Children’s White Frosting Mix

Recipe By : More Make-A-Mix Cookery by Eliason, Harward, and
Westover
Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar — sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening

In a medium bowl, combine powdered sugar and milk powder. Stir with a
wire wisk to blend. With a pastry blender, cut in shortening. Spoon
about 1/3 cup of mixture into each of 8 small containers or ziplock
bags. Seat tightly. Label with date and contents. Store in a cool dry
place. Use within 12 weeks. Makes 8 packages Childrens White Frosting
Mix.

To use:
1 package Children’s White Frosting Mix
3/4 teaspoon water

In a small bowl combine one package mix and water. Stir well with a
spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or
two of vanilla may be added if desired.

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Title: Quick Strawberry Trifle
Categories: Desserts
Yield: 8 servings

1/4 c Sugar, divided
2 pt Fresh strawberries, stemmed
-and halved
4 oz Softened cream cheese
2 c Whipping cream
1 Purchased pound cake
Melted raspberry jelly to
-taste
Sherry (opt)

Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining
1/8 cup sugar into cream cheese. Whip cream until stiff peaks form;
then fold cream cheese into cream. Cut cake into slices about 1/3″
thick. Arrange a layer of slices in the bottom of a glass bowl;
sprinkle with a teaspoon of sherry and spread with melted jelly. Then
put in a layer of strawberries and a layer of cream. Continue
layering, ending with a layer of cream. Garnish with a whole berry.

Nutritional analysis per serving: 376.8 calories; 18.8 grams total
fat; (11.2 grams saturated fat); 6 grams protein; 11.9 grams
carbohydrates; 159.2 milligrams cholesterol; 280.6 milligrams sodium.

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Title: DAVID’S COWBOY COOKIES
Categories: Cookies
Yield: 64 cookies

1 1/2 c Unsalted butter, softened
1 c Granulated sugar
1 c Firmly packed dark brown
Sugar
3 lg Eggs
2 ts Vanilla
2 3/4 c All-purpose flour
3/4 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Salt
3 c Old-fashioned rolled oats
2 c Semisweet chocolate chips

Preheat oven to 375 F.
In a bowl with an electric mixer cream butter and
sugars until light and fluffy. Add eggs, 1 at a time,
beating well after each addition, and beat in vanilla.
Into the bowl sift together flour, baking soda,
baking powder, and salt and beat until batter is
combined well. Stir in rolled oats and chocolate chips.
Drop batter by rounded tablespoons onto lightly
buttered baking sheets and bake in middle of oven
until golden, about 10 minutes.
Origin: Lois V. Brown / Honeoye Falls, New York

Source: Gourmet Magazine Jan/94

From the collection of Karen Deck

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PACIFIC RIM BROCHETTES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Extra firm tofu, drained
1 ea Stalk fresh lemon grass
1/2 bn Fresh mint, chopped
6 ea Garlic cloves
1 ea Serrano pepper, seeded
— minced
2 tb Cilantro stems, chopped
2 tb Fresh ginger, chopped
3 ea Green onions, chopped
1 t Peanut butter, optional
2 tb Brown sugar
1 tb Coconut milk, optional
Juice of 1 lime
1/4 c Liquid tamarind
2 tb Soy sauce
————Brochettes
6 ea Green onions
2 md Tomatoes, cut into eighths
6 sm Jalapeno peppers, optional
1/4 lb Snow peas
1/4 lb Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2″ X 1″ X 1/2". Cut each chunk crosswise set aside. Slice
discard all but bottom 3″ of lemon grass. With a wooden mallet, pound the
base to release the aromatic oils. In a food processor, combine lemon
grass with mint, ginger, garlic, pepper, cilantro gren onions. Process in
short bursts for 30 seconds. Add remaining ingredients process for 1
minute. Transfer to glass container add tofu pieces. Cover marinate
for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2″ pieces. Place
vegetables tofu on sqewers, alternating for colour. (Group snow peas i
threes so they don’t cook too quickly). Place skewers on hot grill brush
with remaining marinade. Grill, turning once till vegetables are tender.
Should take 5 minutes or so. Garnish with cilantro serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.;
5g Fiber.

VT July, 1993

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Title: WILTON CHOCOLATE BUTTERCREAM ICING
Categories: Desserts, Cakes, Frostings, Wilton
Yield: 3 cups

1 t Clear vanilla extract*
4 T Water
1/2 c Shortening
1/2 c Butter
3 oz Melted bittersweet
-chocolate
1 T Wilton Meringue Powder
1 lb Sifted powdered sugar
-(approx 4 cups)

*Note: Clear butter clear almond extracts can be included with
or substituted for the vanilla. Flavorings can be up to a total
of 2 t.
DIRECTIONS:
Sift the powdered sugar and meringue powder into a large mixing
bowl and set aside. Cream shortening, butter, flavorings and
water. Gradually add sifted dry ingredients and mix on medium
speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so until creamy.

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PUMPKIN SPICE CAKE IN JARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Seedless raisins
1 cup Walnuts
2 cups All-purpose flour
2 teaspoons Baking soda
1/4 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Ground cloves
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
4 large Eggs
2 cups Granulated sugar
1 cup Salad oil — (use fresh oil only)
16 ounces Cn pumpkin (not pie filling)

Preheat oven to 325-degrees.

Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids
and rings by boiling them for 15 minutes. Remove the jars and allow them to
air-dry on your countertop; leave the lids and rings in the water until you’re
ready to use them. Once the jars are cool enough to handle, grease the insides
with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret).

Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and
did them in batches.

Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon
and
ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set
aside.

In another large bowl, beat eggs at high speed until thick and yellow (2-3
minutes). Gradually beat in the sugar until thick and light. At low speed, beat
in the oil and pumpkin; blend well. Gradually stir in the flour mixture until
well blended. Divide batter among the 8 canning jars (should be slightly less
than 1/2 full). Wipe the sides of the jar off in case you slop or it’ll burn
(mine did — didn’t wipe them down). Place jars on a cookie sheet or they’ll
tip
over.

Bake in preheated 325-degree oven for about 40 minutes or until toothpick
inserted into center of cakes (deep) and comes out clean. Move the jars around
in the oven while they’re baking so they bake evenly.

When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a
HOT lid, then a ring on and screw down tightly. Place jars onto your countertop
to cool completely.

Linda/BDT Burbank, CA (USA) Posted in COOKING by: Sandee Eveland 8/31/93

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Ginger Beer No. 2

Recipe By : What’s Cooking in Guyana, 1973
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried ginger (pounded green ginger)
1 gallon water
1/2 lime
a few cloves
3 pounds sugar
1/4 pint rice (white)

1. Put all ingredients into a clean jar.
2. Stir until sugar is dissolved.
3. Cover jar and leave for two days.
4. On third day strain through a thin muslin, and bottle.
5. Serve with cracked ice.
N.B. If only a mild flavour is required, lessen the amount of ginger.

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NOTES : What’s Cooking in Guyana, 1973, Ministry of National Development
Agriculture and Carnegie School of Home Economics

TARRAGON VINEGAR

Recipe By : Homemade Good News (Vol 3 No 8)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fresh tarragon sprigs (about 2 cups)
1 quart white wine vinegar

Fill a wide mouth quart jar 3/4 full of tarragon sprigs. Heat the white wine
vinegar to the boiling point and pour into jar. Cover and keep in a cool
place, out of the sun, for 10 days to 2 weeks. Strain into bottles in which
you’ve put 1 to 2 fresh tarragon sprigs for decoration. Cork tightly.

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NOTES : You can make basil and rosemary vinegar this way also.

Title: Five Spice Game Hens (Siu Yeah Gai)
Categories: Chinese, Poultry, Ceideburg 2
Yield: 4 servings

4 Cornish game hens
1 tb Five spice powder
2 tb Salt
1 tb Plum sauce
2 tb Bean sauce
2 tb Hoisin sauce
1 tb Sherry
1/4 c Dark soy sauce
1/4 c Maple syrup

Wash and clean game hens. Pat dry and rub cavities with the five
spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce.
Rub remaining sauce mixture plus salt. Let stand overnight. Mix soy
sauce and syrup.

COOKING:

Preheat oven to 350F. Rub skin of game hens with soy sauce and syrup
mixture. Roast back side up for 20 to 25 minutes. Turn breast side
up and roast for another 20 to 25 minutes until skins turn golden
brown.

Do-ahead notes: Do through preparation.

Comments: Use the same recipe for roast chicken. Seven flavor rice
or fried rice are good accompaniments.

Makes 4 servings.

From “The Chinese Village Cookbook”. A Practical Guide to Cantonese
Country Cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideberg; February 6 1992.

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Title: Surprise Cheeseburgers
Categories: Main dish, Meats
Yield: 6 servings

———————————HAMBURGERS———————————
1 1/2 lb Ground beef
3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 ts Onion salt
2 tb Catsup
1/2 c Milk

——————————-CHEESY FILLING——————————-
5 oz Process cheese spread
2 tb Sweet pickle relish
2 ts Prepared mustard

For hamburgers, combine all ingredients thoroughly. Shape to form 12 thin
patties. For filling, combine all ingredients throughly. Spread filling
on center of 6 of the patties. Cover with remaining patties; pinch edges
together to seal.

Place in broiler about 4 inches from source of heat. Cook about 7
minutes. Turn and cook about 5 minutes longer. Serve on toasted
hamburger buns.

FAVORITE HAMBURGERS: Omit onoin salt in above hamburger recipe. Add 1/4
cup finely-chopped onion and 1-1/2 teaspoons salt. Combine all
ingredients thoroughly. Shape to form 6 patties. Broil or pan-fry about
7 minutes. Turn and cook 4 to 5 minutes longer.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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