Lemon Drop Cookies

Recipe By : The Christmas Cookie Book
Serving Size : 45 Preparation Time :0:00
Categories : Cakes And Cookies Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1/2 cup sugar, confectioner’s
1 egg yolk
2 tablespoons lemon juice
1 lemon zest — grated
2 1/4 cups flour
sugar
***Glaze***
1/4 cup sugar, confectioner’s
1 tablespoon lemon juice
drop red food coloring — whisk together till

Preheat oven to 350*. Line cookies heets with parchment paper.
In a large bowl cream the butter and confectioners sugar with an electric
mixer, add the egg yolk, lemon juice, and zest and beat until smooth. Add
the flour and beat until well combined.

Form the dough into 1 inch balls and place them about 2 inches apart on the
prepared sheets. Flatten each ball with the bottom of a glass dipped into
granulated sugar to keep it from sticking to the dough. Bake the cookies in
the middle of the oven for about 13 minutes, or until barely golden.
Transfer to wire racks. As soon as they are cool enough to handle, dip the
top of each cookie in lemon glaze and allow to cool completely. store in
airtight containers for up to 1 week or in the freezer for up to 2 months.

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14-Carat Cake with Vanilla Cream Cheese Frosting

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Sugar
2 teaspoons Baking powder
1 1/2 cups Oil
1 1/2 teaspoons Baking soda
2 cups Raw carrots — grated
1 teaspoon Salt
1 can Crushed pineapple — drained
2 teaspoons Ground cinnamon
1/2 cup Chopped nuts
Eggs
—–VANILLA CREAM CHEESE FROSTIN—–
1/2 cup Butter
1 teaspoon Vanilla
1 package Cream cheese — softened
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs
and add sugar. Let stand until sugar dissolves, about 10 min. Stir in
oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured
9″ round cake pans or 1 (13×9) pan and bake at 350F 35 to 40 min for layer
pans and about 55 min for rectangular pan, or until cake springs back when
lightly touched. Cool in pans about 10 min, then turn onto wire racks to
cool completely.
To make frosting combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar, gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, Top and sides of layer cake. Frost top and sides of sheet
cake.

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RIVEL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 ts Salt
1 ea Egg, well beaten
1 x Broth, chicken
1 x *or:
1 x Broth, beef
1 c Corn, crushed

Combine the flour, salt and beaten egg and mix
together with the fingers until mixture is crumbly.
Pour this mixture into the broth, add the corn and
cook about 10 minutes. The rivels will look like
boiled rice when cooked. Source: Pennsylvania Dutch
Cook Book – Fine Old Recipes, Culinary Arts Press,
1936.

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Title: County Fair Banana Cream Pie
Categories: Pies
Yield: 8 servings

———————————-NUT CRUST———————————
2 c pecans
1 c butter,softened
3 c flour
1 ea egg,beaten
1/2 c sugar

——————————CHOCOLATE LAYER——————————-
1 c chocolate chips
1 ea stick unsalted butter
1 tb light corn syrup
1 ts vanilla

——————————-BANANA CUSTARD——————————-
1 c milk
4 ea egg yolks
1 c sugar
5 tb flour
3 tb unsalted butter
1 tb rum or 1 tsp. vanilla
2 ea bananas
1 juice of 1/2 lemon
2 c heavy cream
1 chopped pecans,optional

For the crust: Chop pecans very fine,preferably in a food processor
fitted with a metal blade.Place in bowl with other crust ingredients
and mix until well blended.Divide in half and press into the bottom
of 2 pie pans.Chill 30 minutes.
Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.
For chocolate layer:Melt chocolate with butter and corn syrup in the
top of a double boiler set over hot,not boiling water.Stir
frequently. Remove from heat and cool,then stir in vanilla.Divide
between cooked pie crusts and spread evenly.
For Filling:Heat milk in a medium size saucepan over medium heat to
scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
Gradually stir in hot milk.Transfer to medium saucepan and
cook,stirring constantly over medium high heat (use a whisk).The
mixture will lump as it begins to thicken.Bring the mixture to a boil
and boil 1 minute,stirring constantly.Remove from the pan from heat
and continue to stir until the mixture is smooth.Then,beat in butter
and optional rum.Cool to room temperature.
Peel the bananas,slice very thin and toss with lemon juice.Whip 1
cup of the cream until it is firm but not stiff.Mix about 1/4 of the
cream into the cooled egg mixture to lighten it,then fold the
remaining cream and bananas into egg mixture.Fill the pastry shells
with banana cream and smooth to even.Beat remaining cream until
stiff. Spoon around edge of the pies and sprinkle with chopped
pecans,if desired.Makes 2 pies.

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CHEF DENNIS’S ALBONDIGAS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Jo Ferry cmsj69b
2 lb Lean ground beef
1/2 ts Garlic powder
1/2 ts Ground cumin
1 pn Oregano
1 pn Cilantro
3 oz Butter
1 c Tomatoes — diced
1/2 c Green chilies — diced
4 Cloves garlic — chopped
2 Med. onions — chopped
1 lb Green cabbage — chopped
1 Med. zucchini — finely diced
1/2 Bunch of cilantro
3 qt Beef broth
Salt and pepper — to taste
Chopped cilantro

This recipe is from the mystery “The 27* Ingredient
Chili Con Carne Murders” by Nancy Pickard and Virginia
Rich.
In a mixing bowl, mix ground beef,garlic powder,
cumin, oregano and cilantro. Shape into 1-oz meatballs.
In a large pot, saute in the butter, the tomatoes,
chilies, garlic, onions, cabbage, zucchini, and
cilantro. Add the beef broth. Just before the broth
comes to a bil, add the meatballs, one at a time. Add
salt and pepper to taste. Simmer for 30 minutes. Top
with chopped cilantro just before serving.
Note: This is even better the next day.

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CHILI BEAN SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pinto beans
8 c Boiling water
1 t Garlic salt
1 t Onion salt
1/4 ts Thyme
1/4 ts Marjoram
10 1/2 oz Can beef broth
16 oz Can tomatoes
1 pk (1-5/8 oz)chili seasoning mx
1 c Hot water

Rinse, sort and soak beans overnight. drain and empty
them into a large pot; add boiling water, garlic and
onion salts, thyme and marjoram. Cover and simmer
until beans are tender, about 3 hours. (Don’t let
beans boil dry;add hot water as needed.) Spoon out 3
cups of cooked beans to use another day in another
way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend
flavors.

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Title: SCALLOPS IN SZECHWAN SPICY SAUCE
Categories: Chinese, Fish
Yield: 4 servings

4 c Peanut oil for deep-frying
-up to 5 c
3/4 lb Large scallops, cut in half
-through the middle

—————————SAUCE—————————
2 ea Dried red chile peppers,
-seeded, soaked for one
-hour in water, then
-drained and chopped
2 tb Light soy sauce
1 pn Sugar
1/2 tb Rice wine vinegar
1 tb Dry sherry

—————————FINAL—————————
2 tb Fresh peanut oil
1/2 ts Finely grated fresh ginger
2 ea Cloves garlic, chopped fine
6 ea Green onions, cut chinese
-style

Heat deep frying oil to 360 degrees and deep-fry the
scallops for just a few minutes. Drain and set aside.
Mix the ingredients for the sauce and set aside. Heat
a wok and add the oil, ginger, and garlic and chow for
a moment. Add the green onions and the scallops.
Toss for a few seconds and add the sauce mixture.
Stir fry until all is hot and serve immediately.

—–

CROCKPOT STUFFED PEPPERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Beef
Ground Beef Vegetables
Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 sm Green and/or red peppers
-(tops removed and seeded)
10 oz Pkg. frozen corn
1 lb Ground chuck (browned and
-drained)
1 8 oz. can tomato sauce
1/4 ts Salt
1/2 ts Garlic salt
1/4 ts Pepper
1 c Shredded cheese (I use
-Cheddar or Swiss)
1/2 ts Worcestershire sauce
1/4 c Chopped onion
2 tb Ketchup

Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker From: Pat Stockett Date:
01-07-95 Submitted By COOK4U@VIVANET.COM On TUE, 5 DEC 1995 133816
GMT

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Title: Wild Rice Pilaf
Categories: Grains, Low-cal, Low-fat
Yield: 6 servings

-JUDI M. PHELPS
1/4 c Raw unsalted almonds;
-slivered
2 1/2 c Vegetable broth; low sodium
-if possible
1 T Unsalted butter
1/4 c White onion; diced
1/3 c Green bell pepper; diced
1 c Long-grain brown rice;
-uncooked
1/4 c Wild rice; uncooked

Toast the almonds either in the oven or in a cast iron fry pan (shake
pan several times to toast evenly). Heat the vegetable broth until
hot. Melt butter in a two-quart saucepan over medium heat. Saute the
onion and bell pepper about 5 minutes, add the brown rice and wild
rice, and stir to coat with the butter and vegetables. Add the hot
broth and bring to a boil over high heat. Cover, reduce heat to very
low, and cook for about 45 minutes. Allow to sit, covered, for 10
minutes before serving. Top with toasted almonds and serve.
Makes 6 servings.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

MMMMM

MOCHA COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Bridget Benjamin (PHFC09A)
1/2 cup Margarine — room temperature
2 tablespoon Sugar
2 teaspoon Vanilla
1/3 cup Liquid sugar substitute
1 1/4 cup Flour
3 tablespoon Cocoa
2 teaspoon Instant coffee
1 teaspoon Baking powder
1/4 cup Raisins
1/4 cup Chopped nuts
2 Alrge egg whites — room temp

Cream together margarine and sugar until light and fluffy. add vanilla and
sugar substitute to creamed mixture and mix lightly. Stir together flour,
cocoa, coffee and baking powder to blend. Add to creamed mixture and mix at
meidum speed 1-2 minutes or until blended. add raisins and nuts to dough and
mix lightly, Add egg whites to dough and mix until egg white are adsorbed into
the dough. Drop dough by tablespoonsful onto a cookie sheet that has been lines
with alumium foil or sprayed with PAM. Using your fingers dipping in cold
water, shape dough into round cookies about 1/4″ thick. Spread the dough
carefully because the finsihed cookie will be the shpae of the dough agter it
is baked. Bake at 375 F for about 12 minutes, or until the dough springs bnack
when touched. Transfer from the hot cookie sheet onto a wire rack and cool to
room temeprature. Serve one cookie per serving.

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