Lemon Doodles

Recipe By : Land O Lakes Cookie Collection
Serving Size : 48 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter — softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel — grated

Preheat oven to 400 degrees. In a large mixer bowl,
combine all ingredients. Beat at low speed, scraping the
bowl often, for 2 to 4 minutes until well mixed. Drop
rounded teaspoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Bake for 7 to 10 minutes, or until the edges
are lightly browned. Remove from the pans immediately.

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GRILLED SHRIMP W/PASTA PESTO SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXG05A
1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil
FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic — halved
1/2 Lemon — for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts — toasted
4 teaspoons Fresh Parmesan — grated
White pepper — to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food
processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook
linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and
toss. Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
Top pasta with 4 shrimp per serving.

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Title: MANHATTAN CLAM CHOWDER
Categories: Soups, Pork
Yield: 10 servings

24 ea Fresh cherrystone or chowder
4 c Water
1/4 lb Salt pork, diced
2 ea Onions, finely chopped
1 1/2 c Chopped celery
4 ea Potatoes, peeled and diced
3 c Tomato juice
1 ts Salt
1/4 ts Freshly ground pepper
1/2 ts Thyme

Fat grams per serving: Approx. Cook
Time: 20 Wash the clams well and place in a kettle
with the water. Simmer until the shells open.
Discard any clams that “do not” open. Drain and
reserve 3 cups of the broth. Saute the salt pork until
it is crisp and light brown. Add the onions and
celery and saute until they are translucent but not
brown. Add the potatoes, reserved clam broth, tomato
juice, salt ans pepper. Bring to a boil, cover, and
simmer for about 15 minutes, until potatoes are barely
tender. Meanwhile, remove the clams from their shells
and chop fine orput through a food grinder. Add the
thyme and chopped clams to the potatoes. Cover and
cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook

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UNBELIEVABLE OATMEAL COOKIES

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF 6659
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 tablespoons softened sweet butter
1/2 cup sugar
1 egg, — lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond or vanilla extract
3 cups rolled oatmeal — (not instant)

Lightly butter a cookie sheet. Preheat the oven to 325 degrees.

Beat together the butter, sugar, egg, orange zest and almond extract. With=
=7F
your fingers press the oatmeal into the butter until the dough just holds
together. Form the dough into tiny balls and with the tines of a fork press
them down. Bake for 10 to 15 minutes or until golden brown.

Yield: 2 1/2 dozen

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SOURDOUGH ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Potato — (1 med.) diced
1/2 c Water — boiling
2 tb Sugar
1/2 ts Salt
3/4 ts Yeast — dry
2 tb Water — very warm
1/2 c Milk — undiluted evaporated
1/2 c Water
1 tb Sugar
1 tb Salt
2 tb Butter — melted
4 c Flour — all-purpose

Combine potato and 1/2 cup boiling water. Cover
and cook over low heat until potato is tender. Mash
undrained potato. Add 2 tbls. sugar and 1/2 tsp salt;
blend. Cool to lukewarm. Meanwhile, dissolve yeast in
2 tbls. very warm water. Add to potato mixture and
blend. Cover, and let stand in warm place for about 24
hours.
Scald evaporated milk and 1/2 cup water. Add 1
tbls. sugar, 1 tbls. salt, and 2 tbls. melted butter;
stis untilsugar dissolves. Cool to lukewarm. Add
potato-yeast mixture; blend. Gradually add 3 1/4 cups
flour, mixing until smooth. Turn into greased bowl.
Cover and let rise in warm place overnight, or until
double in bulk. Add remaining3/4 cup flour; mix well.
Knead on floured surface untill smooth. Shape into 36
rolls. Place on greased baking sheets and brush with
melted shortening. Cover with damp towel. Let rise
until double in size. Bake at 400 deg. for 15 to 18
minutes.

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Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Categories: Chinese, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and
white part into 1″ sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1″ strips, then crosswise to make 1″ chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you’ll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken
should raise to surface immediately brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more
than 8 chunks at a time. Use long chopsticks or spatula to keep
pieces separate while they are frying. Remove with long chopsticks
or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly serve.

MMMMM

Title: Seasoning Mixture for Brazier-Grilled Lamb
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 servings

1 Clove garlic, crushed
1 Scallion, minced
1 tb Soy sauce
1 tb Soy paste
1 tb Sweet soy jam
1/2 ts Chinese chili sauce
1/2 ts Sesame oil
Raw eggs, beaten and placed
-in individual bowls

This is a variant sauce with a slightly different cooking method.

These amounts are for individual serving bowls. Increase them to
suit the number of diners. In this case, each diner grills the meat
first then dips it in the raw egg to coat, then in the bowl of
seasonings. Also served with steamed buns. If soy paste and sweet
soy jam are unavailable, substitute peanut butter (or tahini, I would
imagine) and black currant jam.

From “The Thousand Recipe Chinese Cookbook” by Gloria Bley Miller,
Weathervane Books, ’88.

Posted by Stephen Ceideburg; February 20 1991.

MMMMM

FOCACCIA-VEGETARIAN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Frozen bread OR
1 ea Recipe for Focaccia Dough
1/2 lb Spinach, cooked, drained
1/2 lb Mushrooms, sliced
2 c Low-fat ricotta cheese,
4 oz Low-fat mozzerella cheese
1/4 c Parsley, fresh, chopped
1 ea Egg white or egg substitute

Drain ricotta cheese. Roll dough to 12×9 rectangle. Spread with
spinach, then ricotta, then mushrooms, then mozzerella cheese. Roll
up. Seal edges with egg white or egg substitute. Form into circle
and seal circle ends with egg white or egg substitute. Brush top
with egg. Bake at 350 degrees for about 40 minutes.

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Title: HOT SOUR SOUP
Categories: Soups, Pork
Yield: 6 servings

2 tb Dried chinese fungi (4-5)
4 ea Chinese mushrooms, medium, d
8 ea Dried tiger lily buds
4 c Chicken stock
1/3 c Bamboo shoots, shredded
1/3 c Pork shreds, lean, boneless
1 ts Soy sauce, dark
1/2 ts Sugar
1 ts Salt
1/2 ts White pepper, freshly ground
2 tb Wine vinegar, red
2 tb Cornstarch
3 tb Water
1/2 lb Bean curd (tofu) cut into sm
1 ea Egg, lightly beaten
1 ts Sesame oil
2 tb Scallions, chopped

Fat grams per serving: Approx. Cook
Time: 30 Soak the fungi, mushrooms and tiger lily buds
in warm water for 20 minutes. After trimming off any
tough stems, cut the fungi and mushrooms into slices.
With the fingers, shred the tiger lily stems. Place
the fungi, mushrooms, tiger lily buds, stock, bamboo
shoots, and pork shreds into a saucepan. Bring to a
boil and simmer for 10 minutes.
Add the soy sauce, sugar, salt, pepper vinegar.
Combine the cornstarch with the water.
Add a little of the hot soup to the cornstarch, return
all to the pan, and heat to boiling, stirring. Add
the bean curd and cook 1-2 minutes.
Just before serving, turn off the heat, add the egg,
and stir a few times in a circular motion. Add the
oil. Sprinkle each serving with scallions.
NOTE: The Hot comes from the white pepper, and the
sour comes from the vinegar.
SOURCE: N.Y. Times Cookbook

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MINESTRA DI RISO PER PESACH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Italian
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken breast halves
-boneless
1 Egg — slightly beaten
1/4 c Matza meal*
2 ts Broth or — water
1/2 ts -salt
1 d Cinnamon or nutmeg
2 1/2 qt Chicken broth
1/2 c Rice — uncooked
8 Eggs, small — hard boiled

Passover Chicken Soup with Rice *matza meal is
available at some supermarkets and Jewish grocery
stores

"I did not learn of the traditional matza ball soup
served during the first two nights of Passover until I
came to this country. Our classic soup was a chicken
soup with rice to which were added balls of chicken
breast and whole immature eggs (which are still at the
stage where the outer shell and white have not yet
formed; they are perfectly round and vary from less
than 1″ to less than 1 mm in diameter.) It was a
beautiful soup to look at, with the white rice, the
golden meat balls, the orange eggs (from chickens
raised on private farms …)…Here in America I could
never find immature eggs, so I replace them with hard
boiled egg yolks.

Grind or finely chop the chicken broth. In a bowl,
combine the beaten egg with matza meal and 2 Tbsp of
water or broth. Mix well; add ground chicken, salt,
spices and mix well again. Set aside to rest in the
refrigerator for at least 15 minutes. Shape the
mixture into tiny balls, no larger than the egg yolks.
Bring the broth to a boil; add rice, chicken balls and
cook, covered for 15-20 minutes. Peel eggs, discard
whites and place one hard boiled egg yolk in each of
the eight bowls. Pour the soup over the egg yolks and
serve immediately.

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