Title: SPICY WINE FRUIT
Categories: Desserts, Red wine
Yield: 6 servings

1 Cinnamon stick,2″
1/2 c Water
1/4 c Sugar
1 pk Mixed dried fruit (11oz)
6 Whole cloves
1/2 c Sweet red wine
2 tb Lemon juice
2 Bananas

Tie cinnamon stick and cloves in cheesecloth bag. Heat cheesecloth
bag, water, wine, sugar and lemon juice to boiling in 2-quart
saucepan. Stir in dried fruit. Heat to boiling; reduce heat. Simmer
uncovered, stirring occasionally, until fruit is plump and tender, 10
to 15 minutes. Refrigerate uncovered, stirring ocaasionally, at least
3 hours but no longer than 24 hours.
Remove cheesecloth bag. Slice bananas and stir into fruit mixture
until coated with syrup. Drain fruit, reserving syrup. Serve fruit
with some of the reserved syrup.

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Title: Cheddar Pear Cobbler
Categories: Cheese Desserts Fruits
Servings: 8

2 lb Pear Halves; 2 Cns
1 tb Sugar
2 tb Cornstarch
1 tb Lemon Juice
1/4 ts Cinnamon; Ground
———————————-TOPPING———————————-
1 c Unbleached Flour
1/3 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar; Sharp Shredded
1/3 c Butter; Melted
1/4 c Milk

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup
and lemon juice. Heat until the syrup thickens then boil for 1 minute.
Remove the pan from the heat and add the pears. Spoon the pears and the
syrup into a 9-inch square baking pan. Combine the flour, sugar, baking
powder, salt and cheddar, mixing well. Add the butter and milk, mixing
until well blended. Spoon the dough over the pears, then bake for 25 to
30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or
Whipped Cream.

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Orange Dressing with Basil – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 6 Preparation Time :0:00
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tablespoons olive oil
4 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/2 whole orange, zest of
1 clove garlic — lightly crushed
1/4 cup fresh basil leaves — thinly sliced
coarse salt
coarsely ground pepper — optional

Combine all ingredients in a jar with a tight-fitting lid and shake. Let
stand for 2 or more hours. Strain out the basil, if desired. Refrigerate
overnight. Makes 3/4 cup.

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NOTES : Use on salads, spoon over steamed shellfish, or use as a marinade
for grilled fish. This dressing has a sweet, refreshing taste. Increase
the lemon juice for added tartness.

Title: SANTA’S THUMBPRINTS
Categories: Cookies
Servings: 36

1 c Margarine, softened
1/2 c Firmly packed brown sugar
1 Whole egg or egg white
1 t Vanilla
1 1/2 c QUAKER Oats (quick or
-old-fashioned, uncooked)
1 1/2 c All-purpose flour
1 c Finely chopped nuts
1/3 c Jelly or preserves

Heat oven to 350’F. Beat margarine and sugar in large bowl until fluffy.
Blend in egg and vanilla. Add combined oats and flour; mix well. Shape
into 1″ balls; roll in chopped nuts. Place 2″ apart on ungreased cookie
sheet. Make indentation in center of each ball with thumb. Fill each
thumbprint with about 1/4 teaspoon jelly. Bake 12-15 minutes or until
light golden brown. Cool completely on wire rack. Store loosely covered.

Makes about 3 dozen cookies.

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Title: Playdough
Categories: Fun
Yield: 1 Recipe

3 c Flour
1/2 c Salt
2 Kool-aid packages
2 c Boiling water

Mix dry ingredients together. Add boiling water. Knead on floured board
(kids love this part). You may need to add a little more flour to obtain
the correct consistency. This playdough lasts for months and months and
the recipe makes a lot. Hope someone out there finds this fun and useful.
Gina

UPJF33A Jeffrey Gibson

Mickey Forster AWXP96A

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Steam your chiles for 10 minutes. After they cool, cut a slit down one side and
use a small spoon to carefully scrape out the seeds and veins. Next, fill the
chile with cheese, roll in milk, then into flour, then into egg/water bath,
then into seasoned bread crumbs. Deep-fat fry until golden brown (about 30 to
60 seconds). Yum!!

KLOESSCHENSUPPE / LITTLE DUMPLING SOUP (OBERL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 ml Water
1/4 ts Salt
1/2 oz Butter
1 3/4 oz Flour
1 Egg, well beaten
3 tb Grated Parmesan
1/2 c Chopped parsley
1 l Beef stock

Heat the butter, salt and water together until
boiling. Add all the flour at once and stir until the
dough cleans the pan. Then allow to cool. Combine the
beaten egg with the dough mixture: then add the
Parmesan and the chopped parsley. Form into small
dumplings with two teaspoons. Heat the beef stock and
poach the dumplings in it gently for about 5 minutes.
Serve.

From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED
RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of
the Swiss Womens’ Institutes

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Orange Liqueur Marinated Strawberries

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints strawberries — washed and
— quartered
3 tablespoons confectioners’ sugar
3 tablespoons orange liqueur
1 large orange — juice and zest
— reserved
1 lemon — juice and zest
— reserved
1 vanilla bean
1/2 pint whipping cream
1 pint premium vanilla ice cream

Toss the strawberries with the confectioners’ sugar, liqueur, juices, and
zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean
open with a knife and scrape out the seeds. Add the seeds to the whipping
cream in an ice cold bowl and whip the cream to soft peaks just prior to
serving. Serve one scoop of ice cream in a martini glass, spoon some marinated
strawberries over the ice cream and serve with a dollop of whipped cream on
top.

Yield: 4 to 6 servings

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Tomato Butter Dill Sauce

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
4 plum tomatoes, — seeded and finely chopped
2 tablespoons minced dill fronds

Heat butter until golden, saute tomatoes just to warm; add dill off heat,
season with salt and pepper.

To assemble hot meal: Place a bed of rice on a plate; top with salmon steak
and spoon any steaming juices over salmon. Garnish with warm tomato sauce.

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OLD-FASHIONED EGG FU YUNG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lg Eggs — slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
– (or more if needed)
3 Shallots — trimmed
– cut lengthwise,
– into thin slices
2 Garlic cloves — finely minced
2 oz Fresh snow peas
– cut diagonally
– into thin slices
1 c Bean sprouts — tails removed,
– blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork — diced
1 tb Chopped Coriander leaves
-ÿÿGreen onions
—–EGG FU YUNG SAUCE—–
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 t Cornstarch — mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides.
When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to
high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for
almost 1 minute or until vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove
from the heat. Add coriander to beaten eggs; mix together. Reheat wok over
medium-high heat until hot. Add remaining 2 tablespoons oil and when hot,
pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the
edges are crisp (about 1 minute). Turn patty over and brown other side
(about 45 seconds to a minute). Remove and keep warm. Fry remaining egg
mixture in same manner, adding more oil if needed. Arrange omelets on a
serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
After frying omelets, pour off all the oil. Set wok over high heat, add
chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir
in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame
oil. Makes about 1 cup.

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