Title: PLUM DELICIOUS PORK CUTLETS
Categories: Chinese, Pork
Yield: 6 servings

1 tb Cooking oil
1 lb Boneless pork leg cutlets
-cut 1/2 inch thick
1 Jar (8-oz) plum
-jelly/preserves
1/2 Chopped onion
1/4 c White wine vinegar
2 ts Soy sauce
1 ts Ground ginger

Heat oil in large skillet over medium high heat. Brown
cutlets on both sides. Add jelly, onion, vinegar, soy
sauce and ginger, cover and simmer for 8-10 minutes.

—–

HEIRLOOM RAISIN MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins Breakfast
Fruits Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raisins
1 c Water
1/2 c Butter/Regular Margarine
1/4 c Sugar
2 ea Large Eggs
1 1/2 c Unbleached Flour, Sifted
1 t Baking Powder

Combine raisins and water in saucepan. Bring to a
boil, reduce heat and cover. Simmer 20 minutes.
Drain raisins, reserving liquid. Add enough water to
reserved liquid to make 1/2 cup. Cool well. Cream
together butter and sugar in bowl until light and
fluffy, using electric mixeer at medium speed. Add
eggs, beat 2 more minutes. Sift together flour and
baking powder. Add flour mixture alternately with 1/2
cup of reserved raisin liquid into creamed mixture,
mixing well after each addition. Stir in raisins.
Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full. Bake in 400 degree F. oven 18
minutes or until golden brown. Serve hot with
homemade jam or jelly.

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Title: GRILLED VEAL CHOPS PIZZIAOLA
Categories: Italian, Meats, Sauces
Yield: 4 servings

4 Veal T-bone loin chops, 1
-inch thick
2 ts Olive oil
2 ts Dried oregano, crumbled
Salt
Freshly-ground black pepper
4 ts Olive oil
1 md Onion, finely minced
1 cn Italian plum tomatoes with
-basil, drained and
Coarsely chopped (reserve
-juice)
2 lg Garlic cloves, flattened
1 ts Sugar
1 ts Dried basil, crumbled
1 ts Dried oregano, crumbled
8 Anchovy fillets, pounded to
-smooth paste
4 ts Capers, drained
Fresh Italian parsley,
-minced (garnish)
4 Lemon wedges (garnish)

Pat veal chops dry, then rub with oil, oregano, salt,
and pepper. Arrange in a single layer in baking dish.
Set aside at room temperature for 2 hours. Heat oil
in heavy (or non-stick) large skillet over medium
heat. Add onion and cook until wilted. Stir in
chopped tomatoes, garlic, sugar, basil, and oregano.
Increase heat to medium-high; cook until juice
evaporate, about 5 minutes. Blend in reserved tomato
juice with anchovy fillets. Partially cover and cook
until thickened, about 10 minutes. Stir in capers and
cook for 5 minutes longer. Grease broiler pan and
position about 3 inches from heat; preheat pan and
broiler. Transfer chops to heated pan; cook, turning
several times, until charred and crusty on outside and
juicy inside, about 10 minutes total. Brush chops
during last several minutes with any marinade
remaining in dish. Transfer chops to individual plates
(warmed). Nap evenly with sauce. Sprinkle with
parsley. Garnish with lemon wedges.

Makes 4 servings.

[Bon Appetit’s LIGHT AND EASY SPECIAL] Posted by Fred
Peters.

—–

Title: ICE CREAM RIBBON PIE
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

6 oz Junior Mints (4 1.6-oz box)
2 c Ice cream, softened
-strawberry, blackberry,
-cherry, peach, etc.
1 Prepared crust; vanilla,
-chocolate, or graham crumb
1 tb Butter or margarine
3 c Ice cream, softened
-vanilla or chocolate

Place one box of Junior Mints in freezer.
Melt remaining Junior Mints with butter — microwave
for about 1 minute or stir over low heat. Stir until
smooth.
Spread the 2 cups of ice cream into crust; drizzle with
melted Junior Mints. Place in freezer until chocolate is
set, about 10 minutes.
Chop cold Junior Mints; stir into vanilla (or chocolate)
ice cream. Spoon into crust. Loosely cover and freeze
several hours or overnight. Garnish as desired.

—–

Title: Santa’s Sweet Boots
Categories: Cookies
Yield: 1 servings

Brown Sugar Sweeties Recipe

Roll dough out; cut out using 2 1/2″ boot cutter. Bake 8-10 minutes.
Spread cooled cookies with plain icing. Immediately sprinkle tops of
boots with finely snipped sweetened flaked coconut remainder with
red sugar crystals.

MMMMM

The How-To-Cook Book by Jackie Gannaway
The Bread Book by Linda Collister Anthony Blake
Using a Hot Wok by Crispin Burnham
Tips for the Lazy Cook by Liza Roundalot
Secrets of a Jewish Baker by George Greenstein
The All Natural Allergy Cookbook by Jeanne Marie Martin
The New Complete Book of Breads by Bernard Clayton
The Breads of France by Bernard Clayton
“The Deaf Smith Country Cookbook-Natural Foods for Family Kitchens” by
Ford-Hillyard-Kock

LowFat Healthy Living
Butter Busters Cookbook by Pam Mycoskie
Low Fat and Loving It by Ruth Spear
Good Food Book by Jane Brody
The Uncheese Cookbook
The Single Vegan by Leah Leneman
The Compassionate Cook
Cookbook for People Who Love Animals by
The Best Low-FAt, No-Sugar Bread Machine Cookbook Ever, by Madge Rosenbergs
(Harper/Collins, Publishers, ISBN 0-06-017174-X)
The New Complete Book of Breads by Bernard Clayton
Secrets of a Jewish Baker by George Greenstein
The Breads of France by Bernard Clayton
Look Cook by Anne William, hardcover price is $19.95 and it is published by
Dorling Kindersley. ISBN 1-56458-866-1
Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway
My Favourite Chocolate Cookbook by Mary Norwak, published by Stirling, ISBN
0-304-34336-6
Death by Chocolate by Marcel Desauniers.
Maida Heatter’s Book of Great Chocolate Desserts by Maida Heatter
A Passion for Chocolate by Maurice Jean-Jacques Bernachon
Cocolat by Alice Medrich NY: Warner Books, Inc., 1990. ISBN 0-446-5149-5
International Chocolate Cookbook by Nancy Baggett
Glorious Chocolate by editors of Chocolatier Magazine
365 Great Chocolate Desserts by Natalie Haughton. NY: Prentice Hall Press,
1991. ISBN 0-06-016537-5
A Gourmet’s Guide to Chocolate by Lesley Mackley, Carole Handslip. CA:
HPBooks, Inc., 1989. ISBN 0-89506-853-9
Betty Crocker’s Everything Chocolate by NY: Prentice Hall Press, 1985. ISBN
0-671-84718-X
Betty Crocker’s Chocolate Cook Book by NY: Prentice Hall Press, 1985. ISBN
0-13-084997-9
Chocolate, Williams-Sonoma by SF: Time Life Books, 1993. ISBN 0-7835-0241-9
(Trade), 0-7835-0242-7 (Library)
Chocolate Fads, Folklore Fantasies by Linda K. Fuller, PhD. NY: Harrington
Park Press, 1994. ISBN 1-56023-027-4
Chocolate Surprises by Irena Kirshman. NC: Potpourri Press, 1969.
Faye Levy’s Sensational Chocolate by CA: HPBooks, Inc., 1986. ISBN
1-55788-049-2
Forrest Gump – My Favorite Chocolate Recipes by Winston Groom. AL: Oxmoor
House, 1995. ISBN 0-8487-1487-3
Lee Bailey’s Country Desserts by Lee Bailey. NY: Clarkson N. Potter, Inc.,
1988. ISBN 0-446-5149-5
Mrs. Fields – I Love Chocolate Cookbook by Debbi Fields. NY: Time Life Books,
Inc., 1994. ISBN 0-8094-7808-0
Quick Chocolate Fixes by Leslie Weiner Barbara Albright. NY: St. Martin’s
Griffin, 1995. ISBN 0-312-13153-4
Quick Easy Chocolate by Gina Steer. NY: Howell Press, 1994. ISBN
0-943231-74-4
The 47 Best Chocolate Chip Cookies in the World by Larry Honey Zisman. NY:
St. Martin’s Press, 1979. ISBN 0-312-29983-4
The Book of Chocolate Petit fours by Beverly Southerland Smith. NY:Barron’s,
1982. ISBN 0-89586-481-9
The Chocolate Book by Sara Perry. CA: Chronicle Books, 1992. ISBN 0-8118-0246-9
The Joy of Chocolate by Judith Olney. NY: Harrington Park Press, 1994. ISBN
0-8120-5435-0 (Cloth edition), 0-8120-4279-4 (Paper edition)
Growing Up on The Chocolate Diet by Lora Brody (Henry Holt Co., 1985.)
The Cake Bible by Rose Beranbaum
Piece of Cake by Susan Purdy
Great Cakes by Carole Walter
Classic Home Desserts by Richard Sax
Ice Cream! The Whole Scoop by Gail Damerow
Desserts to Die For by Marcel Desauniers
The Art of Low-Fat Desserts by Alice Medrich
Cakes Men Like by Chronicle Books
On Food and Cooking by Harold McGee
The Cookbook Decoder by Arthur Grosser
American Cookbook by Marilyn Diamond
The almost no fat cookbook by Bryanna Grogan
Exotic Ethiopian Cooking, Publisher: Ethiopian Cookbook Enterprises, 7409 Carol
Lane, Falls Church, VA 22042 USA, Copyright 1993, ISBN 0-9616345-2-9
Tassajara Bread Book by
Laurel’s Kitchen by
The Enchanted Broccoli Forest by
Breads from La Brea Bakery by Nancy Silverton
Food From My Heart by Zarela Martinez
English Bread and Yeast Cookery by Elizabeth David
Jewish Vegetarian Cooking by Rose Friedman
by
Lebanese Mountain Cookery by Mary Laird Hamady
The Joy of Israel by Ricky Friesem and Gerry Hornreich
100 years and Still Cooking by Lutheran Women Missionary League of
Pleasanton,Grace Lutheran, Pleasanton, Nebraska.
The Complete Book Of Spices by Jill Norman
A Painter’s Kitchen, Recipes from the Kitchen of Georgia O’Keeffe by Margaret
Wood
American Wholefoods Cuisine by Goldbeck
Fit For Life Cookbook by Marilyn Diamond
Complete Book of Breads by Bernard Clayton
McDougall Program for Maximum Weight Loss by John McDougall, MD
500 Fat-Free Recipes by Sarah Schlesinger
American Cookery by Amelia Simmons (1984 Dover ISBN 0-486-24710-4)
"From Julia Child’s Cookbook by Julia Child
Food in History by Reay Tannahill
The Roman Cookery of Apicius by John Edwards
A Taste of Ancient Rome by Ilaria Gozzini Giacosa
Going Against the Grain by Phyllis Potts
Light Cooking by Publications International, Ltd. The ISBN # is:
0-7853-0683-8.
So Fat, Low Fat, No Fat by
Butter Busters: The Cookbook by published by Warner Books; the ISBN # is:
0-446-67040-5.
Classic Vegetarian Indian Cooking by Julie Sahni
Classic Indian Cooking by Julie Sahni
Indian Recipes for a Healthy Heart by Fatim Lakhani

Magazines

Chocolatier Magazine, call (815) 734-1109 to subscribe or write Chocolatier,
Dept. A92, P.O. Box 333, Mt. Morris, IL 61054

Title: Chili Cheese Burgers
Categories: Cheese, Hamburgers, Main dish, Meats, Spice
Yield: 6 servings

1 1/2 lb Ground Beef
1 ts Chili Powder
3/4 ts Salt
1/4 ts Pepper
6 ea Cheddar Cheese Slices; *
1/4 c Onion; Finely Chopped, 1 sm.
1 ts Worcestershire Sauce
1/4 ts Garlic Salt
1/4 ts Red Pepper Sauce
2 tb Green Chiles; Canned,Chopped
1 ds Cayenne Red Pepper

* Each cheese slice should be 2 X 2-inches. Mix all
the ingredients together except the cheese slices and
chiles. Shape the mixture into 12 thin patties, each
about 3 1/2-inches in diameter. Place 1 cheese slice
and 1 tsp of the chiles on each of 6 patties. Top with
the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached,
about 10 to 15 minutes.

—–

Title: Pure Cream Of Tomato Soup
Categories: Main dish Soups Vegetables
Servings: 7

5 tb Butter
1/2 c Onion; Chopped
4 tb Unbleached Flour
4 c Milk
1/2 ea Bay Leaf
1 1/2 ts Sugar
1 1/2 ts Salt
1/2 ts Baking Soda
3 c Tomatoes; Chopped, Fresh,Can

Melt the butter in a soup-pot. Add the onion and cook over medium heat,
stirring, until the onion is soft but not browned. Sprinkle the flour
over the butter mixture and continue to cook for an additional 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and
stir until slightly thickened. Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer. Remove from the
heat and put through a strainer. Taste and correct the seasoning. Reheat
before serving.

—————————————————————————–

MINATURE REUBENS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Loaf party rye-bread slices
1/4 c Mayonnaise
1 tb Chil sauce
1/2 ts Prepared horseradish
1/2 sm Green pepper, minced
1/4 lb Thinly sliced corned beef
8 oz Sauerkraut, drained
8 oz Slice swiss cheese

Preheat oven to 350oF. Arrange bread slices on large cookie sheet. Bake 5
minutes or until lightly browned on one siode. Remove cookie sheet oven.

Meanwhile, in small bowl, stir mayonnaise, chil sauce, horseradish, and
green pepper until blended. (Could substitute 1,000 Island dressing).

With knife, spread some mayonnaise mixture on toasted side of each bread
slice. Top each slice with some corned beef, sauerkraut, then cheese,
cutting corned beef and cheese slices to fit. Bake about 10 minutes or
until cheese is melted. Serve immediately. Makes about 3 dozen canap‚s.

Each canap‚: About 60 calories, 4 g fat, 10 mg cholesterol, 135 mg sodium.

Good Housekeeping’s HOLIDAY BEST ’93 pg 120

– – – – – – – – – – – – – – – – – –

SANDCAKE – SANDKAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Butter
1 1/4 c Sugar
3 Eggs
1 c Flour
1 c Potato flour
1/8 c Rice flour
1 t Vanilla extract

Mix the butter and sugar, add the eggs one at a time,
and finally the sifted flour and vanilla extract. Bake
in a moderate oven about 1 hour, or until golden
brown. If baked only 45 min. the cake will be
underdone but tastier.

Posted by Stephen Ceideberg

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