Orange Drop Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Shortening
1/4 c Butter
1 1/2 c Brown Sugar
2 Well beaten Eggs
1/2 c Fresh Orange Juice
1 t Vanilla
3 1/2 c Flour
1/4 ts Salt
2 ts Baking Powder
1 t Soda
2 tb Grated Orange Rind
3/4 c Sour milk or Buttermilk
—–ICING—–
1/2 c Butter
4 c Powdered Sugar
1/3 c Evaporated Milk
1 t Vanilla
2 tb Grated Orange Rind

Cream shortening and sugar. Add eggs, orange juice, rinds, vanilla and
sour milk. Mix well. Add all dry ingredients which have been sifted (NOT!
I’m lazy) together. Blend everything together well. Optional – one cup of
nuts. Drop by teaspoon on greased cookie sheet, (I used teflon cookie sheet
~ no greasing) Bake at 350% for 5 to 8 minutes.

ICING: Beat it all together and slap on the VERY COOLED DOWN cookies.

This makes a cake like cookie just exploding with orange flavor

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Title: PAGODA FRUIT CRISP
Categories: Desserts, Fruits, Chinese
Yield: 2 servings

Wonton wrappers
Cream, whipped
Fruit, seasonal, sectioned
— skinned, and depitted

Fry the wonton skins in the least amount of peanut
oil possible. When done, drain and set aside between
paper towels to dry.

Put on skin on the serving plate, and layer
seasonal fruits onto it in any pleasant design you can
manage. Add spots of whipping cream into the design
and then put another fried skin onto the fruit but
with its corners offset from that of the first layer.

To achieve a “pagoda” effect make sure the second
layer skin is slightly smaller than that first layer.
Also try not to put the fruit on to cover the entire
skin. Leave about a half inch of the edges clean.

Cover the second layer with fruit and whipped cream
and garnish and serve.

Source: Martin Yan’s Cooking for Two Show – 1994
: KQED – PBS Productions, San Francisco

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Title: ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING
Categories: Salads, Pasta
Yield: 1 recipe

1 pk (8.75 oz) soba noodles
1 sm Carrot
— shredded in long strands
1 sm Daikon
— shredded in long strands
6 Leaves romaine lettuce
— torn
6 Leaves red leaf lettuce
— torn
1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu
— sliced
1 cn (8 oz) water chestnuts
— sliced
1 cn Mandarin orange wedges
— (11 oz), drained
1 cn (20 oz) lychees; drained
— and cut into quarters
1/4 c Toasted sesame seed
1/2 c Brown sugar
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil

Cook soba noodles according to package directions, rinse, drain and
cool. In a large bowl, toss noodles with carrot and daikon. Put
lettuce on large serving platter. Top with noodle mixture, peppers,
tofu, water chestnuts, mandarin oranges, and lychees. Chill until
ready to serve. To make dressing, combine the remaining ingredients;
mix well. Serve with salad. Makes 10 to 12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen Hawaiian
Electric Company, Inc.

MMMMM

Flourless Monster Cookies

Recipe By : Barbara Jean Lull
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 eggs (beaten)
2 lbs brown sugar
4 cups white granulated sugar
1 Tbsp. vanilla
8 tsp. baking soda
1 Tbsp. maple syrup (the real stuff)
1 lb. Butter (softened)
3 lbs peanut butter
18 cups quick oatmeal
1 lb. chocolate chips
1 lb. M M’s

Mix together well sugars and butter. Add eggs and peanut butter. Add
quick oatmeal and baking soda mix together well. Add vanilla and
maple syrup – mixing well again. Fold in the chocolate chips and
M M’s.

Spoon onto ungreased cookie sheet and bake at 350 degrees for 12
minutes per pan. Don’t over bake. Because cookies contain no flour,
they are very moist and shouldn’t be completely cooled on a rack (or
they will break).

Makes 17 dozen cookies

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DOMINGUEZ FAMILY CACTUS STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 Cactus paddle (about 8
-ounces)
Salt
1/2 Onion
1 Garlic clove
Several sprigs cilantro
Dry husks from 4 tomatillos
-(optional)
2 lb Finely diced pork
3 Garlic cloves, minced
1 cn Enchilada sauce (Las Palmas
-preferred) *
2 ts Oregano
1 t To 2 ts toasted cumin seed,
-crushed or ground
2 tb Masa harina
1/4 c Water
1/4 c Minced cilantro
1 Toasted japones chile,
-ground (optional)

* 1-pound, 12-ounces size

To clean the cactus paddle, hold it gingerly between
the nodes of the prickly spines. Use a sharp paring
knife to slice off the nodes. Keep a damp paper towel
nearby to wipe your knife on, making sure the spines
stay on the towel. Trim around the edge of the paddle
where the spines are closer together. It is not
necessary to peel the cactus, only to remove the nodes
and spines on both sides. Trim off the blunt end where
the paddle was cut from the plant. Cut the paddle into
1/4-inch strips about 2 inches long.

Bring 4 quarts water with 1 tablespoon salt, the
onion, garlic, cilantro and tomatillo husks to a boil;
drop in the cactus strips. (Tomatillo husks help
retain the bright green color of the cactus.) Blanch
the cactus until just crisp tender, about 8 to 10
minutes. Drain strips in a colander and rinse with
cool water.

Place the meat in a pot with 3 cups of water. Simmer,
covered, until the water is just about gone

Tilt the pot and drain off the fat.

To the drained meat, add garlic, the red chile sauce
and spices. Simmer about 30 minutes. Taste for salt,
then stir in the drained nopalitos. Simmer for 20
minutes.

Blend the masa harina and the water to make a paste;
whisk it into the stew for a thickener. Simmer 5
minutes longer, then stir in the cilantro. If you like
a spicy stew, add the japones chile. Serve in bowls
accompanied by warm tortillas.

PER SERVING: 430 calories, 34 g protein, 14 g
carbohydrate, 27 g fat (12 g saturated), 91 mg
cholesterol, 411 mg sodium, 1 g fiber.

From an article by Jacquiline Higuera McMahan in the
San Francisco Chronicle

Posted by Stephen Ceideburg

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Title: Caramel Cherry Sundae
Categories: Desserts
Yield: 4 servings

6 tb Caramel ice-cream topping
1/4 c Grand Marnier
1 pt Frozen vanilla yogurt
Or vanilla ice cream
1/2 lb Cherries, pitted
1/4 c Crushed cookie crumbs (if
Desired)

Combine the ice-cream topping and Grand Marnier=AE in a small dish, stirr
ing
until smooth. Divide yogurt or ice cream among 4 dessert bowls. Top with
cherries, sauce and cookie crumbs and serve.

From Epicurious – Grand Marnier Home Page

—–

Title: Colonial Bread
Categories: Home Cookin,
Yield: 2

1 pk Yeast
3-1/2 c Bread flour
1/3 c Yellow cornmeal
1-1/2 c Boiling water
1/3 c Molasses
1 ts Salt
1 tb Butter

Pour cornmeal into a bowl. Carefully pour boiling water into
cornmeal, stirring to make sure it is smooth. Let stand to cool
for about 30 minutes. Stir in molasses, salt and butter. In the
pan, place the yeast, bread flour, and then cornmeal mixture.
Select white bread and press “Start”. NOTE: Unless otherwise
noted all ingredients should be at room temperature. This can be
mixed on manual of the bread machine.After Second kneading,
remove dough from machine, divide into to equal portions and
place in small loaf pans. Cover and let rise to double, about 45
min to 1 hour. Bake at 350 f. for 35-40 min.

MMMMM

Title: Squash-Stuffed Crepes With Orange
Categories: Vegan
Yield: 9 servings

1 c Butternut squash; cubed —
Steamed
20 Minutes
1 c Acorn squash; cubed —
Steamed
20 Minutes
1 c Spaghetti squash; peeled —
Cubed,
Steamed 20 mi
1/2 c Raisins — soaked in 1 1/2
Warm water for 20 — minuts,
Drained
1/2 c Maple syrup
1 tb Fresh parsley — chopped
3 tb Toasted sesame oil
1/4 c Orange juice
9 Crepes
3 tb Almonds — chopped

Combine the squashes, raisins, honey, and parsley in a
medium-size mixing bowl and toss well. In a sm mixing
bowl, combine the sesame oil and orange juice, mixing
well. Divide the squash mixture between the crepes,
roll up and drizzle the orangeglaze over them Sprinkle
with the chopped almonds and serve Note: The spaghetti
squash must be removed from the skin by gently 1 scoop
ing it out with a spoon. It will separate into
spaghettilike strands. Recipe By
: Amount Measure Ingredient —

From: owner-Mm-Recipes@idiscover.Net O

—–

Title: Nana’s Cure-All Banana Loaf
Categories: Breads
Yield: 1 loaf

1 3/4 c All-purpose flour
2 1/4 t Baking powder
1/2 t Salt
2/3 c Sugar
1/3 c Butter
1/4 t Pure vanilla extract
1/4 c Honey
1 t Orange zest
2 Eggs
3 lg Overripe bananas, mashed
3/4 c Chopped black walnuts
1/4 c Chopped dates (opt)

Preheat the oven to 350’F. Sift together into a bowl the flour, baking
powder and salt. In another bowl, cream the sugar, butter, vanilla and
honey and add the orange zest. Beat in the eggs and bananas.
Gradually add the sifted ingredients to the banana mixture. Fold in
the nuts and dates. Pour the batter into a greased 9×5″ bread pan and
bake for 1 hour, or until a knife inserted in the center comes out
clean. Cool and eat.

MMMMM

Godiva Chocolate Covered Banana

Recipe By : webmaster@godiva.com
Serving Size : 1 Preparation Time :0:00
Categories : Godiva Alcohol
Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Godiva Liqueur
1/2 Ounce Dark Rum — (Myers’s)
1/2 Banana — Sliced
1/2 Cup Vanilla Ice Cream

Pour Godiva into blender. Add rum, banana and ice cream.
Blend until smooth. Pour into serving glass. Garnish with
banana slice.

Makes 2 drinks.

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