch-thick slices; place 1 inch apart on
cookie sheets. (Keep unbaked rolls and sliced cookies
chilled until ready to bake.)

BAKE 10 to 12 minutes or until golden brown. Transfer
to wire racks to cool. Dip plain cookies in melted
semisweet or white chocolate, if desired. Store in
airtight container.

Makes about 60 cookies

*To dip 24 cookies, melt 1 cup chocolate chips in
small saucepan over very low heat until smooth.

From the recipe files of suzy@gannett.infi.net

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Title: Neapolitan Polenta Pie
Categories: Main dish, Vegetarian, Ovo-lacto, Low-fat
Yield: 8 servings

12 oz Nonfat plain yogurt
1 c Polenta
3 c Water
1 ts Sea salt
1 1/2 c Pizza sauce
1 c Red onion; sliced
1/4 lb Field mushrooms; sliced
2 oz Dried porcini mushrooms
— soaked
3 tb Capers
1 Tomato; sliced
1 c Green bell pepper, sliced
3 tb Parmesan cheese, grated
1/3 c Fresh basil, chopped

The day before serving, prepare “cheese” from yogurt by mixing yogurt
with 1/2 teaspoon salt and placing it in a strainer lined with
several layers of cheesecloth. Squeeze cloth very gently around
yogurt and place over bowl. Refrigerate and drain for at least 10
hours. Before continuing with recipe, carefully remove cheesecloth
from ball of cheese.

Stir polenta into boiling water. Add 1/2 teaspoon salt. Cover and
cook over low heat, stirring frequently, for 15 minutes or until
thick and soft. Pour into a 9-inch nonstick pie plate and spread
evenly over bottom and sides.

Preheat oven to 425 F. Spread pizza sauce over polenta. Arrange
vegetables over sauce, top with yogurt cheese, capers and Parmesan
cheese. Bake 25 minutes or until pie is bubbling hot throughout.
Remove from oven and top with basil.

Calories per serving: 147
Grams of fat: 1.8
Percentage fat calories: 11%
Cholesterol: 0 mg.

* Source: Delicious! Collection – compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

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RISOTTO SCAMPI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish and se Rice
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Shrimp — peeled
1 Clove garlic — minced
3 tb Lemon juice
1 tb Parsley — finely chopped
3 tb Butter
1 Clove garlic — minced
1 sm Onion — finely chopped
1 1/4 c Chicken stock
1/2 c White wine
1 c Arborio rice
1/4 c Parmesan cheese — grated

TO PREPARE PRAWNS Peel, devein, and cut in half. Toss
with lemon juice, garlic, and parsley. [preferrably
marinate for an hour]. Place in glass dish and
microwave for 3 minutes on high. Set aside. TO
PREPARE RISOTTO In glass serving dish, combine butter,
garlic and onion. Cook on high 2-3 minutes. Stir in
rice to coat. Add in heated broth and wine. Cover and
cook on high 6 minutes until boiling. Reduce high to
medium and cook another 6 minutes. Stir in prawns an
d their juice and cook 3 minutes on high. Mix in
cheese and let stand 5 minutes.

Recipe By : NCS

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GARLIC SOUP WITH CHICKEN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Garlic Soups
Poultry Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole chicken, disjointed
2 Carrots, minced
2 Stalks celery, minced
1 lg Whole onion
1 Whole head garlic, broken
Into uppeeled cloves
Chopped fresh parsley
Salt and pepper to taste
10 Cloves garlic, peeled
4 tb Butter
2 tb Flour

Make fresh chicken broth by simmering chicken,
carrots, celery, onion, garlic, parsley, salt and
pepper in enough water to cover. When chicken is
thoroughly cooked, remove it and skim fat from broth.
Simmer broth, reducing it until it is very rich.
Remove unpeeled garlic cloves; squeeze cooked garlic
from cloves and mash to make puree. Discard skins.
In frying pan, saute the 10 peeled cloves in butter.
When lightly browned, add flour and small amount of
broth and mix with a wire whisk until velvety. Pour
this mixture into the remaining broth, ad pureed
gralic, and stir. Tear chicken into bite-sized pieces
and add to the soup. Sprinkle with fresh parsley and
serve.

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Title: Selection of Fresh Cucumbers
Categories: Canning, Preserves, Pickles
Yield: 1 text

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A bushel
weighs 48 pounds and yields 16 to 24 quarts–an average of 2 pounds per
quart.

Quality: Select firm cucumbers of the appropriate size: about 1-1/2
inches for gherkins and 4 inches for dills. Use odd-shaped and more
mature cucumbers for relishes and bread-and-butter style pickles.

===========================================================

* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Preparing Pickled and Fermented Foods
Categories: Canning, Information
Yield: 1 guide

The many varieties of pickled and fermented foods are classified by
ingredients and method of preparation.

Regular dill pickles and sauerkraut are fermented and cured for about 3
weeks. Refrigerator dills are fermented for about 1 week. During curing,
colors and flavors change and acidity increases. Fresh-pack or
quick-process pickles are not fermented; some are brined several hours
or overnight, then drained and covered with vinegar and seasonings.
Fruit pickles usually are prepared by heating fruit in a seasoned syrup
acidified with either lemon juice or vinegar. Relishes are made from
chopped fruits and vegetables that are cooked with seasonings and
vinegar.

Be sure to remove and discard a 1/16-inch slice from the blossom end of
fresh cucumbers. Blossoms may contain an enzyme which causes excessive
softening of pickles.

Caution: The level of acidity in a pickled product is as important to
its safety as it is to taste and texture.

* Do not alter vinegar, food, or water proportions in a recipe or use a
vinegar with unknown acidity.

* Use only recipes with tested proportions of ingredients.

* There must be a minimum, uniform level of acid throughout the mixed
product to prevent the growth of botulinum bacteria.

INGREDIENTS

Select fresh, firm fruits or vegetables free of spoilage. Measure or
weigh amounts carefully, because the proportion of fresh food to other
ingredients will affect flavor and, in many instances, safety.

Use canning or pickling salt. Noncaking material added to other salts
may make the brine cloudy. Since flake salt varies in density, it is not
recommended for making pickled and fermented foods. White granulated and
brown sugars are most often used. Corn syrup and honey, unless called
for in reliable recipes, may produce undesirable flavors. White
distilled and cider vinegars of 5 percent acidity (50 grain) are
recommended. White vinegar is usually preferred when light color is
desirable, as is the case with fruits and cauliflower.

PICKLES WITH REDUCED SALT CONTENT

In the making of fresh-pack pickles, cucumbers are acidified quickly
with vinegar. Use only tested recipes formulated to produce the proper
acidity. While these pickles may be prepared safely with reduced or no
salt, their quality may be noticeably lower. Both texture and flavor may
be slightly, but noticeably, different than expected. You may wish to
make small quantities first to determine if you like them. However, the
salt used in making fermented sauerkraut and brined pickles not only
provides characteristic flavor but also is vital to safety and texture.
In fermented foods, salt favors the growth of desirable bacteria while
inhibiting the growth of others. Caution: Do not attempt to make
sauerkraut or fermented pickles by cutting back on the salt required.

FIRMING AGENTS

Alum may be safely used to firm fermented pickles. However, it is
unnecessary and is not included in the recipes in this publication. Alum
does not improve the firmness of quick-process pickles. The calcium in
lime definitely improves pickle firmness. Food-grade lime may be used as
a lime-water solution for soaking fresh cucumbers 12 to 24 hours before
pickling them. Excess lime absorbed by the cucumbers must be removed to
make safe pickles. To remove excess lime, drain the lime-water solution,
rinse, and then resoak the cucumbers in fresh water for 1 hour. Repeat
the rinsing and soaking steps two more times. To further improve pickle
firmness, you may process cucumber pickles for 30 minutes in water at
180 degrees F. This process also prevents spoilage, but the water
temperature should not fall below 180 degrees F. Use a candy or jelly
thermometer to check the water temperature.

PREVENTING SPOILAGE

Pickle products are subject to spoilage from microorganisms,
particularly yeasts and molds, as well as enzymes that may affect
flavor, color and texture. Processing the pickles in a boiling-water
canner will prevent both of these problems. Standard canning jars and
self-sealing lids are recommended. Processing times and procedures will
vary according to food acidity and the size of food pieces.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Blue Cheese Walnut Spread

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:10
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces blue cheese — softened
4 ounces cream cheese
2 tablespoons butter
2 tablespoons sherry
1/4 cup English walnuts — chopped

Beat cheeses and butter together. Add sherry and walnuts.

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Serving Ideas : Serve with assorted crackers and French bread.

Title: SANTA’S CHOCOLATE PIE
Categories: Pies
Yield: 2 servings

1 6-ounce package (1 cup)
-semi-sweet chocolate
-pieces
1/4 c Water
1 T Instant coffee
Dash salt
. . .
2 Beaten egg yolks
. . .
1 7 1/2- or 8-ounce jar (1
-cup) marshmallow creme
1 t Vanilla
1/8 t Almond extract
. . .
2 Stiff-beaten egg whites
1 c Heavy cream, whipped
. . .
1 9-inch baked pastry shell

In the top of double boiler combine the chocolate, water, instant coffee
and salt; heat over hot, not boiling, water just till the chocolate melts
stirring occasionally. Pour small amount of chocolate mixture into beaten
egg yolks; then return to double boiler and cook 3 minutes, stirring
constantly. Remove from heat. Stir in marshmallow creme and flavorings.
Chill. Fold in egg whites, then the cream. Pour into cooled baked pastry
shell. Freeze firm, 10 hours or overnight. To match picture: When ready to
serve border with whipped cream, add swirl of candy canes poked into
fillling at a slant. Serve promptly.

Source: File ‘Mom’s’ 2/25/91 MM by Cathy Svitek

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Title: CARMEL APPLE SALAD
Categories: Salads
Yield: 1 servings

1 Container (8-oz) frozen
Whipped topping thawed
1 pk Dry instant butterscotch
Pudding
1 cn (8-oz) crushed pineapple
With juice
3 c Diced apples
1 c Dry roasted nuts
1 c Marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add
apples, roasted nuts and marshmallows. Keep in refrigerator.

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TIPSY PARSNIPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 Apples
-(McIntosh or Red Delicious)
— cored, quartered,
— and thickly sliced
1 tb Olive oil
1 Garlic clove — crushed
12 oz Baby parsnips — halved
8 oz Pearl onions — halved
2 ts Fennel seeds
1 tb Chopped fresh sage
1 c Vegetable stock
1 tb Whole-grain mustard
1 t Honey
Salt
Freshly ground black pepper

Heat the butter in a large skillet over medium heat
and saute the apples for 4 to 5 minutes, turning
frequently, until golden on both sides. Remove from
the heat and set aside.

Heat the oil in a clean skillet and saute the garlic,
parsnips, onions, and fennel seeds for 10 minutes, or
until lightly browned. Add the sage, cider or apple
juice, and stock; bring to a boil, cover, and simmer
gently for 12 minutes.

Add the apples and their juices to the pan and simmer
for 3 minutes more. Strain the juices into a small
saucepan and keep the parsnip mixture warm in a
serving dish. Stir the mustard and honey into the
pan, bring to a boil, and simmer rapidly or 5 minutes,
or until the liquid is reduced slightly and glossy.
Pour over the vegetables, season to taste with salt
and pepper, and serve at once.

* Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias

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