Title: MERRY SPRITZ COOKIES
Categories: Cookies
Servings: 72

1 Foil-wrapped bar NESTLE
-Premier White baking bar
-(2 oz)
3/4 c Butter or margarine,
-softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c All-purpose flour
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz)

Preheat oven to 350’F. In small saucepan over low heat, melt Nestle
Premier White baking bar; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in
egg and vanilla extract. Blend in melted baking bar. Gradually beat in
flour. Place dough in cookie press fitted with desired plate. Press dough
onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet
chocolate Rainbow Morsels.

Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets;
cool completely.

Makes about 6 dozen cookies.

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White Chili

Recipe By : Lori Varela
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Whole Boneless Skinless Chicken Breasts — cut into 1/2″
cubes
2 Cups Chopped Onions
2 Medium Green Bell Peppers — seeded chopped
2 Garlic Cloves — minced
2 15.5 Oz Cans Great Northern Beans, — drained rinsed
1 Can Ready-To Serve Chicken Broth — (14 1/2 oz)
2 Cans Chopped Green Chiles, Drained — (4.5 oz)
1/4 Teaspoon Cumin

Spray nonstick Dutch oven or large skillet with cooking spray. Heat over
medium-high heat until hot. Add chicken, ionions, bell peppers and
garlic; cook until chicken is no longer pink. Add remaining
ingredients. Bring to a boil reduce hear; simmer, uncovered, 10-15
minutes or until sauce thickens slightly

– – – – – – – – – – – – – – – – – –

Title: Delicate Whole-Wheat Pasta
Categories: Pasta
Servings: 8

1 c Flour, whole-wheat pastry
1 t Salt
1 c Flour, unbleached
2 ea Eggs
2 t Olive oil
2 T Water; (more as needed)

Sift flours and salt together into a large mixing bowl or food processor.
Add the eggs and oil, and work together until you have a moderately
sticky lump (if working by hand) or a grainy mixture (if working with a
food processor). Add 2 T. water, and work the dough until you have a
fairly firm lump. Add a little more water or flour as needed to get a
good-feeling texture.
If working by hand, don’t try to reincorporate the flakes that fall off
the main lump. Knead the dough gently for 5 minutes, wrap in a damp dish
towel, and let it rest 30 minutes to an hour.
Divide the dough into 8 parts and roll out very thin with a rolling pin
or pasta roller. It will thicken and shrink a bit after the rolling, so
roll a little thinner than you want it to end up.
Makes 24 lasagna noodles, or enough spaghetti/fettucine for 8.

—————————————————————————–

GRANDMA VAVRICEK’S KOLACHE RECIPE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Desserts Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ENVELOPES ACTIVE DRY YEAST
1/4 c LUKEWARM WATER
1 tb SUGAR
1 cn EVAPORATED MILK WITH ENOUGH
-WATER ADDED TO MAKE 2 CUPS
3/4 c BUTTER
3/4 c SUGAR
2 ts SALT
4 EGG YOLKS PLUS ONE WHOLE EGG
-SLIGHTLY BEATEN
1 t GRATED LEMON RIND
6 1/4 c SIFTED FLOUR
SOFTENED BUTTER AS NEEDED
Topping
1 c Flour
1/2 c Sugar
1/4 c Butter or margarine
Poppy Seed Filling
1 cn Poppy Seeds
1/4 c Vanilla Crumb Wafers
1/4 c Pecan Meal Or Finely Chopped
-Pecans
1/3 c Honey
Cream Cheese Filling
8 oz Cream Cheese
2 Egg Yolks
1/4 c Sugar

Grated Rind Of One Lemon

In a small bowl dissolve yeast in warm water.
Sprinkle with 1 tbsp sugar and let stand. Scald milk
in sauce pan. Remove from heat and stir in butter and
1/2 cup sugar. Cool to lukewarm. Add salt and egg
yolks. Combine milk mixture to yeast in large bowl.
Bit by bit add the flour until all has been used.
Knead dough on lightly floured board until glossy.
Place in bowl, cover to let rise in warm place (80ø)
until doubled in bulk about 1 hour. This dough will
not be quite as stiff as a roll dough. Now using a
tablespoon take egg-sized bits of the dough and roll
into balls on the floured board. Place on greased
baking sheet about 1 inch apart. Brush each with
softened butter. Let rise again. covered until
light. Make an indentation in each, large enough to
hold 1 tsp of fruit filling. Sprinkle fruit with some
of the topping. Bake at 425ø for 15 minutes. Remove
from oven. Brush with softened butter immediately.
Cool kolaches on wire rack. Makes about 3 1/2 dozen.

Topping: Mix all ingredients together in mixer until
the consistency of cornmeal.

POPPY SEED FILLING: Mix well. Place by teaspoon full
into kolache indentations.

CREAM CHEESE FILLING: Beat all ingredients together
and place by teaspoon full i indentations.

– – – – – – – – – – – – – – – – – –

Title: Easy Shortbread
Categories: Cookies
Yield: 48 servings

1 c Sugar 1 lb Butter
3 1/2 c Flour, all purpose 1 c Rice flour
2 tb Sugar

Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar). Add to softened butter and cream mixture until very
fluffy. Combine flour and rice flour. Beat into batter in small portions.
Turn batter out onto a lightly floured surface. Knead until smooth, adding
up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly
roll pan. Score into bars with a sharp knife. Prick surface with fork.
Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F
and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool
and store in air tight container. (Good recipe from Toronto Star, very
fast.)

—–

Title: Couche-Couche
Categories: Snacks
Servings: 6

2 c Cornmeal (preferably yellow)
1 1/2 ts Salt
1 ts Baking powder
1 1/2 c Milk or water
1/4 c Lard, melted and heated hot

{ Submitted by Eunice F. V. Dedebant }

Use a heavy iron pot or skillet. Mix the cornmeal, salt, baking powder and
milk thoroughly and put into the heated shortening. Let a crust form. Give
a good stir and lower the heat to simmer. Cover and cook for 15 minutes,
stirring occasionally.

Serves 6.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

Posted by Fred Peters

MMMMM

PETER’S CREAM OF PUMPKIN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Holiday
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Safflower oil
1 lb Pumpkin, fresh
-cut in chunks,
-ÿÿCanned Pumpkin
1 Yellow onion
– peeled and chopped
1 sm Garlic clove
– peeled and crushed
2 Celery stalks — chopped
1 Stalk fresh thyme — -ÿÿ
1/2 ts -Dried thyme
1/2 Bay leaf
5 c Chicken broth
1 1/2 tb Low-fat white cheese
-Such as cottage cheese,
– farmer’s cheese,
– cream cheese or ricotta
1 tb Non-fat powdered milk
1/2 c Parsley, chervil and chives
– (minced)

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and the
pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
fine strainer back into saucepan and return to boil. If it seems too thick,
thin with a little hot broth or water. (Can be made to this point up to 2
days in advance and refrigerated, loosely covered.) Before serving, reheat
soup to boiling. Pour back into the blender and add the cottage cheese and
powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
each. Serve immediately.

– – – – – – – – – – – – – – – – – –

Tiramisu

Recipe By : Bobb1744@aol.com
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Chocolate
Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups espresso — at room temperature
1/2 cup sugar
1/4 cup brandy
2 egg yolks
1 pound mascarpone cheese*
21 to 24 ladyfinder cookies
4 ounces semisweet chocolate — shaved
1 cup whipping cream
1/4 teaspoon vanilla
2 tablespoons confectioner’s sugar
cocoa powder — for dusting

Stir the espresso, sugar and brandy together until the sugar dissolves.
Remove 1/3 cup of the mixture and set the rest aside. Whis the egg yolks into
the 1/3 cup of coffee mixture. Add the mascarpone and whisk together until
smooth, do not overmix or it may separate. Line a 9 1/2×5 1/2″ loaf pan with
a large sheet of wax paper. Dip the ladyfinders into the reserved coffee
mixture, one at a time, briefly. Place them crosswise in the prepared pan.
|Continue until the bottom of the pan is lined. Spread on half of the cheese
mixture. Sprinkle with 2 oz. of the chocolate. Repeat for the next layer. Top
off with a final layer of ladyfingers. Fold the wax paper over the top and
cover tightly with plastic wrap. Refrigerate at least 6 hours.
Invert the chilled loaf onto a serving platter. Remove the wax paper. Place
the cream, vanilla and confectioner’s sugar in a bowl and whip until stiff.
Spread whipped cream all over loaf and decoratively with a pastry bag. Place
the cocoa in a fine strainer and dust the top. Slice and serve.

– – – – – – – – – – – – – – – – – –

NOTES : A great dessert recipe from Jeff Smith’s “Cook Italain” cookbook.
*Mascarpone cheese can be found in an Italian deli.

Chocolate Malt Peppermint Cooler

Recipe By : Better Homes and Gardens – May 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c chocolate milk
1 qt vanilla or chocolate ice cream
1/4 c malted milk powder
1/2 tsp peppermint extract
1/8 tsp ground cinnamon
hard peppermint candies — coarsely crushed
6 peppermint sticks

In a blender container place the chocolate milk, half of the ice cream,
the malted milk powder, peppermint extract and ground cinnamon. Cover
and blend till smooth. Pour into six large, chilled glasses. Top each
drink with a scoop of remaining ice cream. Sprinkle with crushed candy
pieces. Place a peppermint stick in each glass.

– – – – – – – – – – – – – – – – – –

To make carmalized almonds:
(put 2 tbsp. sugar and almonds in small heavy pan
and stir all the time until sugar is dissolved on
low heat. Allow mixture to cool)

Toss all ingredients in salad

To make dressing:
Put ingredients in jar and shake vigorously.
Then pour over the salad.