Grandma’s Cookies in a Bag

Recipe By : http://www.geocities.com/NapaValley/Vineyard/3207/
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
1/2 cup brown sugar
1 cup chocolate-covered raisins
1/2 cup chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup margarine — room temperature
1 egg — beaten
1 teaspoon vanilla

Mix sugars, raisins and chocolate chips in 1-gallon size ziptop bag. In
small mixing bowl, combine flour, baking powder and baking soda,then add
to ziptop bag. Toss all together in bag. Preheat oven to 375°. Grease
baking pan with vegetable oil spray. Empty contents of bag into large
bowl. Add margarine, egg and vanilla. “Use your clean hands” to mix.
Keep mixing until dough sticks together. Shape dough into balls the
size of a walnut. Place cookies 2 inches apart on pan. Bake in
preheated oven 12 to 15 minutes until tops are lightly browned. Let
cool 5 minutes, then remove from pan. Makes about 2 to 3 dozen.
Source: Milwaukee-Journal Sentinel.

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My Web Site: http://www.geocities.com/NapaValley/Vineyard/3207/

Title: LENTIL AND CORN SOUP
Categories: Digest, Sept.
Yield: 1 servings

1 md Onion, chopped
2 md Carrots, sliced
2 T Water, stock, or sherry for
Sauteing
7 c Water
3/4 c Dried lentils
2 md Tomatoes
1 c Fresh or frozen corn
1 sm Sweet potato, diced
4 t Tamari or soy sauce
1 c Cooked brown rice
2 T Chopped fresh parsley (I
Double this amount)

Corn and sweet potatoes give this soup a nice sweetness. It’s adapted from
Mark Bricklin’s _Lose Weight Naturally Cookbook_ (Rodale), which uses too
much meat and dairy for our purposes; this one, however, adapts well by
substituting for the oil in the saute. It also freezes and microwaves well
for brown-bag lunches.

Saute the onion and carrots in a large saucepan over low heat, stirring
occasionally, until the onions are translucent.

Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil,
reduce heat, cover and simmer for 25 min. Add the tamari, rice and parsley,
and heat through before serving.

From: judith@utig.ig.utexas.edu (Judith Haller). Fatfree Digest [Volume 10
Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

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1 egg
2/3 cup milk
2 tablespoons sugar
1 1/3 cup sifted flour
1/4 teaspoon salt
3/4 tablespoon baking powder
Beat the egg, add the milk. Sift the salt, sugar, flour, and baking
powder together. Add the eggs and milk. Beat until smooth. Pour batter
into funnel, holding finger over the bottom. Allow batter to run out of
funnel into deep fat 375 degrees make swirls in fat from center out.
Cakes may be made to size wanted. Fry until golden brown. Drain on
paper. Serve with powdered sugar.

Title: GINGERED CHINESE NOODLE SOUP
Categories: Soups, Main dish, Oriental
Yield: 3 servings

3 oz Cellophane noodles
1 c Shredded watercress leaves
2 tb Vegetable oil
1/2 c Thinly sliced mushrooms
1 Medium onion, sliced
1 c Snow peas
2 Thin carrots sliced diagonal
1 ts Oriental sesame oil
1 ts Minced fresh ginger
1 ts Rice vinegar
3 c Chicken stock
2 Green onions thinly sliced
1 1/2 c Water
1 tb Soy sauce
1 c Ham cut into julienne

Put cellophane noodles in large bowl. Cover with
boiling water. Let stand 5 minutes. Drain
thoroughly. Heat oil in wok or deep large skillet over
medium high heat. Add onion and carrots and stir fry
3 minutes. Add garlic and ginger stir fry 30
seconds. Add stock, water and soy sauce. Cover
and boil 2 minutes. Add ham water cress, mushrooms
and noodles. Return to boil. Cover, turn off
heat and let steep 2 minutes. Add snow peas, cover
and let steep until vegetables are crisp tender about
3 minutes. Stir in sesame oil, rice vinegar and red
pepper flakes. Adjust seasoning. Serve in deep
bowls, sprinkle with green onions.

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Title: Garlic Peanuts
Categories: Garlic, Snacks, Spicy
Servings: 1

1 c Raw Peanuts
1/4 ts Garlic Powder

For each cup of raw peanuts, start with a small amount of garlic powder,
about 1/4 teaspoon, stirring well to blend. Increase garlic powder to
taste as the peanuts warm. Spread out on a cookie sheet and bake in a
300øF oven until heated. From: The Carter Family Favorites Cookbook by
Ceil Dyer, 1976. Typed by Syd Bigger.

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Title: SPICED FISH – CHEKIANG
Categories: Chinese, Fish
Yield: 6 servings

Stephen Ceideburg
1 lb White fish fillets
1 tb Minced ginger root
2 Green onions, chopped
2 tb Light soy sauce
1 tb Rice wine or dry sherry
6 tb Peanut oil
1/2 ts Five-spice powder
2 tb Sugar
1/4 c Boiling water

Select firm fish fillets and cut them into pieces
approximately 1/2 inch thick by 1 inch by 3 inches.
Marinate 2 to 3 hours in mixture of ginger root, green
onions, soy and wine. Heat oil in heavy skillet. Drain
fish slices, reserving marinade, and fry until brown
on both sides. Drain on paper toweling. Remove oil
from skillet. Combine five-spice powder, sugar and
water. Add to skillet and stir well. Return fish to
skillet with reserved marinade and cook until sauce is
reduced by one-half. Cool and serve at room
temperature.

From “The Regional Cooking of China” by Margret Gin
and Alfred E. Castle, 101 Productions, San Francisco,
1975.

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Title: Why Can Foods?
Categories: Canning, Information
Yield: 1 guide

Canning can be a safe and economical way to preserve quality food at
home. Disregarding the value of your labor, canning homegrown food may
save you half the cost of buying commercially canned food. Canning
favorite and special products to be enjoyed by family and friends is a
fulfilling experience and a source of pride for many people.

Many vegetables begin losing some of their vitamins when harvested.
Nearly half the vitamins may be lost within a few days unless the fresh
produce is cooled or preserved. Within 1 to 2 weeks, even refrigerated
produce loses half or more of some of its vitamins. The heating process
during canning destroys from one-third to one-half of vitamins A and C,
thiamin, and riboflavin. Once canned, additional losses of these
sensitive vitamins are from 5 to 20 percent each year. The amounts of
other vitamins, however, are only slightly lower in canned compared with
fresh food. If vegetables are handled properly and canned promptly after
harvest, they can be more nutritious than fresh produce sold in local
stores.

The advantages of home canning are lost when you start with poor quality
fresh foods; when jars fail to seal properly; when food spoils; and when
flavors, texture, color and nutrients deteriorate using prolonged
storage.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Pasta E Fagioli (Pasta and Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 4 Servings

2 Garlic cloves; diced
1/4 c Salad oil
1 cn Progresso cannellini white
-beans
2 cn Water
3/4 c Cooked macaroni or other
-pasta
4 tb Spaghetti sauce
pn Basil flakes
pn Parsley
pn Oregano
Salt and pepper to taste

Brown garlic in oil. Add beans with liquid, water,
pasta, spaghetti sauce, basil, parsley, and oregano.
Bring to boil, then simmer about 10 minutes. Better
if made ahead and reheated.

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Vicki’s Breakfast Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Casseroles
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 slices bread — cubed crust off
2/3 pound velveeta cheese — cubed
10 eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
3/4 pound sausage — cooked drained
pepper — to taste

Put bread cubes in a 9 X 13 baking dish. Cover with cheese. Put the sausage
on next.

Beat together eggs, milk, salt, mustard and pepper. Pour eggs over bread,
cheese and meat. Cover and refrigerate overnight.

Preheat oven to 3250. Bake, uncovered, for 45-60 minutes. Check near the end
to make sure top is not getting too done.

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Title: Meltaway Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
1/2 c Confectioners sugar
1 ts Vanilla
2 1/4 c Cake flour
1/4 ts Salt

Heat oven to 400. Mix butter, sugar vanilla. Stir in flour salt.
Drop by teaspoonfuls on ungreased sheet. Bake 8 minutes. While warm,
dip in confectioners sugar.

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