BIG WHITE SOFT SUGAR COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts
Fixed

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup buttermilk
1 1/2 teaspoons nutmeg — grated
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup vegetable oil
3 teaspoons baking powder
1 1/2 cups sugar
3 cups unbleached flour
2 egg
sugar
1 1/2 teaspoons salt

Seedless raisins In a measuring cup, mix the buttermilk and baking
soda; set aside. In a large mixer bowl, combine the oil, sugar, and
eggs; mix well. Add the buttermilk-soda mixture and blend. Then add
the salt, nutmeg, vanilla, and baking powder and mix again. Blend in
the flour (the batter will be very runny). Cover and refrigerate
overnight. The next day, preheat oven to 400 F. For the very best
results, use ungreased non-stick baking sheets. Dark or shiny sheets
conduct the heat differently, and the cookie will have crisp brown
edges, which are just what you don’t want. Use 1 heaping tablespoon of
batter per cookie, and place them on the sheets. Liberally sprinkle
more sugar on top of each cookie and dot with 3 raisins. Keep batter
refrigerated between bakings. Bake for just 5 minutes. The cookies
should be just barely done–still almost white. If they are golden,
you have left them in too long. Remove from oven, and allow the
cookies to remain on the cookie sheet for 3 more minutes to continue
baking. Carefully remove cookies with a metal spatula to a wax
paper-covered rack to cool. The cookies keep well in tightly covered
containers or can be frozen. In either case, each cookie should be
wrapped individually or between layers of wax paper. They are so
tender, so moist, so cakelike that they cling together if this is not
done.

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Scalloped Potato and Tuna Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Casseroles
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Potatoes — Pared slice thin
3 Tablespoons Butter
1/4 Cup Flour
2 Tablespoons Mustard — prepared
2 Cups Milk
1 Teaspoon Salt — to taste
1/8 Teaspoon Pepper — to taste
1 Can Tuna — 7oz Use 2 cans for a
dish
1 Cup Onions — peel and slice thin

Cook potatoes in boiling salted water 10 minutes,;Drain. Meanwhile melt
butter in top of a double boiler over direct heat. Stir in flour, then
mustard. Add milk, salt and pepper to taste, and stir over boiling water
until smooth and thickened. Arrange the sliced potatoes,tuna and onions in
alternate layers in a greased 2 quart casserole. Pour sauce over all, and
BAKE in a moderate oven 350 degrees for 45 minutes. Makes 6 Servings. You
can also use a 2nd can of tuna to make a richer dish. OR you can substitue
a can of Salmon in stead of the Tuna.

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CANNING HOT PEPPERS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Hot peppers, any kind
Olive oil, extra virgin
1 Garlic clove, chopped (opt)
6 Drops lemon juice (opt)

Hot tomales!!! Turn them into hot pimentos. Split and
remove seeds and veins and stems, Saute’ with garlic
in extra virgin olive oil until tenter but not brown,
pack still hot peppers tightly into jar leaving 1/2
inch headroom. Meanwhile heat 1 cup E V olive oil in
sauce pan to 300 degrees, using a pointed knife pierce
a hole down the center of the peppers to the bottom of
the jar, pour the hot oil into this hole a little at a
time to avoid boil over, fill the jar to 1/4 inch from
the top slowly. Wipe the jar top and sides with a
paper towel and apply the cap tightly.
No further processing is needed. The jarred product is
shelf stable (check for the requisite depressed lid).
Be sure to sterilize the lid at the very least, the
hot oil will sterilize the jar and peppers.

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CHEDDAR CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken broth
5 tb Butter
4 tb Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 oz Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt pepper to taste

Servings: 4

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until
tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp
flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco
sauce. Season to taste. Heat until cheese is melted. Top with bacon bits
when served.

Makes 4 8-ounce servings.

Source: Favorite Recipes from Boder’s On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.

Posted by Sallie Krebs. Courtesy of Fred Peters.

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QUICK BLUEBERRY MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Vanilla ice cream, softened
1 c Self-rising flour
1 c Fresh blueberries
1 tb Butter or margarine, melted
2 tb Sugar

In a medium bowl, mix ice cream and flour. Fold in
blueberries. Spoon into six greased muffin cups. Bake
at 375 for 20-25 minutes or until muffins test done.
While hot, brush muffin tops with butter and sprinkle
with sugar. Serve warm.

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Title: CHOCOLATE EASTER EGGS
Categories: Chocolate, Candies, Canadian
Yield: 32 eggs

1 c Butter; softened
3 lb Icing sugar
2/3 c Condensed milk
1 tb Vanilla
1/2 ts Salt
1 lb Semisweet chocolate,chopped
2 tb Vegetable shortening

———————————–ICING———————————–
2 lb Icing sugar
1 c Vegetable shortening
1/2 c Milk
Food colouring (optl)

To increase variety, divide dough into four portions and use extra
flavors.
In a large bowl, beat butter until fluffy; gradually beat in icing sugar,
milk, vanilla and salt. On work surface, knead until smooth. Shape into 32
eggs. Refrigerate for 1 hour or until firm.
In ;bowl over ;hot (not boiling) water, melt chocolate with shortening;
remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake
off excess. Repeat with remaining eggs. Place on waxed paper-lined baking
sheets; refrigerate until chocolate is set.
Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
Beat in milk until smooth. Divide into batches; beat in food colouring (if
using). Decorate eggs.
Extra Flavors: (per one-quarter of egg mixture)
Chocolate: beat in 1 tbsp unsweetened cocoa powder
Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
Citrus: beat in 1 tbsp grated orange rind.

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SWEET POTATO-CURRANT MINI BUNDT CAKES

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oranges
1/2 c Currants
2 Jars (4-ounce) sweet
Potato baby food puree
1 c Nonfat milk
1/2 c Thawed frozen egg
Substitute
2 c Cake flour
1 1/3 c Sugar
1 t Baking soda
1 t Salt
1 t Ground cinnamon

Sweet potato puree provides the moistness in these individual non- fat
cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available
in many cookware stores. (By Times Food Stylists) Remove peel from oranges
in large strips. Remove any white pith on orange. Finely chop peel in food
processor along with currants. Stir in juice from oranges, sweet potato
puree, milk and egg substitute. Sift together cake flour, 1 cup sugar,
baking soda, and salt. Quickly stir sweet potato mixture into dry
ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with
non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or
until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture
while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains
about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
carbohydrates; 5 grams protein; 0.44 gram fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.

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Title: HAMBURG SOUP
Categories: Soups, Beef, Hamburger
Yield: 5 servings

1 lb Ground beef
1 1/2 c Onions, diced
1 1/2 c Potato, diced
1 c Carrot, diced
1/2 c Celery, diced
1 ea Bay leaf
1 c Tomato
4 ts Salt
6 ea Bouillon cubes
1 c Cabbage, cut
1 1/2 qt Water
1/4 c Rice
1 ea Basil leaf
1/8 ts Pepper

Brown meat and onions in pan, stirring with fork to
break up meat. Add all vegetables except finely cut
cabbage. Add seasonings and meat to water in large
pot. Bring to boil and simmer for 15 minutes. Add
rice. Simmer for 45 minutes. Add cabbage, simmer
another 45 minutes. Stir frequently. Serve with
grated cheese. Tastes even better the next day.

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Title: SZECHWAN BEEF STEW
Categories: Chinese, Beef
Yield: 6 servings

2 lb Boneless beef chuck
2 Cloves garlic, pressed
4 tb Soy sauce, divided
3 ts Sugar, divided
1 c Water
3/4 ts Crushed red pepper
3/4 ts Fennel seed, crushed
1/4 ts Black pepper
1/4 ts Ground cloves
1/4 ts Ground ginger
1 tb Oil
2 tb Cornstarch
2 tb Water

Cut beef into 2″ cubes. Combine garlic, 2 Tb. soy
sauce and 1 tsp. sugar in large bowl; stir in beef
cubes until well coated. Let stand 15 minutes.
Meanwhile, combine 1 cup water, remaining 2 Tb. soy
sauce, 2 tsp. sugar, red pepper, fennel, black pepper,
cloves and ginger; set aside. Heat oil in Dutch oven
or large skillet over high heat. Brown beef on all
sides in hot oil. Stir in soy sauce mixture. Bring
to boil; reduce heat and simmer, covered, 2 hours, or
until beef is very tender. Combine cornstarch with 2
Tb. water; stir into beef mixture. Cook and stir
until mixture boils and thickens, about 1 minute.

Serves: 6 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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HAZELNUT AND VEGETABLE CRUMBLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Peeled, diced vegetables:
-Carrots, Rutabagas,
-Turnips, Onions, Celery
1/4 lb Butter or vegan margarine
Salt
Freshly ground black pepper
1 c Rolled oats
2/3 c Hazelnuts
-chopped or slivered
1 sm Onion — peeled and grated
1 Garlic clove — crushed
1/2 ts Dried thyme
-OR- herbes de Provence

Preheat the oven to 350 F. Broil the vegetables in
water to cover for 15-20 minutes, or until tender.
Drain, reserving the water.

Blend about one-third of the vegetables with 2
tablespoons of the butter or vegan margarine and
enough of the reserved water to make a puree in a food
processor or blender.

Add this puree to the rest of the vegetables. Season
to taste with salt and pepper. Spoon the mixture into
a shallow ovenproof casserole.

To make the crumble topping, put the oats into a bowl
with all the nuts, the onion, garlic, herbs and salt
and pepper. Add the rest of the butter or vegan
margarine, and mix with a fork until the topping
mixture resembles coarse breadcrumbs.

Sprinkle the crumble mixture evenly over the top of
the vegetables. Bake for 30-40 minutes, until topping
is crisp and lightly browned.

Source: The Complete Vegetarian Cuisine – by Rose
Elliot ISBN: 0-394-57123-1 Typed for you by Karen
Mintzias

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