First Set:
2 cups brown sugar
1/2 cup shortening
2 cups water
11 lb. raisins
Second Set:
3 cups flour
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Combine first set of ingredients. Boil for 5 minutes, remove, let cool. Add
second set. Bake 1 hour in slow oven.

Buffalo Chip Cookies/Slp

Recipe By : St. Louis Post-Dispatch 1/1/95
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For dough:
2 Cups margarine — Melted
2 Cups packed brown sugar
2 Cups granulated sugar
4 eggs — beaten
2 Tablespoons vanilla
2 Cups rolled oats
2 Cups corn flakes
4 Cups all-purpose flour — sifted
2 Teaspoons baking soda
2 Teaspoons baking powder
Stir-ins (choose 1 or 2):
1 Cup raisins
1 Cup peanuts — shelled
1 Cup chopped nuts
1 Cup coconut flakes
6 Ounces butterscotch chips
6 Ounces chocolate chips

Preheat oven to 350 degrees. In a very large bowl, stir together
margarine, brown sugar and granulated sugar. Stir in eggs and vanilla.
Stir in rolled oats and corn flakes. In a smaller bowl, stir together
flour, baking soda and baking powder. Stir flour mixture into sugar
mixture.Add 1 or 2 stir-ins. Drop dough from serving spoon, 1/2-cup
measure or ice cream scoop onto ungreased cookie sheets. Leave plenty of
room; cookies will spread. Bake about 12 minutes or until done. 4 to 5
dozen cookies.

– – – – – – – – – – – – – – – – – –

Cherry Twists No. 2197 Yields 12 Crepes

12 Basic Crepes, Cooked – Confectioners’ Sugar,
20 Cherry Pie Filling Sifted
1 Egg, Slightly Beaten
1 Tbls Water

NOTES: You may use Apple, Berry or other fruit pie filling in place of the
Cherry filling. You may use a healthy dollop of whipped cream as a
topping or in place of the powdered sugar. You should sprinkle a
dusting of cinnamon over the whipped cream. You may also use wedge
shaped portions of flour tortilla in place of the basic crepes.
Preheat the deep fryer.
Mix the beaten egg and water together.
Place 1 tablespoon of fruit filling on the lower 1/3 of each crepe.
Brush the top and bottom edges of the crepes with the egg water mixture.
Fold the left and right sides of the crepe over the filling.
Roll the crepe up.
Place each crepe, seam side down, carefully in the deep fryer.
Fry until crisp and golden (about 1 minute).
Drain.
Sprinkle with confectioners’ sugar.
Spoon a little extra filling over the top.

Title: MUJADDARA
Categories: Vegan
Yield: 1 servings

3/4 c Brown rice (dry) – OR –
3/4 c Bulghur (dry)
1 c Lentils
1 lg Onion
1 ts Cumin
x Salt pepper

~ start 3/4 cup brown rice cooking; alternatively reserve that much
uncooked bulghur – start 1 cup lentils cooking – dice and brown 1
large onion in some huge amount of olive oil (I used less than the 6
Tbs called for, which cuts down on the taste) – after 30 minutes of
the lentils cooking, toss in the rice (drained) or bulghur, the
onion, 1 tsp cumin [I’ve used twice as much and added some coriander
as well], and some pepper and salt. simmer another 15 minutes – brown
(caramellize) another diced onion – add the onion to the top of the
lentil/grain mixture; let sit 10 minutes

The dish has a good consistency. I’ve made this twice in the past
week from George Lasalle’s “Orphanides: My Middle Eastern Cooking”;
off the top of my head:

From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug.
26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

MMMMM

POTEE DE MILLET

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Huile
250 g Millet dore
8 dl Bouillon de poule
400 g Poulet — emince
2 Poireaux — coupes en deux
— puis en lanieres
4 Carottes — en julienne
1 tb Sauce de soja
1 d Cayenne
Sel
Huile
—–SOURCE—–
— D’apres: Journal Betty
— Bossi
— Rene Gagnaux, 15.05.94

Rissoler le millet dans l’huile tres chaude et, quand
il est brun clair, mouiller avec le bouillon. Porter a
l’ebullition, laisser mijoter pendant 20 minutes en
remuant de temps a autre. Entretemps saisir la
volaille 2 a 3 minutes dans l’huile chaude, saler et
reserver au chaud. Faire revenir les legumes dans le
fonds en les remuant sans arret et en les gardant
croquants. Assaisonner avec soja et cayenne, ajouter
le millet et la volaille et servir.

– – – – – – – – – – – – – – – – – –

Date: Tue, 15 Feb 94 12:17:14 EST
From: friedman@husc.harvard.edu

Orzo aux Petits Pois:

Boil a quart of water in a two-quart saucepan. Add italian seasoning
and marjoram (say, 1 and 1/2 tsp respectively.) Add a chopped onion if
you’ve got one. A leek is even better. Add a half-cup of fatfree
tomato sauce (not a vinegary one, for preference.) Bring back to boil.
Add one cup whole-wheat Orzo (or cous-cous, or any other really small
whole-wheat pasta.) Return to boil, then bring down to a covered
simmer. Cook till pasta is tender and water almost absorbed.
Stir in 1 cup frozen peas and let them heat through. Serve.

Actually, 1/3 of a box of frozen chopped kale is pretty good instead
of the peas, if you like that sort of thing. Some people may want
to add more tomato sauce. Others may prefer to leave enough water to
make this a soup. You can use a delicate vegetable or onion broth
instead of the assertive tomato sauce, too, but that really does need the
peas rather than the kale.

Title: EGGS A LA GOOP *** (HGWW70B)
Categories: Brunch, Party
Yield: 8 servings

1/2 c Mushrooms; chopped
1/2 c Fresh onions; chopped
1 cn Cream of mushroom;or
1 cn Cream of shrimp soup.
8 ea Eggs
6 oz Can shrimp; drained
1/4 lb Cheddar cheese; grated
1/4 lb Monterey jack cheese; grated

Several strips of bacon fried well done and crumpled.
Set aside. NOTE: measurements are approximate. Put
mushrooms and onions in skillet with a little oil and
cook over medium heat until softened. Add cream of
Mushroom soup (undiluted) and stir until mixture is
liquidized. Whip eggs in separate bowl and then fold
into the mushroom mixture. When eggs are almost set,
add shrimp and continue stirring. When mixture becomes
set, sprinkle cheese over the top and put in 300
degree oven until the cheese is melted.Take eggs out
of oven and scoop onto plates.. Top with crumbled
bacon. Serve with toasted English muffins and orange
Marmalade… Enjoy… Jack Hunter hgww70b FROM:
JOHN HUNTER (HGWW70B)

—–

HERBED BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped celery ( with
-leaves)
1/4 c Finely chopped onion (
-about 1 small)
1/3 c Margarine or buffer
3 c Soft bread cubes (about 5
-slices bread)
1/2 ts Dried sage leaves
1/4 ts Salt
1/4 ts Dried thyme leaves
1/8 ts Pepper

Cook celery and onion in margarine in 10-inch skillet,
stirring occasionally, until onion is tender. Stir in
about I cup of the bread cubes. Turn into deep bowl.
Add remaining ingredients; toss. Stuff chicken just
before roasting

6 or 7 servings.

Note: To bake stuffing separately, turn into ungreased
l-quart casserole. Cover and bake in 400! oven 30
minutes, 375! oven 40 minutes.

Corn Bread stuffing: Substitute corn bread cubes for
the soft bread cubes.

Giblet Stuffing: Chop Cooked Giblets and add with the
remaining ingredients.

1 serving

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

Steamed Apple-Date Pudding

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Dates — pitted (8oz)
1/2 cup Apple cider
3/4 cup Sugar
1/2 cup Butter or margarine — softened
4 Eggs
2 cups Flour — all-purpose
2 teaspoons Baking powder
1/2 teaspoon Cinnamon — ground
1/4 teaspoon Cloves — ground
1 Apple,peeled — large
3/4 cup Walnuts
Red candied cherries
Green candies cherries
—–CUSTARD SAUCE—–
4 Egg yolks
1/3 cup Sugar
1/8 teaspoon Salt
2 cups Milk
1 teaspoon Vanilla extract

1. Heavily grease deep 2 1/2-quart heat-safe bowl. Cut foil 1 inch
large than top of bowl to use as cover. Grease 1 side of foil well;
set aside.
2. In blender at medium speed or in food processor with
knife blade attached, blend dates and apple juice until smooth; set
aside.
4. In large bowl, with mixer at low speed, beat sugar and
butter or margarine ju st until blended. Increase speed to high; beat
until light and fluffy. Add eggs, next 5 ingredients, and date mixture; beat
at low speed until blended. Increase speed to medium; beat 1 minute,
occasionally scraping bowl with rubber spatula. With rubber spatula, gently
fold in chopped apple and walnuts. Spoon pudding mixture into prepared bowl.
Cover bowl with foil, greased side down, tying tightly with string.
4. Set bowl on rack in 8-12 quart saucepan. Pour in water to come halfway up
side of bowl, nut touching foil. Over high heat, heat to boiling. Reduce heat
to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted through foil
into center of pudding comes out clean.
5. About 30 minutes before pudding is done, prepare Custard Sauce.
6. When pudding is done, cool in bowl on wire rack 10 minutes; loosen pudding
with metal spatula and invert into warm platter. Garnish pudding with red and
green candied cherries. Serve pudding warm with warm sauce.
*** CUSTARD SAUCE ***
1. In heavy 2-quart saucepan over low heat, or in double boiler over hot, not
boiling, water, with wire whisk, beat egg yolks, sugar, and salt.
Gradually stir in milk and cook, stirring constantly, until mixture thickens
and coats the back of a spoon, about 25 minutes. Stir in vanilla extract.
2. Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice
cream.

– – – – – – – – – – – – – – – – – –

GARDENIA EASTER PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Gardenia Mozzarella Cheese,
-shredded
1 cn Gardenia Ricotta (15 oz)
Basic pastry for two crusts
1 sm Red bell pepper, quartered
-thinly sliced
8 oz Precooked smoked ham, thinly
-sliced in strips
1 t Olive oil
5 oz Frozen chopped spinach,
-thawed
12 Basil leaves (or 1 t. dried)
3 Eggs
Pepper to taste

Preheat oven to 375’F. Roll out half of dough line 9″ buttered pie
pan. Saute peppers ham in oil 3 minutes; season with pepper. Wisk 2
eggs ricotta in large bowl. Spread mixture in pastry shell. Pat
spinach dry, sprinkle on top. Sprinkle saute mix over spinach top
with mozzarella. Add basil. Roll out remaining dough cover pie.
Trim edges. Cut 4 vents brush top with beaten egg. Bake 50-60
minutes, or until golden brown. Set 20 minutes serve.

– – – – – – – – – – – – – – – – – –