Title: BISKOTINE
Categories: Desserts, Biscuits
Yield: 1 batch

1/2 c Butter
1/2 c Sweet butter
4 c Sifted flour *
4 ts Baking powder
6 Eggs
1 1/2 c Sugar
1 ts Vanilla
1 ts Brandy or whiskey
1 ts Anise flavoring

Cream butter and sugar together thoroughly; add eggs,
one at a time, beating well after each addition. Add
flavorings. Sift and add dry ingredients. Place
dough in freezer for awhile. Then shape into small
loaves, about 1 inch around and place on cookie sheet.
Bake at 375 F for about 25 to 30 minutes.

Remove from oven and cut loaves into desired
thickness. Lay (slices) flat on cookie sheet and
lower temperature to 200 F for 15 to 20 minutes.

*NOTE: I use 2 cups cake flour and 2 cups regular flour

Source: Madeline Yeseta Gavran “Our Favorite Recipes”
St. Anthony Croatian Catholic Church Typed for you by
Karen Mintzias

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EGGNOG SNICKERDOODLES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Terri Sawchuk PKHJ43B
-MAIN INGREDIENTS:
2 3/4 c All-purpose flour
2 t Cream of tartar
1 1/2 c Sugar
1 t Baking soda
1 c Butter-softened
1/4 t Salt
2 Eggs
1/2 t Brandy extract
1/2 t Rum extract
-SUGAR MIXTURE
1/4 c Sugar or colored sugar
1 t Nutmeg

Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.
beat at low speed, scrapingsides of bowl often, until well mixed (2
to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape
rounded teaspoonful of dough into 1"balls; roll in sugar mixture.
place 2″ apart onto ungreased cookie sheets. Bake near center of 400
oven for 8 to 10 min. or until edges are lightly browned. Reformatted
by: CYGNUS, HCPM52C

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Pumpkin Log

Recipe By : Hazel Russell
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
Filling:
2 teaspoons margarine
8 ounces cream cheese
3/4 teaspoon vanilla
1 cup powdered sugar

Preheat oven to 350 degrees. Combine eggs, sugar, pumpkin, baking soda,
cinnamon, and
flour. Spread onto greased cookie sheet. Bake for 15 minutes. Turn onto
a towel which
has been sprinkled well with powdered sugar. Roll up jelly roll fashion.
Let cool
completely. Meanwhile combine filling ingredients. When cool unroll and
spread on
filling. Reroll and refrigerate.

Note: If desired, sprinkly pecan pieces over spread filling before
rerolling. Yummy!

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Title: Bean And Rice Burritos
Categories: Veg-cook, Sept.
Yield: 2 servings

None

Filling:
1 28 ounce can water-packed pinto beans, drained and rinsed,
1-2 cups cooked brown rice,
dash each: chili powder, garlic powder, cumin;
3/4 cup water,

6 tortillas

Toppings:
1 head iceberg lettuce, chopped and dried,
1 bunch scallions, chopped,
1 ripe tomato, chopped,
Mexican salsa

Place the beans in a saucepan and mash with a potato masher. Add the
cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare
the vegetables. Heat the tortillas quickly (just to soften) in a preheated
skillet, toaster oven, or microwave. Place a line of bean mixture down the
middle of each tortilla. Top with lettuce, scallions, tomato, and salsa.
Tuck in the top and bottom edges, roll into a burrito, and serve
immediately, topped with additional salsa if desired.

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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MARINADE FOR CHARCOALED ROAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Inch thick sirloin tip
Roast
1/2 c Oil
1/2 c Red table wine
Juice of one lemon
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Rosemary
1 t MSG
3 tb Green onion flakes
1 t Salt
Lots of black pepper
1 Clove garlic — pressed
1 Bay leaves
2 tb Meat tenderizer

Place in jar and shake well.. Take large fork and
poke holes in roast. Place roast and marinade in large
Ziploc bag, or in flat pan and squeeze or turn to
thoroughly coat meat. Let marinate 2 days in
refrigerator.

I made a medium fire in the bottom of the smoker and
left out the water pan and placed the roast on the
grill for about 20 minutes per side. It is supposed to
be medium, not well done. You’ll have to check for
doneness then and if not done to your taste, cook
longer. It is FANTASTIC!! Dark brown on the outside
and very tender on the inside.

I also used the same marinade, doubled, and marinated
a whole sirloin tip in a huge stainless steel bowl and
smoked it with the water pan and it was great too, but
only for a crowd!

Recipe By : Judy Howle

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Title: Applesauce Cake
Categories: Cakes, Londontowne, Sauces
Yield: 1 servings

1/2 c Butter 1 ts Baking soda
1 c Sugar 1/4 ts Salt
1 ea Egg, beaten lightly 1 ts Cinnamon
1 3/4 c Cake flour 1/2 ts Cloves
1 c Raisins 1 c Applesauce, hot
1 c Nutmeats

Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot
applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until
toothpick comes out clean. Keeps moist for days.
Mrs. Louis Radaj

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2X the batter for any cake recipe or 2 boxes cake mix, prepared
2X any white frosting recipe or 2 cans white frosting
food coloring
1 Hostess Ho-Ho or similar cake-roll snack item

Prepare two cakes in bundt pans, cool completely

Color most of the frosting a deep orange, reserving about 1/2 cup,
which should be colored black (you may also use dark chocolate fudge
frosting)

Place one bundt cake upside down (rounded side on the bottom) on cake
plate; frost top only. Place second bundt cake flat-side down on top
of first cake. Frost entire cake with orange frosting, making up and
down motions with spatula to simulate pumpkin.

Insert Ho-Ho in the middle of the top of the bundt cake to make the
stem.

Use black frosting to make eyes, nose, mouth, etc. Black rope licorice
may also be used.

I originally saw this in Parents Magazine about two years ago. It has
been a favorite for our family celebrations since then!

Diabetic Jam-Using glycerine-Soft Fruit

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :0:45
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds soft fruit (*) — see note
2 pints glycerin
45 saccharin tablets

1. Gently heat the fruit.
2 . Dissolve the sacharin tablets in the fruit and add the glycerine
4. Boil until the jam thickens.
5. Pour into small jars with firmly fitting tops and seal down.

– – – – – – – – – – – – – – – – – –

NOTES : (*) e.g. raspberries, strawberries.
This jam will keep better because of the gycerine content.

Pitcaithly Bannock (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
4 oz Butter
2 oz Caster Sugar
1 oz Choped Almonds
1 oz Mixed Candied Peel

: Set Oven to 325F/Gas 3. Grease a baking sheet.
Sift the flour into a bowl. Add the sugar and butter
and rub in to form a dough. Add the almonds and mix in
the peel, making sure they are evenly distributed.
Form into a thick round on a lightly floured surface
and prick all over with a fork. Place on the sheet and
bake for about 45-60 minutes. Allow to cool and serve
sliced thinly and buttered :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

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Title: Lemon Sauce for Fish
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1 ea Lemon, large, juice of
1/4 c Butter, scant
1/2 t Salt
1/2 t Pepper
2 ea Egg yolks, beaten

Strain lemon juice into saucepan, then add other ingredients. Beat
over fire until hot but do not let boil. When fully hot, remove from
fire, mix with the beaten yolks of two eggs and serve at once. Good
for fine flavored fishes such as Kingfish Source: FISHES AND FISHING
IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33

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