Title: Sour Cream Oatmeal Cookies
Categories: Cookies
Yield: 50 servings

3/4 c Butter
2 c Brown sugar; packed
2 lg Eggs; beaten
3/4 c Sour cream
1 ts Vanilla extract
2 c All-purpose flour
1 ts Baking soda
2 c Oats; rolled (raw)
1/2 ts Salt
1/2 ts Ground cinnamon
1 c Raisins
1/2 c Chopped nuts

Recipe by: Jo Merrill Cream butter and sugar until fluffy. Add eggs, sour
cream and vanilla; beat well. Sift together the flour, soda, salt and
cinnamon and add alternately with oats, nuts and raisins. Beat until
smooth. Drop by teaspoons on a greased cookie sheet. Bake at 350 degrees
about 15 minutes or until cookies are lightly browned and firm to the
touch. Cool on wire rack. Makes about 4 1/2 dozen cookies. Jo Merrill

—–

APPETIZER EGG ROLLS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Eggs
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Pork — Boneless, Cut
Julienne
1 ea Onion — Small, Sliced
1 c Cabbage — Green Or Chinese *
2 T Vegetable Oil
1/2 c Mushrooms — Sliced
1/4 c Sprouts — Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds — Slivered
1 t Cornstarch
2 T Sherry — Dry
1 T Soy Sauce
1/2 t Ginger
12 ea Egg Roll Wrappers — Abt 6″ Sq
1 x — Oil For Deep Fat
Frying
—–GINGER APRICOT SAUCE—–
1/4 c Apricots — Dried (Abt. 10)
1/4 c Sugar
1 t Ginger
1/4 t Salt
1 T Lemon Juice

* Cabbage should be shredded.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir
in the mushrooms, bean sprouts, currants, and almonds and saute, stirring
for 1 minute. Dissolve the cornstarch in 2 T water, and combine with
sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil,
stirring. Remove from heat and cool. Stack the egg roll wrappers and cut
in half to form rectangles. Forming one roll at a time, place a heaping a
teaspoonful of pork mixture on one end of rectangle, moisten the long
edges, and roll up. Press the edges together to seal. Egg roll may be
prepared to this point, then refrigerated for several hours or overnight
or frozen for several days before frying. Adjust time for browining. If
rolls are frozen, let them thaw before cooking. Heat the oil to 375
degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and
crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls
once. Drain on paper towels and keep warm while frying the remaining
rolls. Serve with warm Ginger Apricot Sauce.
GINGER APRICOT SAUCE:
Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a
small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for
5 minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

– – – – – – – – – – – – – – – – – –

Herman Quick Biscuit

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1/4 cup Oil
2 teaspoons Baking powder
1/4 teaspoon Salt
1/4 teaspoon Baking soda
1 cup Herman

Mix together on waxed paper. Form into biscuits. Bake at 350 for 10 minutes.
Yield: 12-15 biscuits.

– – – – – – – – – – – – – – – – – –

BASIC MUFFINS 4

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole-wheat flour
2 ts Baking powder
1/4 c Honey
2 c Water — or nut milk
2 tb Applesauce
1/2 ts Vanilla
1 c Cornmeal

Recipe by: McDougall Preparation Time: 0:45 Combine
dry ingredients. Combine wet ingredients. Fold dry and
wet ingredients together, until just moistened. Spoon
into lightly oiled or non-stick muffin tins. Bake at
350 degrees for 30 minutes.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

– – – – – – – – – – – – – – – – – –

INFUSED OILS – SZECHWAN PEPPERCORN OIL “CHINA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Peppercorns, Szechwan
2 c Oil, Corn or Peanut
2 tb Chile Flakes, dried red
-shockingly pungent
2 1/2 tb Ginger, fresh
– finely minced
2 tb Scallions, green white
– cut in rings

Heat a large skillet over moderate heat until hot
enough to evaporate a bead of water on contact. Add
the Szechwan peppercorns and stir until toasted and
fragrant, 2 to 3 minutes. Adjust the heat so the
peppercorns brown without scorching.

Combine the peppercorns and all of the remaining
ingredients in a heavy, non aluminum 1 to 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of
the pot. Over moderately low heat, bring the mixture
to a bubbly 225 degrees, stirring occasionally. Let
simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and
let stand until cool or overnight.

Strain the oil through a fine-mesh sieve and discard
the solids. Store the oil in an impeccably clean glass
jar at cool room temperature.

This oil is particularly good for salads. Its herbal
quality also makes it a nice partner to poultry or
beef dishes.

Source: ”China Moon" Barbara Tropp Workman Publishing
Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair
6/29/94

– – – – – – – – – – – – – – – – – –

Title: SPICY PILONCILLO SYRUP
Categories: Newspaper, Alcohol, Sauces
Yield: 1 1/2 cups

1 c Granulated sugar
8 oz Cone piloncillo; crushed
. with a heavy mallet
1 c Water
6 Cloves; whole
1 Stick cinnamon; 3 inch

Note: Piloncillo is an unrefined sugar that comes in a firm cone shape
(it’s named after the pilon, a conical weight used on scales).
Piloncillo is available at Hispanic supermarkets.

Place water, sugar and spices in heavy one-quart nonreactive saucepan
and let sit for 1 hour or longer, until sugar is fully dissolved.
Slowly bring to a boil, then reduce heat and simmer 4-5 minutes.
Allow to cool, then discard spices and pour remaining mixture into a
glass bottle. Keeps indefinitely in the refrigerator. This dark syrup
dissolves easily in hot coffee drinks.

Nutritional analysis per tablespoon: 137 calories, trace of fat, 35
grams carbohydrates, 0 cholesterol, 6 milligrams sodium.
Source: Tequila: Cooking with the Spirit of Mexico

** Fort Worth Star Telegram — Food section — 29 November 1995 **

—–

Goat Cheese Spread

Recipe By : ew2f+@andrew.cmu.edu (Elaine M. Weidenhammer)
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cloves garlic (unpeeled)
1 teaspoon olive oil
1/2 pound fresh goat cheese
1/3 cup drained oil-packed sun-dried tomatoes — cut=
julienne

Preheat oven to 350 F. Toss whole cloves with oil in heavy small baking
dish. Bake until soft and brown, about 15 min. Cool slightly. Slip skins
off garlic; transfer to medium bowl and mash to paste. Mix in goat cheese
and tomatoes. Can be prepared 4 days ahead; refrigerate. Let stand 1 hour
before serving.

– – – – – – – – – – – – – – – – – –

TANGY BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried great Northern beans
6 c Cold water
1 Small onion, chopped
1 Medium carrot, chopped
1 tb Soft margarine
2 tb Unbleached all-purpose flour
1/8 ts Ground mustard
4 ts White vinegar
2 ts Brown sugar
Salt and pepper to taste
Chopped hard-cooked eggs for
-garnish

In a large soup pot, soak the beans overnight in water
to cover. Drain and add the cold water, onion and
carrot. Simmer, covered, for 2 1/2 to 3 hours, or
until the beans are tender.

Puree the beans and vegetables in a blender or food
processor, or force through a metal colander or food
mill. Return the bean mixture to the soup pot.

In a small saucepan, melt the margarine and blend in
the flour. Add the flour mixture, mustard, vinegar,
and brown sugar to the soup pot and cook until
slightly thickened, stirring frequently. Add the salt
and pepper.

Garnish each serving with the chopped eggs and serve.

– – – – – – – – – – – – – – – – – –

Title: BARFI (NUT BASED DESSERT)
Categories: Indian, Vegetarian, Desserts
Servings: 4

1 c Almond, ground 13 oz Evaporated milk
1 c Cashews, unsalted ground 1/2 Stick of Butter
1 c Sugar

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring
constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook
for 10 mins. Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon.
Cool. Cut into small squares.

—–

Title: Pasta Di Pina
Categories: Appetizers Main dish
Servings: 4

3 T Olive Oil 4 ea Med. Cloves Garlic *
2 T Fresh Bread Crumbs 1/8 t Pepper
1 ea Env. Golden Onion Soup Mix 3 1/2 c Water
6 oz Uncooked Fine Egg Noodles 2 T Finely Chopped Parsley
1 x Grated Parmesan Cheese

* Garlic cloves should be finely chopped.
—————————————————————————

In medium skillet, heat oil and cook garlic with bread crumbs over medium
heat, stirring constantly, until garlic and bread crumbs are golden. Stir
in pepper; set aside.

In large saucepan, thoroughly blend golden onion recipe soup mix with
water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered
stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!)
remove from heat, then toss with bread crumb mixture and parsley. Sprinkle
with cheese and serve.

Makes about 4 appetizer or 2 main-dish servings.

—————————————————————————–