Peanut Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup margarine
1 cup sugar
1 cup dark brown sugar
2 eggs — beaten
1 teaspoon vanilla extract
1 cup peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
granulated sugar

Preheat oven to 350-degrees F.

In a large mixing bowl, cream together margarine and sugars. Add beaten
eggs and vanilla extract. Mix thorougly. Beat in peanut butter. Mix
flour with the baking soda nad salt. Stir flour mixture into batter and
mix well.

Form dough into 1-inch balls and roll in granulated sugar. Place on
lightly greased cookie sheet and flatten using a floured fork, making a
criss-cross pattern.

Bake for about 12 minutes or until cookies have browned around the edges.

Cool 2 to 3 minutes on cookie sheet, then transfer to wire rack.

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NOTES : These are my Mom’s Best peanut butter cookies

Date: Wed, 08 Jun 94 13:50:36 PDT
From: jmmille2@capalo.capalo.ingr.com (Joann M. Miller)

SAVORY WILD RICE STUFFED ONIONS.

6 Large Vidalia Onions or 8 med yellow onions.
1 cup mushrooms, chopped
3 cloves garlic, minced
1 apple, peeled, cored, chopped (about 1 cup)
2 Tbs fresh parsley, minced
2 Tbs fresh marjoram, minced (used 1 tea. dried)
1 tsp lemon juice
1/4 tsp paprika
Salt pepper to taste
1 cup wild rice, cooked
Vegetable stock

1. Preheat oven to 400F

2. Cut 1/4 unch off both ends of the onion and peel off dry layers.
Bake onions, root end down in baking dish for 30 minutes, or until
golden brown. Let cool and hollow out each onion from top, leaving
1/2 inch shell (outer most 2-4 layers).

3. Chop 1 cup of reserved onion and saute with mushrooms in a medium
hot pan for 3 minutes. Add garlic and apple and saute 3 minutes.
Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine
the sauteed mixture with the cooked rice.

4. Fill each onion shell with rice mixture. Pour enough stock to cover
bottom of onions (about 1/2 inch). Bake for 20 minutes, basting the
stuffed onions with stock occasionally.

Makes 6-8 servings depending on which onions you use.

My suggestion on this is that the onions took A LOT longer to cook than
30 minutes. If you want to fix this for a dinner, I recommend that you
bake the onions the night before, and then finish up the next evening
with the filling. The onions will also be cool then, instead of working
with hot onions that just came out of the oven.

Split Pea Soup

Recipe By : Annice
Serving Size : 10 Preparation Time :0:00
Categories : **** Legumes
Low-Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups split peas
2 1/2 quarts water
2 onions
2 carrots
2 stalks celery
2 sprigs parsley
2 sprigs dill
1/2 cup wheat berries
2 1/2 teaspoons salt
1/4 teaspoon pepper

Put split peas in a pot with water to more than cover and boil several minutes.
Let stand several hours or overnight.

Chop carrots and celery in food processor. Combine with peas, herbs, wheat
berries and water ina large pot and simmer three or more
hours till peas start to dissolve. Add salt and pepper and cook a few minutes
longer.

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NOTES : This soup thickens on standing. Add water as necessary when reheating,

Alfie and Archie’s Dog Biscuits

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pet Treats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Whole wheat flour
1 tsp Brown sugar
1/2 c Powdered dry milk
6 tbsp Meat drippings
1/2 tsp Salt
1 Beaten egg
1/2 tsp Garlic powder
1/2 c Ice water

1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry
milk, salt, garlic powder and sugar. Cut in meat drippings until mixture
resembles corn meal. Mix in egg. Add enough water so that mixture forms a
ball. Using your fingers, pat out dough onto cookie sheet to half inch
thick. Cut with cookie cutter or knife and remove scraps. Scraps can be
formed again and baked.

2. Bake 25-30 minutes. Remove from tray and cool on rack.

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Cream Of Green Bean

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 onions — peeled chopped
2 medium potatoes — peeled chopped
4 cups chicken broth
2 garlic cloves
1 package (10 oz.) frozen green beans
3 tablespoons butter
1 cup heavy cream
1 1/2 cups milk
Salt pepper — to taste

Follow directions for Vichyssoise for cooking garlic, onions, potatoes and chic
ken broth. Then add green beans and cook for 5 to 10 minutes. Then do same as
Vichyssoise for milk, cream and seasonings. Puree. Serve hot. (Broccoli, cau
liflower, asparagus, spinach, watercress, cucumber or anything you can think of
, may be used in place of the green beans.)

busted by sooz

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POTATO-STUFFED ENCHILADAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1 lb Russet potatoes, peeled,dice
1 t Chili powder
1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced
2 Green onions, thinly sliced
1 1/2 tb Tomato sauce
1 2/3 c Grated Monterey Jack
1 Egg
1 tb Chopped fresh cilantro
1 tb Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6-in corn tortillas
*ENCHILADA SAUCE*
2 tb Olive oil
1 1/2 Onions, carsley chopped
5 Large garlic cloves, chopped
1 1/2 ts Cumin seeds
1 1/2 ts Chili powder
1 1/2 ts Dried oregano, crumbled
1/4 ts Ground cinnamon
1 1/2 c Canned enchilada sauce
3/4 c Tomato sauce
1 tb Fresh lime juice
1 Cayenne pepper
*TOPPING*
6 oz Feta cheese, crumbled
1 Sour cream
1 Minced green onions

Servings: 4

*POTATO STUFFING*

*canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato
Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 1 tb oil in heavy large non-stick skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts. Season with salt and cayenne. Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill.) >>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada
Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using.) >>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<< <<<<<<<<< <<<<<< Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions. Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what they are talking about, I find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over. I use peanut oil and a wok to saute potatoes since, as far as skillets go, I don't have non-stick and heavy all in one. Additionally, I don't use any extra salt in the dish, finding it amply seasoned without. - - - - - - - - - - - - - - - - - -

INDIAN SALSA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
11 Tomatillos, husked and
-and finely chopped
4 lg Ripe tomatoes, finely
-chopped
3/4 c Finely chopped onion
6 Jalapeno peppers, seeded,
-deveined and finely chopped
1/2 c Fresh cilantro, finely
-chopped
1 t Freshly squeezed lime juice

Toss together all the ingredients in a bowl. Allow to
marinade about 1 hour to bring out the full flavor.
Serve cold or at room temperature.

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Title: Holiday Stuffed Pork Roast
Categories: Main dish, Meats, Holiday
Yield: 6 servings

3/4 c Slivered almonds
2 tb Butter or margarine
3/4 c Sliced green onions
3/4 c Chopped celery
4 c Cooked brown rice
3/4 c Orange juice; divided
2 tb Grated orange peel
1 tb Diced crystallized ginger
— divided
1/2 ts Salt
1 Boneless pork loin roast
-(3-1/2 lbs.), rolled tied
1 ts Dried rosemary; crushed
1/4 ts Cracked black pepper
16 oz Cranberry sauce (canned)
1 Orange; peeled sectioned

Cook almonds in butter in large skillet over medium-high heat until brown.
Add onions and celery; cook until vegetables are tender crisp. Stir in
rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set
aside. Untie roast, and spoon rice mixture lengthwise between loins.
Retie roast securely with string at 2- to 3-inch intervals; place, fat
side down, on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch stuffing or
fat. Bake at 325 F. for 1-1/2 hours. Combine cranberry sauce, remaining
orange juice, remaining ginger, and orange in small saucepan; stir well.
Simmer over medium heat 25 minutes, stirring occasionally. Brush about
1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or
until meat thermometer registers 170 F. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry sauce.

Makes 6 to 8 servings

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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VERY CHEESEY CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Vegetables
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Vegetable oil
1 c Chopped onion
3 Garlic cloves, minced
1 c Chopped mushrooms
1 t EACH dried basil, thyme,
-marjoram, and cumin
2 c Cooked beans
2 c Cooked brown rice
3 Eggs, slightly beaten
2 c Low fat cottage/ricotta
-cheese (or combination)
1/4 c Crumbled Feta cheese
-(optional)
2 tb Soy sauce
Salt
Black pepper
Cayenne to taste
2 md Tomatoes, sliced
1/2 c Grated parmesan cheese
1/2 c Fine dry bread crumbs

Preheat oven to 350F. Heat oil in large skillet;
saute onion, garlic and mushrooms until onion is
nearly soft. Add all remaining ingredients except
final three. Mix well and spread mixture in a large
greased or sprayed shallow baking dish. Arranged
tomato slices over the top. Mix together parmesan and
crumbs and sprinkle over tomatoes. Bake for 40
minutes. Makes 8 servings.

Origin: Appeal, Quarterly magazine put out by
Overwaitea and Save on Foods. Shared by: Sharon Stevens

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Title: Gazpacho
Categories: Soups Appetizers Londontowne
Servings: 4

1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut
4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper,
seeded/sliced
1 t Salt 1/4 t Pepper
1/2 ea Small onion, peeled/sliced 2 T Olive oil
3 T Wine vinegar 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatos, croutons.

Mrs. Harold T. Cook

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