Title: Ginger Molasses Cookies
Categories: Cookies
Yield: 1 servings

4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed
Together to coat cookies

Combine flour, soda, cloves, salt, ginger, cinnamon. Do not sift.
Stir to mix well. Beat together butter, shortening, sugar til fluffy.
Stir in eggs, molasses, corn syrup until well blended. Add flour
mixture to creamed mixture. Beat until smooth pliable. Pinch off
dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in
cinnamon sugar to coat completely. Place on ungreased cookie sheets.
Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm
but feel soft to the touch. NOTE: I usually undercook these cookies for a
soft center. But for ginger snaps and a crispy cookie, cook them the full
time. Lilli Beach

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Title: BRUCE’S FAVORITE CAESAR SALAD
Categories: Salads
Yield: 4 servings

1 x Head of Romaine Lettuce
1 x Tin of Anchovy Filets
1 tb Fresh Ground Black Pepper
4 cl Garlic
1 x Egg Yolk-use Extra Large Egg
1 tb Prepared Hot Mustard
3 ds Tabasco Sauce
1 tb Worcestershire Sauce
3/4 c Olive Oil
Red Wine Vinegar
1 x Lemon
Fresh Grated Parmesan Cheese
Croutons
1/2 lb Bacon

1) Cook the bacon until very crisp. Set aside and allow to drain on
paper
towels.

2) Place egg in a glass of warm water and set aside until it reaches
room
temperature (10-15 minutes).

3) Crush the garlic in a large wooden bowl. Add the anchovies and
crush
into a pulpy mass. Mix with black pepper.

4) Add mustard, worcestershire sauce and tabasco. Separate the egg,
keeping
the yolk. If you can’t find any extra large eggs then 2 small eggs
is
fine. Stir in each of these ingredients thoroughly as you add each
one.

5) SLOWLY add the oil from the anchovy tin, using a french whisk to
mix.

6) SLOWLY add olive oil, rapidly whipping until you get a thick
paste. You
may have to vary the amount of oil to achieve this (at least 3/4
cup).

7) Squeeze in some red wine vinegar to taste. Once around the bowl is
usually enough.

8) Squeeze in one lemon for the juice, again to taste.

9) Just before serving, add the lettuce, croutons, crushed bacon and
parmesan cheese. Toss Thoroughly.

The trick to this is the dressing should be quite thick before adding
the red wine vinegar and lemon juice.

You may want to add more garlic, tabasco, worcestershire, mustard
depending on how spicy you like your Caesar Salad. From the kitchen
of Bruce and Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

LINGUINE WITH OLIVES AND SUN-DRIED TOMATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Linguine
1/2 c Extra-virgin olive oil
4 Cloves minced garlic
1/4 ts Hot pepper flakes
2 md Ripe tomatoes — chopped
1/2 c Black olives — cut up
1/4 c Sun-dried tomatoes,
Oil-packed — drained and
Chopped
1 t Salt
1/4 ts Pepper
1/4 c Fresh basil — chopped
1/2 c Feta cheese — optional

In 1 lg pot of boiling, salted water cook linguine for
8 to 10 minutes or until tender but firm; drain well.

Meanwhile, in large skillet, heat half of the oil over
medium heat; cook garlic, hot pepper flakes and fresh
tomato for 3 to 4 minutes or until fragrant but not
browned. Add olives, sun-dried tomatoes, salt and
pepper; cook for 2 to 3 minutes or until heated
through. Add to pasta along with remaining oil and
basil; toss well.

Top with crumbled feta cheese, if desired.

Recipe By :

From: Date:

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Vegetable and Pasta Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
2 carrots — peel, slice thin
2 zucchini — thinly sliced
1 14 oz can whole tomatoes
2 14.5 oz cans beef broth
1 1/2 cups water
1 tablespoon dried parsley — plus
4 teaspoons dried parsley
1 tablespoon oregano
1 1/2 cups small shell-shaped pasta — uncooked
grated Parmesan cheese

In Crock-Pot, combine onion, carrots, zucchini, tomatoes, broth, water, parsley
, and oregano. Cover and cook on Low 8 to 10 hours or High for 4 to 5 hours.
Stir in uncooked pasta and cook for an additional 30 minutes or until pasta is
tender. Garnish with grated Parmesan cheese. Serve

Serves 6 to 8

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Date: Fri, 11 Mar 94 09:16:57 -0400
From: MPAX@pbs.org

Stuffed Peppers

8 large chili peppers
2 cups of your favorite rice
2 tbl (or to taste) Creole spices
1 small onion
1 1/2 cups mixed frozen veggies

Preheat oven to 400 degrees. Cut tops off peppers and take seeds out.
Place peppers on a tray and roast about 30 minutes.

Meanwhile cook rice according to directions. I add the onions, creole
spice (I buy this premixed), and frozen veggies with a little extra
water and this is what I cook the rice in. Go sit and relax.

When peppers and rice are done, take pepper out of the oven and
stuff with the rice and serve. Yummy. The leftovers make a great
lunch too.

From: Michelle Dick

From The Joy of Cooking:

BROWNED FLOUR

A variant used in gravies to enhance color and flavor [and as we now
know, to do fatfree cajun cooking]. The slow but inexpensive
procedure by which it is made is worth trying. The flour, when ready,
should smell nutty and baked. Place:

1 cup flour

in a dry heavy skillet. Stir constantly over very low direct heat,
scraping the flour from the sides and bottom of the pan. Or, heat the
flour in a very slow oven, 200 deg F to 250 deg F, in a very heavy
pan. Shake the pan periodically so the flour browns evenly. Do not
let it get too dark or, as with brown roux, it will become bitter and
lose its thickening power altogether. Even properly browned flour has
only about half the thickening power of all-purpose flour. It may be
stored in a tightly covered jar in a cool place.

Mock Whipped Cream Frosting

Recipe By : Pat Asher
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C Granulated Sugar
3/4 C Butter (1 1/2 Sticks)
1/2 C Shortening
1 C Milk — Lukewarm
3 Tsp Vanilla

Put all together in small bowl. Whip at slow speed until it stops
splattering, then full speed for not less than 10 min.

Delicious with Graham Cracker Cake.

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Title: Summer Fruit Salad
Categories: Salads, Fruits, Low-fat
Yield: 4 servings

2 c Cooked rice
– cooled to room temperature
1/2 c Quartered strawberries
1/2 c Grape halves
1/2 c Quartered kiwifruit slices
1/2 c Pineapple tidbits
1/2 c Banana slices
1/4 c Pineapple juice
2 tb Plain yogurt
1 tb Honey
Lettuce leaves

Combine rice and fruits in large bowl. Blend pineapple juice, yogurt, and
honey in small bowl; pour over rice mixture. Toss lightly. Serve on
lettuce leaves.

Each serving provides:
* 161 calories
* 2.6 g. protein
* 0.5 g. fat
* 37.6 g. carbohydrate
* 8 mg. sodium
* 1 mg. cholesterol

Source: Sport Sense – The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Red Pepper Pickle
Categories: Indian, Relishes, Vegetables
Yield: 6 Servings

1 Red bell pepper
Small onion – see below
1/2 Lemon, juice of -OR-
1 tb Bottled lemon juice
2 ts Cumin seed
Fresh-ground black pepper

NOTES: This is served in small quantities (about 2 tablespoons per
person) as a crisp contrast to tender vegetables and creamy dhals.

ABBREVIATIONS: ts = teaspoon
tb = tablespoon

Cut the red pepper in half; deseed and remove all white membrane.
Slice as thinly as the sharpness of your knife will allow 🙂 then
cut the longer slices in half. Keep in mind always the way this
will look when you serve it. Make it possible to pick them up in a
tablespoon.

Put the pepper slices in a non-metal bowl (if you use a metal one
the lemon juice will react with it and the pickle will have a metallic
taste).

Cut the top end off the onion then shave off very thin slices.
Really the sharper your knife the better. Make them wafer-thin and if you
can’t consider sharpening your knife. Separate the rings. Mix them
in with the pepper slices – use your own judgement as to how much
onion you want. I use 1/8 small onion to a medium red bell pepper but
that’s just me.

Add the lemon juice, grind over black pepper to taste and mix in
the cumin seed.

Now cover the bowl and leave for at least an hour, NOT in the
fridge but even possibly in the sun, stirring once or twice.

Sorry can’t remember where this recipe came from. Possibly same
place as the potato chops. It is certainly not by me though I wish it
was…

MMMMM

Robust Italian Stew: Wine-Braised Beef over Creamy Polent

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ITALIAN STEW—–
3 tbsp Olive Oil: Extra Virgin
7 lb Beef Chuck Roast: 1″ Cubes
Large Onion: Minced
1/4 c Fresh Italian Parsley: Chop
Garlic Cloves: Chopped
Bay Leaves
1/4 tsp Cloves: Ground
1/4 tsp Cinnamon: Ground
1/4 tsp Allspice: Ground
1 c Red Wine: Dry
2 1/4 c Beef Stock or Canned Broth
32 oz Whole Italian Plum Tomatoes
1/2 c Nicoise Olives: Pitted
4 tsp Rosemary: Chopped
Red Bell Peppers — 1/4″ Strip
—–POLENTA—–
9 c Water
1 1/2 tsp Salt
2 c Cornmeal

Italian Stew:

Heat oil in heavy Dutch oven over high heat. Add 1/5 of beef and brown on
on all sides, stirring occasionally, about 5 minutes.
Transfer beef to bowl using slotted spoon. Repeat with remaining beef in 4
more batches. Reduce heat to medium.

Add onion and Italian parsley to Dutch oven and cook until onion is golden
brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay
leaves, cloves, cinnamon and allspice.

Return beef to Dutch oven and stir to coat with onion and spice mixture.
Add red wine and bring to boil, scraping up any browned bits. Simmer
mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes
with their juices, breaking up tomatoes with back of spoon. Mix in olives
and rosemary. Reduce heat to low, cover and cook until beef is tender,
stirring occasionally, about 1 1/2 hours. Add bell peppers, cover and cook
until just tender, about 15 minutes. Season to taste with salt and pepper.

(Can be prepared 1 day ahead. Cover and refrigerate.)
Polenta:

Bring water and salt to boil in heavy large saucepan. Gradually whisk in
cornmeal. Continue whisking until mixture boils and thickens, about 2
minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly
cooked, whisking occasionally, about 30 minutes.

(Can be prepared up to 4 hours ahead. Transfer polenta to metal bowl.
Cover tightly with aluminum foil. Set bowl over large saucepan of
barely-simmering water. Stir occasionally.)
Serving:

Bring beef to simmer, stirring occasionally. spoon polenta into shallow
soup bowls. Spoon beef over.

Source: Bon Appetite, November 1992

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