Title: PUMPKIN COOKIES
Categories: Cookies, Vegetables, Holiday
Yield: 7 servings

2 c Shortening
2 c Sugar
1 cn (16 ounce) pumpkin
2 Eggs
2 ts Vanilla
4 c All-purpose flour
2 ts Baking powder
2 ts Ground cinnamon
1 ts Baking soda
1 ts Ground nutmeg
1/2 ts Ground allspice
2 c Raisins
1 c Chopped nuts
1 ts Salt

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat
well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
Add to batter; mix well. Stir in raisins and nuts. Drop rounded
teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350
degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with
vanilla frosting. Makes 7 dozen cookies.

Recipe From: Better Homes and Gardens Homemade Cookies Cookbook
Copyright 1975 by Meredith Corporation, Des Moines, Iowa

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Title: Momma’s Beef Stew
Categories: Mexican, Beef, Soups/stews
Yield: 6 servings

4 tb Oil 3 tb Wine vinegar
1 1/2 lb Beef stew meat 1 c Red wine
1 ea Medium onion minced 1 ea Bay leaf
1 ea Clove garlic, minced 1/2 ts Oregano
1/2 c Tomato sauce 4 ea Medium potatoes cubed
2 ea Carrots; sliced 1 x Salt and pepper to taste

Saute onion and garlic in oil. Add every thing except potatoes and
carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is
thoroughly tender. Half an hour before meat is ready add carrots and
potatoes.

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PEACHY PECAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/4 c Milk
2 md Peaches, diced — to equal
One cup
1/2 c Sugar
1 1/2 ts Cinnamon
1/2 c Butter — melted
1 Egg
-TOPPING—–
1/2 c Pecans — chopped
1/4 c Flour
2 tb Butter — melted
1/2 c Brown sugar
1 1/2 ts Cinnamon

Preheat oven to 400~. In a large bowl, combine the
flour, sugar, baking powder, cinnamon and salt. Mix
butter, milk and egg together and pour into the flour
mixture. Fold in peaches. Spoon mixture into greased
and floured muffin pans. Combine topping ingredients
and sprinkle over batter. Bake for 20 to 25 minutes.

From The Angel of the Sea Cookbook.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: NICK CASSONI’S TURKEY CRUNCH CASSEROLE
Categories: Main dish
Yield: 6 servings

3 c Diced cooked turkey,
-chicken or ham
2 Hard boiled eggs, chopped
1 cn Sliced mushrooms (4 oz)
3/4 c Diced celery
1/2 c Slivered blanched almonds
1 tb Chopped onion
1 cn Condensed cream of chicken
-soup (10 1/2 oz)
3/4 c Mayonnaise
Chow mein noodles or
-crushed potato chips

Mix the first six ingredients togather. Stir the soup into the mayonnaise.
Toss with turkey mixture. Put into a 2 quart casserole dish. Sprinkle with
chow mein noodles or crushed potato chips. Bake at 350F for 30 minutes or
until bubbling. Source: Nick Cassoni, Cyberealm BBS Watertown NY originally
posted 9/92 Typed for you by: Linda Fields Cyberealm BBS Watertown NY
315-786-1120

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Chocolate Macaroons VLF – Archive Recipe Update

I got this from the archive, altered it slightly, and it was great.
Since I crunched it through Micro Cookbook for breakdowns, I’ll just
post the way the recipe came back out. Please drop me a line if you
see any inaccuracies since I didn’t hand verify the nutritional info.
Serves : 30

Prep. :20 Cook :0 Stand :20 Total :40

From: Crispin Cowan via Internet Fat-Free List Archive

3 Cups Brown Sugar
1/3 Cup Fat Free Soy Moo
1/3 Cup Oatmeal Milk (J. McDougall Recipe)
1 tsp. vanilla extract
1 tsp. coconut extract
4 Tbs. unsweetened cocoa powder
4 Cups rolled oats (quick oats acceptable)

Mix sugar milks in a pot, and bring to a boil. Remove from
heat, and stir in vanilla coconut extracts. Stir in cocoa, and mix
until blended. Stir in oats. Mix well, should make a very stiff
dough. Spoon onto a cookie sheet, and refrigerate for 20 minutes.

Nutrition (per serving) 71 calories

Saturated Fat 0 g
Total Fat 0 g (5% of cals)
Protein 1 g (6% of cals)
Carbohydrates 16 g (89% of cals)

Cholesterol 0 mg Sodium 10 mg
Fiber 0 g Iron 1 mg
Vitamin A 5 IU Vitamin C 0 mg
Alchol 0 g

Source Fat-Free List Archive on the Internet

Crispy Caterpillar Cocoons^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Tube refrigerated crescent
Rolls
8 Brown serve sausages
1 Squeeze bottle yellow
Mustard
—–TOOLS—–
Frying pan
Metal tongs
Paper towels
Knife
Cutting board
Carrot peeler
Cookie sheet

With an adult’s help, preheat the oven according to directions on crescent roll
package.

Prepare the sausages according to package directions.
Use tongs to remove the cooked sausages from the frying pan and place them on
paper towels. Allow them to cool fopr 10-15 minutes.

With an adult’s help, carefully cut the sausages in half lengthwise. Then use
the rounded tip of a carrot peeler to scoop out a long, shallow trough down the
length of each half. Squeeze a thin line of mustard into each through.

Separate the cresent roll dough into its precut triangle pieces, and lay them
flat on an ungreased cookie sheet. To form insect larve, take two sausage
halves
and, with their mustard sides touching, put them together to form a whole.
Place
a whole larve on a baking sheet and bake accoring to package instructions.

(Allow the little buggers to cool 15-20 minutes before chowing down on their
tender torsos. Serves 4 goo gobblers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE SIN
Categories: Beverages
Yield: 2 servings

1 oz Chocolate, unsweetened
1/4 c Sugar
1 ds Vanilla
1 ds Cinnamon, ground
1 pn -Salt
3 c Milk

———————————-GARNISH———————————-
Whipped cream; -OR-
Mini marshmallows

Carefully melt the chocolate over very low heat, or in the top of a double
boiler over simmering water. Add the spices and the milk and stir to mix
well. Heat until very hot but not boiling. Serve with dollop of whipped
cream or float some marshmallows on top.

SERVINGS: 2 MUGS SOURCE: _Drinks Without Alcohol_ by Jane Brandt

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BLACKCURRANT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
2 tb Wheatgerm
1 tb Baking powder
pn Salt
3 oz Soft brown sugar
6 fl Milk
2 1/2 fl Corn oil
1 md Egg, Beaten
5 oz Blackcurrants

Set oven to 220C/425F/Gas Mark 7. Line 12 deep bun or
muffin tins with paper cake cases.

Mix flour, wheatgerm, baking powder and salt together
in a bowl. Stir in sugar.

Gradually add milk, stirring constantly until all
ingredients are moistened.

Beat in oil and egg until you have a smooth batter.
Stir in the blackcurrants.

Spoon the mixture into paper cases, filling almost to
the top.

Bake for 18 to 20 minutes, until muffins are well
risen, golden brown and springy to the touch.

Leave to cool for a few minutes then lift out of tin.

Source: Womans Realm

– – – – – – – – – – – – – – – – – –

Title: Borscht
Categories: Soups
Yield: 6 servings

1/2 c White Beans
4 ea Medium Beets, peeled, grated
1 1/2 ts Salt
1/4 c Cream or Milk
1 ds Ground Pepper
1 ea Sour Cream
2 lb Lean Pork Spareribs
1 ea Large Onion, diced
1/4 ea Medium Cabbage, shredded
1 tb All purpose flour
1 ea Juice of 1/2 lemon
1 ea Chopped Fresh Dill

Mary Pshyk’s Ukrainian beet soup is served with chopped fresh dill
sprinkled on each bowlful and rye or black bread. Soak beans in cold
water for two hours, drain, add more cold water to cover and simmer
until tender, about two hours. Place spareribs in large pot of cold
water, bring to a boil, skim off any surface scum, and simmer for
about 20 minutes. Remove meat with slotted spoon, skim fat from stock
and return meat to pot. Add beets, onion and salt and simmer until
meat is cooked, about 45 minutes more. Add cooked beans and cabbage
and cook until cabbage is tender, about 10 minutes. Blend cream and
four and stir into soup. Continue cooking, stirring, until soup
thickens slightly. Season to taste with salt, pepper and lemon juice.
Serve hot with sour cream and dill. Six to eight servings. From The
Gazette 91/01/30.

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Title: COPPER PENNY CARROT SALAD
Categories: Salads
Yield: 1 Servings

2 cn Sliced carrots
1 Sliced bell pepper
1 cn Tomato soup
1/2 c Sugar
1 ts Prepared mustard
1 Onion, sliced in rings
1 Clove garlic, chopped
1/2 c Salad oil
2/3 c Vinegar
Salt pepper to taste

Drain carrots, pour into large bowl. Add onions and bell pepper into
bowl. Combine remaining ingredients, bring to boil. Pour over carrot
mixture, mix well and referigerate. The longer it marinates, the
better it is.

R.S.–Opelousas, La.

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