Title: Brown Sugar Walnut Squares
Categories: Cookies
Yield: 16 squares

1 c C and H Brown Sugar; packed
1 ts Vanilla
1 Egg
1/2 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1 c Coarsely chopped walnuts

Combine sugar, vanilla, and egg. Stir until smooth and blended. Combine
flour, soda, and salt. Add to sugar mixture; stir until blended. Spoon
into greased and paperlined 8-inch square pan. Bake in 350 degree oven 18
to 20 minutes. (Cookies will be soft in center.) Cool in pan. Remove
from pan, peel off paper, and cut into 16 squares.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: CARAMEL SHORTBREAD
Categories: Desserts, Bread
Yield: 6 servings

1.00 c All-purpose flour 0.50 c Icing sugar
0.50 c Butter or margarine 0.50 c Butter or margarine
0.25 c Corn syrup (dark is best) 1.00 ts Unflavored gelatin
0.67 c Sweetened condensed milk

An upside down toffee-like confection.

First Layer: Measure first 3 ingredients into bowl. Crumble together well.
Press in ungreased 8 x 8-inch pan. Bake in 350 F oven for 20 to 25 minutes.
Cool.

Second Layer: Melt the scond amount of butter and corn syrup in heavy
saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly. Add to
saucepan stirring to dissolve. Add condensed milk. Stir, bringing to a
boil. Boil 4 minutes stirring constantly. It burns very easily when
boiling. Remove from heat. Beat with spoon until it thickens and gets
blobby. You will need to take a moment’s rest now and then as you beat.
Pour over first layer. Chill overnight. Invert on plastic wrap. This makes
it much easier to cur through to the bottom. Cut into 25 squares.

Source: Company’s Coming – 150 Delicious Squares By Jean Pare’

Shared By Kaitlin Young

—–

Cucumber Soup

Recipe By :FROM MY GARDEN SHOW#5537
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers, — peeled and diced
2 cups yogurt
Juice of one lemon
1 tablespoon rice wine vinegar
1/4 cup mint, — chopped

In a blender, combine cucumbers and yogurt. Blend until smooth. Stir in
remaining ingredients and chill.

– – – – – – – – – – – – – – – – – –

Title: MIRACLE SOUP
Categories: Soups
Yield: 6 servings

1/2 ea Cabbage
1 ea Onion
1 ea Green pepper
2 ea Stalks of celery sliced
28 oz Can tomatoes
1 pk Onion soup mix
3 c Water or more

Bring all to boil and boil 10 min.Cover and simmer
till vegetables are tender.

—–

Title: SEASONED VEGETARIAN BROTH
Categories: Vegetarian, Soups/stews, Chinese
Yield: 1 servings

5 Dried Chinese blk. mushrooms
4 1/2 c Cold water
1/2 c Szechwan preserved veg. *
3 Green onion; quartered
2 lg Carrots; coarsely chopped
1/4 ts Oriental sesame oil
1/4 ts Light soy sauce
1/4 ts Black soy sauce
1/8 ts Ground white pepper

*Note: canned Szechwan preserved vegetable should be
rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30
minutes. Drain; cut off stems; reserve. Rinse stems
and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water
and all remaining ingredients to boil in heavy large
saucepan. Reduce heat, cover and simmer 2 hours.
Cool completely. Refrigerate overnight. Strain
before using. Makes about 1 1/2 cups.

Source: Bon Appetit, November 1988. Typed for you by
Karen Mintzias

—–

Title: LIVER, BLACK BEANS, AND SNOW PEA STIR FRY
Categories: Chinese, Chicken
Yield: 4 servings

2 tb Peanut oil, divided
1 lb Chicken livers, trimmed,
-sliced
2 tb Fermented black beans,
-rinsed, drained
1 Garlic clove, minced
1 ts Finely chopped fresh ginger
1/4 lb Snow peas, trimmed
1 tb Soy sauce
1 tb Sherry
1/2 c Chicken broth
2 Green onions, finely chopped

Heat 1 tb oil over high heat in large wok; add liver;
stir fry 3-5 minutes, or until liver is browned but
still pink on the inside; remove from wok; reserve.
Reduce heat to medium; heat remaining oil in wok;add
black beans, garlic and ginger. Stir fry 1 minutes.
Add soy sauce,sherry, broth and green onions; bring to
a boil. Add liver; stir until sauce coats the liver
and liver is heated through. Remove from heat and
serve immediately.

Origin: Appeal, Quarterly magazine by Overwaitea/Save
On Foods.

Shared by Sharon Stevens.

—–

Golden Onion and Zucchini Lasagne (Gourmet Mag 2/94)

Recipe By : Elizabeth Stevens
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses, Vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds thinly sliced onions — about 6 cups
1/2 teaspoon dried thyme
OR
1 1/2 teaspoons fresh thyme
7 tablespoons unsalted butter — divided 2+1+1+3
1/2 cup dry white wine
1 pound zucchini — sliced 1/4″ thick
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste
salt and freshly ground pepper to taste
3 7″ squares (no-boil) lasagne
1 1/2 cups freshly grated Parmesan — about 5oz.

In a large heavy skillet, melt 2T butter.
Cook onions with dried thyme (if using dry), salt and pepper, covered, over
moderately low heat, stirring occasionally, 30 minutes, or until tender and
pale golden. [I think this was no more than 15 minutes.]
Cook uncovered, stirring, 15 minutes. [5 min enough.]
Add wine and simmer until most of wine has evaporated.
Stir in fresh thyme (if using fresh) and transfer to a bowl.

Preheat oven to 375F.
Butter an 8″ square baking dish.

In the cleaned skillet, melt 1T butter.
Cook half of zucchini slices in one layer over moderate heat until tender,
about 2 min on each side. Transfer to another bowl.
Cook remaining zucchini in 1T butter in the same manner.

In small heavy saucepan, melt remaining 3T butter over moderately low heat.
Add flour and cook roux, whisking, 3 minutes.
Add milk in a stream, whisking, and bring to a boil, whisking.
Add nutmeg, salt and pepper to taste and simmer sauce, whisking, until
thickened, about 2 minutes.
[I think they’re trying to tell you something about whisking.]

Spread a few tablespoons sauce on bottom of prepared dish.
Layer over this, in order bottom to top:
– 1 square lasagne
– 1/2 onions
– 1/2 zucchini
– 1/3 sauce
– 1/3 Parmesan

– 1 square lasagne
– 1/2 onions
– 1/2 zucchini
– 1/3 sauce
– 1/3 Parmesan

– 1 square lasagne
– 1/3 sauce
– 1/3 Parmesan

Bake lasagne in middle of oven 25-30 min, or until golden. Let stand 10
minutes before serving.

Serves 6-8 as a first course or side dish.

– – – – – – – – – – – – – – – – – –

Title: Sloppy Joe Tamales
Categories: Vegetarian, Vegan, Main dishes, Tex-mex
Yield: 9 servings

1 Basic Masa Dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 lb Tempeh burgers; prepared;
-crumbled
1 1/2 c Tomato paste
2 ts Vinegar, brown rice
3 ts Tamari
5 ts Canola or safflower oil
3 tb Onion flakes, dried
2 ts Oregano
1 1/2 ts Basil

To make filling: Combine filling ingredients in a
mixing bowl. Stir to combine.

Fill and cook tamales according to “Tamales: Basic
Procedure”.

Per serving (2 tamales): 452 cal; 12 g prot; 277 mg
sod; 78 g carb; 9 g fat; 0 mg chol; 69 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

—–

Calico Kitty Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :1:55
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg Pillsbury Refrigerated Choc. Chip Cookies
2/3 Cup Pecan Halves
(48 Halves)
72 M Ms® Plain Chocolate Candy
48 2 1/2 Inch Thin Pretzel Sticks — Halved

1. Place cookie dough in freezer for at least 1 hour.
2. Heat oven to 350*F. Cut cookie dough into 24 slices. Place slices 3 inche
s
apart on ungreased cookie sheet. For ears, press 2 pecan halves onto top of
each cookie, overlapping edge of cookie. For eyes and nose, press in M Ms. Fo
r
whiskers, place 2 pretzels pieces on each side of nose; press in slightly.
3. Bake for 11 to 13 minutes or until light golden brown. Cool 1 minute;
remove from cookie sheets.

2 dozen cookies.

– – – – – – – – – – – – – – – – – –

NOTES : Use your favorite flavor of slice and bake cookies to make these
cookies.

CHEESE FONDUE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
2 c Dry white such as sauterne
1 t Season salt
1 tb Butter

Place in top part of double boiler and place directly
on burner and bring to boil. Put pan in bottom of
double boiler and add 4 cups swiss american cheese.
Add 3 Tbl. cornstarch, softened with water. Stir until
cheese melts. Put into fondue pot.

Source: My recipe box

Courtesy of: Joann Pierce

– – – – – – – – – – – – – – – – – –