Title: Herbal Lemon Cookies
Categories: Companion, Cookies, Harned 1994, Herb/spice
Yield: 1 batch

1 c Butter
2 c Sugar; divided
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Dried lemon herbs*
— finely chopped

*1/3 cup total: Herbs such as lemon grass, lemon thyme or lemon basil.

Cream butter and 1 3/4 cups sugar. Add eggs and vanilla; beat well.

Combine the flour, baking powder, salt and herbs. Add to creamed
mixture; mix.

Drop dough by teaspoonfuls, 3″ apart, on a greased cookie sheet.
Flatten slightly with a fork or cup bottom. Sprinkle lightly with
the remaining sugar.

Bake at 350 F. for 8 to 10 minutes, or until barely browned. Cool
slightly, then remove to a rack.

Yield: 6 to 8 dozen cookies.

Recipe from Nancy Brewer/New Orleans, Louisiana. In “Kitchen Table:
Where Herbs and Spices Make a Difference” column in “The Herb
Companion.” Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by
Cathy Harned.

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Title: Peanut Butter and Jelly Muffins
Categories: Muffins, Quickbread, Breakfast
Yield: 1 servings

1 c Whole wheat flour
3/4 c Regular flour
1/4 c Sugar
4 ts Baking powder
1/2 ts Salt
1 Egg
1 c Skim milk
1/4 c Vegetable oil
1/4 c Creamy peanut butter
1/4 c Favorite jelly, preserves,
Etc

Preparation : Preheat oven to 400 degrees. Place paper liners in muffin
pan. In large bowl, mix flour, sugar, baking powder and salt.
In small bowl, beat egg, milk and oil until blended; stir into flour
mixture just until moistened (batter will be lumpy). Fill muffin pan cups
1/3 full of batter. Drop about 1 teaspoon each of peanut butter and jelly
in center of each; top with remaining batter. Bake 20 minutes or until
golden. Best served warm. Can freeze them individually and heat gently in
toaster oven.

From: _the White House Chef Cookbook_

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Title: CORNSTARCH PUDDING
Categories: Desserts
Yield: 4 servings

3/4 c Sugar
2 T Cornstarch
1/4 t Salt
2 c Milk
2 T Butter
1 t Vanilla

—————————FOR CHOCOLATE PUDDING—————————
2 oz Unsweetened chocolate

—————————–FOR BANANA PUDDING—————————–
2 Bananas, chopped

————————–FOR BUTTERSCOTCH PUDDING————————–
Brown sugar instead of white
-1 T extra butter

Blend sugar, flour and salt. Gradually add milk, mixing well. Cook and
stir until smooth, thickened and clear. At this point, add any
ingredients necessary for variations.

Stir a little of the pudding into beaten egg, then return to pudding. (If
you heat the egg too quickly, it’ll cook a little. It’s unsightly, but
it’ll still taste pretty good.)

Add butter and vanilla, mix well, and chill in fridge. This is delicious
hot, too!

From Marie Campbell

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SWEET SOUR MUSTARD SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 tb Flour
4 ts Dry Mustard
2 c Cream
2 Egg Yolks
1/2 c Vinegar

Combine the sugar, flour and dry mustard in the top of
a double boiler over ~NOT IN- boiling water. Mix the
cream and the egg yolks. Gradually add to the mustard
mixture. Cook until thickened. Gradually stir in the
vinegar.

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Title: WHITE CHOCOLATE RAVIOLI
Categories: Desserts, Chocolate
Yield: 8 servings

3 oz White chocolate bars
-(Tobler), halved crosswise
1/2 c Hazelnuts, toasted and
-husked – coarsely chopped
8 Mint sprigs
*** MOUSSE ***
8 oz Chocolate -extra bittersweet
-or semisweet, chopped
1/4 c Butter – unsalted
2 Eggs, separated – at room
-temperature
1 pn Salt
1 pn Cream of tartar
4 tb Sugar
3/4 c Whipping cream – well
-chilled
1 ts Vanilla

FROM: Bill Segui

Number of Servings: 8

MOUSSE: Melt the chocolate and butter in top of a
double boiler over barely simmering water. Stir until
smooth. Transfer to medium bowl. Whisk in egg yolks.
Beat egg whites, salt and cream of tartar in another
bowl until soft peaks form. Add 2 tablespoons sugar
and beat until stiff but not dry. Fold in chocolate.
In another bowl, beat cream with 2 tablespoons of
sugar and vanilla until slightly thickened. Fold into
chocolate. Pour into metal bowl. Cover and chill over
night.

Chill ravioli mold in freezer. Preheat oven on lowest
setting for 5 minutes. Turn off oven. Place white
chocolate on baking sheets. Place in turned off oven
and let stand until soft enough to yield when pressed
with finger, about 5 minutes.

Roll one piece of chocolate out on a sheet of
parchment paper to flatten slightly. Lift chocolate
off paper, using a thin knife if necessary. Turn pasta
machine to widest setting. Run chocolate through.
Adjust pasta machine to next narrower setting. Run
chocolate through the machine again.

Repeat, narrowing follers after each run until
chocolate is 1/16 inch thick. Quickly press chocolate
into chilled ravioli mold.

Fill each ravioli with 1 to 1 1/2 tablespoons of
mousse filling. Repeat rolling with second piece of
chocolate, resoftening in oven as necessary. Complete
ravioli. Seal with rolling pin. Invert mold, pressing
gently to release ravioli. Cut into separate pieces
with ravioli cutter or knife if necessary. Place on
chilled baking sheet and refrigerate.

Before serving, let chocolate ravioli stand at room
temperature for 30 minutes. Arrange four ravioli on
each plate. Sprinkle with nuts and garnish with mint.

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Title: Charred New Potato and Fennel Salad
Categories: Salads, Potatoes
Yield: 6 Servings

2.00 lb Small red potatoes;
– washed
2.00 md Fennel bulbs; trimmed,
– quartered lengthwise
0.50 c Light-tasting olive oil
Salt
Freshly ground pepper
0.33 c Pitted Nicoise olives;
– chopped
0.33 c Green onions; chopped
6.00 Or 7 tb red wine vinegar

Preparation time: 25 minutes. Cooking time: 25 minutes.

1. Set broiler rack about 6 inches from heat. Turn on broiler.

2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra
oil. Spread in single layer on broiler pan. Lightly season with salt
and pepper. Broil until blistered and slightly blackened, turning
once, about 5 minutes per side. Bake in 400-degree oven until just
tender, about 15-20 minutes. Do not overcook potatoes.

3. When cool enough to handle, cut potatoes and fennel into 1/2-inch
dice. Toss with all oil, 6 tablespoons vinegar and remaining
ingredients. Season to taste. Add remaining tablespoon vinegar if
needed. Can be made several hours ahead and kept at room temperature
or a day ahead and refrigerated, covered airtight. Let come to room
temperature before serving. Adjust seasoning.

‘This salad would be a great accompaniment to any grilled meat or
poultry. Try to make it several hours or a day ahead so the flavors
have a chance to deepen and meld together.’

From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago
Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.

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Garbanzos And Couscous

Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Categories : Beans Couscous
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sm Onion — chopped
3 Med Carrots — chopped
1 Can Tomatoes, Canned — diced, 14 1/2 oz. ca
1 Can Garbanzo Beans, Canned — 15 oz can
1 C Chicken Broth — reduced sodium
3 Cl Garlic — minced
1/4 Tsp Nutmeg
1/4 Tsp Cinnamon
1 Tsp Cumin
1/2 Tsp Turmeric
1/4 Tsp Cayenne
1 1/2 C Couscous, Cooked

Throw everything in the pot and mix it up. (no couscous though]. Cover; cook
on low 8-10 hours {High:3-4 hours}. Add cooked couscous during last 15
minutes of cooking. 6 to 8 servings.

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Title: Fluffy Frosting
Categories: Diabetic, Cake
Yield: 1 servings

1/2 c Sugar
2 t Water
2 Packets Sweet Low
2 Larger egg whites
1/4 t Cream of tartar
1/2 t Vanilla

Combine sugar, water, Sweet’n Low, egg whites, and cream of tartar in
top of a double boiler and beat at high speed for 1 minute. Set over
simmering water in the bottom of the double boiler. Continue to beat
at high speed for 4-5 minutes or until soft peaks form. Remove from
heat. Add vanilla to frosting and continue beating at high speed 1/2
minutes or until thick enough to spread on a cooled cake. Use about
2 1/2 tablespoons per portion if frosting individually; or use this
amount to frost a 2-layer cake or a 9-inch square cake, both of which
would then be cut in 16 equal servings.
Food Exchange per serving: 1 VEGETABLE (1-1 1/2 TABLESPOONS MAY BE
USED AS A TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN
EXCHANGE) CAL: 23; CHO 6gm; PRO: negl; FAT: negl;
LOW-SODIUM DIETS: May be used as written.

From: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

MMMMM

Title: BAKED CRANBERRY-APPLE DUMPLINGS (1 OF 2)
Categories: Desserts, Dumplings, Holidays
Yield: 12 servings

-MAIN INGREDIENTS:
Pastry for 2-crust pie
2 tb Sugar
1/4 ts Cinnamon
4 Medium baking apples
-(about 2 lb)
Rome Beauty or Greening
2 tb Butter melted
1 Egg yolk
CRANBERRY-APPLE SAUCE:
1 c Cranberries, washed and
-stems removed
3/4 c Sugar
2 tb Aple or maple-flavored syrup
-(optional)
1 1/2 c Chopped, pared apple
2 tb Butter or margarine
Vanilla ice cream or whipped

Directions are included in Part 2 of this set.

—–

IMPOSSIBLE TURKEY STUFFING PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Turkey — cooked;diced
1/2 ts Seasoned salt
1 c Prepared turkey stuffing
1/4 c Green onions — w/tops,sliced
1/2 c Green peas — cooked
1 c Milk
2 Eggs
1/2 c Bisquick

Heat oven to 400. Grease a 9″ pie plate. Arrange
turkey in plate; sprinkle with seasoned salt. Separate
stuffing into small pieces; arrange on turkey. Top
with onions and peas. Beat remaining ingred. until
smooth, 15 sec. in blender on high. POur into plate.
Bake until knife inserted in center comes out clean.
30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6
servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY
TSPN00B Judy*Bloomington*IN*04/18 02:21 pm*

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