Holiday Cookies

Recipe By : Linda McCullough
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. shortening
3 1/2 t. baking powder
1 c. brown sugar
1 t. soda
1 c. white sugar
1/2 t. salt
2 eggs
2 cups rolled oats
1 t. vanilla
2 c. corn flakes
2 c. sifted flour
1 c. peanuts and/or chocolate chips
Grated rind of one orange

Cream shortening and sugar. Add unbeaten eggs and beat well. Add
vanilla. Sift together dry ingredients and and add to creamed mixture.

Stir in rolled coats, cornflakes and peanuts/choc. chips. Drop by
teaspoons on greased cookie sheet. Bake at 375 degrees for 12-15
minutes. 8 dozen cookies.

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Title: Aniseed Chrabeli
Categories: Cookies, Desserts
Yield: 40 servings

1 1/4 c Sugar
2 Eggs
1 2/3 c Flour, all purpose; sifted
2 ts Aniseed; ground
1/2 Lemon; use grated peel only

Sprinkle baking sheets with flour. In a large bowl, beat sugar and
eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape
dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths;
curve each piece into a half-moon shape. Slash outer edge of
half-moon in 3 places with a sharp knife. Place on prepared baking
sheets. Cover and let stand overnight at room temperature. Preheat
over to 375ø F. Bake cookies 12 to 15 minutes or until golden.
Remove from baking sheets immediately; cool on rack. This cookie is
very hard and crisp. It makes an excellent “dunking” cookie!

MMMMM

Title: Stir-Fried Pork with Napa Cabbage
Categories: Diabetic, Main dish, Diabetic, Vegetables
Yield: 1 servings

4 tb Beef broth 4 c Shredded Napa cabbage
1/2 ts Minced garlic 1/2 ts Salt
1/2 ts Minced fresh gingerroot 1/2 ts Red pepper flakes
1 lb Pork tenderloin, cut into 8 Green onions, chopped
1 1/2 By 1/2-inch strips

Heat broth in a large nonstick frying pan or in a wok. Stir-fry the
garlic, ginger, and green onions for 1 minute. Add pork and stir-fry
until pink color is nearly gone, about 1 minute. Mix in cabbage,
cover, and continue cooking for 3-5 minutes or until cabbage is
tender, stirring once. Season with salt and red pepper flakes to
taste. 6 Servings 1 Serving: 3/4 cup Nutritive values per serving: 2
gm. carbohydrates; 23 gm. protein; 4 gm. fat; 135 calories; 1.1 gm.
fiber; 277 mg. sodium; 70 mg. cholesterol Food Exchanges per serving:
3 Lean Meat Exchanges. Low-sodium diet: Omit salt.

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Cream of Cauliflower Soup (and Cauliflower Cheese Soup)

Recipe By : Sarah Leah Chase
Serving Size : 12 Preparation Time :1:10
Categories : Soups Stews Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons unsalted butter
1 whole leek — rinsed, minced
1 medium onion — chopped
1 whole carrot — peeled and minced
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 cup dry white wine
6 cups chicken stock
salt and pepper
1 head cauliflower
steamed til barely tender, in sm flowerets
1 cup milk
1 cup heavy cream
VARIATION
2 1/2 cups Swiss cheese — grated

1. Melt the butter in a stockpot over medium-high heat. Add the leek,
onion and carrot and cook, stirring occasionally, for 10 minutes. Stir in
the tarragon and thyme and cook 1 minute longer.
2. Add the flour and cook, stirring constantly, for 1 minute. Reduce the
heat to medium and gradually stir in the wine and chicken stock. Season
the soup with salt and white pepper and add the cauliflower flowerets.
Simmer the soup uncovered, stirring occasionally for 30 minutes.
3. Puree the soup in batches in a blender and return to the pot. Stir in
the milk and cream. Gently heat just until heated through. Serve hot.
Makes 2 1/2 quarts.

Variation: Cauliflower Cheese
Stir cheese into soup after milk and cream have been added and heat until
the cheese is melted.

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Date: Mon, 27 Jun 94 11:44:43 PDT
From: mingram@madam.west.sun.com (Judy Mingram – SunSelect)

Fatfree Root Beer Floats

2 scoops fatfree frozen vanilla yogurt or ice milk
16 or larger bottle Diet A W Root Beer

Pour 1/2 c or so in the bottom of a large glass, add the frozen yogurt,
let the carbonation settle down and slowly add rootbeer until the glass
is full. For those who are near a Crate and Barrel, our local store
had large thick glass beer mugs for about $2.75 that I got wet and put
in the freezer for about 30 minutes before making the floats. Be sure
the root beer is very ice cold before using.

OKTAPODI TOURSI (PICKLED OCTOPUS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
1/2 c Olive oil
1/2 c Red wine vinegar
4 Garlic clove
Salt — to taste
Black pepper — to taste
1 t Dried thyme
Lemon wedges, to serve

Prepare and wash the octopus (as in Octopus in Red
Wine). Place the head and tentacles in a pan with
6-8tbsp water, cover and simmer for 60 to 75 minutes
until it is tender. Test it with a skewer. Drain off
any remaining liquid and set aside to cool.

Cut the flesh into 1/2″ strips and pack them loosely
into a screw-topped jar. Mix enough oil and vinegar
to fill the jar – the exact amount will depend on the
relative volumes of the seafood and the container –
stir in the garlic and season with salt and pepper. If
you are using dried thyme, mix it with the liquid at
this stage. Pour it over the octopus, making sure that
every last piece is completely immersed. If you are
using thyme stalks, push them into the jar.

Cover the jar and set it aside for at least 4-5 days
before using. To serve, drain the octopus and serve
it on small individual plates or saucers with the
lemon wedges.

Cubes of at least one-day old bread, speared on
cocktail sticks, are the usual accompaniment.

A Taste Of The Greek Islands by Pamela Westland found
on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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Almond Chocolate Slices

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 50 Preparation Time :0:25
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Blanched Almonds — sliced
14 Oz Semisweet, Bittersweet, Or White Chocolate — cut-up
3/4 C Heavy Cream
1 Tbsp Corn Syrup

1. Preheat oven to 325°F. Spread out almonds on a baking sheet and toast
in oven 7 to 10 mins, until light brown.
2. In a medium saucepan, over medium-low heat, heat together chocolate and
cream, stirring often, until chocolate is melted and mixture is smooth.
Remove from heat and stir in corn syrup and toasted almonds.
3. Turn mixture into a wax paper-lined 8-inch square baking pan.
Refrigerate until firm, several hours or overnight. For ease in cutting,
turn chilled chocolate square out onto a cutting board, top side up, and
cut into 50 sticks 1 1/4 x 1 3/4 inch. Store, tightly wrapped, in
refrigerator.

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Title: Al and Tipper Gore’s Chinese Chicken with Walnuts
Categories: Poultry, Low-cal
Yield: 6 Servings

6.00 Chicken breast halves
— (boneless, skinless)
2.50 tb Reduced-sodium soy sauce
1.50 tb Water
0.25 ts Salt
3.00 ts Peanut oil
2.00 md Green peppers
— cut into 3/4-inch
Pieces
2.00 ts Cornstarch
2.00 tb Dry sherry
1.00 ts Sugar
1.00 ts Grated fresh ginger
0.50 ts Crushed red pepper
4.00 Green onions
— diagonally sliced
— into 1-inch lengths
0.33 c Walnut halves

Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce
and water, then blend into the cornstarch; stir in the sherry, sugar,
ginger, red pepper, and salt.

Preheat a wok or large skillet over high heat; add 2 teaspoons of
peanut oil. Stir-fry the green peppers and onions for 2 minutes and
remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden
brown. Remove. Add the rest of the oil and stir-fry half of the
chicken for 2 minutes.

Return all the chicken to the wok and stir in the soy mixture. Cook
and stir until bubbly. Stir in the vegetables and walnuts, cover and
cook for 1 minute.

Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium:
404 mg Fat: 9 grams (35% of calories)

MMMMM

Elegant Almond Tart

Recipe By : ?
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar — 1/2
1/2 cup heavy cream
1 teaspoon orange peel — grated
1/4 teaspoon almond extract
1 cup almonds — sliced
optional-whipped cream

Use a pre-made pie crust. Line the tart pan and generously prick the

bottom of the crust. Cut off excess crust. Also allow for some shrinkage

of the sides of the crust. Cook according to package directions.

Combine sugar cream, peel, extract and almonds; Let stand 15 minutes.

Pour into cooled shell. Bake in middle of the oven @ 400* 25-30 min.

until golden brown. Serve with w. cream if desired. Makes 8-10 servings.=

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Serving Ideas : Use an 8-9″ removable bottom tart pan.

NOTES : Simmer Savor 4/19/95
Excellent!

Cheese-Shrimp Chowder

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Medium potatoes — peel/dice
1 cup Sliced celery with tops
1 Large onion — chopped
2 cups Boiling water
1/4 teaspoon Pepper
1 can Evaporated milk
8 ounces Process Cheddar cheese — shredded
1 can tiny shrimps — (4 1/2 oz) undrained
4 tablespoons Dry sherry
Salt to taste
Chopped parsley

Put potatoes, celery, onion and boiling water in cooker. Cover and
cook on low 10 to 12 hours (high, 3 to 4 hours) or until potatoes are
tender. Stir in pepper, evaporated milk, cheese and shrimps during last
hour. When ready to serve, stir in sherry and salt. Sprinkle with
parsley. Makes about 2 quarts. From: Woman’s Day ‘All Appliance Cookbook
#1’

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