Title: Walnut Bread
Categories: Bread Osg1966
Servings: 1

1 ea Egg
1 c Sugar
1 c Milk
1 ts Salt
3 ts Baking powder
3 c Flour
1/3 c Walnuts

Bake 45 – 50 minutes in slow oven.

Note: Slow oven is 300 – 350 F.

Source: Mrs. Stanley Peltier, Riverside Grange, Allen County, OH
—–

Pumpkin Date Nut Bread

Recipe By : Bill Camarota
Serving Size : 10 Preparation Time :0:00
Categories : Cheese French
Breads Jewish
Low Fat Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup pumpkin pie filling
1/3 cup milk — skim
1 large egg
1 tablespoon butter
1 teaspoon salt
2 1/3 cups bread flour
2/3 cup flour — whole-grain wheat
3 tablespoons brown sugar — packed
2 tablespoons vital wheat gluten
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 teaspoons yeast
1/2 cup walnuts* — coarsely chopped
1/3 cup dates* — chopped

Add ingredients to the machine in the order listed with the exception of
walnuts and dates. Bake on fruit and nut cycle. When addition beep sounds,
add walnuts and dates. Makes a 1 1/2 pound loaf.

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Almond Cookies – Chinese-American

Recipe By : Easy Family Recipes from a Chinese-American Childhood
Serving Size : 16 Preparation Time :0:00
Categories : *Melody Asian – Cookies
Asian – Chinese -Chinese-American
Childhood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tbsps unsalted butter — at room temperature
1 c sugar
1 egg
1 tsp almond extract
1/2 c ground almonds
2 c all-purpose flour
1 tsp baking powder
1 pinch salt
1 egg — for egg wash

Preheat oven to 375F. In large bowl cream butter and sugar. Add egg,
almond extract and ground almonds; mix. Combine dry ingredients and add
to butter sugar mixture; mix but do not over mix. Roll into log about
12″ long. and cut into 16 even pieces. Roll each piece into a ball and
flatten slightly. Place on baking tray, brush with egg wash and bake 15
minutes until golden. REG 4 shared by Melody Holcomb-Hockin, Washington,
USA
Chinese-American Childhood – Ken Hon ISBN 0-394-58758-8 Great Easy
Family Recipes from a Chinese-American (and REALLY not complicated)
recipes. They are like what you find in a Chinese restaurant in America.
Some of the recipes though are those made for the Chinese customers. But
really BEST OF ALL are the truly wonderful stories of the author’s
family’s experience. “After… there was always a struggle to see who
got to enjoy the fish head, which contains the highly prized cheek meat.
I was taught as a young child to extract the cheeks with my chopstick
and place them dutifully in my mother’s bowl as my filial gift to her.
Every adult at the table would then nod with approval, and I knew that I
was on the right path.” I really enjoyed this book!

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Per serving: 191 Calories; 9g Fat (41% calories from fat); 3g Protein;
25g Carbohydrate; 39mg Cholesterol; 39mg Sodium

Title: GLORIO COOKIES (OREO COOKIES) – GLORIA PITZER
Categories: Cookies, Chocolate
Yield: 6 servings

————————–COOKIE————————–
18 oz Devils food cake mix
2 tb Water
2 tb Cooking oil
1/4 c Bitter cocoa powder

————————–FILLING————————–
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Crisco
1 ts Vanilla
1 lb Powdered sugar +1 cup

Mix up cookies take small balls roll them in your
hands place in cookie sheet bake 350 for 10 to 15
minutes let cool and put in filling.

From: Donahue Show with Gloria Pitzer Posted by:
Diana Lewis (VGWN37A) – Prodigy Reposted by: Debbie
Carlson – Cooking Echo

—–

Title: MALOSOL’NYE OGURTSY – BRINED CUCUMBERS MALOSS
Categories: Pickles
Yield: 6 servings

24 Cucumber, medium pickling
-3-4″ long, 1 1/4″ thick
1 oz Horseradish root
1 Dill, bunch mature plants
-with seeds
9 Clove garlic
1/4 lb Parsley, sour cherry and/or
-black currant leaves
3 1/2 tb Salt, non-iodized per 2 qts
-water

Prepare the cucumbers following the instructions for
Brined Cucumbers.

Rinse the dill and divide in half. Scrub and rinse the
horseradish and slice thinly. Peel and halve the
garlic. Wash the various leaves.

Fold half of the dill into a ring and place in the
bottom of the jar. Strew half the horseradish and
garlic and 1/3 of leaves on top. Arrange half of
pickles upright, packing them tightly. Place 1/3 of
the leaves on top, then pack in the rest of the
cucumbers in the same manner. Top with layers of the
remaining horseradish, dill, garlic, and leaves.

Combine the salt and water, stirring until the salt
dissolves (the percenteage of salt in this brine is
2.8-3.0 percent). Pour the brine into the jar. The
contents should be fully covered. Place the saucer
inside the jar with a weight (small rock?). Cover the
mouth of the jar with 2 layers of cheesecloth and
secure with string.

Leave for 3-4 days in cool, airy room whose
temperature is about 64-68 degrees.

Remove the scum as it appears and wash the mouth of
the jar daily. After 3-4 days, when most active
fermentation has subsided a little, remove weight and
lid. cover jar with its own lid and refrigerate. In 1
2 days the malossol cucumbers will be ready to eat.
Because there is less salt in the brine than Brined
Cucumbers, malossol cucumbers should be eaten sooner.

Store the pickles on the lowest shelf of the
refrigerator for 4-5 days, after which they will
become either too salty (and turn into regular brined
cucumbers) or, more likely, too soft and almost mushy.

—–

TOFU STEW WITH SWEET POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Vegetable stock
2 c Sweet potatoes — cut into
-1/2″ diamond shapes
1 c Onions — chopped
1/2 c Celery — chopped
1/2 c Button mushrooms — quartered
1/2 c Parsnips — cut into 1/2-inch
-diamond shapes
1/2 c Carrots — sliced
1 t Gingerroot, fresh — minced
1/2 c Yellow squash — sliced 1/4″
-thick
1/2 c Zucchini — sliced 1/4″ thick
12 oz Tofu — pressed and cubed
Salt and pepper
Szechuan peppercorns
4 Green onions — chopped

In a large saucepan, combine the stock, sweet
potatoes, onions, celery, mushrooms, turnips,
parsnips, carrots, soy sauce, mirin, sake, garlic and
ginger. Bring to a boil.Reduce the heat and simmer for
25 minutes.

Add the zucchini and yellow squash. Simmer for an
additional 5 minutes. Add the tofu and simmer 5
minutes more. Season to taste with the pepper,
Szechuan peppercorns, and salt. Garnish with chopped
green onions and serve.

Serving sizeñ 1/2 cups 232 calories 3.6 g fat 0 mg
chol 1,589 mg sod

Eat More, Weigh Less, by Dean Ornish, M.D./MM by
DEEANNE

– – – – – – – – – – – – – – – – – –

Title: NEW ENGLAND CLAM CHOWDER IV
Categories: Main dish, Fish, Appetizers, Microwave
Yield: 6 servings

3 sl Raw bacon
8 oz Can minced clams, undrained
1 1/2 c Peeled and cubed potatoes
1/3 c Finely chopped onion
1 md Carrot, diced
2 T Flour
1 1/2 c Milk
1 c Light cream
1 t Salt
1/8 t Pepper
1/4 t Dried thyme leaves

1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole.
2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until
bacon is crisp.
3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside.
Reserve drippings in casserole.
4. Drain liquid from clams and add liquid to bacon drippings. Set clams
aside.
5. Add potatoes, onion and carrot to casserole.
6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are
tender; stir occasionally.
7. Blend flour into vegetable mixture.
8. Gradually stir in milk until smooth.
9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and
smooth.
10. Stir in cream, salt, pepper, thyme and reserved clams.
11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through.
12. Garnish with crumbled bacon before serving.

—–

Title: CANDY SHOP PIZZA
Categories: Cookies, Pizza, Chocolate
Yield: 12 servings

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as
-bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS

Preheat oven to 375’F. In small bowl, combine flour, baking soda and
salt; set aside.

In large mixer bowl, beat butter, granulated sugar and brown sugar
until creamy. Beat in egg and vanilla extract. Gradually beat in
flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate
morsels. Spread batter in lightly greased 12″ to 14″ pizza pan or 15
1/2×10 1/2″ jelly-roll pan. Bake 20-24 minutes or until lightly
browned.

Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over
crust; drop peanut butter by spoonfuls onto morsels. Let stand 5
minutes or until soft and shiny. Gently spread chocolate and peanut
butter over crust. Top with fruit and candy. Cut into wedges. Serve
warm.

Makes about 12 servings.

MMMMM

Title: Bananas with Green Split Peas
Categories: Main dishes, African, Rwandan, Fruits, Vegetarian
Yield: 6 servings

2 c Dried green split peas
4 ea Ripe bananas
1/2 ts Salt
2 tb Palm oil
1 sm Onion, thinly sliced

Cook peas in enough water to cover until tender, about 1 1/2 hours.
Peel bananas lay them whole on top of the peas without mixing. Cook
for 10 minutes. Add water if necessary to prevent sticking.

Meanwhile, heat the oil brown the onions. With a slotted spoon,
remove the bananas peas add to the onions. Sprinkle in the salt
cook over medium heat, stirring gently but constantly, until the
oil has been abosrbed. Serve hot.

“The Africa News Cookbook” Collected from the Fidonet Int’l Cooking
Echoes
MMMMM

Creamy Cabbage Soup

Recipe By : James McNair’s Soups (c) 1990 SF: Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup unsalted butter
1 large cabbage — cored and shredded
2 quarts milk
Salt
Freshly ground black pepper
1/2 pound smoked hot pork sausage sliced
1/4 cup water

Instead of adding sausage to the soup, McNair suggests crumbled crispy bacon.
[PATh 01 Oc 96 mcRecipe]

In a soup pot, melt the butter over medium heat. Add the cabbage and saute for
about 2 minutes. Stir in the milk and salt and pepper to taste; be generous
with the pepper. Reduce the heat to low, cover, and simmer until the cabbage
is very tender and the soup is creamy, about 1 hour.

Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over
medium-high heat until the water evaporates. Reduce the heat and continue
cooking until the sausage renders its fat and is lightly browned, about 5
minutes. Transfer with a slotted utensil to paper toweling to drain. Add to
the soup about 15 minutes before it is ready to serve.

Ladle the soup into preheated bowls and serve immediately. Or refrigerate from
hours to 2 days. Reheat slowly or served cold.

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