Title: DOUBLE-CINNAMON FRENCH TOAST
Categories: Breakfast
Yield: 2 Servings

1 c Pure maple syrup
3 tb Unsalted butter
2 ts Ground cinnamon
3 lg Eggs
1 c Whipping cream or half and
-half
2 ts Vanilla extract
4 sl (3/4-to 1-inch-thick)
-cinnamon bread or egg bread

Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy
medium saucepan. Boil 2 minutes.

Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining
1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour
egg mixture over; turn to coat. Pierce bread in several places with fork.
Let stand 5 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add
bread and cook until brown, about 3 minutes. Add 1 tablespoon butter to
skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to
plates. Serve with remaining syrup.

Bon Appétit December 1993

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ESCARGOTS EN CERCUEILS ( SNAILS IN PUFF PASTRY SHELLS )

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Snails — undrained
1/2 c Chardonnay or dry white wine
1 Medium onion — minced
1 Shallot — minced
2 Garlic cloves — minced
Salt freshly ground pepper
Freshly grated nutmeg
1 lb Puff pastry, pref. homemade
1 Egg yolk (blended w/ milk)
3 tb Milk (to blend with yolk)
3/4 c Butter — well-chilled*
1/3 c Chopped toasted hazelnuts
3 tb Minced fresh parsley

*Note: Butter should be cut into 12 pieces.

Drain snail juices into small saucepan. Place snails in bowl. Add wine,
onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to
boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24
hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out
on lightly floured surface to thickness of 1/4". Cut out 36 circles using
2-inch floured cutter. Arrange circles on prepared sheets. Using knife
tip, trace lid on each circle 3/4-inch from edge; do not cut through dough.
Brush with glaze. Bake pastry until puffed and golden brown, about 10
minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard
any soft dough inside shells. Reduce oven to 375 degrees.

Strain marinade into large saucepan, pressing down on vegetables to extract
all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk
in 2 pieces of butter. Set pan over low heat and whisk in remaining butter
1 piece at a time. Mix in snails, hazelnuts and parsley.

Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top
with lid. Bake until heated through. Serve immediately.

Bon Appetit magazine, Dec. ’84.

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Title: Honey-Peanut Butter Cup Cookies
Categories: Cookies
Yield: 60 servings

1 c Butter or margarine,
-softened
3/4 c Peanut butter
3/4 c Sue Bee Honey
3/4 c Brown sugar
1 t Vanilla
2 Eggs
1/3 c Unsweetened cocoa
1 t Baking soda
1/2 t Salt
2 1/3 c Flour
10 oz Peanut butter cups, cut up
1 c Semisweet chocolate chips

Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and
eggs until smooth and creamy. Add dry ingredients until mixed. Dough
will not be stiff. Mix in cut-up peanut butter cups and chips.
Refrigerate dough 2 hours. Preheat oven to 325’F. Drop by heaping
teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes.

MMMMM

Title: CHICKEN SZECHWAN-STYLE WITH SESAME PASTE
Categories: Chinese, Chicken
Yield: 6 servings

2 Whole chicken beasts,
-skinned and boned
2 tb Szechwan peppercorns
4 tb Sesame paste
3 tb Green tea
2 tb Wine vinegar
2 1/2 ts Soy sauce
3 tb Peanut oil
2 ts Crushed red pepper *
3 sl Fresh ginger, minced
1 Scallion (white part only),
-chopped
1 Clove garlic, minced fine
1 1/2 tb Dry sherry or Shaoshing wine
1/2 ts Cayenne pepper

* or you substitute 2 whole chili peppers, crushed.

In a pot, poach the chicken breasts in a little
boiling water for 10 minutes until white and opaque.

In a dry frying pan, toast the Szechwan peppercorns
over moderate heat, then crust or grind them; set
aside.

Remove the chicken breasts from the pot, drain and
cool them. Slice them, then shred the slices into
julienne pieces.

In a mixing bowl, combine the sesame paste and green
tea (or the peanut butter and sesame oil — See NOTE).
Add the vinegar and soy sauce; blend well. Add the
peanut oil, red pepper, ginger, scallion, garlic,
sherry, cayenne pepper, and the peppercorns. Mix all
ingredients very well.

Toss the chicken strips in this sauce, to coat.
Refrigerate until 20 minutes before serving. Pass the
chicken and the lettuce leaves separately, and let
each guest place a small portion of the chicken in the
middle of a lettuce leaf and roll it up like an egg
roll to eat using fingers. Makes 6 appetizer servings.

NOTE: The authentic recipe calls for green tea to
thin the sesame seed paste, but you may substitute
chicken broth, or simply water, if you prefer.

Another substitution you may make if you wish is
peanut butter for the sesame seed paste along with
sesame oil instead of green tea.

This dish is served cold or at room temperature and
can be made a day ahead.

Recipe: “Chinese Appetizers” by Verdi Published by
Irene Chalmers Cookbooks, 1981

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SPLIT PEA SOUP WITH SAUSAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Split peas — rinsed
6 c Water
1 t Salt
1/2 ts Ground cumin, or to taste
1 lb Pork sausage

Soak split peas in water 2 hours. Place peas with
soaking water, salt and cumin to taste in medium
saucepan. Simmer, covered, about 1 1/2 hours or until
smooth and soft, stirring occasionally. Add more
water if needed for soupy consistency. Adjust
seasonings to taste.
Just before serving, pan-fry chopped sausage until
done. Serve soup in individual bowls. Sprinkle
cooked sausage over soup. Makes 6 servings.
Each serving contains about: 515 calories; 918 mg
sodium; 43 mg cholesterol; 24 grams fat; 51 grams
carbohydrates; 26 grams protein; 2.47 grams fiber.

– – – – – – – – – – – – – – – – – –

Title: Camp Hash
Categories: Camping
Yield: 6 Servings

4.00 c Shredded Dried Hash Brown
Potatoes (Get At Costco)
2.00 pk Onion Soup Mix
1.50 lb Ground Meat Or Sausage
Assorted Seasonings To
Taste
1.00 lg Pot With A Lid
1.00 lg Spoon
6.00 c Water

Brown the meat in the bottom of the pan. Break up the meat as it
cooks assuring that all the pink (raw) meat is cooked. Add the water
and soup mix stiring to mix. Heat to boiling and simmer a few
minutes. Add the dry potatoes and stir to mix. Cover the pot and
move to the edge of the fire for about 10 minutes to allow the
potatoes to swell up with thewater. Move the pot back on the heat and
stir while cooking the potatoes. cook about 5-10 minutes. Serve hot.
Seasonings may be added with the potatoes to the cooks taste. Hot
peppers, chili powder, basil, italian seasonings are good. The meat
may be hamburger, sausage, italian sausage, etc. Different meats do
provide a different flavor. This hashcan be either a evening or
breakfast meal.

Note that a package of Golden Grill Hash Brown dried potatoes
provides for three recipes of Camp Hash.

MMMMM

MOM’S BUTTERMILK BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Rolls Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—– 4/5/94—–
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/4 cup Shortening
3/4 cup Buttermilk

In a bowl, combine the flour, baking powder, baking soda, and salt; cut in
shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead
dough gently. Roll out to 1/2″ thickness. Cut with a 2 1/2″ biscuit cutter and
place on a lightly greased baking sheet. Bake at 450 degrees for 10-15 minutes
or until golden brown.

– – – – – – – – – – – – – – – – – –

Southwestern Garbanzos

Recipe By : Cooking Without Fat by George Mateljan
Serving Size : 4 Preparation Time :0:00
Categories : Entree Stovetop
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c onion — chopped
2 cloves garlic — chopped
1 tbsp ginger — finely chopped
1 c tomatoes — chopped
2/3 c water
1 1/2 tsps ground cumin
1 tsp ground coriander
1/8 tsp cayenne
2 c cooked garbanzo beans
1 tbsp honey
1/4 c chopped dates
1 tbsp lime juice
cilantro and lime wedges — for garnish

In a medium skillet, combine onion, garlic, ginger, tomato and 2 tablespoons
water. Saute over medium high heat until tomato and onion soften and all
liquid has cooked off, about 5-8 minutes. Add seasonings and cook briefly to
blend flavors. Add beans, 2/3 cup water, honey and dates. Bring to boil,
cover, reduce heat and simmer 10-15 minutes. Stir in lime juice. Garnish with
cilantro and lime wedges.

– – – – – – – – – – – – – – – – – –

Per serving: 208 Calories; 3g Fat (11% calories from fat); 9g Protein; 41g
Carbohydrate; 0mg Cholesterol; 161mg Sodium

Serving Ideas : Serve over rice or with tortillas.

Lentils with summer vegetables

2 cups lentils (any color), rinsed and drained
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 – 1 1/2 tsp summer savory [I didn’t measure it exactly.]
black pepper
dried garlic [I’m out of fresh 🙁 ]
1 bay leaf
5 cups water (or use part broth if you want)

Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to
suit yourself. Leeks are great in this. If I want this to be more
soup-like, I add more water and a can of tomatoes, pureed. I’ve also put
potatoes in the pot with the rest of the veggies. The possibilities are
endless…

Title: Cinnamon Shortbreads
Categories: Cookies, Holiday
Yield: 24 pieces

100 g Plain wholewheat flour
100 g Plain white flour
50 g Cornflour
50 g Semolina or ground rice
2 ts Cinnamon (or more)
225 g Soft butter or margarine
100 g Caster sugar

Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm
(7-1/2 inch x 11-1/2 inch) shallow tin with butter.

Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in
the butter or margarine and the sugar. Whizz, or beat, all the
ingredients together until they form a soft dough which leaves the sides
of the bowl clean.

Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for
about 45 minutes, until the shortbread is set and quite crispy on top and
very lightly tinged with gold. It’s more tricky to tell when these are
done than with normal shortbreads because they are already rather brown!
If you are in doubt, you can lift up one of the end pieces and look
underneath it to see if it looks done underneath. If not, carefully put
it back and let the shortbread cook for a bit longer. When it’s done, cut
it into sections, if you haven’t already done so, and leave it to cool and
crisp up in the tin.

This shortbread keeps well in a tin for several days, if it gets the
chance, and also freezes well. It defrosts very quickly; you can use it
almost straight from the freezer.

Source: Rose Elliot’s Vegetarian Christmas
Typed for you by Karen Mintzias

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