Chewy Pecan Cookie Squares

Recipe By : Donna Weymer Friends of Watertown Library, Ct.
Serving Size : 12 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup light brown sugar — packed
1/2 cup mayonaise
1 tsp vanilla
1 can flour — mixed with
1 teaspoon baking powder
3/4 cup pecans — chopped

In a large bowl mix sugar, mayonaise and vanilla until well blended. Stir in
flour mixture and add 1/2 cup pecans. (dough will be thick and sticky.) Press
into well greased 8 inch square baking pan. Sprinkle with remaining nuts and
press into dough. Bake in 350 degree F oven 15 minutes or until pick inserted
in center comes out clean. Cool in pan on rack. Cookies are soft while hot
but firm when cool. Cut into about 12 squares.

– – – – – – – – – – – – – – – – – –

NOTES : Bethann’s Mom

Title: MRS. FIELDS ICING *
Categories: Frostings, Chocolate
Yield: 1 servings

——————————PATTI – VDRJ67A——————————
8 Unsweetend chocolate
– squares
2 tb Butter
2 lb Powdered sugar
1 c Whipped cream
4 ts Vanilla
6 oz Milk chocolate chips
1 pk Hershey kisses

Combine chocolate and butter in small saucepan. Place
over low heat until melted. Remove from heat. Combine
sugar, cream, and vanilla in medium size bowl. Stir
till smooth. Add chocolate and butter. Set bowl in a
pan of ice and beat with wooden spoon till frosting is
thickened. After frosting bottom layer,add 1 cup of
chips. Spread on top of of cake. Add second layer.
Frost second layer. Apply kisses as desired over top
of cake. Add remaining chips to the sides.

—–

Plum Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup oil
2 cups sugar
3 eggs
1 teaspoon cloves
1 teaspoon cinnamon
2 cups self-rising flour
2 jars strained plums (baby food)
1 cup milk
1 cup confectioner’s sugar
juice of one lemon

Mix oil, sugar, eggs, cloves, cinnamon, flour, and plums on medium speed. Add
nuts. Bake in greased and floured tube pan for 50 – 60 minutes at 300 degrees.
For glaze: Mix confectioner’s sugar and lemon juice. Pour over cake while
warm.

– – – – – – – – – – – – – – – – – –

Title: SZECHWAN BEEF WITH GARLIC
Categories: Chinese, Beef
Yield: 4 servings

1 lb Full cut round steak,
Partially frozen
8 Dried hot red pepper pieces,
Cayenne or Japanese

————————-MARINADE————————-
1 tb Dry vermouth
2 tb Soy sauce
1 1/2 tb Cornstarch
1 md Onion, sliced thinly
1 md Green pepper, sliced thinly

—————————SAUCE—————————
2 tb Soy sauce
1/4 c Water
1 1/2 tb Cornstarch
1 tb Chili paste with garlic
1 tb Brown sugar
1 ts Worcestershire sauce
2 tb Dry vermouth
2 ts Toasted sesame seeds
4 tb Peanut or vegetable oil
3 c Cooked rice

————————–GARNISH————————–
3 Green onions, chopped
1/2 c Beer nuts

Slice beef thin across grain.Mix marinade:add beef
slices.Let stand at room temperature 20 minutes.Mix
sauce ingredients in small bowl;set aside.Cut ends off
hot red peppers;shake out seeds.Chop skins into small
pieces. Heat large non-stick skillet over high
heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot
red peppers;stir until pepper skins turn black.Remove
blackened skins from oil.Add beef and marinade to hot
oil.Stir-fry beef until beef loses red color and is
browned and has a satiny sheen.Remove from pan into
large bowl. Add 1 tbsp. oil to skillet and add
onion.Stir-fry 1 to 1 1/2 minutes. Onion should be
crisp-tender.Remove from pan to bowl with beef
mixture. Add 1 tbsp. oil to skillet;stir-fry green
pepper until bright green color,about 1 minute.Reduce
heat to medium.Add beef-onion mixture from bowl along
with sauce mixture;cook until sauce is thickened,about
3 minutes.Remove to serving bowl.Sprinkle with chopped
onion and beer nuts.Serve immediately with rice.Makes
4 servings.

—–

Vodka Sauce #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. olive oil
1 shallot — minced fine
1 garlic clove — minced fine
Dash of crushed red pepper flakes
1/3 C. vodka
8 Oz. Can tomato sauce
1 Pt. heavy cream

Heat oil in saucepan. Add first 3 ingredients. Saute until golden and
soft. Add vodka. Simmer until alcohol dissipates, about 3 minutes. Add
tomato sauce, stir. Simmer over low flame, about 10 minutes. Set aside.
Before serving, microwave cream until warm. Do not boil. Add warm cream
slowly to hot tomato sauce. Stir constantly. Serve over hot, drained penne
or rigatoni. Parmesan is optional

– – – – – – – – – – – – – – – – – –

APPLE BROWN RICE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Red apple — cored and diced
1/2 c Chopped onions
1/2 c Sliced celery
1/3 c Seedless raisins
1/2 ts Poultry seasoning
1/4 ts Dry thyme leaves
1/4 ts Ground black pepper
2 ts Margarine
3 c Cooked brown rice
— (cooked in apple juice)
1/3 c Rice bran
1/3 c Slivered almonds, toasted
1/4 c Apple juice

Cook apple, onions, celery, raisins, poultry
seasoning, thyme, and pepper in margarine in large
skillet until vegetables are tender crisp. Stir in
remaining ingredients. Use as stuffing for poultry or
pork roast. To serve as a side dish, cook until
thoroughly heated.

Each serving provides:
* 247 calories
* 5.3 g. protein
* 7.4 g. fat,
* 43.2 g. carbohydrate
* 5.1 g. dietary fiber
* 33 mg. sodium
* 0 mg. cholesterol

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

PORTUGUESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock – OR canned
-broth
1 lb CHORIZO – smoked, diced (or
-Linguica)
1 lb Potatoes – boiling type,
-peeled, diced
1 cn Kidney beans – drained
-(5-1/4 oz. can)
1 cn Tomatoes – diced (14-1/2 oz.
-can)
1/2 Head cabbage – green,
-medium, coarsely chopped
1 Med. onion – chopped
1 lg Carrot – diced
1/2 Bell pepper – green, diced
3 Clove garlic – minced

I saw this in Bon Appetit yesterday and decided to
keep it. I’ll bet a dollar to a doughnut that the
recipe originally called for Linguica, but was changed
to kielbasa for the masses. If you can’t find smoked
Linguica or Kielbasa, Andouille would also be a good
substitute. I hope to try this when it gets cooler
(like October — grin)! Hope it appeals to you, too.

Number of Servings: 8

Combine all ingredients in large pot. Bring to boil,
stirring occasionally. Reduce heat; simmer until
thick, stirring occasionally, about 2 hours. Season
with pepper. (Can be prepared 2 days ahead;
refrigerate. Rewarm before serving.)

Recipe from Benton’s Restaurant, Florence, South
Carolina. Courtesy of Bon Appetit, July, 1991.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

ILLIRIA BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great northern beans
6 c Vegetable Broth (home made)
6 c Water
2 1/2 c Carrots sliced
1 1/2 c Onion chopped
1 1/2 c Celery diced
16 oz Tomato canned, peeled
2 tb Extra Virgin olive oil
1/4 ts Hot Pepper Sauce
3/4 ts Salt

Rinse and pick over the white beans. Soak overnight
covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot.
Bring to a boil then reduce heat and boil gently
uncovered for 40 minutes skimming off any foam. Add
carrots, onions, celery, tomatoes (chop or broken up)
undrained and pepper. Return to low boil for 40 more
minutes or until beans are tender. Stir in the olive
oil, salt and the hot pepper sauce.

– – – – – – – – – – – – – – – – – –

SWEET POTATO BISCUITS 3

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Whole wheat flour
1/2 c Unbleached white flour
2 ts Baking powder
1/2 ts Salt
3 tb Margarine
1/3 c Apple juice
1 c Well mashed, cooked sweet
— potato
3 tb Honey
1/3 c Finely chopped walnuts or
— pecans

Preheat oven to 425F.
In a mixing bowl, sift together the flours, baking
powder salt. Work in the
margarine till the mixture resembles coarse
breadcrumbs. Add apple juice, potato, honey nuts
work till it resembles a soft dough. Turn dough out
onto a well-floured board knead enough extra flour
to make the dough lose its stickiness. With floured
hands, divide dough into 16 equal parts. Shape into
small balls arrange on a lightly oiled cookie sheet,
patting them down a bit to flatten them. Bake for 12
to 15 minutes. Serve hot with Creamy Mushroom Soup.

– – – – – – – – – – – – – – – – – –

QUICK BAKED OR FRIED PIES (TURNOVERS)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Multigrain Biscuit MIx
1/4 c Unrefined vegetable oil
3/4 c Apple juice
Jams, fruit butters,
Honey and nuts, cinnamon,
Nutmeg, etc.

Stir oil into dry mix with fork until mixture is
uniform in color and texture. Stir in juice. Let
dough set 2 minutes. Knead dough 12 to 15 times.
Roll dough out to 1/4 inch thickness. Cut with
biscuit cutter. Roll biscuits out into larger, thin
circles of dough. Spoon 1-1/2 to 2-1/2 teaspoons of
jam into the center of each circle, fold circle in
half. Press edges together. Place pies on lightly
oiled cookie sheet. Brush tops lightly with oil. Bake
at 375 F. for 12-12 minutes or until done.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –