OATMEAL BOURBON BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1 c Rolled oats
3 c Bread flour
1 t Salt
2 tb Sugar
1 tb Nonfat dry milk powder
2 tb Bourbon — whiskey
1 1/4 c Warm water — very

The original recipe, whose source is lost, had Irish Cream instead of
the nonfat milk and bourbon.

– – – – – – – – – – – – – – – – – –

Title: EMPRESS CHICKEN WINGS
Categories: Chinese, Chicken, Appetizers, Wings
Yield: 4 servings

1 1/2 lb Chicken Wings
3 tb Soy Sauce
1 tb Dry Sherry
1 tb Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tb Vegetable Oil
1/3 c Cornstarch
2/3 c Water
2 Green Onions And Tops, Cut
-Diagonally Into Thin Slices
1 ts Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for
stock). Combine soy sauce, sherry, minced ginger and
garlic in a large bowl; stir in chicken. Cover and
refrigerate for 1 hour, stirring occasionally. Remove
chicken; reserve marinade. Heat oil in large skillet
over medium heat. Lightly coat chicken pieces with
cornstarch; add to skillet and brown slowly on all
sides. Remove chicken; drain off fat. Stir water and
reserved marinade into same skillet. Add chicken;
sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until
chicken is tender. Typed by Syd Bigger.

—–

Sausage Cups

Recipe By : Janet Baker
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground sausage — cooked crumbled
1/4 cup margarine
1/2 cupped green onion — chopped fine
1 cup mushroom — chopped
1/2 cup olives — chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
1 quart heavy whipping cream
1/2 cup parmesan cheese
24 each phyllo tarts, or tart shells

Melt margaine and cook onion utnil soft. Add mushrooms, olives, salt and
pepper. Sprinkle with flour, stirring constanly. Pour in cream and bring
to a boil. Add sausage. Reduce heat and simmer till thick.

Prebake shells if they need to be. Fill dough cups with mixture, and
sprinkle with parmesan cheese.

Bake at 350 for 10 minutes or till cheese is melted.

– – – – – – – – – – – – – – – – – –

CHOCOLATE BREAD PUDDING

Recipe By : DESSERT SHOW# DS3011
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bread pudding:
1 cup semi-sweet chocolate morsels
1 French baguette
1 stick unsalted butter
3 cups heavy cream
1 cup milk
2 eggs — room temperature
8 egg yolks — room temperature
1/2 cup sugar
1 tablespoon vanilla extract
Chocolate sauce:
2 ounces unsweetened chocolate
1 tablespoon melted butter
1/3 cup boiling water
1/2 cup sugar
3 tablespoons corn syrup
1 teaspoon vanilla

Pudding: preheat oven to 350 degrees. Grease 9 by 12 inch cake pan. Cut
baguette into 1/4 inch
slices and brush with melted butter. Broil for a few seconds and set aside.
Melt 1 cup Chocolate
morsels in top of double broiler and set aside. Heat cream and milk until
warm. Do not scald.
Beat whole eggs, egg yolks, sugar and vanilla together. Slowly pour warm
cream and milk over
egg mixture and blend. Pour mixture into chocolate and whisk until no lumps
of sugar remain.
Line bread slices, buttered side up, in pan until pan is full. Pour
chocolate mixture into pan and
let rest for 40 minutes or until all bread is soaked. Bake in water bath for
40-50 minutes or until
knife inserted in center comes out clean and let cool overnight.
Sauce: Melt chocolate in top of double broiler and transfer to a small
saucepan with melted
butter and blend well. Add boiling water, sugar, corn syrup and stir well.
Gently boil uncovered
for 3 minutes and remove from heat. Add vanilla. To serve, slightly warm
bottom of cake.
Loosen edges of cake with knife and invert on platter. Serve with sauce.
– – – – – – – – – – – – – – – – – –

Bosenberry or Blackberry Leather

Puree 1 quart of berries.
Add 1/4 cup sugar

Just heat through on the stovetop. Strain through cheesecloth to remove
seeds.

Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting –about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.

Title: Nut Wedges
Categories: Cookies
Yield: 1 servings

1 11 oz packag pie crust mix
1/4 c Sugar
1/3 c Sugar
1 ts Ground cinnamon
2 ts Honey
1 ts Lemon juice
1 c Finely chopped nuts
-(walnuts — hazelnuts, peca
1/2 c Semisweet chocolate pieces
1 ts Shortening

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Stir together pie crust mix and 1/4 cup sugar. Add 3 to 4 tablespoons
water
to form ball. Divide in half. On floured surface, roll each half into a
9-inch circle. Spray a cookie sheet, preferably one of those air-insulated
ones, with PAM or other non-stick spray. Transfer 1 circle to cookie
sheet.
Preheat oven to 375 deg F.

For filling, combine 1/3 cup sugar,cinnamon, honey, lemon juice, and
chopped nuts. Spread over pastry. (Be careful to leave about 3/4-inch to
1-inch edge with no topping. You will seal along this edge. I also try to
press the nut filling down, so it isn’t too crumbly. Something I do is to
take beaten egg white and brush around the edge of the pastry round with
the nut filling. This will serve as a “glue”.) Top with other pastry
round. Use tines of fork to seal edges (by pressing fork around the edge,
making a fluted-like edging). Brush with milk. (The milk makes for a shiny
top crust.) Bake in 375 deg F. oven 15 to 20 minutes or until pastry
starts
to brown. Cool 10 minutes. while warm, cut into wedges. Cool.

Combine the chocolate pieces and shortening. Cook and stir over low heat,
just till melted. Drizzle over wedges.

—–

Fruit-Topped Almond Cream

Recipe By : , June/July, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ounces instant French vanilla pudding mix
2 1/2 cups cold milk
1 cup whipping cream
1/2 teaspoon almond extract or up to 3/4 teaspoon
3 cups assorted fruit (strawberries, grapes,
raspberries, blueberries, mandarin oranges

In a large mixing bowl, combine pudding mix and milk. Beat on low speed for
2 minutes; set aside. In a small mixing bowl, beat cream and extract until
stiff peaks form. Fold into pudding. Spoon into a shallow 2-qt. serving
dish. Chill. Top with fruit just before serving. Yield: 8 servings.

– – – – – – – – – – – – – – – – – –

From: pepersb@cuug.ab.ca (Brad Pepers)
Date: Wed, 3 May 1995 21:14:15 GMT

WARTIME CAKE
============
1 lb raisins
1 3/4 cup sugar
1/2 cup lard
3 cups cold water
4 cups flour
1 tbsp baking soda
3/4 tsp salt
1 tsp EACH cinnamon, cloves and nutmeg

Boil raisins in the cold water for 15 minutes. Add lard and sugar.
Stir to melt lard and dissolve sugar. Cool. Sift dry ingredients
together. Fold into raisin mixture. Pour into 2 greased loaf pans
and bake in slow oven (325 degrees) until done, approximately 1 hour
and 15 minutes.

Banana Topping: Slice bananas and add to egg whites. Beat until stiff.
A delectable substitute for whipped cream!

Title: Impossible French Apple Pie
Categories: Pies, Easy
Servings: 1

6 c Apples; tart,sliced pared
1 1/4 ts Cinnamon; ground
1/4 ts Nutmeg; ground
3/4 c Milk
2 tb Margarine or butter;softened
2 Eggs
1 c Sugar
1/2 c Bisquick or baking mix

———————————-STREUSEL———————————-
1 c Bisquick or baking mix
1/2 c Nuts; chopped
1/3 c Brown sugar; packed
3 tb Margarine or butter; firm

Preheat oven to 325F. Grease pie plate, 10“x1 1/2”. Mix apples and spices;
turn into plate. Beat remaining ingredients except for Streusel till
smooth; 15 seconds in blender or 1 minute with hand beater. Pour into
plate. Sprinkle with Streusel. Bake till knife inserted in centre comes
out clean, 55-65 minutes; cool.

STREUSEL:
Mix 1 cup Bisquick, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3
Tbsp firm margarine or butter till crumbly.

—–

Title: Pasta and Bean Soup
Categories: Soups/stews, Vegetables, Pasta, Beans
Yield: 5 servings

1/2 c Elbow macaroni,shells, etc 15 oz Can Chick Peas, drained *
2 tb Safflower oil 16 oz Can Kidney beans,
drained *
1 x Med Onion, chopped 3/4 ts Black pepper
1 x Clove Garlic, minced 1/2 ts Summer savory
1/2 x Green Bell Pepper, chopped 1/2 ts Thyme leaves
3 c Vegetable stock or water 1 ds Cayenne Pepper
6 oz Can Tomato Paste (2/3 cup)

* rinsed well, then drained
GARNISH: grated Parmesan cheese, optional
Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir
in onion, garlic, and green pepper. Saute till tender. Stir in remaining
ingredients except macaroni. Cover and cook for 10 minutes. When pasta is
done, drain well. Stir into other ingredients. Heat. Garnish if desired.
Variations: – substitute or add other vegetables such as chopped sweet red
shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano
for savory, thyme, and cayenne pepper.

—–