Ginger Walnut Drop Biscuit

Recipe By : Gourmet 1988
Serving Size : 18 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup cold unsalted butter — cut into bits
1/4 pound piece of gingerroot, peeled chopped
press through a garlic press to make 1/4 c — puree
juice
1/2 cup firmly packed brown sugar
1 cup walnuts — finely chopped
1/2 cup milk

Into a bowl, sift together the flour, baking powder, baking soda, and salt.
Add the butter and blend the mixture until it resembles meal. Stir in the
ginger puree and juice, the brown sugar and the walnuts. Add the milk and
stir until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto an unbuttered baking sheet and bake the biscuits in the
middle of a preheated 425 oven for 15 to 17 minutes, or until they are
golden. Makes about 18 biscuits.

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Oatmeal Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb medium firm tofu — well drained, mashed
1/2 c margarine — softened
1/2 c brown sugar — firmly packed
1/2 c sugar
1 tsp vanilla
1 c unbleached flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c quick-cooking oats
1/2 c raisins

1) Preheat oven to 350 degrees F.

2) Cream margarine. Beat in sugars until fluffy.

3) Add mashed tofu vanilla.

4) Sift flour, baking soda, baking powder salt together. Add to the tofu
mixture. Mix lightly.

5) Stir in the oats raisins.

6) Drop mixture 4 cm (1 1/2 – 2 inches) apart on a well greased cookie sheet
press lightly with a spoon. Bake for 25 minutes or until lightly brown.

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Title: MOLDED CRANBERRY RELISH
Categories: Relishes, Holiday, Usenet
Yield: 8 servings

———————————-DRESSING———————————-
2 c Marshmallow creme
1 c Heavy whipping cream
3 oz Cream cheese

———————————–RELISH———————————–
10 oz Cranberries, fresh
3/4 c Water
6 oz Raspberry Jello mix
-(1 package)
1/4 c Sugar, granulated
1 c Celery, chopped fine
1 c Tokay grapes
-(quartered and seeded)
2 1/2 c Pineapple (canned),
-crushed, including
-syrup (one #2 can)

MAKE DRESSING: The night before serving the relish, place the cream cheese
and marshmallow creme in a small bowl. Mash lightly with a fork to barely
break up cream cheese. Add whipping cream and cover tightly. Refrigerate
overnight.

15 minutes before serving, whip mixture with an electric mixer until it
reaches the consistency of thick, but not stiff, whipped cream.

MAKE RELISH: Rinse cranberries thoroughly. Place in an 8-cup saucepan
with water and cover. Bring to a boil and cook until the berries have
“popped.” Remove from heat and, using an electric mixer, beat gently until
all the berries are broken. Add Jello and sugar. Place saucepan over a bowl
of ice and stir occasionally until mixture has thickened but not jelled.

Add grapes, celery and crushed pineapple (including packing syrup). Pour
into prepared mold and chill in refrigerator until set (about 3 hours).

To serve, unmold relish onto a plate and place dressing in a separate dish.
Serve a couple of dollops of dressing with each serving of relish.

NOTES:

* For years my mother required us to taste her ever-changing version of a
fresh cranberry relish she insisted serving at Thanksgiving and Christmas.
The unanimous family response to the inevitably bitter dish was, “Do we
have to?” Then one year a friend came to Thanksgiving dinner and
contributed what is now known simply as “the recipe.” Mom never tried to
improve on this addictive relish. Yield: Serves 8-10.

* The most difficult step is in unmolding the relish. I always spray my
mold very lightly with a coating of an aerosol cooking oil (such as “PAM”)
before filling it with the relish. When it’s time to unmold, I run a thin
spatula around the outside of the molded relish to barely loosen it, place
the serving plate on top and invert the mold and plate. I rarely have to
dip the mold in hot water to loosen the relish.

* I usually use a standard ring mold and put the dressing in a footed
compote which sits in the center of the unmolded ring of relish.

: Difficulty: moderate.
: Time: 10 minutes preparation, overnight chilling, 30 more minutes
preparation.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

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Title: Chocolate Mint Brownie Cookies
Categories: Cookies
Yield: 36 servings

3/4 c Mint chocolate chips; melted
1/2 c Margarine; softened
2 ts Vanilla
2 Egg whites; whipped
1 3/4 c Unbleached flour
3/4 c Mint chocolate chips
1/2 c Granulated sugar
1/2 c Brown sugar
1/2 ts Baking soda
1/4 ts Salt

Recipe by: Nestle Toll House Best Loved Cookies
Preparation Time: 0:10
Preheat oven at 350. Melt 3/4 cups chocolate chips, in a saucepan over
lowest heat. When chips begin to melt, remove from heat; stir. Return to
heat for a few seconds at a time, stirring until smooth. Cool to room
temperature. In a mixing bowl, combine melted chocolate chips, margarine,
vanilla, and egg whites. In another mixing bowl, combine flour, remaining
chcocolate chips, sugars, baking soda, and salt . Mix wet ingredients with
dry ingredients just until moistened. Drop dough by rounded tablespoons
onto prepared baking sheets. Bake for 12 minutes or until edges are set
but
centers are still soft.

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CHEESE AND TREES SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter or margarine
1 c Chopped onion
1 1/3 lb (4 medium) potatoes
— cut into 3/4-inch cubes
2 1/2 c Water
2 Chicken bouillon cubes
10 oz Frozen chopped broccoli
— thawed and drained
1 1/2 c Shredded Cheddar cheese
Salt and pepper, to taste

In 2- to 3-quart saucepan over medium heat, melt butter. Add onion;
saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to
boil, reduce heat, cover and cook until potatoes are just tender,
about 15 minutes. Remove 1 cup of the potato cubes with slotted
spoon; set aside. Pour contents of saucepan into container of
electric blender. Holding lid down tightly, blend until smooth;
return to saucepan. Mix in reserved potatoes and the broccoli. Over
medium-low heat gradually add cheese, stirring until heated through
and cheese is completely melted. Season with salt and pepper.

Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce

Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg
cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g
protein.

Source: The Potato Board

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Title: ICE-CREAM CAKES
Categories: Desserts
Yield: 6 servings

6 Canned pear or peach halves;
-then spoon on Melba Sauce
-(page 93).

LUXURO CAXE: Split spongecake layer into 2 layers.
Spread bottom cake layer with favorite ice cream; top
with second cake layer. Sprinkle with fruit sugar and
salted pecans or almonds. Pass chocolate sauce.

MELBA CAKE: Spoon 1 pt. ice cream onto spongecake
layer or square; top with

PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt.
vanilla ice cream into waxed-paper-lined 9″ layer pan;
freeze. Day ahead: Whip 1 cup heavy cream. Split 1 9″
plain-cake layer into 2 layers- place 1 layer on waxed
paper- place ice-cream layer on top; spread with 1/4
cup jelly, jam, or drained canned crushed pineapple;
top with second cake layer. Now work quickly: Spread
sides of cake with whipped cream; on top, spread thin
layer jelly; then decorate cake with whipped cream in
pastry tube. Freeze till cream is set- freezer-wrap;
freeze. To serve, thaw in refrigerator about 1 hr.

CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto
chocolate-cake layer; drizzle chocolate sauce over ice
cream.

SWEETHEART CAKE: In 2 waxed paper lined heart-shaped
layer pans, bake cake made from cake mix. Cool- remove
from pans. Press 1 qt. raspberry sherbet into same
waxed-paper-lined pans; freeze. Unmold each sherbet
layer onto one cake layer; set one on top of other.
Freeze-wrap; freeze. To serve, thaw in refrigerator
about 1 hr.- then frost sides with 1 pt. heavy cream,
whipped.

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Title: Poor Knights – Heirloom Recipe From 1500’s Britain 🙂
Categories: Desserts, British, Breads
Yield: 4 servings

4 Thick slices of bread
2 Eggs beaten
200 ml White wine [or milk]
1/2 ts Cinnamon
1 1/4 tb Sugar
Oil for frying
Confectioners sugar to serve
Cinnamon to serve

This dish originated during the middle ages in England and spread all
over the world with many variations. Traditionalists should use
bread, but stale cake is a good substitute. Red wine can be used
instead of white. Substitute milk for wine and you have a more
recognizable dish called, incorrectly, french toast.

Bread: Cut off crusts and cut into quarters. Place in a deep dish.
Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed,
over the bread and leave to soak for 3 minutes. Heat the oil [1/4
inch deep]. Drain the bread and slide it into the hot oil {Watch your
hands as it ‘spits’}. Fry until golden brown on both sides Drain on
absorbent kitchen paper. Sprinkle with confectioners sugar and ground
cinnamon. From Ron’s Plaice in Blackpool:) Mar 1996.

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Title: SANTA FE RED
Categories: Main dish, Meats, Tex-mex, Chili
Yield: 6 servings

3 lb Pork shoulder coarse ground
1 ts Salt
8 tb Chili powder
1 ts Cayenne flakes
1/2 ts Ground Mexican oregano
3 tb Ground cumin
1 12oz can. beer (not lite)
3 c Stewed tomatos
1 c Tomato paste
2 Med. onions coarsely choppe
1 c Chicken broth
1/2 ts Allspice

3-4 ea medium cloves of garlic minced Pour beer,
chicken broth, stewed tomatos, and tomatos paste into
a large mixing bowl. Mix throughly and set aside. Into
a large cast iron pot melt 2 Tblspns bacon grease.
Saute’ the meat with the onions and 1/2 of the garlic.
When the meat is fairly well done, pour mixture in the
bowl, into the pot and stir well. Add the rest of the
garlic, 2 Tblspns of cumin, the pepper flakes, salt,
the oregano as it cooks. Bring to a medium boil for
5-8 minutes, then reduce heat to Simmer for 1 – 1 1/2
hrs. stirring frequently. 5 minutes before taking off
of the heat add the remianing cumin stir well. You
may water by the 1/2 cup if necessary to make this
less thick or masa harina (fine ground yellow
cornmeal) by the 1/4 cup to thicken it. **NOTE**
Very good on hot dogs! ENJOY!!!

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Title: Low Cal Snickers Pie
Categories: Low cal, Pie
Yield: 8 Servings

1/2 c WW Chocolate Ice Milk
(Softened)
1 c Light Cool Whip (thawed)
1 pk Sugarfree Chocolate Pudding
(prepared)
1/4 c Crunchy Peanut Butter
3 oz Grapenuts
FOOD EXCHANGES
1/2 Milk, Fat, Bread, Protein,
Fruit
35 Optional Calories

Spray an 8″ or 9″ pie pan with Pam. In a large bowl, combine ice milk and
Cool Whip. Blend in remaining ingredients. Freeze at least 2 hours. Note:
First time cutting, cut into 8 pieces and refreeze.

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Title: Almond Rice
Categories: Diabetic
Yield: 6 sweet ones

1 c Long-grain brown rice;
2 c Water
1 ts Low-sodium bouillon granules
2 tb Almonds; slivered
-=OR=-
2 tb Pine nuts;
2 tb Grated lemon zest;

In a medium-size saucepan, bring rice and water to a boil. Turn off
heat and let rice stand in water, covered, 6 hours. When ready to
cook, add bouillon granules and brine to a boil. Cook 10 minutes
until water is absorbed and rice is tender. Drain, if necessary.
Add almonds and lemon zest. Let stand a few minutes, then fluff with
a fork and serve. Food Exchanges per serving: 1 STARCH/BREAD
EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;

Source: Light Easy Diabetes Cuisine by Betty Marks Brought to you

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