Title: Toning Soothing Masks
Categories: Household, Hints/info
Yield: 1 Servings

MMMMM———————CHEAPER AND BETTER————————–

MMMMM———————AVOCADO HONEY MASK————————–
1 lg Avocado
1 T Honey

Peel and slice avocade. Puree with honey. Pat it gently to the face
and continue patting until the mask feels extremely tacky to the
touch. Relax and leave the mask on 20-30 mins. Rinse with warm water.
Big savings. From: dansch@haven.Ios.Com (Dan Schambedate: 96-07-12
18:53:32 Edt

MMMMM

Couscous Timbales

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes – Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup scallion — thinly sliced
1 tablespoon unsalted butter
3/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1 14 oz. can Italian plum tomatoes, drained — chopped fine,drain
1/4 cup dried currants
3/4 cup couscous
3 tablespoons fresh parsley — minced
4 flat parsley leaves — garnish

In a skillet cook the scallion in the butter over moderately low heat,
stirring, for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes,
currants and 1 cup plus 2 tablespoons water. Bring the liquid to a boil,
stir in the couscous and let the mixture stand, covered, off the heat for 5
minutes or until the couscous has absorbed the liquid. Pack the couscous
into 4 well buttered 1/2 cup timbale molds. The couscous may be prepared and
molded up to 2 hours in advance and kept at room temperature. Reheat the
timbales, covered with foil, in a preheated 350 oven for 10 minutes. Invert
the timbales onto a plattter and garnish each timbale with a parsley sprig if
desired.

– – – – – – – – – – – – – – – – – –

Aaronson’s Turkey Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN AARONSON—–
Turkey carcass

I love turkey soup. Here’s what I do. Cut the carcass in half and put
it into a large stockpot. Add 1 huge onion; diced medium, 3 stalks
celery, chopped medium , 3 carrots, medium dice, 1 cup yellow and 1
cup green split peas and enough wat er to cover the ingredients by an
inch or two. Let this mixture come to a boil. Lower the -> flame to a
good simmer and cook for about 3/4 of an hour. Add 1 can chick peas, a
handful of small pasta (tubetti or tubbettini are my favorites) a nd
when the pasta is al dente, the soup is finished. Taste and adjust
seasoning with salt and pepper and eat! After the soup is chil led
remove the carcass pick off any pieces of turkey that remain. You
may want to add more water, as this does produce quite a thick
soup. Add as much as you need. The vegetables and peas will have
flavored the broth enough to withstand t he addition of more water. I
hope you enjoy this soup. SUSAN FROM: SUSAN AARONSON

– – – – – – – – – – – – – – – – – –

LEMON YOGURT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
2 c Flour, white, unbleached
1 t Baking powder
1 t Baking soda
1/2 ts Salt
2 Eggs, lightly beaten
1 1/4 c Yogurt
1/4 c Butter, unsalted, melted and
-cooled
1/4 c Sugar
2 tb Honey
1 tb Lemon zest, grated
*** LEMON SYRUP ***
1/3 c Lemon juice, fresh
1/3 c Sugar

Calories per serving: Number of
Servings: 12 Fat grams per serving:
: Approx. Cook Time: 20min Cholesterol per
serving: Marks:

*DIRECTIONS*

Preheat oven to 375 degrees F. Sift together flour,
baking powder, baking soda and salt. In a seperate
bowl, whisk together eggs, yogurt, butter, 1/4 cup
sugar, honey and lemon zest. Add the flour mixture and
fold until just combined. Spoon into buttered muffin
tins and bake for 15 to 20 minutes. While the muffins
are baking, mix lemon juice, 1/3 cup sugar and 3
Tablespoons water. When the muffins are done, remove
them from the oven and pierce the top of each one
several times with a fork. Brush the syrup over the
top of each one. Let the muffins cool in the tins for
three minutes, then cool on a rack. Makes 12 muffins.

– – – – – – – – – – – – – – – – – –

Title: Easy Shortbread
Categories: Cookies
Yield: 48 servings

1 c Sugar 1 lb Butter
3 1/2 c Flour, all purpose 1 c Rice flour
2 tb Sugar

Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar). Add to softened butter and cream mixture until very
fluffy. Combine flour and rice flour. Beat into batter in small portions.
Turn batter out onto a lightly floured surface. Knead until smooth, adding
up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly
roll pan. Score into bars with a sharp knife. Prick surface with fork.
Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F
and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool
and store in air tight container. (Good recipe from Toronto Star, very
fast.)

—–

Title: Chocolate Chocolate-Chip Cookies
Categories: Cookies
Yield: 54 servings

1 3/4 c All-purpose flour; sifted
1/4 ts Baking soda
1/2 lb Unsalted butter
1 ts Vanilla
1 c Sugar
1/2 c Dark brown sugar
1/3 c Unsweetened cocoa
2 tb Light cream
1 c Pecans; coarsely chopped
1 c Semisweet chocolate chips

Recipe by: Maida Heatter
Sift together flour and baking soda and set aside.

With electric mixer, cream butter, then add vanilla and both sugars and
beat to mix well. Add cocoa and beat to mix well on low speed. Add cream
and gradually add sifted dry ingredients, beating only until mixed.

Stir in pecans ans chocolate chips with wooden spoon.

Use a rounded spoonful (less than heaping) for each cookie and place 1 1/2
inches apart on cookie sheet. It is best to put aluminum foil on the pan
first. Bake for 12-13 minutes. Let cool before removing to rack.

—–

Greek fish baked in grapevine leaves

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
5 md Whole fish — cleaned
– heads left on
2 tb Olive oil (or more)
1 Lemon (juice only)
1 tb Chopped fresh parsley
1 tb Chopped fresh thyme
1 tb Chopped fresh fennel
Salt freshly ground pepper
3 Anchovy fillets — rinsed
– minced or mashed
2 tb Butter
15 lg Grapevine leaves
Lemon slices fennel leaves

Wash and dry the fish. In a glass or earthenware bowl, beat the oil,
lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an
hour or two in the refrigerator. Remove the fish from marinade and
drain. Meanwhile, beat the anchovies and butter together and spread on
the fish with a knife. Wrap each fish in grapevine leaves and place, seam
side down, in an attractive baking- serving dish. Bake in a moderate oven
(350 F) for 30 minutes. Serve hot, garnished with lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York. Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Rich Coconut Pie
Categories: Desserts, Pies
Yield: 1 pie

1 Pie crust
1/4 c Butter, softened
1 c Superfine sugar
2 Eggs
2 T Flour
1/2 c Milk
1/4 t Almond extract
2 c Finely grated coconut

Preheat oven to 350 degrees. Make a pastry as directed and fit into
a 9″ piepan, making a high fluted edge; do not bake. Cream butter
and sugar until light, beat in eggs, one at a time. Sprinkle in
flour and blend until smooth. Mix in remaining ingredients and spoon
into pastry shell. Bake 45 minutes until browned and springy to the
touch. Cool on wire rack and serve at room temperature.

MMMMM

Title: Jade Tree Salad
Categories: Greensalads, Restaurants, Hawaiian
Yield: 6 servings

1/2 c Safflower oil
1/4 c Tarragon vinegar
2 T Sugar
1 1/2 t Dry mustard
1/2 t Salt
1/4 t Garlic powder
1/4 c Parmesan
8 oz Sliced water chestnuts
1/4 c Sesame seeds; toasted
1 lg Head iceberg lettuce
Fresh ground black pepper

Lightly toast sesame seeds in skillet over low heat.
Combine all ingredients in a large jar; shake to
blend. Chill at least 3 hours. Serve over crisp,
chilled lettuce torn (not cut) in bite-size piece Toss
with pepper. Per serving 241 calories. Waikiki Beach,
Hawaii

—–

ISRAELI HONEY ORANGE MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour
1/3 c Wheat germ
1/4 c Sugar
1 tb Grated orange peel
2 1/2 ts Baking powder
1 1/2 ts Baking soda
1 1/2 ts Salt
3/4 c Butter or marg: melted,coold
1/2 c Honey
1/4 c Orange juice
3 Eggs

In a bowl combine all dry ingredients. In another bowl
combine remaining wet ingredients.Combine wet to drys
quickly to blend.Fill muffin cups 2/3 full. Bake 375
15 to 20 minutes or tested done with toothpick, makes
24

~—

– – – – – – – – – – – – – – – – – –