Cherry Date Skillet Cookies

Recipe By : Land O Lakes Cookie Collection
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries
–drained, chopped
1 tablespoon vanilla extract
2 1/2 cups coconut flakes — for rolling

In a 10-inch skillet, melt the butter over medium heat.
Stir in the sugar and dates; remove from heat. Stir in the
egg. Return to the heat; continue cooking over medium heat,
stirring constantly, for 4 to 6 minutes until the mixture
comes to a full boil. Boil, stirring constantly, for 1
minute; remove from heat. Stir in rice cereal, 1 cup
coconut, cherries and vanilla extract until moistened. Let
stand for 10 minutes. Shape rounded teaspoonfuls of dough
into 1-inch balls. Roll each ball in the remaining coconut.

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This is from Graham Kerr’s latest book. It goes especially well with
steamed asparagus to give it a melted butter sheen (I had it last night).

Gloss Broth

1/2 cup vegetable stock
1 teaspoon balsamic vinegar
1/8 teaspoon turmeric
dash of salt
1 teaspoon Arrowroot starch or cornstarch dissolved
in 1 Tablespoon of stock (slurry)

Combine all except slurry in small saucepan and bring to a boil. Stir in
starch slurry and cook until thickened, less than 1 minute.

Title: EGG NOODLE DISH
Categories: Main dish
Yield: 1 servings

1 pk Egg noodles, 8 oz.
1 lg Onion, chopped fine
1 cn Corned beef
1 cn Cream of mushroom soup
1 cn Milk
1 lb Velveeta cheese

Cook the noodles; drain. Put in a greased 9×13 inch pan. Break up corned
beef in fine pieces. Sprinkle onion on. Cut up the cheese into chunks.
Spread all around. Spoon soup out in several piles. Pour can full of milk
over everything. Mix together and bake at 275 degrees for 45 to 60 minutes
or until cheese is melted. Randy Rigg

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ATAR ALLECHA (SPICED GREEN-PEA PUREE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, chopped (1/3 cup)
2 ea Garlic cloves, chopped fine
1 tb Corn oil
1 c Green split peas, covered
-with water for 1 hour,
-cooked for
1/2 ea Hour, drained and mashed
1/2 ts Ground tumeric
1/2 ts Salt
1 sm Hot green chili, chopped
-fine (2 to 3 teaspoons)
1 c Water
1 ea Stir-fry the onion and
-garlic in a dry pan over
-moderately low

heat for 2 minutes. Add the oil and stir-fry for 1
minute. 2. Add the mashed peas, tumeric, salt and
chili; mix well. Add the water and cook for 3 to 4
minutes to reduce the mixture to a thick, green,
well-spiced puree. Serve warm with injeera.

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Title: Momma’s Beef Stew
Categories: Beef Mexican Easy Ethnic Main dish Stew
Servings: 6

4 T oil 3 T wine vinegar
1 1/2 lb beef stew meat 1 c red wine
1 ea medium onion minced 1 ea bay leaf
1 ea clove garlic minced 1/2 t oregano
1/2 c tomato sauce 4 ea medium potatoes cubed
2 ea carrots sliced 1 x salt and pepper to taste

Saute onion and garlic in oil. Add every thing except potatoes and
carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat
is thoroughly tender. Half an hour before meat is ready add carrots and
potatoes.

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Title: Nestle Toll House Cookies
Categories: Cookies
Yield: 1 servings

4 1/2 c Flour
2 ts Baking soda
2 ts Salt
1 c Butter
1 c Shortening
1 1/2 c Sugar
1 1/2 c Brown sugar; firmly packed
2 ts Vanilla
4 Eggs
4 c Semisweet chocolate chips
2 c Chopped nuts

Recipe by: Nestle’s
Combine flour, baking soda, and salt in bowl, set aside. Cream together
butter and shortening;add sugars,and vanilla;beat well. Add eggs one at a
time, beating well after each addition. gradually beat in flour mixture,
stir in chips and nuts. Drop by teaspoonful on ungreased baking sheets.
Bake 9-11 minutes at 375*

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SHANGHAI STIRFRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿÿÿÿÿÿ

Sauce:
2 tblsp dry sherry 2 tblsp soy sauce 1 tblsp honey 2
tsp cornstarch Ingredients:
2 large carrots, sliced 1/4 inch thick 6 oz green
beans cut into 1/2 inch pieces 1 cup diced yellow
summer squash 1 cup diced red pepper 1 cup snow peas,
halved 1 cup small broccoli florets 4 oz firm tofu,
cut into 1/2 inch pieces 1 tblsp peanut or veg. oil 2
tsp grated ginger 2 tsp minced garlic 1 cup brown
rice, cooked cooled 1/2 cup sliced green onions 1/4
cup chopped roasted peanuts Combine sherry, soy
sauce, honey and cornstarch in small bowl; set aside.

Bring large saucepan of salted water to boil. Add
carrots beans boil 1 minute. Remove with slotted
spoon, drain. Add squash, red pepper, snow peas and
brocolli to pan, boil 1 minute. Drain.

Pat tofu dry with paper towel. Heat oil in skillet
over medium heat. Add tofu and cook until golden
(about 3 minutes). With slotted spoon transfer to
serving dish, keep warm.

Add ginger and garlic to skillet, cook over high heat
about 30 seconds. Add vegetables and cook, stirring
occasionally about 2 minutes. Add rice and cook for
another 2 minutes. Return tofu to skillet with green
onions and sauce, cook, stirring 1 minute. Sprinkle
with peanuts.

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Title: Corky’s Pilaf
Categories: Corky, Rice, Grains, Good
Yield: 4 servings

1/4 c Pearl barley
2 c Water
1/4 c Chopped onion
1 Clove garlic, minced
8 oz Mushrooms, sliced
1 t Olive oil
1 c Chicken broth or 1 c water
-1 ts chicken bullion
1/2 c Rice
2 Green onions, sliced
1/2 c Frozen peas, rinsed

Cook barley in water, covered for 30 minutes. Saute
onions garlic in oil until tender, add mushrooms and
cook on high until all liquid is gone. Drain barley.
Add mushroom mixture to barley. Add chicken broth and
rice. Bring to a boil, cover and simmer of low heat
for 20 minutes. Stir in green onions and peas.

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Baked Potato Soup

Recipe By : Creosote’s Kitchen
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large baking potatoes
2/3 cup flour
2/3 cup butter
1 1/2 quarts milk
1 cup sour cream
4 each green onions — chopped
6 oz cheddar cheese — grated
1 pinch salt/pepper
2 cups bacon — crisped, cooked

Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended, making a roux. Gradually add milk to the butter-
flour mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly. Cut potatoes in half, scoop out the meat and
set aside. Chop half the potato peels and discard the remainder. When milk
mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk
well, add sour cream.. Heat thoroughly. Add cheese a little at a time until
all is melted in. Serve. Top with crumbled bacon.

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NOTES : Posted to Fabfood 1/99

Title: Grilled Eggplant
Categories: Diabetic, Bbq/grill, Vegetables, Side dishes
Yield: 6 servings

1 lg Eggplant 1/2 ts Italian seasoning
1/3 c Butter (or marg.); melted 1/4 ts Salt
1/2 ts Garlic salt 1/8 ts Pepper

Peel the eggplant, and then cut into 3/4″ slices.

Combine butter, garlic salt, and Italian seasoning; stir well. Brush
eggplant sliced with butter mixture, and sprinkle with salt and
pepper.

Place eggplant about 3 to 4 inches from coals. Grill over medium
coals 10 minutes or until tender, turning and basting occasionally.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.

MMMMM