PARTY TIME COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Salted butter, softened
1/3 c Granulated sugar
1 t Vanilla
1/4 t Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds (4oz)

1. Preheat oven to 350F

2. Cream butter and sugar together using an electric mixer at medium
speed. Add extracts and beat well. Scrape bowl. Add flour, choco-
late chips, and almonds, and blend on low speed until just mixed.
Do not overbeat.

3. Shape rounded tablespoons full into 1 1/2 inch balls and place on
ungreased cookie sheet 2 inches apart. Press balls with palm of
your hand or bottom of a drinking glass into 1/2″ thick cookies.

4. Bake 15-17 minutes of until just beginning to brown. Cool on a
flat surface.

Source: “Mrs. Fields Cookie Book”, 1992

– – – – – – – – – – – – – – – – – –

Title: Simple Lentil Stew
Categories: Veg-cook, August
Yield: 1 servings

1/2 lb Lentils
1 Onion, chopped small
1 Carrot, cut into chunks
1 Potato, cut into chunks
2 T Margarine
1 T Flour
Water
Thyme
Salt
Black pepper

Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato
until soft. Stir in the flour. Add the lentils and enough water to
generously cover the lentils. Cook the lentils until tender, adding enough
water as needed to keep the stew thick. (The lentils will grow and absorb
water.) While it is cooking, add thyme, salt, and pepper to taste. (Thyme
should be the dominant spice.) Serve over rice (I cook S. Indian fluffy
rice for this.)

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue ?,
Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

—–

TRADITIONAL CALABACITAS CON LECHE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Medium summer squash, sliced
1/4 c Butter or maragarine
1 ea 15 oz can corn, drained
1/2 c Onion, thinly sliced
1/2 t Salt
1 ea Dash pepper
1 ea 4 oz can chopped green chili
1 c Milk
1/2 c Grated cheddar cheese

Saute’ squash in butter until soft. Reduce heat and add corn, onions,
salt, pepper and green chili. Mix well and add milk. Simmer until well
blended. Add cheese and cover until cheese is melted.

– – – – – – – – – – – – – – – – – –

Title: Pumpernickel Westfalen Style
Categories: Breads, German
Yield: 2 Servings

1500 g Flour, rye
750 g Sourdough
900 ml Water, 30øC/ 85øF
1 tb Salt
150 g Molasses

Mix sourdough with a part of the flour and let rest for 5 min. Add
water and the rest of the flour and knead well. Cover and let rest
for 2 1/2 – 3 hours at a warm place. Add salt and molasses and kned
well. Part in two halfes and give in oven-forms. Bake for 12 hours at
100 øC/ 212 øF. Let cool down for one day before cutting.

“Wie man eyn teutsches Mannsbild bey Kraefften haelt.” (Historic
recipes)

MMMMM

Title: Brunswick Stew
Categories: Stews, Meat/poul, Ethnic, Am-south
Yield: 6 servings

1 Chicken; 3.5-4.5lb
1/3 c Flour
1 ts Salt
1/2 ts Freshly ground pepper
1/2 ts Dried thyme leaves
1/8 ts Cayenne
3 tb Vegetable oil
2 md Onions; chopped
6 oz Lean smoked ham; diced (opt)
4 c Chicken stock
1 cn Peeled whole tomates (28oz)
;drained and quartered
1 sm Green bell pepper; diced
1 Bay leaf
2 c Fresh shelled lima beans or
1 pk (10oz) frozen; thawed
2 c Corn kernels; fresh or froz.

Cut chiken into 10 serving pieces: 2 drumsticks, 2
thighs, 2 wings, and 4 breast pieces. Trim of as much
fat as possible. Rinse and let drain. In a shallow
bowl, mix the flour, salt, pepper, thyme and cayenne.
Dredge the damp chicken pieces in the seasoned flour.
In a large skillet, heat 2 tablespoons of the oil over
moderately high heat. Dredge the chicken again if the
coatinglooks damp, and shake any excess back into the
bowl. Reserve the excess seasoned flour. Add the
chicken pieces to the pan in a single layer without
crowding, in batches if necessary, and cook, turning,
until golden brown, about 7 minutes per batch. Lower
the heat if necessary about 1/2 way through, so the
fat doesn’t burn. Remove the chicken to a large flame
proof casserole.
Add the remaining 1 tablespoon of oil and the onions
to the skillet. Cook over moderate heat, stirring
occasionally, until soft, about 3 minutes. Add the ham
and cook until lightly browned, about 3 minutes
longer. Sprinkle the reserved seasoned flour over the
ham and onions and cook., stirring, 30-45 seconds.
Pour in half the stock. Bring to a boil, scraping up
any brown bits from the bottom of the pan. Boil
stirring, until slightly thickened. Pour everything
in the skilleet over the chicken in the casserole.
Add the tomatoes, the remaining stock, the green
pepper, and the bay leaf. Bring to a boil, reduce heat
to moderately low, and simmer, partially covered, 15
minutes. Add the lima beans and corn and simmer
uncovered until the chicken and vegatables are tender,
10 to 12 minutes longer. Skim any fat off the top of
the sauce. Remove and discard the bay leaf and season
with additional salt and pepper to taste befor serving.

Nutritional info per serving: 817 cal; 69g pro, 64g
carb, 33g fat (36%)

Source: Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/23/96

—–

Title: SZECHWAN CHICKEN WITH CASHEWS
Categories: Chinese, Poultry
Yield: 4 servings

1 pk Chicken breast, boneless
1 Egg white
1 ts Cornstarch
1 ts Soy sauce
1 tb Cornstarch
1 tb Soy sauce
1 tb ;Water, cold
5 tb Oil, peanut
1 Onion, med; chopped
4 Celery stalk
1/4 ts Garlic powder
1 c Bamboo shoot, sliced; draine
2 tb Chili sauce
2 Japon pepper, dried; crushed
1 tb Chicken bouillon
1/3 c ;Water
3/4 c Cashews; chopped

Cut onion into 1″ pieces. Cut celery into 1/2″
diagonal pieces. Mix cornstarch, 1 t. soy sauce, and
garlic powder together; set aside. Mix instant
bouillon and 1/3 cup water together; set aside. Heat
oil in wok over medium high heat until hot. Cook and
stir chicken in oil until chicken turns white; remove
chicken from skillet with a slotted spoon. Cook stir
onion/celery mixture in oil until onions are
semi-transparent. Stir in chicken, bamboo shoots,
chili sauce, and crushed pepper; cook stir 1 minute.
Stir in bouillon. Heat to boiling; stir in
cornstarch/soy sauce mixture; cook and stir until
thickened, about 30 seconds. Stir in cashews.
Submitted By SAM WARING On
02 JUL 95 095759 ~0600

—–

Title: Cream of Asparagus
Categories: Vegetables, Soups/stews
Yield: 9 servings

1 1/2 lb Fresh asparagus 4 c Hot milk
1 1/2 c Chopped onion 1/2 ts To 1 t dill weed (to taste)
6 tb Butter + salt 1 ts Salt
6 tb All-purpose flour 1/2 ts White pepper
2 c Water or stock 2 tb Tamari soy sauce

Break off and discard tough asparagus bottoms. Break off tips; set
aside. Coarsely chop stalks; cook in skillet with onion in butter,
salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle
with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes
stirring frequently, until thickened. Cool slightly. In blender, puree
sauce bit-by-bit with milk until thoroughly smooth. Return puree to
3-quart pan- preferably a double boiler. Add dill, salt, pepper and
tamari. Heat gently but don’t boil. As it heats, cook asparagus tips in
boiling water until tender, but still very green, about 2 minutes; drain.
Add whole to soup.

—–

DELUXE CHOCOLATE CAKE

Recipe By : BAKERS DOZEN (FLO BRAKER ) SHOW #BD1A11
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake Batter:
2 cups sifted cake flour — (200 grams)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsifted cocoa powder — (50 grams)
1/2 cup lukewarm water
1/2 cup buttermilk — room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs — room temperature
4 ounces unsalted butter — (1 stick) room
temperature
1 cup granulated sugar — (200 grams)
1 cup light brown sugar — (200 grams) packed
Ganache Filling:
8 ounces semisweet or bittersweet chocolate — finely chopped
1 cup heavy cream
Frosting and chocolate glaze:
1 cup heavy cream — whipped
10 ounces semisweet chocolate — finely chopped
1 cup heavy cream

For the cake:
Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and
flour two 8-inch
round cake pans, and insert parchment paper or waxed paper to line the
bottoms. Sift the flour,
baking soda, and salt onto a sheet of waxed paper; set aside. Place the
cocoa in a 1-quart
mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside
to cool. Pour the
buttermilk, the1/2 cup water, and the vanilla into a liquid cup measure.
Crack the eggs into a
small bowl, and whisk together to combine the yolks and whites. Place the
butter in the bowl of a
heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on
medium speed until
the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce
the speed to low, add
the sugars in a steady stream. When all the sugar is added, stop the
machine, and scrape the
mixture clinging to the side of the bowl into the center. The mixture will
appear sandy. Increase
the speed to medium again, and cream until the mixture is light in color, is
fluffy in texture, and
appears as one mass, about 5 to 7 minutes. With the mixer still on medium
speed, pour the eggs
slowly at first. Continue to cream, scraping the sides of the bowl at least
once, until the mixture
appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa
mixture, resume at
medium speed and mix just until incorporated. Using a rubber spatula, stir
in one-fourth of the
flour mixture. Then one-third of the buttermilk mixture, stirring to blend
together. Repeat this
procedure, alternating dry and liquid. With each addition, scrape the sides
of the bowl, and
continue mixing until smooth, never adding liquid if any flour is visible.
Pour the batter into the
pans and spread it level. Bake for 25 minutes, or until the baked surface
springs back slightly
when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a
rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently
tapping them on the
counter to see if the cake releases from sides.
Yield: Two 8-inch layers

Instructions for the filling:
Put the chocolate in a medium bowl. In a small saucepan, heat the heavy
cream just to the boil.
Remove from heat. Pour over chocolate and whisk until chocolate melts and
mixture is smooth
and shiny.

Assembling the dessert:
Split each layer of cake in half horizontally and place one layer, cut side
up, on a cardboard
round. Spread with one-third of the ganache filling. Center a second layer
on top of the first, and
spread it with one-third of the ganache filling. Place another layer, cut
side up, on top, and
spread with remaining filling and turn he last layer upside down, and center
it over the filling.

Frosting and Chocolate Glaze:
Frost the cake with the whipped cream. Place the cake on a wire rack, then
set it on a sheet pan
that will fit the dimensions of your freezer. Place in the freezer for 40
minutes only, (his is just
enough time to chill the whipped cream frosting so it’s firm to the touch,
not soft.) While the cake
is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a
medium bowl. In a
small saucepan, heat the heavy cream just to the boil. Remove from heat.
Pour over chocolate
and whisk until chocolate melts and mixture is smooth and shiny. Set aside
to cool to body
temperature. Set the cake on its wire rack over a baking pan with sides
(like a jelly roll pan) on
top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze
over the center of the
cake. Using a long, flexible metal icing spatula, use just a few strokes to
spread the glaze over
the top of the cake so the glaze runs down over the sides. Rotate the
turntable as you spread.
Use the spatula to scoop up excess glaze to touch it to any bare spots on
the sides of the cake tocover them. Place the cake on a serving plate.
Refrigerate until 30 to 60 minutes before serving.
Using a serrated knife, dipped into hot water after each slice, cut dessert
into wedges.

– – – – – – – – – – – – – – – – – –

Title: BROWNED AND SEASONED FREEZER MIX
Categories: Meats
Yield: 14 servings

4 lb Ground beef
1 1/2 Large onion,chopped
3 Cloves garlic,minced
2 ts Salt
3/4 ts Pepper

Cook and stir meat, onions and garlic in Dutch oven
until meat is brown. Drain off fat. Stir in
seasonings. Spread meat mixture in 2 ungreased baking
pans, 13x9x2 inches. Freeze 1 hour. (This partial
freezing prevents the meat from freezing together
solidly.) Crumble meat mixture into small pieces;
place in heavy plastic bag or freezer container. Seal
securely and label; freeze no longer than 3 months.
Use freezer mix in the recipes that call for it. NOTE:
You can use this mix in any recipe for drained,
seasoned browned ground beef. Each 3 1/2 cups lightly
packed frozen mix is the equivalent of 1 pound ground
beef, 1/3 cup chopped onion, 1 small clove garlic, 1/2
teaspoon salt and dash of pepper. (If mixture is not
frozen, allow 3 cups.)

—–

Title: Pumpkin Ice Cream Pie with Caramel Pecan Sauce
Categories: Pies
Yield: 10 servings

1 1/2 c Gingersnap cookies; crushed
1/4 c Butter or margarine; melted
*filling*
1/2 ts Cinnamon
1 pt Vanilla ice cream; softened
3/4 c Brown sugar
1/2 ts Ginger
1/2 ts Cinnamon
1/4 ts Cloves
1 c Pumpkin
1 c Whipping cream; whipped
*sauce*
1 c Caramel ice cream topping
1/2 c Pecans; chopped

Recipe by: Sue Klapper In small bowl, combine crust ingredients; blend
well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate
10 to 15 minutes. Meanwhile, in large bowl stir 1/2 teaspoon cinnamon into
ice cream. Spoon into crust. Freeze. In medium bowl, combine brown sugar,
ginger, 1/2 teaspoon cinnamon, cloves and pumpkin; blend well. Fold in
whipped cream. Spoon over ice cream in crust. Freeze 3 hours or until
firm. Let stand at room temperature 15 to 20 minutes before serving. In
small saucepan, combine caramel topping and pecans. Cook over medium heat
until thoroughly heated, stirring constantly. Serve warm over pie.

—–