Title: Michele’s Triple C Cookies
Categories: Cookies
Yield: 48 servings

1 c Butter, softened 2 tb Unbleached flour
1 c Sugar 3/4 ts Baking soda
1 c Dark brown sugar 1 ts Salt
2 Eggs 2 c Chocolate chips
1 1/2 ts Vanilla 1/2 c Pecans, chopped
2 c Unbleached flour

Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.

Sift together flour, soda and salt. Add to butter mixture. Stir until
mixed. Add chocolate chips and pecans.

Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees
for 12 minutes.

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Title: Beef Yakitori
Categories: Appetizers
Yield: 4 servings

1/2 c Soy sauce
2 T Sugar
1/2 t Ginger (ground)
1 t Sesame seeds
2 ea Green onions (finely chopped)
2 T Lemon juice
1 ea Garlic clove (crushed)
2 T Vegetable oil
1 lb Beef sirloin (finely chopped)

in 9×5 inch loaf pan, combine soy sauce, lemon juice, garlic,
ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six
inch bamboo skewers, pushing the skewer in and out as though sewing.
Place skewered meat in marinade, turn to coat all sides. Cover and
refriderate 4 hours; drain. Arrange on broiler pan and broil 5 to 8
inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1
minute longer. Serve hot.

MMMMM

Title: Bagel Toppers 3
Categories: Spreads, Breads
Yield: 1 servings

-Waldine Van Geffen VGHC42A
NEW YORKER
4 oz Whipped cream cheese
2 oz Smoked salmon; cut slivers
1 tb Sour cream
1 ts Fresh lemon juice
1 tb Fresh dill; minced or
1 ts Dillweed
1/8 ts Salt
1/8 ts Freshly ground pepper
MIDWESTERN
4 oz Whipped cream cheese with
-chives
2 oz Ham; diced
2 ts Honey mustard
1/8 ts Freshly ground pepper
CALIFORNIAN
1 c Ricotta cheese
1/3 c Radishes; diced
1/3 c Cucumbers; seed, dice
1/4 c Parsley; chopped
1/2 ts Salt
1/4 ts Lemon peel; grated
PIZZA SNACK
6 oz Can tomato paste
1 ts Dried oregano leaves
5 Whole wheat or white bagels;
-split
1/2 c Green bell pepper, mushroom,
-or black olives; chopped
3 oz Mozzarella cheese; shredded

This is for 4 bagels, halved and toasted. NEW YORKER-Combine cream
cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
MIDWESTERN-Combine cream cheese, ham, mustard and pepper.
CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and
lemon peel. PIZZA SNACK-Heat oven to 450~. In small bowl, combine
tomato paste and oregano. Spread each bagel half with 1T paste
mixture. Place on ungreased cookie sheet. Top each with bell pepper;
sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until cheese
is melted

MMMMM

MM: Garlic-Herb Biscuits

Title: Garlic-Herb Biscuits
Categories: Breads
Yield: 12 biscuits

2 c Biscuit mix
1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 ts Garlic salt
1 ts Heaping, parsley flakes
1 ts Italian seasoning

Mix biscuit mix. water and cheese. Drop by large
spoonfuls on greased baking sheet. Bake at 450
degrees 8 to 10 minutes. Mix melted margarine with
seasonings and brush on biscuits while hot. Serve
warm. Makes a dozen.

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Title: Dry Poultry Seasoning
Categories: Rubs
Yield: 1 servings

6 ts Salt
2 ts MSG, Monosodium glutamate
2 ts Bay leaves, ground
2 ts Dry mustard
3 ts Black pepper
2 ts Garlic powder
1 ts Paprika

Combine all ingredients and mix well. Rub into poultry and
refrigerate overnight before cooking.

Source: The Passion of Barbeque, KCBS
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INDIAN APPLE CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 t Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste

Peel, core and coarsely chop apples.

Put apples, onions, garlic and raisins into a
saucepan. Add salt, sugar, vinegar and spices and mix
well. Heat gently, stirring to dissolve sugar.

Bring to a boil and simmer 30 minutes, stirring
occasionally. Stir in tomato paste and continue
cooking 7-8 minutes longer or until mixture is of a
thick consistency with very little free liquid,
stirring frequently. Meanwhile, wash 3 pint jars in
hot soapy water; rinse. Keep hot until needed. Prepare
lids as manufacturer directs. Ladle chutney into 1 hot
jar at a time, leaving 1/4″ headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach
lid and place in canner. Fill and close remaining
jars. Process 10 minutes in a boiling-water bath.

Makes about 3 pint jars.

NOTE: This chutney improves if stored at least 3 weeks
before serving. Garnish with an Italian parsley sprig,
if desired, and serve as an accompaniment to curries
or with crusty bread and cheese.

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Provencal Beef Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :18:00
Categories : Main Course Soups Stews
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef chuck
1 1/3 cups white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 bay leaf
2 cloves garlic — peeled and crushed w
1 teaspoon minced fresh thyme
2 narrow strips orange peel
2 cups dry red wine
2 tablespoons minced parsley — for garnish
buttered noodles — for accompaniment

1. Trim meat of excess fat and cut into 2-inch cubes. In a large bowl,
whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay
leaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plastic wrap, and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat remaining 2
tablespoons olive oil over moderately high heat. Brown meat well on
all sides. Add wine and reserved marinade. Bring to a simmer and cook,
uncovered, for 3 minutes. Reduce heat to maintain a bare simmer. Cover
and cook until meat is meltingly tender (about 3 hours). For best
flavor, allow stew to cool to room temperature, then refrigerate,
covered, overnight. Reheat gently to serve. Ladle stew into warm soup
bowls, over buttered noodles, if desired, and garnish each serving
with parsley.

– – – – – – – – – – – – – – – – – –

NOTES : Garlic, thyme, and orange peel mark this as the Provencal
version of beef stew. Buttered noodles are the traditional
accompaniment. Note that the meat needs to marinate at least 12 hours.
The stew may be made up to 2 days in advance and refrigerated.
Nutr. Assoc. : 2181 0 0 0 0 0 0 3413 1012 0 2682 0

Title: Prune Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

1/2 c Butter
1 c Sugar
2 Eggs, beaten
2/3 c Chopped prunes (stewed and
Pitted)
2/3 c Sour milk
1 1/3 c Sifted all-purpose flour
1/2 ts Baking powder
1/2 ts Soda
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice

Blend butter with sugar, add eggs and prunes. Stir in
sour milk alternately with sifted dry ingredients.
Bake in greased layer cake pan at 375F for 25 – 30
minutes. Ice with creamy icing. Source: Heritage
Recipes ch.

—–

Title: KAENG PED CAI
Categories: Main dish, Chicken, Thai, Asian, Rice
Yield: 6 servings

-J.Applebury GENIE
4 lg Whole chicken breasts
2 tb Peanut oil
1 tb Dried hot chiles; crushed
6 Cloves garlic; minced
1 ts Paprika
1/4 ts Lemon rind; grated
1/4 ts Shrimp paste or anchovy
-paste
1/8 ts Caraway seed
1/4 ts Ground coriander
1/2 ts Sugar
2 c Coconut milk
4 Green onions; chopped
1 ts Fresh coriander; chopped
1 Red bell pepper; seeded and
-cut into thin strips
Salt, to taste
Steamed rice; to accompany

Bone chicken breasts, remove skin (reserve for stock
or another future use), and cut breasts into strips
1/4″ wide and 2″ long.
In a large wok or skillet, heat oil until it is
almost smoking. Add chiles, garlic, paprika, lemon
rind, shrimp paste, caraway, ground coriander, and
sugar, and stir rapidly for 1 minute. Add chicken
breasts and stir-fry until evenly coated with
seasonings and hot throughout (about 2 minutes).
Pour in coconut milk and bring to a boil, stirring
constantly. Stir in green onions, fresh coriander, and
bell pepper. Season to taste with salt. Immediately
remove from heat. Serve with hot steamed rice. Serves
6.
J.APPLEBURY [AppleDebbie]

—–

Buffalo Chili

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Sunflower Oil
6 pounds Ground Buffalo Meat
1/2 cup Flour
3 cups Water
1/4 cup Minced Garlic
3/4 cup Green Bell Pepper
3/4 cup Red Bell Pepper
1/2 cup Green Chili Peppers
3/4 cup Jalapeno Peppers
5 cups Tomato Sauce
3 Diced Onions
1/2 cup Beef Broth
1/2 cup Paprika
1/2 cup Chili Powder
6 tablespoons Ground Cumin
1 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon White Pepper
4 teaspoons Salt
2 tablespoons Oregano
2 teaspoons Dried Chilies

Saute Buffalo meat, sunflower oil and flour together until meat is cooked.
Add remaining ingredients and simmer for 1 hour.

– – – – – – – – – – – – – – – – – –