Title: CHRISTMAS TREASURE NUGGETS
Categories: Cookies
Servings: 72

1 c Margarine or butter,
-softened
1 c Firmly packed brown sugar
3/4 c Granulated sugar
2 Eggs
1 t Vanilla
1 3/4 c All-purpose flour
1 t Baking soda
1/2 t Baking powder
1/2 t Salt (opt)
2 c QUAKER Oats (quick or
-old-fashioned, uncooked)
2 c QUAKER 100% Natural Flavor,
-any flavor
Whole blanched almonds

Heat oven to 375’F. Beat margarine and sugars in large bowl until fluffy.
Blend in eggs and vanilla. Combine flour, baking soda, baking powder and
salt; add to margarine mixture and mix well. Stir in oats and cereal.

Drop by rounded teaspoonfuls, 2″ apart, onto ungreased cookie sheet. Press
1 almond onto each cookie. Bake 8-10 minutes or until golden brown. Cool 2
minutes on cookie sheet; remove to wire rack. Cool completely. Store
tightly covered.

Makes 6 dozen cookies.

MMMMM

I just char them under the broiler, turn them until they are black all
over, then put them into a plastic bag for ten munutes or so. The
skin slips off easily and they taste great — no oil. You can use them
right away or freeze them.

MISS HULLING’S POTATO PANCAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Potatoes
2 Eggs, beaten
1 tb Grated onion
1/4 c Flour
1 t Salt
Pinch of white pepper

Directions: Peal potatoes, grate or run through fine
food chopper. Add remaining ingredients and mix to
combine.

Heat shortening in a skillet (it should be 1/4-inch
deep). Spoon pancake batter into fat. Saute until
brown on one side, thrn and brown the other side.
Drain on paper towel or cloth and serve piping hot
with applesauce.

Helpful Hint: Amount of flour will vary with the
water content of the potatoes.

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Title: Apple strips
Categories: Desserts, Cakes, Fruits
Yield: 30 servings

3/4 c Unsalted Butter or margarine
1/4 c Sugar
1/2 ts Grated Lemon Rind
1 ds Confectioners Sugar (opt)
2 c Flour
3 tb Sour Cream
Egg yolk for wash

MMMMM————————–FILLING——————————-
4 x Med Apples, peeled *
1/2 c Sugar
1 tb Raisins

* 4-5 medium Macintosh apples, peeled and thinly sliced
Work butter into flour with a fork and add sugar, sour cream, and
lemon rind, kneading to form a dough. Form into a roll, wrap in waxed
paper, and let rest for 1/2 hour.
Cut roll in half. Roll out 1 part to fit a 9"x9″ pan. Line with apple
slices and sprinkle with raisins and sugar. Roll out remaining dough
and cut into strips to form a lattice pattern on top of the apples.
Brush with egg yolk, to which a little cold water has been added.
Bake at 325 deg F. for about 20 minutes, until golden brown. Dust
with confectioners’ sugar while still warm, if desired, and cut into
1″ x 2″ strips. Makes about 30. Serve warm or cold.

MMMMM

Title: Caribbean Ginger Turkey
Categories: Poultry, Main dish
Yield: 4 servings

2 lb Turkey breast, skinned
1/4 c Soy sauce
1/4 c Dry sherry
2 T Apricot jam
1/2 t Ginger
1/2 c Water
1/4 c Brown sugar
2 T Vegetable oil
2 t Lemon juice
1 ea Clove garlic, chopped

Carefully bone turkey breast. Remove fillet from underside of breast
by detaching the feather-shaped piece of boneless meat beside the
breast bone. Cut remaining breast meat into 3 equal portions. In a
plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
jam, lemon juice, ginger and garlic; mix well to dissolve sugar.
Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to
6 hours or overnight. Remove meat from marinade, reserving marinade.
Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
with marinade. Serve with rice and garnish with sliced fruit.

MMMMM

Corn Potato Chowder

Recipe By : Vegetarian Times (March 1993)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews Very Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon oil
2 teaspoons sherry
1 cup onion — chopped
1 cup carrot — sliced
2 stalks celery — sliced
2 cups red potatoes — cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn kernels
cayenne to taste
plain yogurt for garnish (optional)

Instructions In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes stock. Cover, bring to
boil cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk corn; simmer for 3 minutes or until corn is tender. Discard
bay leaf. Puree 1 cup soup in blender, then return to pot. Season with
cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne.
The first time I made this I overdid it! I didn’t use the yogurt, and it
tasted fine.

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Title: FRANGO MINT PIE
Categories: Pies, Usenet
Yield: 1 pie

1 c Butter
2 c Sugar, confectioner’s
-(sifted)
4 oz Chocolate, unsweetened
4 Eggs
3/4 t Peppermint extract
2 t Vanilla extract
10 Vanilla wafers,
-crushed

Beat the butter and sugar in a large bowl until light and fluffy.

In the top of a double boiler, melt the chocolate. Add to the butter-sugar
mixture and beat thoroughly. Add the eggs one at a time, beating well
after each egg, until well blended. Fold in the peppermint and vanilla.

Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes
them stick to the side a little better). Pour in the filling. Refrigerate
for two hours.

NOTES:

* Decadent chocolate mint pie — One of the things that is memorable about
Marshall Field’s department store in Chicago is their “Frango chocolate
mints.” This pie captures the flavor perfectly. I got the recipe from
Malcolm Slaney, who “found it in a cookbook when [he was] attending Kayak
School in Oregon.”

* This recipe fills a shallow 8 inch pie tin; add 50 percent to everything
to fill a 9-inch pie tin.

* If you’re not very good at pie crusts (I’m not), feel free to use a
pre-formed graham cracker crust. The chocolate and mint flavors
predominate, no matter what crust you use.

* This is serious decadence! The first time I made this, I stopped several
times in disbelief of just what I was doing. Enjoy!

: Difficulty: moderate (melting chocolate is tricky).
: Time: 30 minutes preparation, several hours chilling.
: Precision: measure the ingredients.

: Chris Kent
: Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif.,
USA
: kent@decwrl.dec.com -or- decwrl!kent

: Copyright (C) 1986 USENET Community Trust

—–

Title: ORANGE ROUGHY ORIENTAL
Categories: Seafood, Chinese
Yield: 2 servings

3/4 lb Orange Roughy Fillets
1/2 tb Vegetable Oil
1/2 c Julienned Green Onion
Strips
1/2 ts Minced Garlic
1/2 ts Gingerrot
2 tb Soy Sauce
Pinch Red Pepper Flakes
1/2 c Bamboo Shoots Drained

in Large Skillet, Preferably Non-Stick, Saute Fish in
Oil Until It Flakes Easily With Fork; Remove Keep
Warm. Stir Green Onions, Garlic Ginger in Remaining
Oil in Skillet. Saute 30 Sec. Add Bamboo Shoots, Soy
Sauce Red Pepper. Heat Through. Spoon Over Fish.
Serve Immediately.

—–

Title: Barbecue Cubes
Categories: Salads, Side dish
Yield: 4 servings

3 oz Lemon Jell-O; (1 Pkg.)
3/4 c ;Boiling Water
8 oz Tomato Sauce; (1 can)
1 1/2 ts Vinegar
1/2 ts Salt
1 x Pepper; Dash Of
1 tb Horseradish

Dissolve Jell-O in boiling water. Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled
8-inch square pan.
Chill until firm. Cut into cubes and serve atop salad to go with
your barbecue.

MMMMM

Title: Roasted Garlic
Categories: Garlic Appetizers
Servings: 1

1 x Whole Heads Of Garlic 1 x Toasted Rounds French
Bread
1 x Softened Sweet Butter

Preheat oven to 375 degrees F.
Remove the papery outer covering of whole garlic head, but do not seperate
the cloves or peel them. Place as many whole heads of garlic on a large
square of heavy-duty aluminum foil as there are people to be served. Fold
up foil so that the cloves are completely wrapped.
Bake in the preheated oven for 1 hour 15 minutes.
Serve each diner a head of garlic and some bread and butter. Separate
cloves. Hold a clove over a piece of buttered bread and squeeze. The
garlic puree will pop out, like toothpaste from a tube. Spread and eat.
GARLIC PUREE:
To make a batch of Garlic Puree for later use, let roasted heads of garlic
cool, unwarapped for at least 5 minutes.
Gently separate the cloves and squeeze each one over a fine meshed sieve,
so that the softened garlic pops into the sieve.
With wooden spatula or wooden spoon, rub garlic through the sieve into a
small container or bowl.
Cover tightly with plastic wrap and refrigerate the puree if needed.
QUICK PUREE:
If you are in a hurry, you may skip the refinement of the sieve. Simply
squeeze the cloves, one by one, over a bowl. When they have all been
squeezed, use a rubber spatula to push the puree into a neat mound cover
tightly with plastic wrap, and refrigerate until needed. It will keep for
months. To keep indefinitely, cover with a film of olive oil.

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