Title: Pfefferneusse
Categories: Polkadot, Epona, Cookies, German
Yield: 84 Cookies

1/2 c Molasses
1/2 c Lt. corn syrup
1/4 lb Lt. brown sugar
1/2 c Margarine or butter
1/2 ts Cinnamon
1/2 ts Crushed anise seed
1/4 ts Allspice
1/4 ts Black pepper
1 Egg, well beaten
3 1/2 c Flour
1 1/2 ts Baking powder
1 1/2 ts Baking powder

In a small saucepan over low heat, mix first 4 ingredients until
blended. Remove from heat and allow to cool, then stir in spices.
Stir in egg. Pour into very large non-metallic bowl.

Sift together dry ingredients and add, in fourths, to liquid mixture,
mixing well after each addition. (Dough will be VERY stiff.) Cover
dough with plastic wrap and allow to stand over night at room
temperature to blend flavours.

Preheat oven to 350. Shape dough into 1 inch balls and place on
ungreased cookie sheet. Bake about 12 minutes, or until bottoms are
lightly browned. Cool momentarily on sheets, then remove to cooling
rack. (Cookies will stick to baking sheet, so use a firm hand on the
spatula when removing.) While still hot, shake in powdered sugar to
coat. (I used about 1/2 C. of sugar for the whole batch.) Store in
covered containers with piece of orange or apple peel for several
weeks to mellow. (Change peel every third day or so.) Makes 84-106
cookies, depending on size. (I got 106 this year. Last year, it was
only 98. If you end up with less than 84, the balls of dough are too
large and the centers won’t bake through.)

This was my grandmother’s recipe. Theoretically, this is the way these
cookies are made in the Baden region of Germany, which is a bit
different from other variants of these cookies. Oh, and I generally
let them mellow 3-4 weeks before eating. Don’t store them in tins or
glass — they end up with an odd taste. Stoneware or ceramic storage
containers seem to work best.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

MMMMM

Title: White Gazpacho
Categories: Appetizers, Soups/stews
Yield: 6 servings

4 ts Instant Chicken Bouillion OR 16 oz (1 pk) Sour Creem
4 ea Cubes Chicken Bouillion 2 tb Lemon Juice
2 c Boiling Water 1/4 ts Garlic Powder
3 ea Med Cucumbers 1/4 ts Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.
In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
until smooth. In medium bowl, combine cucumber mixture, remaining bouillon
liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
thoroughly. Garnish as desired. Serve with condiments. Refrigerate left
overs.
SUGGESTED CONDIMENTS:
Chopped Fresh Tomato
Chopped Green Onions
Chopped Green Peppers
Toasted Slivered Almonds
Toasted Croutons.

—–

Title: PICKLED VEGETABLES
Categories: Salads, Thai, Side dish, Vegetables
Yield: 4 servings

1/4 c Boiling water
1/4 c White vinegar
1/4 c Sugar
1/2 ts Salt
1 c Cauliflower, coarsely chop
1 c Cabbage, shredded
1 c Carrot, shredded
2 ea Serrano chilies, stemmed
— thinly sliced lengthwise

Combine water, vinegar, sugar salt. Stir until the
sugar is dissolved. Let the mixture cool to room
temperature. Add the vegetables to the liquid let
them marinate, covered, for 1 day at room temperature,
or 2 to 3 days in the refrigerator.

—–

BLUEBERRY CREAM CHEESE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1 pn Salt
3 oz Cream cheese — cubed
2 ts Lemon juice
2 ts Vanilla extract
2 Whole eggs
4 tb Hot melted butter —
160 180F
1/2 c Milk
1 c Blueberries

Adjust oven rack to middle position. Preheat oven to
350 degrees F. Line the cups of a muffin tin with 12
paper liners. Set aside.

Combine flour, sugar, baking powder, baking soda, and
salt in a mixing bowl. Stir well; set aside.

Using metal blade, process cream cheese, lemon juice,
and vanilla in food processor until smooth.

Add eggs and process 15 seconds. Scrape down side of
container with a spatula. With processor running,
pour hot melted butter through food chute within 10
seconds. Process another 10 seconds. Add milk and
process 5 seconds.

Add dry ingredients to container and mix with 4 to 6
half-second pulses. Add blueberries and mix until all
are incorporated into batter, usually with 3 or 4
half-second pulses. (Or use a spoon to fold them in,
if you prefer your berries whole.)

Pour an equal amount of batter into each muffin cup,
filling each about 3/4 full. Bake 30 minutes. Cool
on rack 15 minutes.

Makes 12 muffins.

Recipe By : “The Food Processor”, San Francisco
Chronicle

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr
1996 21:37:58 Gmt

– – – – – – – – – – – – – – – – – –

GERMAN CHOCOLATE PIE (2)

Recipe By : Sam Waring
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Chocolate, sweet
1/4 c Butter — softened
13 oz Evaporated Milk
3 1/2 oz Coconut — flaked
1/2 c Sugar, granulated
3 lg Eggs — lightly beaten
1 Pie shell, 9", unbaked
Vanilla ice cream — (opt)

Heat the oven to 400 F. In a medium-size saucepan over very low heat,
melt the chocolate and butter. Add the evaporated milk, coconut, sugar
and eggs. Pour the mixture into the prepared pie crust. Bake for 30
minutes or until a knife inserted in the center of the fillings comes
out clean. Serve the pie warm or at room temperature and top with
vanilla ice cream, if desired.

Each serving (Without the Vanilla Ice Cream) contains:

Cal Prot Fat Carbohydrates

446 9 G 28 G 70 G

From The Redbook Magazine January 1986

– – – – – – – – – – – – – – – – – –

1/2 cup olive oil
1/4 pound butter
3 to 5 cloves of garlic, chopped fine
6 anchovy fillets, mashed
Pepper

Heat the oil and butter together in a double boiler. In another pan,
cook the garlic in a bit of the oil until it is soft. Add the anchovy
fillets, and cook until they dissolve into a paste, about 5 minutes.
Add to the pot of hot oil and butter.

Keep hot and use as a dip for celery, artichoke hearts, endive,
cucumbers, green onions and French bread.

LEMON PARSLEY STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Bread crumbs — dry
1 c Onion — finely chopped
1 c Parsley — snipped
4 ts Lemon peel — finely shredded
2 ts Marjoram — dried
1 t Thyme — dried
1/2 ts Pepper
2 Garlic cloves — minced
2 Eggs — slightly beaten
1 c Butter — melted
1/3 c Water
1/4 c Lemon juice

In large bowls combine bread crumbs (takes about 14
slices), onion, parsley, lemon peel, marjoram, thyme,
pepper and garlic. Mix well. Combine eggs, melted
butter, water and lemon juice; toss with bread
mixture. Use mixture to stuff 10-12 lb turkey or spoon
into 2 qt casserole dish. Bake uncovered at 325F for
30-40 minutes. Makes 7 cups stuffing.

– – – – – – – – – – – – – – – – – –

IMPOSSIBLE BREAKFAST PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
2 c Milk
1 t Dry mustard
1 c Bisquick
1/2 ts Oregano leaves
1 lb Sausage
1 c Cheese, cheddar, shredded

Brown and drain sausage. Mix all ingredients together
and cover. Refrigerate overnight.

Preheat oven to 350. Pour into greased 2-qt.
casserole; bake until knife inserted in center comes
out clean, about 1 hour.

Sylvia’s comments: This rose so much, it was about 1″
over the top of the casserole! 2 adults and 2
children almost polished the whole thing off. Easy to
make and flavorful, although the hour cooking time (50
minutes worked in my oven) limits it to weekends for
us; I don’t get up an hour before breakfast on
weekdays. But for a special weekend breakfast, it’s
great. I’d also like to try it split, 2 servings to a
foil pie pan; I bet it would take less baking time
that way.

Posted on GT Cookbook echo by Steve Paye MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

– – – – – – – – – – – – – – – – – –

Cream of Broccoli Soup

Recipe By: Sue Burningham
Serving Size: 6
Preparation Time: 0:30
Categories: Soups Stews

Amount Measure Ingredient Preparation Method
1 small onion chopped and browned
1 bag broccoli chopped
2 cans chicken broth
2 cans water
2 tablespoons chicken bouillon
1 cube butter melted
1/3 cup flour
1 can evaporated milk
1 medium Velveeta
6 slices bacon cooked and crumbled

Boil onion, broccoli, chicken broth, water and boullion for 20 min.
Mix butter and flour and add to soup. Add evaporated milk, Velveeta
and bacon.

Per serving: 151 Calories; 8g Fat (48% calories from fat); 9g
Protein; 10g Carbohydrate; 18mg Cholesterol; 912mg Sodium

2 cartons natural yogurt
1 large onion
About 8 oz mushrooms – field mushrooms are fine, or shii take, or a
mixture.

Make yogurt cheese by draining the yogurt through a hanky for 24
hours in the fridge. Next day, chop onion and saute in a little water.
Add mushrooms, which will eventually give off some liquid – simmer until
this has evaporated, stirring all the time.

Season to taste, then place in food processor, add yogurt cheese, and blend.
You could use low-fat cream cheese, if you preferred, or drained fromage
frais. My mother would add about 2 tsp melted butter to this, to make
it set, but I didn’t bother – it is quite spreadable as it is. Keep in
the fridge.

My mother makes an infinite variety of pates with low-fat cream cheese
as a base – trout (she adds a squirt of tomato paste for colour),
pheasant, liver, you name it – she basically adds whatever the main
ingredient is to cream cheese – obviously if it’s meat or fish it has
already been cooked in some way – processes it, seasons to taste, and she
always adds melted butter to help it set, but you really don’t have to,
if you don’t mind it a little runny.