Title: Divine Almond Macaroons
Categories: Cookies
Yield: 12 servings

1 lg Egg white
1/4 ts Cream of tartar
1/4 c Granulated sugar
1/2 ts Almond extract
1/2 ts Vanilla extract
2 tb Almonds; sliced
1/2 c Rolled oats; old fashioned

Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a
cookie sheet with nonstick cooking spray. Beat the egg white with an
electric mixer on high speed until foamy. Add the cream of tartar and
continue beating. Gradually add the sugar and beat until stiff peaks form.
Add the almond and vanilla extracts and beat on medium speed just until
blended. Fold the almonds and oats into the meringue. Drop the batter by
rounded teaspoonfuls onto the cookie sheet and bake for 15 minutes, or
until the cookies are lightly browned. Lift them off of the cookie sheet
very carefully as they are fragile. Cool on a wire rack. Penny Halsey
(ATBN65B).

Nutrition Analysis: 36 calories, 1.1g fat.

—–

Title: HARVEST BROTH – CAWL CYNHAEAF
Categories: Soups/stews, Ethnic
Yield: 1 servings

1 kg Welsh neck of lamb
200 g Peas
200 g Broad beans
1 md Carrot
1 Onion
1 sm Turnip
1 sm Cauliflower
5 Sprigs of parsley
1 1/2 l Water
Salt and pepper

Remove as much fat as possible from the meat. Place
the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of
the liquid. Shell the peas and beans. Peel and dice
the carrot, onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the
saucepan and simmer slowly for 3 hours. 30 minutes
before serving the broth, cut the cauliflower into
sprigs and add to the saucepan. Serve hot decorated
with sprigs of parsley.

From:Country Cookery – Recipes from Wales by Sian
Llewellyn.

—–

Cajun Shrimp Pasta,****

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Low Fat Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
1/2 cup Onion — chopped
1/2 teaspoon Thyme
1/2 teaspoon Cayenne pepper
1/2 teaspoon Black pepper
1/2 teaspoon Basil
1 tablespoon garlic — chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups tomatoes — diced
2 teaspoons sugar
1/2 cup Green onions — chopped
3 cups Chicken stock
1 pound Vermicelli
1 pound Shrimp — peeled and deveined
1/2 cup Grated parmesan cheese
* or substitute chicken Saute the onion in the olive oil for
approximately four minutes. Add the garlic and stir. Add thyme, cayenne
and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over
lowish heat for an hour. Saute the shrimp in some butter and garlic until
three-quarters cooked (pink, but not totally opaque). Add the sauce and cook
for an additional two minutes. Add the cooked pasta and toss well with the
grated cheese. Serve hot. Serves 4-6

– – – – – – – – – – – – – – – – – –

NOTES : I mix a little cornstarch with some of the cooled sauce and add at the
end to thicken.

Title: Gazpacho
Categories: Soups Appetizers Londontowne
Servings: 4

1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut
4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper,
seeded/sliced
1 t Salt 1/4 t Pepper
1/2 ea Small onion, peeled/sliced 2 T Olive oil
3 T Wine vinegar 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatos, croutons.

Mrs. Harold T. Cook

—————————————————————————–

Title: QUINOA LOAF
Categories: Main dish, Vegetarian
Yield: 2 servings

1/2 c Quinoa
1 c -Water
3/16 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
3/16 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
3/16 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon
salt. Bring to a simmer and cook, covered, until all the water has
evaporated (about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery, fennel, onions,
garlic, and bell pepper, along with the salt, marjoram, and cardamom, for
about 5 minutes. Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini to the sauteed
vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa
mixture. Line a large loaf pan with a baking sheet liner and lightly oil
the liner. (In lieu of the baking sheet liner, you could just oil and
flour the pan.) Press the mixture into the pan. Bake at 400 degrees F for
about 45 minutes. (The loaf should reach an internal temperature of
180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before
removing it from the pan. Serve the loaf in slices, with your favorite
tomato (or other) sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski, O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

—–

PEASE PORRIDGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
3 c Split Peas — diced
Water
1 Ham Bone or Pork Knuckle
1 Onion — chopped
1 Turnip — scraped and diced
1 Potato — peeled and diced
2 Stalks Celery w/ leaves
-diced
2 Sprigs Summer Savory or
Thyme
2 Sprigs Marjoram
1 tb Sea Kelp, OR Salt — to taste
Water to cover

Rinse and pick over peas. Cover w/ water and leave to
soak overnight. Next morning, drain, add remaining
ingred., and bring to boil. Cover pot, turn down heat,
and simmer for about 2 hrs. stirring occasionally.
When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb
sprigs. Puree if desired, reheat, and serve in
individual bowls, each topped with a small pat of
butter. Serves 8. Source: Colonial Cookbook, updated
as researched from The Old Farmer’s Almanac 1792.

– – – – – – – – – – – – – – – – – –

Title: Michele’s Triple C Cookies
Categories: Cookies
Yield: 48 servings

1 c Butter, softened 2 tb Unbleached flour
1 c Sugar 3/4 ts Baking soda
1 c Dark brown sugar 1 ts Salt
2 Eggs 2 c Chocolate chips
1 1/2 ts Vanilla 1/2 c Pecans, chopped
2 c Unbleached flour

Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.

Sift together flour, soda and salt. Add to butter mixture. Stir until
mixed. Add chocolate chips and pecans.

Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees
for 12 minutes.

—–

Chili Mayonnaise

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, — minced
White wine vinegar to thin if needed
Salt and pepper

Combine all of the ingredients.

Yield: 1 cup

– – – – – – – – – – – – – – – – – –

Title: Vanishing Oatmeal Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
1 c Brown sugar
1/2 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
3 c Oats
1 c Raisins

—–

Title: Piroshki
Categories: Polish, Pies, Ceideburg 2
Yield: 1 servings

MMMMM—————————PASTRY——————————–
1/2 lb Cream cheese, softened
1/2 lb Sweet but butter, softened
2 c Flour

MMMMM————————–FILLING——————————-
3 tb Butter
2 c Fresh mushrooms, finely
-chopped
1 sm Onion, minced
1/3 lb Lean ground pork
1 ts Salt
Freshly ground black pepper
3 tb Fresh dill, chopped, or 1
-tablespoon dried
2 tb Tomato paste
2 tb Dry sherry
1/3 c Sour cream

Pastry: Combine cream cheese and butter; mix well. Add flour and mix
thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.

Filling: In a large frying pan, heat 2 table spoons butter over
moderately high heat. Add mushrooms and onion, saute, stirring, for
about 1/2 minute. Remove mixture; set aside.

In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard. Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.

Add mushrooms and simmer another few minutes. Remove from heat, stir
in sour cream and mix well. Chill for 2 to 3 hours.

Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.

Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown. Let stand for a few
minutes before serving. Serve hot or at room temperature.

Makes about 24.

Adapted from “Ethnic Cuisine ” by Elizabeth Rozin.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

MMMMM