Title: Cereal Oat Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c All-purpose flour
1 ts Baking soda
1 1/2 c Margarine (3 sticks)
2/3 c Brown sugar; firmly packed
2/3 c Granulated sugar
1 Egg
1 ts Vanilla
2 c Quick-cooking oats
1 c Raisins
2 c Bran nuts cereal

Recipe by: www.homearts.com/KRAFT/home3.html
Preparation Time: 1:20
MIX flour and baking soda in small bowl. Beat margarine in large bowl with
electric mixer on medium speed to soften. Gradually add sugars, beating
until light and fluffy. Beat in egg and vanilla. Gradually add flour
mixture, beating well after each addition. Stir in oats, raisins and
cereal (POST GRAPE-NUTS). Drop by rounded tablespoonfuls onto ungreased
cookie sheets.

BAKE 8 minutes or until lightly browned. Cool 1 minute; remove from cookie
sheets. Cool completely on wire racks. Makes 5 dozen.

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ROOT VEGETABLE DAHL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1″ piece ginger, grated
1 pn Chili powder
1 tb Coriander
1/2 ts Turmeric
2 ts Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tb Cilantro, chopped
Salt pepper

Heat oil in a large pot saute the onion, garlic
carrot for 5 minutes. Add the parsnip, turnip, ginger
the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season,
bring to a boil, simmer for 20 minutes, stirring
occasionally. The dahl should be sfot but not watery.
Check the seasoning. Garnish with cilantro.

“BBC Vegetarian” January, 1996

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Raspberry-Cranberry Soup

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c fresh or frozen cranberries
2 c apple juice
1 c fresh or frozen unsweetened raspberries —
thawed
1 c sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
2 c half and half — divided
1 tbsp cornstarch
whippping cream, additional raspberries —
optional

In a 3-qt. saucepan, bring cranberries and apple juice to a boil.
Reduce heat and simmer, uncovered, for 10 minutes. Press through a
sieve; return to the pan. Also press the raspberries through the sieve;
discard skins and seeds. Add to cranberry mixture; bring to a boil.
Add sugar, lemon juice and cinnamon; remove from the heat. Cool 4
minutes. Stir 1 cup into 1 1/2 cups half and half. Return all to pan;
bring to a gentle boil. Mix cornstarch with remaining half and half;
stir into soup. Cook and stir for 2 minutes. Serve hot or chilled.
Garnish with whipped cream and raspberries, if desired.

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Nut Butter Pie

Recipe By : Lion O’Reilly’s B.J. Monkeyshines/Seattle/Gourmet Mag
Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz chocolate wafer crumbs
1/4 c sugar
1/4 c butter — melted
1/2 gallon vanilla ice cream — softened
2 c creamy peanut butter
1 c clover honey
1 c cashews — chopped, toasted
2 c chocolate fudge sauce — heated
2 c whipped cream

Preheat oven to 350F. LIghtly grease 9 inch springform pan. Blend
chocolate crumbs, sugar and melted butter in medium bowl. Press onto bottom
and up sides of prepared pan. Bake 5 minutes. Cool.
Mix ice cream, peanut butter, honey, and cashews in large bowl. Spoon into
prepared crust. Freeze at least 2 days.
Place pie in shallow pan of hot water 10 seconds. Remove pie from pan.
Top each serving with sauce and whipped cream.

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Title: GUACAMOLE DE LA MIXTECA
Categories: Vegetables, Appetizers, Condiments, Mexican
Yield: 3 servings

4 lg California avocados,
-purchased ahead of time
To allow for ripening, if
-necessary
Salt to taste
1 c White onion, minced
4 Chiles serranos, minced
1/2 c Cilantro, finely chopped
For the garnish:
1/2 Tomato, diced
1/4 c White onion, minced
4 To 6 sprigs cilantro, with
-leaves and a bit of stem

From the Oaxaca-Mixteca region

For the guacamole:

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to
taste. Add onion, chile, and cilantro. Continue mashing until guacamole
is thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas or
totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93

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Title: Camp Hash
Categories: Camping
Yield: 6 Servings

4.00 c Shredded Dried Hash Brown
Potatoes (Get At Costco)
2.00 pk Onion Soup Mix
1.50 lb Ground Meat Or Sausage
Assorted Seasonings To
Taste
1.00 lg Pot With A Lid
1.00 lg Spoon
6.00 c Water

Brown the meat in the bottom of the pan. Break up the meat as it
cooks assuring that all the pink (raw) meat is cooked. Add the water
and soup mix stiring to mix. Heat to boiling and simmer a few
minutes. Add the dry potatoes and stir to mix. Cover the pot and
move to the edge of the fire for about 10 minutes to allow the
potatoes to swell up with thewater. Move the pot back on the heat and
stir while cooking the potatoes. cook about 5-10 minutes. Serve hot.
Seasonings may be added with the potatoes to the cooks taste. Hot
peppers, chili powder, basil, italian seasonings are good. The meat
may be hamburger, sausage, italian sausage, etc. Different meats do
provide a different flavor. This hashcan be either a evening or
breakfast meal.

Note that a package of Golden Grill Hash Brown dried potatoes
provides for three recipes of Camp Hash.

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Title: Rosy Beet and Potato Salad with Garlic Dressing
Categories: Vegetables, Salads, Side dish
Yield: 6 servings

4 md Beets with greens
2 lg Potatoes
4 Garlic cloves
3 tb Oil
1 Lemon; juiced
Salt and pepper; to taste

Remove greens from beets. Cut greens into 1-inch-thick slices and
boil until wilted and tender. Drain thoroughly and set aside.

Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skins.

Meanwhile, boil potatoes in their skins until tender. Drain, cool
thoroughly, then remove skins.

Cut peeled beets and potatoes into bite sized chunks and place in
mixing bowl with cooled greens.

Mince or press garlic, then combine with oil and lemon juice. Season
dressing with salt and freshly ground black pepper to taste, then toss
with beets and potatoes. Serve chilled with crusty bread.

Copyright 1994 Karen Mintzias
May be freely copied and distributed without changes.

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Frosting for Cut-out Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Icings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Box confectioner’s sugar
1 teaspoon Vanilla
1 Stick butter — softened
3 To 4 ts cream
1/8 teaspoon Salt

Mix all ingredients until smooth. Add cream if too stiff, add
confectioner’s sugar if too runny. Use a decorator’s tube to “draw” on the
cookies.

Source: Recipe on the C H sugar box.

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WHITE DROP COOKIE

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
3 c Sugar — creamed
4 ea Eggs
1 c Milk — sweet
5 1/4 c Flour
1 t Baking soda — dissolved in 1
-/4 c. sour milk
4 ts Baking powder
1 t Vanilla
1/4 ts Nutmeg

This makes 6 dozen cookies..

Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in
moderate 350 F. oven.

Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH

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Title: Cinnamon Toast
Categories: Snacks
Servings: 6

8 sl White bread
1/4 lb Butter, softened
2 ts Cinnamon
2 ts Sugar
1 c Granulated brown sugar

Cut crusts from bread. Toast until golden, spread with butter. Mix
cinnamon with sugar and granulated brown sugar. Pile on buttered toast.
Toast under broiler or in toaster oven until glazed.

NOTE: for each additional slice, you will need 1 Tbl. butter, 1/4 tsp
cinnamon, 1/4 tsp sugar and 2 Tbl. granulated brown sugar.

Courtesy of: Joann Pierce

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