Title: Snickerdoodles
Categories: Cookies, Desserts
Servings: 54

1 c Butter or margarine
3/4 c Brown sugar; packed
3/4 c Sugar; +plus+
1 t Sugar
2 Eggs
1 3/4 c Flour, all-purpose
2 c Uncooked oats
2 t Cinnamon
1 t Baking soda
1/2 t Salt; (optional)

Heat oven to 375′. Grease cookie sheet.
In large bowl, beat together butter, brown sugar and 3/4 cup granulated
sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine
flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture; mix
well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small
bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon;
sprinkle lightly over each cookie. Bake 8 to 10 minutes. Cool 1 minute on
cookie sheet; remove to wire cooling rack.

—–

Title: VEGETABLE ALMOND RICE
Categories: Vegetarian, Vegan, Side dish
Yield: 6 servings

2 ts Margarine
1 sm Onion; chopped
1 1/4 c Vegetable broth
1 tb Lemon juice
1/2 ts Garlic powder
1 1/2 c Instant brown rice
1 c Mixed vegetables
2 tb Slivered almonds; toasted
1/2 ts Dried dill

Melt margarine in a medium saucepan over medium heat.
Add onion and saute until tender.

Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and
vegetables, and return to a boil. Reduce heat to low, cover and simmer for
5 minutes. Fluff with a fork. Stir in almonds and dill.
Cover, let stand for 5 minutes, and serve.

Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg chol;
32 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

—–

BAKED HARVEST VEGETABLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Varietal non-sparkling white
-or pink grape juice
3 c Unpeeled yams cut into 1.5″
-chunks
3 c Unpeeled carrots, cut into
-1.5″ slices
3 c Unpeeled parsnips, cut into
-1.5″ slices
3 c Peeled onions, cut into 1.5″
-wedges
2 c Water
3 c Celery, cut into 1.5″ slices
1/3 c Water
5 tb Arrowroot
1/4 c Fresh parsley, minced

Preheat oven to 450 degrees.

Place the first 6 ingredients into a stainless steel
or cast iron pot. Cover with a tight fitting lid and
bake for 60 minutes.

Add the celery. Continue baking for 30 minutes more.
Remove from oven. Place pot on medium heat on stove
and bring to a boil.

Mix the 1/3 cup water and arrowroot together until
smooth. Pour into the vegetable mixture, stirring
constantly until it thickens and becomes clear. Remove
from heat.

Garnish with 1/4 cup fresh parsley, minced.

Yield: 6-8 servings

Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g
carbohydrates, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by
the Murrieta Foundation

– – – – – – – – – – – – – – – – – –

NEW YEAR’S DAY, VASILOPITTA BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Dry yeast
1/4 c Warm water
1/2 ts Each.. cinnamon, anise
-seeds, orange peel
1 Bay leaf
1 oz Ouzo (optional)
1/2 c Water
1/2 c Hot milk
1/4 lb Butter
7 c Unbleached flour, unsifted
1 c Sugar
1/2 ts Salt
3 Eggs
12 Walnut halves

The Greeks wrap coins in foil and knead them into this
bread. They believe anyone who finds a coin will have
good luck in the coming year.

Dissolve yeast in warm water and set aside. Put
spices, orange peel,bay leaf, and ouzo in a pot with
the 1/2 cup water and bring to a boil. Set aside to
steep and cool. Heat milk and remove from heat. Add
the butter and allow the milk to cool slightly. Put
the flour, sugar, and salt in a large bowl. Mix in
eggs, yeast, milk mixture, and flavored water (remove
only the bay leaf) Stir the mixture until all the
flour has been absorbed.

Turn the dough out onto a lightly floured board and
knead until smooth, about 20 minutes. Place in a
buttered bowl, and flip the dough so the top is
greased as well. Cover with a towel dampened with hot
water. Set in a warm, draft free place to rise until
doubled in bulk, about 4-6 hours.

Punch down the dough and knead for about 5 minutes.
Shape into one large round loaf and decorate the top
with walnut halves. Set aside to rise once more,
about 2 hours (uncovered). Bake in a preheated 350 F
oven for 1 hour.

Makes 1 loaf.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens.

– – – – – – – – – – – – – – – – – –

Title: SPICY MEAT PIES WITH YOGURT SAUCE
Categories: Sandwiches
Yield: 8 servings

———————————–SAUCE———————————–
1 c Plain yogurt
1/2 ts Dried mint leaves
1/4 ts Salt

———————————-FILLING———————————-
1/2 lb Ground lamb or beef
1/2 c Chopped onion
1/4 c Shredded carrot
2 tb Pine nuts or slivered
-almonds
2 tb Chopped fresh parsley
1/2 ts Dried mint leaves
1/4 ts Dried oregano leaves
1/4 ts Salt
1/8 ts Pepper
1 ts Grated lemon peel
1 tb Lemon juice
1 Garlic clove, minced

———————————-BISCUITS———————————-
1 Can Pillsbury Grands!
-Refrigerated Buttermilk
-or Flaky Biscuits
1 ts Sesame seed

In small bowl, combine all sauce ingredients. Let stand while
making meat pies. Heat oven to 375 degrees. In large skillet
over medium heat, cook lamb and onion until meat is no longer
pink and onion is tender, stirring occasionally; drain. Add
remaining filling ingredients; cook and stir for one minute.
Remove from heat. Separate dough into 8 biscuits. Press or
roll each biscuit into 5 inch circle. Place scant 1/4 c filling
in center of each biscuit. Fold dough over filling to form half
circle. Press edges together, seal with fork. Place on
ungreased cookie sheet. Sprinkle tops with sesame seeds;
lightly press into biscuits. Bake for 13 to 15 minutes or until
golden brown. Immediately remove from cookie sheet. Serve hot
meat pies with sauce. (1 cup sauce)

—–

Noodle Pudding

Recipe By : Rose Hauer
Serving Size : 1 Preparation Time :0:00
Categories : Jewish Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces egg noodles — wide
1/2 pound butter
1 pound cottage cheese
1 pound sour cream
1 1/4 cups sugar
8 each egg — beaten
2 cups milk
1/2 teaspoon vanilla
raisins
cinnamon

Cook and drain noodles. Combine noodles with melted butter, cheese, sour
cream and sugar. Mix thoroughly. Spread in large baking dish. Mix egg,
milk, vanilla and raisins and pour over noodles. Stir into noodles, if
desired. Bake at 350″ for 1 hour.

– – – – – – – – – – – – – – – – – –

Per serving: 6079 Calories; 353g Fat (52% calories from fat); 185g Protein;
555g Carbohydrate; 2571mg Cholesterol; 4703mg Sodium

Slow Boat to China Casserole

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups Boiling water
1 cup Rice
1 medium Onion — chopped
1 pound Ground beef — browned
2 cups Diced celery
1 1/2 tablespoons Brown sugar
3 tablespoons Soy sauce
1 teaspoon Salt
1 can Cream of mushroom soup

Pour water over rice, let stand for 30 minutes. Do not drain. Add
remaining ingredients to mixture. Beef and onion may be browned together.
Add celery to the lightly browned mixture to steam briefly before adding to
the rice. Bake covered at 350 degrees for 1 hour.
Uncover, bake for 30 minutes longer.

6-8 servings.

– – – – – – – – – – – – – – – – – –

Bureck

Recipe By :Bob b1744@aol.com
Serving Size : 8 Preparation Time :0:00
Categories : Filo Ground Beef
Main Dishes Onions

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound margarine or butter
1 pound pkg. Filo pastry — thawed, if frozen
1 1/2 pounds ground beef
1 1/2 onion — chopped
1/4 teaspoon garlic salt
1/4 teaspoon cumin
salt and pepper — to taste

Melt margarine. In 13×9″ baking pan, layer 6 Filo sheets with melted butter
and flicks of water to make bottom crust. Brown beef and onion. Add
seasoniongs. Drain well. Place layer of meat on crust. Repeat layering until
all meat is used. Top with remaining layer of Filo, at least 4 sheets. Seal
edges. Bake for 1 hour at 350 F. or until brown and crusty. If not brown,
turn on broiler briefly.

– – – – – – – – – – – – – – – – – –

NOTES : A real family favorite.

OATMEAL WHOLE WHEAT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HANS HANSEN (GDCM85A)
3/4 c Instant oatmeal
1/4 c Whole wheat flour
2 c Bread flour
2 tb Sugar
2 tb Molasses
1 1/2 ts Salt — 1
1/2 tb Powdered milk
1 1/2 ts Yeast
1 1/4 c Water

put oatmeal in first on top of 1 3/16 C of water to let soak a few
minutes longer. Let b/m do its thing; have made +/- 20 loaves of
this recipe, never a bad one. -HRH- FROM: HANS HANSEN (GDCM85A)

– – – – – – – – – – – – – – – – – –

Title: Apple Slaw
Categories: Salads, Side dishes
Yield: 5 servings

2 x Apples, thinly sliced
3 c Shredded Cabbage
1 x Carrot, grated
1/2 c Sour Cream
3/4 ts Celery Salt
2 tb Lemon Juice
1 x Stalk Celery, chopped
1 x Med Onion, thinly sliced
1/4 c Mayonnaise

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery,
carrot, and onion.
Combine sour cream, mayonnaise and celery salt. Toss with apple
mixture and serve.
Lemon juice keeps apples from discoloring.

MMMMM