Recipes published in ‘Squash’

Brickle Peanut Butter Cookies

Recipe

6 Apr

Title: Brickle Peanut Butter Cookies
Categories: Favorite, Dessert, Cookies, Posted-mm, Suzy
Yield: 3 Dozen

1 1/4 c Firmly packed Lt.Brown Sugar
3/4 c Creamy peanut butter
1/2 c Crisco all-veg. shortening
3 tb Milk
1 tb Real vanilla extract
1 lg Egg
1 1/2 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
1 c Heath Brand Bits O’ Brickle
Toffee Chips =OR
Crushed Heath Candy Bars

———————————–ICING———————————–
2 c Confectioners’ Sugar
1/4 c Butter Flavor Crisco
1/2 ts Real vanilla extract
Milk

———————————-TOPPING———————————-
1 1/2 c Heath Brand Bits O’ Brickle
Toffee Chips =OR
Crushed Heath Candy Bars

Preheat oven to 375 degrees F.

Combine brown sugar, peanut butter, shortening, milk and vanilla
extract in a large bowl. Beat at medium speed with an electric mixer until
well blended. Add egg, beating until just blended.

Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Stir in toffee bits. mixing until just blended.

Drop dough by heaping teaspoonfuls 2″ apart onto an ungreased baking
sheet. Flatten slightly with hand or a floured bottom of a glass.

Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool on
baking sheet 2 minutes. Remove cookies to foil or racks to cool
completely.

ICING:
Combine confections’ sugar, shortening and vanilla extract in a
medium bowl. Beat at low speed. Add milk as needed to make good
spreading consistency. Spread icing in center tops of cooled cookies.

TOPPING:
Dip cookie in toffee bits and gently press them into the icing.
Allow icing to set before serving.

From the recipe files of suzy@gannett.infi.net

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Filed under: Pureed Soups, Squash, To Post

Penne with Artichoke Hearts

Recipe

16 Feb

Penne with Artichoke Hearts

Recipe By : Eating Well Jan/Feb 1994
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ozs artichoke hearts, frozen — defrosted
8 ozs fresh spinach — washed
1 lb penne — cooked al dente
1 sm onion — thinly sliced
2 cloves garlic — minced
3/4 tsp oregano
salt and pepper — to taste
3/8 c dry white wine
3 tbsps lemon juice
3/4 c fat-free ricotta cheese
1 tbsp lemon zest — grated

Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set
aside. While pasta is cooking, saute onion and garlic in water until soft. Add
oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine,
lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer,
stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir
in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest
just before serving.

– – – – – – – – – – – – – – – – – –

Per serving: 508 Calories; 2g Fat (4% calories from fat); 24g Protein; 95g
Carbohydrate; 8mg Cholesterol; 289mg Sodium

NOTES : use more artichokes and spinach if desired
too lemony for kids

Nutr. Assoc. : 0 0 4363 0 0 0 0 0 0 0 0

Filed under: Casseroles, Side Dish, Squash, Sthrn Livng, Vegetable Dishes, Vegetables

Passover Fruit Candy

Recipe

14 Apr

Title: PASSOVER FRUIT CANDY
Categories: Candies, Desserts, Nuts, Passover
Yield: 12 servings

-BARBARA FEUERSTEIN MPDF75A
1 lb Figs
1 lb Dates
1 lb Seedless raisins
1 Lemon
Chopped; nuts and/or coconut

At the request of many on the Food Forum Board; I’m
posting this on the Holiday Board. This is from a
book called “Secrets from Bergen Kitchens” compiled by
the Sisterhood of the Jewish Community Center of
Teaneck, NJ – copyrighted 1947. This is the only
recipe specifically called “Passover” but I will look
further for any others Grind figs, dates and raisins.
Add juice and rind of lemon. Form into balls and roll
in chopped nuts or

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Filed under: Rice, Squash

Chinese Vegetables And Tofu

Recipe

11 Apr

Title: CHINESE VEGETABLES AND TOFU
Categories: Main dish, Mcdougall, Vegetarian
Yield: 6 servings

THE MUSTS:
3 cl Garlic pressed or chopped
1 ts Fresh ginger smashed/chopped
Salt to tast
Soy sauce to taste
2 Celery stalks
1 Onion
1/2 c Water
THE VARIABLES:
Tofu
Green Pepper
Carrots
Mushrooms
Bok Choy
Napa cabbage
Bean sprouts
Water chestnuts
Jicama
Snow peas
Cauliflower
Broccoli
Zucchini
Green beans

Note: This recipe is endlessly adaptable. There are a
few fixed ingredients and some that may vary with
seasonal changes and different tastes. Where amounts
are given they are for 6 servings.

SAUTE garlic, ginger and salt, then celery and onoins.
COOK over medium heat for 5 minutes ADD the
longer-cooking vegetables one at a time SAUTE and stir
each for a few minutes before adding the next ADD tofu
after green pepper, carrots and mushrooms. ADD
generous dashes of soy sauce over tofu ALLOW tofu to
saute 5-6 minutes, then add cabbage COVER the pan and
steam for 10 minutes ADD bean sprouts, if desired
SPRINKLE with sesame seeds SERVE immediately over hot
brown rice

**Natures Pantry Cookbook**

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Filed under: Squash

Beef Tenderloin Mexicana

Recipe

4 Nov

Title: Beef Tenderloin Mexicana
Categories: main dish, mexican
Yield: 4 servings

4 beef tenderloin steaks
2 tb lime juice; (fresh)
2 tb chili powder
2 tb vegetable oil; (divided)
2 ts garlic; minced
1/4 ts cumin; ground
1/4 ts red pepper flakes; crushed
1 creamy Cilantro Sauce;
-(recipe follows)
1 cilantro (fresh)
1 red bell pepper rings or
-strips; for garnish (option

Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1

tablespoon oil, garlice, cumin and red pepper flakes in small bowl.
Pour
over steaks and rub to coat.

Heat remaining oil in large, heavy non-stick skillet over medium-high
heat
until hot. Add steaks and cook 4 minutes on each side for medium-rare.

Transfer to serving platter and keep warm. Spoon sauce over steaks.

Garnish as desired with cilantro sprigs and red bell pepper rings.

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Filed under: Chowder, Soups, Squash, Stews, Vegetables

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House Of Munch

Recipes published in ‘Squash’

Brickle Peanut Butter Cookies

Penne with Artichoke Hearts

Passover Fruit Candy

Chinese Vegetables And Tofu

Beef Tenderloin Mexicana

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