Christmas Cookie Bonanza Part 1

Recipe By : Jason McDonald
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Butter, softened

From McCall’s magazine Dec 1991

BASIC COOKIE MIX

In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture will
keep for up to 8 weeks). Bring to room temperature bofore using. Recipe
can be doubled or tripled.

ROLLED SUGAR COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine ingredients; at low speed, beat
until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly
floured work surface, roll out dough to 1/8″ thick; cut out with 3″ cookie
cutters. Transfer to prepared baking sheets. Bake 8 min or until golden.
Transfer cookies to wire rack to cool; if desired, decorate with icing,
candies and colored sugars.

Makes 3 dozen.

CANDY CANE COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food
color 1/2 c (2 1/2 oz) crushed peppermint candy red edible glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At
low speed, beat until mixture forms a dough. Divide dough in half; remove
one half from bowl. With food paste, tint dough in bowl red; add candy.
Mix well.

On work surface, divide each half dough into 20 equal pieces; working with
one piece at a time, roll dough into 8″ rope. Place a plain and red rope
side by side; press together lightly and twist. Place twist on prepared
baking sheet; curve top to form cane. Repeat with remaining dough. Bake
cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to
wire rack to cool.

Posted by Theresa Merkling.

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Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 servings

15 Grape leaves
4 T Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice; uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander

MMMMM————————–GARNISH:——————————-
1 T Extra Virgin Olive Oil
1/2 c Fresh parsley; chopped fine

A colorful soup, delicately tart, and simply delicious. An easy
alternative to Greek-style stuffed grape leaves.

Soak the grape leaves in water for 30 minutes, then drain. Tansfer to
food processor, and pulse until chopped (but not pureed).

Peel the red bell pepper using a vegetable peeler, then chop. Finely
chop the onion. Heat the olive oil in a large pan, add the chopped
onion and red pepper, and fry until soft.

Add stock, white wine, and grape leaves, and bring to a boil.

Meanwhile, cut the cauliflower to flowerettes, and peel and cube the
eggplant. Add the cauliflower, eggplant and rice to the boiling stock,
along with the salt, pepper and coriander.

Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour, until
the vegetables are soft and the rice is cooked.

Just before serving, sprinkle each serving with olive oil, and garnish
with chopped parsley.

This soup is best prepared a day ahead and then reheated gently.

Proudly created by Gabi Shahar on March 1996.

MMMMM

Apple Pie

Recipe By : 1980
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. brown sugar
1 t. cinnamon
2 T. flour
1 dash salt
nutmeg
6 C. thinly sliced apples
butter
pastry for 2 crust pie

BAKE: 425°

Make bottom crust. Refrigerate. Combine sugar, cinnamon, flour and salt.
Add to apples, tossing lightly. Turn into pie plan. Dot with butter and
sprinkle with nutmeg. Cover with top crust and cut slits for steam, Bake
45 – 50 mins.

ORIGINATOR: ?
SUBMITTOR Grace Wagner (wgmm@main.citynet.net)
DATE 11/8/96

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Title: MOCHA MINT MOUSSE TART
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

1 pk Brownie mix (apx 13 oz.)
1 tb Hot water
1 pk Cream cheese (8 oz),softened
7 1/2 oz Marshmallow creme (1 jar)
6 oz Junior Mints
– 4 1.6-oz boxes
1 tb Instant coffee
1 c Heavy cream, whipped

Prepare brownie mix according to package directions in a greased
9-onch round pan; cool. In a mixing bowl, dissolve coffee powder in
water; add cream cheese. With electric mixer, beat mixture until
smooth; blend in marshmallow creme. Melt Junior Mints — place in a
microwave-safe bowl and heat on HIGH for 1 1/2 to 2 minutes, stir
until smooth; OR place in a small saucepan and stir over low heat.
Stir in melted Junior Mints (the chocolate will form slivers in the
mixture). Fold in whipped cream and spread onto brownie. Loosely
cover and chill several hours or overnight. To serve, cut into wedges
and garnish as desired.

MMMMM

Title: APPLE CHIP SNACKING CAKE
Categories: Cakes
Yield: 9 servings

2 Eggs
1/2 c Vegetable oil
1/4 c Apple juice
1 ts Vanilla extract
1 3/4 c All-purpose flour
1 c Granulated sugar
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Chopped peeled tart apples
3/4 c Hershey’s Chocolate Chips
– (Semi-Sweet)
-OR Hershey’s Mini Chips
— (Semi-Sweet Chocolate)
1/2 c Chopped nuts
Powdered sugar
-OR- whipped topping and
– ground cinnamon (optional)

Heat oven to 350 degrees Fahrenheit. Grease and flour 8 or 9-inch square
baking pan. In large bowl, beat eggs slightly; add oil, apple juice and
vanilla. Stir together flour, granulated sugar, baking soda, cinnamon
and salt; stir into batter until blended. Add apples, chocolate chips
and nuts; stir until well blended. Pour batter into prepared pan. Bake
40 to 45 minutes or until cake begins to pull away from sides of pan.
Cool completely in pan on wire rack. Sprinkle powdered sugar over top or
serve with dollop of whipped topping sprinkled with cinnamon, if
desired. 9 servings.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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ZUCCHINI CORIANDER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped onion
2 tb Olive oil — (28 Ounce can)
3/4 lb Zucchini — cut into 1/2″
Pieces
1 1/2 c Chicken broth
1 1/2 c Cilantro — fresh, chopped.
2 ts Lemon juice

In a large saucepan cook the onion in the oil over
medium low heat stirring until softened. Add zucchini
and salt and pepper to taste. Cook covered, stirring
occasionally for 4 minutes. Add broth and 1 1/4 c.
water and simmer covered for 10 minutes or until
zucchini is tender. Remove pan from heat and add
corriander and let cool. Puree in processor in
batches, transferring to bowl. Add lemon and salt and
papper to taste. Serve room temperature or chilled. 4
cups or 4 servings.

Recipe By : Gourmet Magazine – 6/90`

From: Steve Sanders

Dad’s Potato Salad

Recipe By : John Malik
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped finely
4 pounds potatoes — boiled
3 tablespoons cider vinegar
5 tablespoons oil
1 sprig fresh parsley — minced
salt and pepper

Cut potatoes to desired size while still warm. put in bowl with onion.
Sprinkle with vinegar. Let sit at room temperature about one hour. Add oil,
parsley, salt and pepper. Taste and adjust seasonings if necessary.

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Serving Ideas : Great with breaded veal or turkey cutlet or bbq chicken

Aldilla

Recipe By : Debbie Holland
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
1 1/2 lbs flank steak
1 lg Carrot — chopped
3 tsp Chili powder
1 lg Green pepper — chopped
1/2 c Flour
2 lg Tomatoes — chopped
1 1/2 tsp Salt
1/4 c Red wine
1/2 tsp Pepper
1 Hot chilli pepper — seeded
3 tbsp Vegetable oil

1. Score steak and rub with chili powder; coat with a mixture of flour,
1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; pound steak on both
sides with a wooden mallet or the edge of a plate to tenderize; cut into 6
pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve.
Saute onion, carrot, green pepper and tomato in pan drippings; add
remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3.
Combine steak and sauteed vegetables in slow cooker; add wine and hot
chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or
until meat is tender.
Source: Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3714 0

Title: Ranger Cookies
Categories: Dropcookies Cookies Travel Desserts
Servings: 6

1/2 c Butter Or Margarine;Softened
1/2 c Brown Sugar; Packed
1/2 c Sugar; Granulated
1 ea Egg; Large
1 t Vanilla
1 1/4 c Flour; Unbleached
1/2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
2 c Rice Cereal; Crisp
1 1/2 c Coconut; Flaked
1 c Dates; Pitted And Chopped

Cream sugars and butter. add egg, and vinilla; beat well. Stir together
flour, baking powder, baking soda, and salt; stir into creamed mixture.
Stir in crisp rice cereal (Rice Krispies for example), coconut, and dates.
Form into 3/4-inch balls; place 2 1/2 inches apart on ujngreased cookie
sheet. Bake at 350 degrees F. until lightly browned, about 10 minutes.
Cool slightly before removing to a rack to cool completely.

Makes 5 dozen.

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CALIFORNIA CHEESEBURGER PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Hamburger Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
2 Tomatoes, sliced
1 1/2 c Chopped onion
1 c Shredded Cheddar cheese
1/2 ts Salt
1/4 ts Pepper
3/4 c Bisquick baking mix
1 1/2 c Shredded lettuce
1 1/2 c Milk
16 Slices dill pickle
3 Eggs

Heat oven to 400 degrees.Grease pie plate,10 x 1
1/2".Cook and stir beef and onion in 10″ skillet until
beef is brown;drain.Stir in salt and pepper;spread in
plate.Beat baking mix,milk and eggs with wire whisk or
hand beater until almost smooth,about 1 minute. Pour
into plate. Bake 25 minutes.Top with tomatoes and
cheese.Bake until knife inserted in center comes our
clean,5 to 8 minutes.Cool 5 minutes. Top with lettuce
and pickles.Makes 6 to 8 servings.

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