Recipes published in ‘Food Processor’

Chocolate Nut-Filled Cookies

Recipe

1 Mar

Title: Chocolate Nut-Filled Cookies
Categories: Dessert, Cookie, S/l
Yield: 3 dozen

2/3 c Shortening
2/3 c Sugar
2 Eggs
2 c Flour, all-purpose
1 1/2 ts Baking powder
1/2 ts Salt

MMMMM——————-CHOCOLATE-NUT FILLING————————
1/4 c Sugar
1 tb Cornstarch
1/2 c Chocolate syrup
1/4 c Pecans; chopped

Cream shortening and sugar until light and fluffy; add egg, and beat
well. Add flour, baking powder, and salt; mix well. Chill dough 2 to
4 hours.

Roll out dough to 1/8″ thickness on a lightly floured board. Cut
half of dough into 36 circles with a 2″ cookie cutter. Using a 2″
doughnut cutter, cut remaining dough into 36 circles.

Place solid circles on lightly greased cookie sheets. In center of
each circle, place a teaspoon of Chocolate-Nut Filling; spread almost
to the edges. Top with a circle cut with doughnut cutter; seal edges
with fork tines. Bake at 350 degrees for 10 to 12 minutes. (Cookies
may be filled with jam.)

Chocolate-Nut Filling:
Combine all ingredients; cook over low heat until thick and smooth.
cool. Yield: about 1 cup filling.

SOURCE: Southern Living Magazine, May 1974.
Typos by Nancy Coleman.

MMMMM

Filed under: Food Processor, Soups, Vegetables

Refried Bean And Monterey Jack Quesadillas w/ Pickled Onion

Recipe

20 Dec

Refried Bean And Monterey Jack Quesadillas w/ Pickled Onion

Recipe By : Cooking Live Show #8883
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pickled onions:
1 medium red onion — cut into thin
— slices
1 cup cider vinegar
2 teaspoons pickling spices
1 teaspoon salt
quesadillas:
4 tablespoons olive oil
1/2 cup onion — chopped
3/4 teaspoon ground cumin
salt and freshly ground black pepper to
— taste
1 cup canned pinto beans — rinsed and drained
1/4 cup water
four 7-inch flour tortillas
1 cup grated monterey jack cheese
garnish:
sour cream
cilantro sprigs

Preheat the oven to 500 degrees F.

In a saucepan combine the red onion, vinegar, pickling spices and salt
and bring to a simmer. Cook for 3 to 4 minutes, stirring occasionally.
Transfer mixture to a bowl and chill.

In a heavy skillet heat 2 tablespoons of the olive oil over moderately
high heat and cook the onion until tender and golden. Add the cumin,
salt and pepper and cook until the aroma of the cumin is released,
about 1 minute. Add the beans and water and cook, stirring and mashing
until beans are coarsely mashed, about 5 minutes. Taste and adjust
seasoning with salt and pepper if necessary.

Brush one side of 2 tortillas with remaining oil and place, oil-side
down, on a baking sheet. Divide the bean mixture between the 2
tortillas and sprinkle each with a 1/3 cup of the cheese. Cover with
the remaining 2 tortillas and lightly brush with oil. Bake the
quesadillas in the middle of the oven until golden, about 8 to 10
minutes. Sprinkle the remaining cheese over each quesadilla and
continue to bake until the cheese melts. Transfer the quesadillas to a
cutting board and cut into 6 wedges. Top each wedge with a small
dollop of sour cream, some pickled onion and a sprig of cilantro.
Serve immediately. Yield: 4 servings

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Filed under: Food Processor, Main Dishes, Seafood, Soups

Gregs Favourite Pasta

Recipe

14 Dec

Title: Greg’s Favourite Pasta
Categories: Pasta, Italian
Yield: 4 -6 serving

1 1/2 c unbleached flour;
(do not use all purpose,
it’s too soft)
1 c semolina flour
1/2 ts salt
1 tb olive oil
3 lg whole eggs
1 tb warm water (if needed)

Mix dry ingredients on a board forming a well in the center
. Add olive oil and eggs to well. Mix with a fork by
gradually blending in the dry to the egg. When it gets too stiff to
use a fork, begin to knead by hand to proper consistency (should be
very stiff) If necessary, add warm water in small increments.

Allow dough to rest while covered for at least 10 minutes. Using a
floured board, cut off pieces of dough about the size of an egg.
Flatten with the palm or your hand. Process through pasta machine by
starting on the thickest setting. Roll through machine again at each
progressively thinner setting to form long strips the width of your
machine and the proper thickness for the desired style of pasta.
(this helps to incorporate the ingredients) At this point I gently
rub a small amount of flour on the surface and allow to air dry for
about 30 minutes. (this makes cutting easier) Attach cutting head
for the desired pasta type. Cut, lay-out on floured board, sprinkle
lightly with flour and allow to dry further. Can be cooked now or
rolled in freezer paper and frozen for later.

Remember, fresh pasta cooks a lot faster than the cardboard box
variety. Don’t over-cook. If cut with a medium width head, these
make great chicken and noodles or cut thin for spaghetti.

By using 1 egg per cup of flour yields great looking and tasting
slightly golden pasta. For those more health conscious, I believe
that the number of eggs can be reduced and replaced with water. A
little Saffron will put back the great rich looking color.

Concocted by Greg Smith – Cleveland, Ohio – LiveTV@en.com

MMMMM

Filed under: Food Processor, Low Fat Cal, Low Fat Low Cal, Side Dish, Soups, Vegetarian

Creamy Horseradish Dip #2

Recipe

8 Oct

Title: CREAMY HORSERADISH DIP #2
Categories: Dips
Yield: 1 servings

1/2 lb Cubed Velveeta cheese
Spread
1/3 c Horseradish
1/4 c Milk

Microwave process cheese spread, sauce and milk in 1
quart bowl on high 4-5 minutes or until process cheese
spread is melted; stirring every 2 minutes. Serve with
hot cooked chicken nuggets. Conventional: Combine
process cheese spread, sauce and milk in sauce pan;
stir over low heat until process cheese spread is
melted. Serve as directed.

—–

Filed under: Bologna, Casseroles, Food Processor

Southern Gems

Recipe

7 Jul

Title: Southern Gems
Categories: Bread Osg1966
Servings: 1

1 c Flour
1 c Corn meal
1 c Graham flour
1 c Brown sugar
1 ts Salt
5 ts Baking powder
1 ea Egg
2 c Milk
3 tb Butter; melted

Sift dry ingredients, add milk and beaten egg, Beat until smooth, add
melted butter. Pour in muffin tins, bake 20 – 25 minutes.

Note: No temperature given. Assume moderate 350 – 400 F. oven.

Source: Mrs. Bessie J. Wade, Acme Grange, Lorain County, OH
—–

Filed under: Blender, Desserts, Fat Free, Food Processor, Fruit Dinner Salad, Fruits, Vegetarian

Red Hot Barbecue Sauce

Recipe

6 Jul

Red Hot Barbecue Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Beef
Chicken Pork
Seafood Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup molasses
1/4 cup prepared mustard
1/4 cup packed brown sugar
3/4 cup vinegar
1/2 cup pineapple juice
1/4 cup worcestershire sauce
1/2 teaspoon Tabasco sauce

Put molasses, mustard, and brown sugar into a small bowl; stir to mix well.
Add remaining ingredients; mix well. Makes about 2 cups.

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Filed under: Food Day, Food For Kids, Food Gifts, Food Processor, Misc, Savory, Snacks

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House Of Munch

Recipes published in ‘Food Processor’

Chocolate Nut-Filled Cookies

Refried Bean And Monterey Jack Quesadillas w/ Pickled Onion

Gregs Favourite Pasta

Creamy Horseradish Dip #2

Southern Gems

Red Hot Barbecue Sauce

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