Recipes published in ‘Swiss’

Sesame Cookies

Recipe

9 Apr

Title: SESAME COOKIES
Categories: Cookies
Yield: 50 servings

3/4 c Toasted sesame seeds
2 1/4 c All-purpose flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegetable Shortening
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 Egg yolk

Mix the egg yolk with 1 teaspoon of water.
Preheat oven to 350 degrees. Line 2 cookie sheets with
parchment paper. Prepare sesame seeds. Reserve 1/4 cup
to garnish cookies, coarsely grind remaining seeds.
Combine ground sesame seeds, sifted flour, baking
powder and baking soda in a bowl.
In a mixing bowl, cream shortening and sugar until
fluffy. Add eggs one at a time and beat until smooth
after each addition. Add vanilla and stir to combine.
Add dry ingredients to creamed mixture a little at a
time and mix until well combined. Dough will be moist
and pull away from sides of the bowl. Dust a work
surface with about 1/4 cup flour. Knead the dough to
form a smooth ball. To shape each cookie, roll 1
tablespoon of dough into a ball. Press lightly with
palm of your hand on cookie sheet. Place cookies 3
inches apart on cookie sheets; freeze for 20 minutes.
Brush cookies with egg wash. Press reserved sesame
seeds into dough. Bake for 15 – 20 minutes or until
lightly browned. Remove and allow to cool. Store in
airtight cookie tin for up to 2 weeks. Makes 50
cookies. From The Gazette, 91/02/13.

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Filed under: Main Dish Low Cal 999, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes, Meats, Swiss

Miniature Tex-Mex Egg Rolls

Recipe

5 Jul

Title: Miniature Tex-Mex Egg Rolls
Categories: Appetizer, Mm-posted
Yield: 48 pieces

1/2 lb Ground beef
1/4 c Chopped onion
2 T Chopped green pepper
8 oz Refried beans
1/4 c Shredded cheddar cheese
1 T Catsup
1 1/2 t Chili powder
1/4 t Ground cumin
48 Wonton skins
Cooking oil for deep-fat
Frying
Taco sauce

FILLING: In a large skillet cook ground beef, onion, and green pepper
till meat is brown and vegetables are tender. Drain off fat. Stir beans,
cheese, catsup, chili powder, and cumin into meat mixture.

Position a wonton skin with 1 point toward you. Spoon a generous teaspoon
of filling across the center of the skin. Fold bottom point of skin over
filling. Tuck point under filling. Fold side corners over.
Moisten point; press to seal. Repeat with remaining filling and skins.

Fry egg rolls, a few at a time, in deep hot oil (375^) about 1 minute on
each side or until golden. Use a slotted spoon to remove egg rolls. Drain
on paper towels, Serve warm with taco sauce. Makes 48.

May be frozen and placed in a 350 degree F. oven, loosely covered for 10 to
12 minutes or till heated through.

Source: Better Homes Gardens Recipes from Prizewinning Cooks

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

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Filed under: Desserts, Swiss

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