Title: Chocolate Chocolate-Chip Cookies
Categories: Cookies
Yield: 54 servings

1 3/4 c All-purpose flour; sifted
1/4 ts Baking soda
1/2 lb Unsalted butter
1 ts Vanilla
1 c Sugar
1/2 c Dark brown sugar
1/3 c Unsweetened cocoa
2 tb Light cream
1 c Pecans; coarsely chopped
1 c Semisweet chocolate chips

Recipe by: Maida Heatter
Sift together flour and baking soda and set aside.

With electric mixer, cream butter, then add vanilla and both sugars and
beat to mix well. Add cocoa and beat to mix well on low speed. Add cream
and gradually add sifted dry ingredients, beating only until mixed.

Stir in pecans ans chocolate chips with wooden spoon.

Use a rounded spoonful (less than heaping) for each cookie and place 1 1/2
inches apart on cookie sheet. It is best to put aluminum foil on the pan
first. Bake for 12-13 minutes. Let cool before removing to rack.

—–

Title: Cranberry-Rice Stuffing
Categories: Diabetic, Dressings, Rice, Fruits
Yield: 4 servings

1/4 c Brown rice; uncooked 1/4 c Onion; chopped
3/4 c Water; 1 c Fresh or frozen
cranberries;
1 tb Vegetable oil; 1/4 ts Dried thyme;
1 1/2 c Mushrooms;(1 1/2 lb) sliced 1/4 ts Dried basil;

Cook the rice in the water until tender, about 1 hour. Saute the
remaining ingredients in a skillet until the celery and onion are
tender. Add the rice and stir to blend. Use as a stuffing in one
small chicken.

1/4 recipe – 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11
grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Melt aways

Recipe By : Casey Ripp
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds White Chocolate, Chopped
2 Cups Peanut Butter
2 Cups Rice Krispies®
2 c Peanuts, unsalted
2 Cups Marshmallows — Mini

Put chocolate and peanut butter in shallow pan and place in preheated
200 oven to melt completely. Cool slightly. Add rice Krispies and
peanuts and mix. When cool, add marshamllows and mxi. Drop by spoonful
onto waxed paper to set. Store in cookie tin.

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White Salsa Dip

Recipe By : The Junior League of Kansas City, Missouri
Serving Size : 4 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup mayonnaise
1 Cup sour cream
juice of 3 limes
4 Cloves garlic — crushed
1 1/2 Cups fresh cilantro — finely chopped
1 6-Oz Can pitted black olives — drain and coarsely c
1 1/2 Cups scallions — finely chopped
5 Tsp hot pepper sauce — or to taste
salt and white pepper — to taste

Instructions:
————-
In a medium bowl, combine mayonnaise and sour cream. Add lime juice,
garlic, cilantro, black olives, scallions, hot pepper sauce, salt and
pepper. Taste and adjust seasonings if desired. Chill until serving.
Serve with blue corn tortilla chips.

From: rec.food.cooking – soc1071@vx.cis.umn.edu (Elisabeth)

From: Above Beyond Parsley, Food for the Senses
presented by The Junior League of Kansas City, Missouri

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NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com

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Title: BLUEBERRY KETCHUP
Categories: Fruits, Seasonal, Condiments
Yield: 3 cups

2 tb Vegetable Oil
1 lg Garlic Clove; Crushed
1 tb Mince Fresh Ginger
1 md Onion; Finely Chopped
2 pt Blueberries
1 c Fresh Tomato; Peeled, Seeded
-And Chopped
2 lg Purple Plums, Pitted And
-Chopped
1/4 c Dark Brown Sugar; Firmly
-Packed
1 tb Blueberry Or Raspberry
-Vinegar
1 tb Fresh Lemon Juice
Zest Of 1 Lemon; Cut Into
-Julienne Strips
1 md Dried Chili Pepper; Crumbled
1 ts Ground Cinnamon
1 ts Ground Cardamom
1 ts Ground Coriander
1 ts Salt
1 ts Freshly Ground Mixed
-Peppercorns; White, Green
-Red And Black

Heat the oil in a heavy-bottomed saucepan (two quart
or larger). Add the garlic and ginger and cook over
low heat for two minutes. Add the onion and cook
until soft and transparent, stirring often. Add the
blueberries, tomato, plums, brown sugar, vinegar,
lemon juice and zest, chili pepper, spices, salt and
pepper, stirring well. Cook over medium heat until
the mixture begins to simmer. Reduce the heat and
keep simmering gently for 30 minutes. Remove from the
heat. Let the mixture cool slightly, then puree in a
food processor or blender. Return the puree to the pan
and heat, bringing the mixture to a simmer. Cook
until thick, about 1 hour. Pour into two sterile pint
jars or containers. Cover and let cool. Store in the
refrigerator for up to four weeks or freeze.

From: The Food Column Of The Denver Post Magazine
Section 07-31-94

Posted by: Rich Harper

—–

Title: Italian Style Eggplant Pepper Salad
Categories: Salads, Appetizers, Vegetarian
Yield: 6 servings

1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt pepper
1/4 c Black olives, chopped

Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in
oven. Wrap the two peppers celery stalks individually in aluminum
foil place them on rack as well. Bake for 30 minutes. Remove
peppers celery let cool. Bake eggplant for another 15 minutes.
It should be very tender have collapsed.

When vegetables are cool enough to handle, peel eggplant, cut into
several pieces drain in a colnder for 20 minutes. Squeeze out some
of the excess moisture. Chop peppers, removing stems seeds. Leave
in large pieces. Chop celery into 1/2″ pieces. Dice eggplant
combnie with peppers celery in a large bowl.

Heat a few drops of olive oil in a skillet saute the garlic till
golden. Add to hte bowl. Add remaining ingredients mix thoroughly.
Cover let stand for 1 hour at room temperature before serving.

Nava Atlas, “Vegetariana”

MMMMM

APPLE-PECAN STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Butter or margarine
2/3 c Diced onion
2/3 c Diced celery
3 c Diced day-old bread
3 c Diced apples
1 t Salt
1/2 ts Black pepper
1/8 ts Ground sage
1/8 ts Ground marjoram
1/8 ts Ground thyme
1/2 ts Dried parsley flakes
1/2 c Chopped pecans
1/2 c Water

Melt 1/4 cup butter in skillet. Add onion and celery
and cook until tender. Add to bread. Melt 2
tablespoons butter in skillet. Stir in apples. Cook
until golden. Add apples to bread mixture. Mix in
salt, pepper, sage, marjoram, thyme, parsley and
pecans. Add water and mix thoroughly. Makes enough for
10-pound turkey

– – – – – – – – – – – – – – – – – –

OYSTER BISQUE***(GRWP92A)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Butter
1/2 c Diced onion
1/4 c Diced carrot
1 qt Shucked oysters — with liquor
4 c Fish stock
1 1/2 c White rice
1 t Salt — plus salt to taste
2 c Heavy cream
1 x Black fresh ground pepper to
1 x Few dashes tabasco sauce

This is a rich , lovely cream bisque that is
delicately flavored with sauteed vegetables and the
oyster’s own liquor. Not that the bisque is Briefly
cooked at the end to preserve the integrity of the
oysters. Whipped cream and Cayenne pepper for garnish
* my sister uses the new White Worchestershire sauce
instead of the tabasco and a shake of New Orleans
seasoning from Paul Pruhomme.( variation) In a cast
iron skillet melt the butter and saute the onion,
celery and carrot 5 to ten minutes. Drain oysters,
reserving the liquor, chop 3 or 4 oysters and set the
remaining oysters aside . Add the chopped oysters to
the skillet and cook 3 to 4 minutes. In a pot, bring
the stock to a boil. Add the rice one tsp of salt and
the contents of the skillet. Reduce the heat and
simmer 40 minutes. Press the soup through a fine
sieve. Return to the pot and place over the heat. Add
the cream and reduced oyster liquid Season with salt,
fresh pepper ( Black) and Tabasco or variation. Add the
reserved oysters and heat briefly until the edges of
the oysters begin to curl. Serve bisque in bowls.
Garnish each serving with a dollop of chilled cream
and a sprinkling of cayenne pepper. Annapolitans are
known to add a taste of dry sherry to this. FROM:
BONNIE BRACEY (GRWP92A)

– – – – – – – – – – – – – – – – – –

Title: PIZZA BIANCA
Categories: Pizza
Yield: 8 Servings

MMMMM—————————CRUST——————————–
1 1/2 pk Dry yeast
1 ts Sugar
1 c Warm water (105 F to 115 F)
1 ts Salt
2 1/2 c (or more) all-purpose flour
2 tb Vegetable oil
1 lb Fontina or Gruyere cheese;
-grated

MMMMM—————————SAUCE——————————–
1/3 c Olive oil
1 lg Shallot
4 lg Garlic cloves
1/2 ts Dried oregano; crumbled
1/2 ts Dried basil; crumbled
1/2 ts Dried parsley; crumbled
1/2 ts Crushed dried red pepper
-flakes
1/4 ts Dried thyme; crumbled
1/4 ts Freshly ground pepper

Sprinkle yeast and sugar over water in large bowl of heavy-duty
mixer; stir to dissolve. Add salt and mix to blend. Add 2 1/2 cups
flour and oil and mix until dough forms ball and cleans sides of
bowl, adding more flour 1 Tbs at a time if necessary, about 5
minutes. Continue mixing until dough is smooth and elastic, about 10
minutes. Cover dough and let stand in warm draft-free area 1 hour.

Mix all remaining ingredients except cheese in processor until smooth,
stopping to scrape down sides of bowl, about 1 minute. (Sauce can be
prepared 5 days ahead, covered and refrigerated.)

Turn dough out onto lightly floured surface. Divide in half. Pat
each half into round. Let stand 10 minutes.

Preheat oven to 475 F. Roll each round out on lightly floured
surface into circle 1/8-inch thick. Transfer to cake rack or any
flat perforated pan. Spread with sauce. Sprinkle with cheese. Bake on
rack until edges of pizzas are lightly browned, about 10 minutes.
Serve pizzas immediately.

Geppetto Restaurant – Washington, D.C. Bon Appetit

MMMMM

EGGNOG TRUFFLES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TRUFFLES—–
2 c Milk chocolate chips
2 tb Butter or margarine
1/2 c Eggnog
—–CHOCOLATE CUPS—–
2 c Semisweet choco chips
1 tb Shortening

CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small
saucepan over very low heat, stirring constantly. 2. Spoon about 1/2
tablespoon of the chocolate mixture into each of about 36 small foil
candy cups. With back of spoon, bring some of the chocolate up side
of each cup. Refrigerate until firm. TRUFFLES: 1. Melt chips with
butter and eggnog in heavy, medium saucepan over low heat, stirring
occasionally. Pour into pie pan. Refrigerate until mixture is thick,
but soft, about 2 hours. 2. Spoon truffle mixture into pastry bag
fitted with large star tip. Pipe mixture into chocolate cups. 3.
Truffles can be refrigerated 2-3 days or frozen several weeks. Hint:
To remove foil cups, cut slit in bottom of the cup and peel foil up
from bottom. Doi not peel down from the top edge. Makes about 36
truffles.

– – – – – – – – – – – – – – – – – –