Title: NEIMAN-MARCUS COOKIE
Categories: Cookies, Desserts
Yield: 112 servings

2 c Butter
1 t Salt
2 c Sugar
2 t Baking powder
2 c Brown sugar
2 t Soda (Baking soda?)
4 ea Eggs
24 oz Chocolate chips
2 t Vanilla
1 ea 8oz. Hershey bar, grated
4 c Flour
3 c Chopped nuts
5 c Blended oatmeal*

Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey
bar and nuts. Roll into balls and place two inches apart on a cookie
sheet. Bake for 10 minutes at 375. Makes 112 cookies. (Recipe may be
halved).
* Measure oatmeal and blend in a blender to a fine powder.

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Title: Crafts for Kids, Again
Categories: Kids
Servings: 4

1/2 c Cornstarch
3 c Cold Water, divided

From: Teresa Marco, COOKING echo

RAINBOW FINGER PAINTS

Food Coloring (red, yellow, green, blue)

In a large bowl, place cornstarch and blend in 1 cup water. Add remaining
water. Microwave on high 8-9 minutes or until thickened, stirring every 2
minutes. Pour 1/2 cup thickened mixture into each of six small bowls. Add
desired food coloring. Cool.

PLAY DOUGH

2 C Flour 1/2 C Salt 2 TBSP Cream of Tartar 2 C Water 2 TBSP Cooking Oil
Food coloring as desired Oil of cloves, wintergreen

In a large saucepan, add flour, salt, cream of tartar, water and oil. Cook
over a low heat until of dough consistency. Let cool, then add food
coloring and flavorings.

Makes 4 cups

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Title: Date Tapioca
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 4 servings

1 Egg, separated 1/8 ts Salt
2 c Skim milk 12 Dates, quartered
3 tb Tapioca 3/4 ts Vanilla

Beat egg yolk. Mix in saucepan with milk, tapioca and salt. LeZ
YOnd 5 min.

Beat egg white until stiff. Set aside. (My note: my mixer will
beat a large egg white but not a medium one.)

Bring tapioca mixture to a boil over medium heat. Add dates and cook,
stirring constantly 6 to 8 minutes or until thick. Remove from heat,
add vanilla. Gently fold tapioca mixture into egg white.

Cool at room temperature, stirring occasionally. Refrigerate until
chilled.

1/2 cup serving – 155 calories, 2 Starch/Bread exchange 6.2 gm
protein, 1.7 gm fat, 30.1 gm carbohydrate, 145.8 mg sodium, 384.8 mg
potassium, 2.2 gm fiber, 70 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

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Title: HOLIDAY BAVARIAN PIE
Categories: Pies
Yield: 6 servings

1 Backed 9 inch Pie Shell
1 pk Unflavored Gelatine
1/4 c Sugar
1/8 ts Salt
3 Egg yolks
1 1/4 c Milk
2 tb Rum
3 Egg whites
1/4 c Sugar
1/2 c Heavy Cream,whipped
1 ts Nutmeg
1/2 c Heavy Cream,whipped
Shaved Chocolate

Day before or early in the day: In small bowl, combine gelatine, 1/4 cup
sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then
gelatime mixture. Cook over hot, not boiling water, stirring untill custard
coats spoon. Stir in rum. Refridgerate, stirring occasionally, until
mixture mounds when dropped from spoon. Beat until just smooth. In medium
bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar,
beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie
shell; sprinkle with nutmeg. Refridgerate until set. Just before serving:
Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook,
typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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Nopales Guisados (Sauteed Cactus)

Recipe By : Martha Mendoza
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cactus leaves, dethorned — cut in 1/4″ strips
1 small onion — cut into thin strips
1/4 cup cilantro — chopped
1 dried red New Mexico chile or similar — seeded
and soaked in
— hot water until soft
salt — to taste
vegetable oil for frying

Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a
little oil until they are transparent. Add the nopales and salt to
taste and saute to blend the flavors. While they are sauteeing, put
the chile and a little of the soaking water in the blender and puree.
Add this puree to the nopales and stir to blend. Stir in cilantro just
before serving. Serve on a platter with Tortas de Camaron on top.

Formatted by Kim Mendoza yqym81a@prodigy.com

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Serving Ideas : As a base for Tortas de Camaron

ARMADILLO EGGS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Tex-mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Monterey Jack Cheese
1/2 lb Sharp cheddar cheese
1/2 lb Hot pork sausage*
1 1/2 c Bisquick mix
1 Egg
1 pk Pork flavor Shake ‘n Bake
20 Whole jalapeno peppers**

*Jimmy Dean Sausage brand is best **Use 20-30
peppers-may use fresh, but success reported when using
bottled or canned

Slice peppers in half lengthwise and scrape out all
the seeds (wear gloves). Try to keep both halves near
each other as you have to put them back together
later. Mix bisquick, raw sausage cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put
the halves back together. Grab a handful of bisquick
mixture and mold around pepper in shape of elongated
egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake ‘n Bake. Bake on
broiler pan (can use cookie sheet) at 350 degrees for
25 minutes or until crisp.

Posted by Sandra Stone

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Bread Machine Onion Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
2 cups white bread flour — +2 Teaspoons
2 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon dried onions — pre-soaked ***
2 1/4 teaspoons active dry yeast

*** Presoak 1/4 cup dried onions in 1/3 cup warm water for 10 minutes. Drain a
nd press water from onions. Place specified amount of pre-soaked onions in the
machine with the rest of the ingredients. Save the rest to sprinkle on top of
the bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Apple Butter and Cream Cheese Spread

Recipe By : Simply Scones/ Weiner p. 105
Serving Size : 12 Preparation Time :0:00
Categories : Zz- Passover (Xtras) Xtras

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces light cream cheese — softened
1/4 cup apple butter
1/4 teaspoon vanilla extract
dash cinnamon

Place the cream cheese, apple butter, vanilla and cinnamon in the
container of a food processor fitted with a metal blade.

Process for 20 seconds, or til just smooth, stopping to scrape down
the sides of the container, if necessary.

Scrape the spread into a small bowl. Cover and refrigerate til slightly firm.

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NOTES : makes about 2/3 cup…

Title: Oranges In Red Wine Sauce
Categories: Fruits, Desserts
Yield: 6 servings

1 c Dry red wine
1 c Water
3/4 c Sugar
1 Cinnamon stick
2 Whole cloves
2 sl Lemon
6 lg Oranges

Combine and bring to a boil the wine, water, sugar, cinnamon, cloves
and lemon slices.
Simmer for 3 minutes and keep hot. Peel oranges and reserve skins.
Section oranges, discarding fibrous membranes, and drop sections into
the hot syrup. Pare away the white part of orange skin and cut rinds
into very fine julienne strips. Sprinkle the strips over the orange
sections in red wine mixture and chill. Serve in chilled crystal compote
dishes.
submitted by marina
source jr. league san francisco alacarte

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PORK COLLIOURE STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Soups
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Pork shoulder
– trimmed of fat,
– cut into 1-in cubes
1/2 tb Salt
1/2 ts Ground black pepper
1/4 c Vegetable oil
1 md Onion
– peeled and roughly chopped
2 tb Flour
2 c Dry white wine
1/4 c Tarragon vinegar
2 tb Grated horseradish
2 tb Grainy mustard
1/2 c Fresh lemon juice
4 c All-purpose broth
-OR low-sodium chicken broth
2 Bay leaves
4 Sprigs fresh thyme — -ÿÿ
1/2 ts -Dried thyme
1/2 c Whipping cream
3 md Parsnips — peeled
– and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper
towels and sprinkle with desired salt and pepper. Heat
the oil in a Dutch oven over medium-high heat on top
of the stove. Add the pork, without crowding, and
brown well on all sides. You may have to perform this
operation in batches. Remove the pieces to a plate as
they are brown. Pour off all but about 2 tablespoons
fat. Reduce heat to low and replace the pot on the
stove. Add the onion and cook 5 minutes, scraping up
any brown bits that cling to the pan. Add the flour
and cook another minute, stirring. Add the wine,
vinegar and broth and bring to a boil. Return the pork
to the pot with any juices on the plate and add bay
leaves and thyme. Cover tightly and transfer the pot
to the oven. Cook for 1 1/4 hours, or until meat is
barely tender. Remove the casserole from the oven and,
using a slotted spoon, remove the meat from sauce and
set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the
meat in the pot, add horseradish, mustard, cream,
lemon juice and parsnips. Cover and replace in oven
for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with
boiled potatoes or buttered noodles.

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