Date: Thu, 26 Aug 93 08:51:44 PDT
From: Jan Gordon

This was so good, I have to share:

Pasta with Green Beans and Mushrooms

about 1 1/2 pounds fresh green beans, cleaned, 1 1/2 inch pieces
about 1/2 pound mushrooms, cleaned and sliced
1 onion, sliced
5 or 10 cloves garlic, minced or smashed
2 teaspoons dried basil
1 teaspoon dried marjoram
generous amount freshly ground black pepper
1/2 cup red wine
1 32 ounce can crushed tomatoes
1 pound mostaciolli or ?? pasta

put red wine in large skillet or dutch oven
add vegetables and herbs, simmer for 10 to 15 minutes
add canned tomatoes,
Let it simmer away for 30 minutes or until you are ready for it.

Cook pasta in unsalted, unoiled water
Combine the two.

Extra special good

Title: Chocolate Kiss Thumbprint
Categories: Cookies, Crisco.030, Nuts, Chocolate
Yield: 30 cookies

1/2 c Butter Flavor Crisco
1/2 c Sugar
1 tb Milk
1/2 ts Vanilla
1 Egg, separated
1 1 ounce square unsweetened
– chocolate, melted and
– cooled
1 c Flour, all purpose
1/4 ts Salt
3/4 c Nuts, chopped
30 Chocolate kisses, unwrapped

Preparation Time: 30 Minutes Bake Time: 8 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Combine Butter Flavor Crisco, sugar, milk, vanilla and egg yolk.
Beat at medium speed of electric mixer until well blended. Add melted
chocolate. Mix well.

3. Combine flour and salt. Add to chocolate mixture. Mix until well
blended. Form dough into 1 inch balls.

4. Beat egg white slightly with fork. Coat balls with egg white. Roll
in chopped nuts. Place 2 inches apart on baking sheet. Press thumb
gently in center of each cookie.

5. Bake at 350 for 7 minutes. Remove from oven. Place chocolate kiss
in each thumbprint. Return to oven for 1 more minute. Remove to
cooling rack.

Makes 2 1/2 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 36.
Shared by: David Knight

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Title: PIGNOLI COOKIES
Categories: Cookies, Fruit, Italian
Yield: 36 servings

1 1/4 lb Almonds; ground fine
1 c Butter
1/2 c Sugar
1 ts Vanilla
1/2 ts Salt
2 c Flour, or a little less
-(See NOTE)
1 c Pine nuts, chopped
Granulated sugar
Sweetened milk, optional

CREAM BUTTER AND SUGAR together until very soft. Then carefully blend
in the ground almonds, salt, vanilla and flour. The dough will be
rather firm. Cut off pieces about the size of prunes and roll them
into little cigar-shaped pieces about 1/2-inch thick. Roll these in
the chopped pine nuts and bend them into a half-moon shape. Place
these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20
minutes. The crescents should not be browned. Cool about 5 minutes,
then strew with a little granulated sugar or brush with heavily
sweetened milk.

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WARM BRIE WITH BLUEBERRY CHUTNEY *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Cheese
Fruits Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
12 oz Brie cheese
—–BLUEBERRY CHUTNEY—–
1 c Blueberries
2 tb Onion — chopped
1 1/2 ts Fresh gingerroot — grated
1/4 c Brown sugar — packed
2 tb Cider vinegar
1 1/2 ts Cornstarch
1/8 ts Salt
1 3″ cinnamon stick

In large saucepan, combine all chutney ingredients;
mix well. Bring to a boil over medium heat, stirring
frequently. Boil 1 minute. Remove cinnamon stick.
Cover. Refrigerate 30-45 minutes or until completely
cooled. Heat oven to 350~. Place cheese on ungreased
ookie sheet. Bake at 350~ for 10-12 minutes or until
softened. Place on serving plate. Top with cold
chutney. Serve as spread for crackers.

MICROWAVE: Place cheese on micro-safe serving plate.
Microwave on HIGH for 1-1/2 to 2-1/2 minutes or until
wrm, rotating plate 1/4 turn once halfway through
cooking. Top with cold chutney.

– – – – – – – – – – – – – – – – – –

CRANBERRY-APPLE COBBLER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bisquick Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter
2 1/2 c Bisquick
1 c Sugar
1 1/2 c Milk
1 c Whole berry cranberry sauce
1 c Chunky applesauce
1 Apple — cored thinly
sliced

Heat oven to 350F. Heat butter in 9 x 13 pan in oven
until melted.

Mix Bisquick, sugar and milk with wire whisk until
smooth. Pour batter evenly into pan. Mix cranberry
sauce and applesauce. Spoon evenly over batter.
Place apple slices on sauce.

Bake 50 to 60 minutes or until golden brown. Serve
warm with whipped cream or rum raisin or vanilla ice
cream, if desired.

– – – – – – – – – – – – – – – – – –

Title: SOPA DE TORTILLAS
Categories: Texmex, Soups, Main dish
Yield: 4 servings

1 tb Onion, minced
1 Clove garlic, crushed
2 tb Bacon drippings or lard
2 c Beef stock
1/4 ts Cumin, ground
1/4 c Jack cheese, grated
1/4 ts Cumin, ground
1/4 c Jack cheese, grated
4 c Crisp tostadas
3 Whole,dried,crushed chiles>>
Anaheim or other mild chile.

Saute the onion and garlic in the bacon drippings or
lard in a med. sized saucepan. Add the stock,
chiles, and cumin and simmer until the chiles are
tender, abt. 30 min. Ladle soup into bowls or mugs
and top each bowl with some of the grated cheese.
Divide half of the tostados evenly among the
servings. Heat the bowls under the broiler for abt. 5
min. to melt cheese. Sprinkle a few more tostados on
each. Serve remaining tostados separately in bowl.

—–

Title: FRESH MINESTRONE SOUP
Categories: Microwave, Soups/stews
Servings: 1

3/4 c spiral pasta
1 cn beef broth
2 c vegetables
1 bn broccoli
1 bn cauliflower
tomato
1 c hot water
1/4 t dried marjoram
1/4 t dried thyme
Romano cheese

In 2 quart microwave safe casserole, combine all ingredients except
cheese. Cover; microwave at high 11-13 minutes, stirring once, or until
pasta is tender. Serve in bowls sprinkled with cheese, if desired.

—–

VEGETABLE SWEET POTATO CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn kernels
1/2 c Carrots — diced
1/2 c Onion — diced
1/2 c Sweet potato — diced
1/2 c Tomato — chopped
1/4 c Green bell pepper — diced
1/4 c Red bell pepper — diced
1 1/2 qt Water
2 1/2 tb Soy sauce, low sodium
1/4 ts Pepper — ground
1 t Thyme — dried
3 Bay leaf
1/4 c Arrowroot
1/4 c Water
1 c Spinach — chopped

Place the vegetables and stock or water in a large
soup pot. Add the soy sauce and other seasonings.
Bring to a boil, reduce the heat, cover, and simmer
for about 45 minutes.

Mix the arrowroot with the cold water and add to the
soup, stirring. Add the spinach, stir, and cook
another 5 minutes.

Recipe By : McDougall Program for Maximum Weight
Loss, modified

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

CHEESE FONDUE FROM KATHERINE SMITH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove Garlic, halved
1 c Chicken Broth
1 t Lemon Juice
2 c Gruyere Cheese, grated
2 c Cheddar Cheese, grated
2 ts Cornstarch
1 d White Pepper
1 pn Nutmeg, grated
1/2 Loaf of Favorite Bread
2 Apples, sliced

Rub inside of fondue pot with cut garlic clove. Place
pot on stove, pour in chicken broth and lemon juice,
and cook over medium heat until bubbly. Turn heat to
low, and gradually stir in cheeses with a wooden
spoon. Blend in cornstarch, and continue to cook,
stirring constantly. In about 2-3 minutes, mixture
should be thick and smooth (do not allow fondue to
boil.) Season with salt and pepper and nutmeg. Place
fondue pot on it’s stand at the table, without the
burner. Serve with bread cubes and apple slices.

– – – – – – – – – – – – – – – – – –

Title: ALL ABOUT CHOCOLATE #4
Categories: Chocolate, Info/tips
Yield: 1 servings

MMMMM——————-HOW TO MELT CHOCOLATE————————

Always melt chocolate with gentle heat because it scorches easily.
If chocolate is to be melted alone, make certain that the container
and utensils are absolutely dry; a tiny drop of moisture will cause
the chocolate to become lumpy and stiff. If this should happen, stir
in one teaspoon of vegetable shortening for each ounce of chocolate.
Remember that unsweetened chocolate liquifies when melted, but
semisweet and baking chocolate will hold their shapes until stirred.
For faster melting, cut or chop chocolate into smaller pieces. To
melt chocolate, place it in a heavy saucepan over low heat and stir
until melted. Or, place chocolate in top of a double boiler and melt
over hot water, stirring until smooth.
To melt chocolate in a microwave oven, place a 1-ounce square in a
1-cup glass measure. Microwave, uncovered, at MEDIUM (50% power) for
1 to 2 minutes or until chocolate is almost melted. Stir until
completely melted and smooth. Add 10 seconds for each additional
ounce of chocolate. To melt chocolate morsels in a microwave oven,
place 1 cup chocolate morsels in a 2-cup measure. Microwave,
uncovered, at MEDIUM (50% power) for 2 to 4 minutes or until morsels
are glossy. Stir until smooth. Formatted by Rose Capoccia drnd29a
From Chocolate Fantasies

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