Stain Glass Cookies

Recipe By : Lois Boswell, Logan, OK
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12 Oz Pkg Chocolate Chips
1/2 Cup Margarine (1 Stick)
1 Package Marshmallows
1 Cup Nuts — Chopped
Coconut

Melt and cool chocolate chips and margarine in sauce pan. Stir in
marshmallows and nuts. Form into a log on foil. Sprinkle with
coconut.
Freeze and slice when ready to serve.

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NOTES : Published in December ’96 Tastes of Oklahoma column which is
written by Flo Burtnett. Vol. LXXVII, No 12, Farm News Views,
Oklahoma Farmers Union.

D’BEST CHEESECAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sallie Kratz
3/4 cup Butter
1 1/4 cup All purpose flour — + 3 T
2 cup Sugar — divided
1 Egg yolk
Lemon peel — grated fresh
from 2 lemons
5 package Cream cheese — 8 oz size
5 Eggs
1/4 cup Whipping cream
1 tablespoon Orange peel; grated — fresh
1/4 teaspoon Salt
1 cup Sour cream for garnish

In small bowl with mixer at low speed, beat butter, 1 1/4 c flour, 1/4 c
sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.

Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3 of
dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to cool.
Turn oven to 475-degrees. In large bowl with mixer at mediom speed, beat cream
cheese just until smooth; slowly beat in 1 3/4 c sugar until smooth.

With mixer at low speed, beat in 3 T flour and remaining ingredients. except
sour cream. At high speed beat 5 minutes.

Press rest of dough around side of springform pan to within 1-inch of top, do
not bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to
300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes. remove;
cool in pan on rack. Chill.

To serve: Remove side of pan. With ladge spatular, loosen cake from plate.
Spread top of cheesecake with cour cream to garnish…

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Title: Jamaican Chocolate Cake
Categories: Cakes
Yield: 12 Servings

1 1/2 c Self-rising flour
1 1/2 ts Baking powder
1 ts Mixed Spice
3/4 c Margarine, softened
3/4 c Superfine sugar
3 Eggs
2 tb Unsweetened cocoa powder
2 tb Hot water
1/2 c Granulated sugar
2/3 c Water
2 Cinnamon sticks (2")
1/4 c Dark rum
2 tb Slivered almonds
6 oz Semisweet chocolate, broken
-in pieces
Whipped cream

Preheat oven to 325’F. (165’C.). Generously grease a 5-cup fluted or
plain tube pan and dust lightly with flour. Sift flour, baking powder
and Mixed Spice into a bowl. Add margarine, superfine sugar and eggs.
Blend cocoa powder with hot water and add to flour mixture. Beat well
with a wooden spoon 2 minutes or 1 minute if using an electric mixer.
Turn mixture into prepared pan. Bake in preheated oven 1-1/4 hours or
until well risen and cake begins to shrink from edges of pan.
Carefully turn out cake onto a wire rack and cool.

Combine granulated sugar and 2/3 cup water in a saucepan. Add
cinnamon and heat gently, stirring to dissolve sugar. Boil 5 minutes.
Remove from heat, add rum and discard cinnamon. Place cake on a
plate. Spoon syrup over cake and let stand 2 hours. Stud top of cake
with almonds. Melt chocolate; carefully spoon over cake, spreading
to give a smooth even coating. Let stand several hours. Pipe (with a
pastry bag) whipped cream around bottom of cake.

MMMMM

Title: MU SHU PORK #1
Categories: Chinese, Pork
Yield: 6 servings

1/2 lb Rolled pork roast
5 tb Oil
1/2 bn Green onion/scallion
2 c Thinly sliced/shredded
-chinese cabbage (bok choy)
1 c Fresh bean sprouts
1 cn (8.5-oz) drained bamboo
-shoots
4 Beaten egg
1 tb Sesame seeds
2 tb Soy sauce
1/2 ts Salt
1/2 ts Sugar
Mandarin pancakes (from any
-oriental market)

Cut pork into matchstick pieces. Cut onions into 2
inch lengths , then cut the strips into shreds. Heat
wok or large deep skillet over high heat. Add 1
tablespoon of oil, swirl to coat bottom and side. Add
onions, cabbage, bean sprouts and bamboo shoots.
Stir-fry until just wilted; remove to large bowl.
Reheat pan; add 2 more tablespoon oil. Add eggs,
swirling pan to spread out into thin layer. COok until
firm, breaking eggs up into small pieces. Remove to
bowl with vegetables. Reheat pan; add sesame seeds and
remaining oil. Add pork; stir-fry until browned and
thoroughly cooked. Add soy, salt and sugar. Return
vegetable-egg mixture to pan. Stir-fry until heated.
Serve with mandarin pancakes. Have each person add
about a tablespoon of filling to their own pancakes,
adding a dab of hot mustard, oyster or plum sauce or
dipping sauce (from wonton recipe). Fold pancake in
half like soft taco, or roll it up, folding over one
end to hold in the juices. Eat with fingers.

—–

Title: EATING WELL’S PARMESAN STRAWS
Categories: Low-fat, Appetizers
Yield: 1 servings

1 Large egg white
1 tb Olive oil
1/4 ts Salt
1/8 ts Cayenne (optional)
6 Sheets phyllo dough 14"x18″
3/4 c Freshly grated Parmesan or
-Asiago cheese

Preheat oven to 400 degrees F. lightly coat 2 baking
sheets with non-stick cooking spray or line with
parchment paper. In a small bowl, whisk together egg
white, oil, salt and cayenne, if used. Lay a sheet of
phyllo on a work surface with the short side toward
you. Keep remaining phyllo sheets covered with a
plastic wrap or waxed paper. With a pastry brush,
lightly coat the lower half of sheet with the
egg-white mixture and sprinkle with about 2 tsp.
cheese. Fold the upper half over the lower half.
Brush the right half of the folded sheet with egg-whit
mixture, sprinkle with a heaping teaspoon of cheese
and fold left half over the cheese. Brush the bottom
half of the folded sheet with the egg-white mixture,
sprinkle with 1 tsp cheese and fold the upper half
over lower half. Finally brush the top with the
egg-whit mixture and sprinkle with 1 tsp. cheese. Cut
into ten 1/2-inch strips using a knife or a serrated
pastry cutter. With a wide spatula, transfer the
strips to the prepared baking sheet, placing them
about 1/2 inch apart. repeat the procedure with the
remaining 5 sheets of phyllo, egg-whites and cheese.
Bake the straws for 8 to 10 minutes, or until golden
and crisp. Transfer to a rack to cool. Makes 5 dozen
straws. Note: The straws may be stored in an airtight
container at room temperature for 1 week or the
freezer for up to 2 months.

—–

Polish Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Beef
Sausages Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Polish sausage, 1/2″ pieces
3 tb Oil
1 1/2 lb Beef, cubed
2 Onions, sliced
2 c Mushrooms, sliced
1 lb Sauerkraut, canned
1 c White wine
8 oz Tomato sauce
2 ts Soy sauce
1 t Caraway seeds
1/4 ts Vegetable seasoning

Saute sausage 15 minutes; remove to casserole. Add oil to sausage
drippings; brown beef in oil, 15 minutes; remove to casserole. Saute
onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add
tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to
casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2
hours. Stir casserole every 30 minutes.

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Per serving: 782 Calories; 82g Fat (95% calories from fat); 3g Protein; 7g
Carbohydrate; 0mg Cholesterol; 3488mg Sodium

Title: Popcorn–Sonoma Pop
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped corn (8 cups
Popped)
1/4 c Extra virgin olive oil
1/2 c Dried tomato bits (half of a
3 oz Jar)

Pop popcorn. Drizzle olive oil over the unseasoned popcorn.
Sprinkle with the dried tomatoes and toss until will blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

MMMMM

Title: Zuppa Di Fagioli Con la Pasta
Categories: Soups, Pasta, Italian
Yield: 6 Servings

1 lb Dry white beans (Great
-Northern or Navy)
3 1/2 qt Water
3 tb Olive oil
1/2 lb Ham; cooked and cubed
1/2 c Onion; chopp
1/4 Celery; minced
1/2 ts Garlic; minced
1 1/2 ts Salt
1/2 ts Pepper
1/2 c Spaghetti; broken
1/4 c Parmesan cheese

Combine beans and water in a large pot and bring to a
boil. Remove from heat and let stand 1 hour. Return
to medium heat and add olive oil, ham, onion, celery,
garlic, salt, and pepper. Cook 3 hours. Then add
spaghetti and simmer 10 to 15 minutes until tender.
Serve in soup bowl and top with generous spoonfuls of
Parmesan cheese. Serves 4 to 6.

—–

VEGETABLE BIRYANI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Basmati Rice
1 tb Oil — or ghee
1 lg Pinch Saffron-optional
1 pn Turmeric
1/2 ts Salt
2 1/4 c Hot Water
-Onion Mixture—–
1 c Chopped Onion
2 tb Oil — or ghee
1 t Fresh Ginger Root — peeled
grated
1 1/2 ts Cumin
1 1/2 ts Coriander
1/2 ts Cinnamon
1 pn Cayenne
-Vegetables—–
1/2 c Water
1 Carrot — diced
2 c Cauliflower — florets
(small)
1 Green Pepper — diced
1 Tomato — diced
1/2 c Peas
1/3 c Raisins
3/4 c Chickpeas
1/3 c Cashew Pieces — unsalted
Salt — to taste

In a saucepan, saute the rice briefly in one
tablespoon oil, stirring to coat each kernel. Crumble
in the saffron. Add the turmeric, salt, and the hot
water. Bring the rice to a boil, cover the pan, and
reduce the heat. Simmer for 20 minutes.

While the rice is cooking, saute the onions in the oil
for 5 minutes. Mix in the ginger, cumin, coriander,
cinnamon, and cayenne. Add 1/2 cup water, the carrot
and cauliflower. Cover the pan and cook on low heat
for 3-4 minutes. Stir in the pepper, tomato, peas,
raisins, chick peas, and cashews. Continue to simmer
until the vegetables are barely tender. Add salt to
taste.

Mix vegetables with cooked riced. Place all in a
2-quart casserole, cover, and bake at 350 for 30
minutes.

Recipe By :

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PUMPKIN BROWNINES/ICE CREAM/CARAMEL SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Brownies Ice Cream
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter — room temp
1 c Brown sugar, packed
1 lg Egg
1 1/2 ts Vanilla extract
1 c All-purpose flour
1 t Baking powder
3/4 ts Ground cinnamon
1/4 ts Ground ginger
1/8 ts Ground cloves
1/4 ts Salt
3/4 c Canned solid pack pumpkin
1/2 c Coarsely chopped pecans
**************
1/4 c Cream cheese — room temp
2 tb Sugar
1 Egg yolk
2 ts Whipping cream
Vanilla ice cream
(or frozen yogurt)
Caramel sauce — warmed
(purchased or home-made)

These untraditional brownies don’t contain
chocolate, but they sure taste great. Dense, moist
and cakelike, they have a pumpkin flavor perfect for
Halloween. Makes 10 .
Preheat oven to 350F. Butter and flour 8-inch
square glass baking dish. Using electric mixer, beat
butter in large bowl until light. Gradually add bron
sugar and beat until well blended, about 2 minutes.
Add 1 egg and 1 teaspoon vanilla and beat to blend.
Add flour, baking powder, spices and salt and beat
until well mixed. Beat in pumpkin. Stir in nuts.
Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 Tablespoons sugar, egg yolk, cream
and remaining 1/2 teaspoon vanilla in bowl to blend.
Drop cream cheese mixture by heaping Tablespoons atop
batter. Using small knife, gently swirl cream cheese
mixture into batter, creating marbled pattern.
Bake until tester inserted into center comes out
clean and top is firm, about 35 minutes. (Can be made
1 day ahead.
Cool. Cover with foil and let stand at room
temperature.
Reheat covered in 350F oven for 15 minutes before
serving. Cut warm brownies into squares. Arrange on
plates. Top with scoop of ice cream. Drizzle with
caramel sauce.
Source: Bon Appetit-October

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