Title: CUP CHEESE
Categories: Misc, Dairy
Yield: 1 servings

Thick milk **
pn Salt
1 ts Baking soda
1 c Cream
1/2 lb Butter
Egg

** Thick milk is soured milk.

Scald thick milk by baking it at 350-F for a few
minutes; allow to remain long enough to bake the
curds. Drain off the water, put curds in an earthen
vessel and keep at a moderately warm temperature
(about 75-F). Each day for a week, add new baked
curds. At the end of a week, pour the curds into a
heated pan and let simmer very slowly; bring to a slow
boil without any stirring. Add a pinch of salt, 1 tsp
of baking soda dissolved in 1 cup of fresh sweet cream
and 1/2 pound of butter. Stir the mixture; continue
boiling for 15 minutes. Add 2 or 3 beaten eggs and
pour mixture into small cheese cups.

Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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Moo Goo Gai Pan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Whole chicken breast
1 teaspoon Instant chicken granules
skinned
1 can (8 oz) water chestnuts
halved lengthwise — and
drained
boned
1 cup Fresh pea pods (Snow Peas)
3/4 cup Water
1/2 cup Fresh mushrooms
3 tablespoon Soy sauce
4 green onions — (4 to 6)
2 tablespoon Dry sherry
Ginger root
4 teaspoon Cornstarch
2 tablespoon Cooking oil
1 tablespoon Honey

Partially freze chicken; thinly slice into bite-sized strips. In small mixing
bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and
instant chicken bouillon granules; mix well. Slice the drained water
chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the
mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set
aside.

Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to
4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water
chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook
and stir until thickened and bubbly. Cover and cook 2 minutes more or until
heated through. This ought to serve 4 to 6.

From The Cookie Lady’s Files Posted on GEnie’s Food Wine RT by COOKIE-LADY
[Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)

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Title: Pineapple Sponge
Categories: Cakes, 1941
Yield: 8 servings

1 tb Gelatin
4 Egg whites
3/4 c Sugar
1 Banana, diced
1/4 ts Salt
1 Orange, peeled and diced
1/2 c Crushed pineapple
3/4 c Chopped nuts
1/4 c Cold water
2 tb Lemon juice

Soften gelatin in cold water. Dissolve over boiling water. Beat egg
whites until stiff. Fold in sugar and salt. Carefully add fruits,
nuts, and lemon juice. Add gelatin, stirring constantly. Pour into
molds. Chill. 8 servings.

Mrs. F.C., Elgin, IA.

MMMMM

VEGAN “EGGNOG”

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Christmas
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Silken tofu
16 oz Vanilla soymilk
1 tb Vanilla extract
1/4 c Sugar
2 tb Brown sugar
1/4 ts Turmeric
1/2 c Brandy or rum, optional
Nutmeg

In a blender or food processor, combine all ingredients except nutmeg.
Blending thoroughly, stopping occasionally to scrape down the sides.
Serve well chilled dusted with nutmeg.
**NOTE: This vegan eggnog is rather suscpetible to the flavour of
alcohol, so you amy want to start with smaller amounts if adding
alcohol to your nog add more as necessary.

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CRAB AND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, chopped
4 tb Margarine
1/3 c Flour
3 c Milk
2 md Potatoes
1 sm Green pepper
1 sl Celery
1 c Half and half cream
4 sl Bacon, crisp and crumbled
2 cn Crabmeat
1 cn Kernel corn

Saute onion in margarine until soft. Add flour and
cook gently for 1 minute, remove from heat. Gradually
add milk. Return to heat and cook until thick. Add
diced potatoes, celery, green pepper and cream. Simmer
30 minutes. Add crabmeat and corn. Heat through.

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Title: FREEZER PICKLES
Categories: Pickles
Yield: 8 servings

3 qt Sliced cucumbers
3 c Chopped celery
1 lg Onion, sliced
2 Green peppers, cut in strips
1 Head cauliflower, cut in
-bite sized pieces
6 md Carrots, sliced
1/4 c Salt
4 c Sugar
6 c Vinegar

Mix together all ingredients except for sugar and
vinegar; let stand overnight. Drain. Boil sugar and
vinegar. Cool. Pour over vegetables. Freeze in
plastic containers and thaw at room temperature to
use. These pickles are ready to use immediately.
Makes about 8 quarts.

Origin: Homestyle, Canadian Classics Shared by:
Sharon Stevens

—–

Green Meatballs (Meatless)

Recipe By : Mimi Hillerhttp://www.cyber-kitchen.com:80/recipes.cgi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Main Dishes
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pkgs. frozen chopped spinach — thawed and squeezed
1/2 cup seasoned bread crumbs
1/4 cup Parmesan
3 egg whites
2 cloves garlic — minced
1 small onion — minced
1/2 teaspoon oregano

Preheat oven to 350°F. Combine all ingredients, mixing by hand.
Mixture should be the consistency to form meatballs. If too soft, add
breadcrumbs. Form into small balls. Bake on a Pam-sprayed cookie sheet
30-35 minutes.

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NOTES : http://www.cyber-kitchen.com:80/recipes.cgi

Spritz

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter Flavor Crisco
1/2 cup Sugar
1 Egg
3/4 teaspoon Salt
3/4 teaspoon Vanilla
1/2 teaspoon Almond extract
2 1/4 cups All purpose flour

Preparation Time: 25 Minutes Bake Time: 5 to 7 Minutes
1. Heat oven to 400.

2. Cream Butter Flavor Crisco and sugar in large bowl at medium speed
of electric mixer until well blended. Beat in egg, salt, vanilla and
almond extract. Stir in flour.

3. Place dough in cookie press. Press into desired shapes 2 inches
apart on cooled, ungreased cookie sheet.

4. Bake at 400 for 5 to 7 minutes or until set, but not brown. Cool
one minute. Remove to cooling rack.

4 to 4 1/2 dozen cookies.

NOTE: Dough may be tinted using a few drops of food color. Cookies may
be iced and decorated if desired.

Source: Butter Flavor Crisco Cookie Collection, page 7.
Shared by: David Knight

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Title: Almond-Coffee Walnuts
Categories: Candies
Yield: 6 servings

2/3 c Almond paste, room
-temperature
2 tb Coffee liqueur
1 ts Instant coffee powder (not
-granules)
72 Walnut halves
8 oz Semisweet chocolate, melted

1. Mix the almond paste, coffee liqueur and coffee powder until
smooth.

2. Spread 1/2 tsp of the mixture on the flat side of a walnut half
and top with another walnut half, forming a sandwich. Rep,eat with the
remaining almond paste and walnuts.

3. Line a large baking sheet with wax paper. Dip one end of the
walnut in the melted chocolate and set on the baking sheet. Repeats
with the remaining filled walnuts walnuts and chocolate. Refrigerate
until the chocolate is set, about 30 minutes. Cover with plastic
wrap and store in refrigeration.

MMMMM

CASSIS JELLY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
3 c Fresh currant juice, or
-fresh cranberry-apple
Juice, or fine quality
-commercially canned
Unprocessed juice, strained
1 c Cassis
2 tb Lemon juice
3 1/4 c Sugar
3 oz Liquid pectin (1/2 bottle)

Servings: makes 4 – 1/2 pint jars Notes: A perfect garnish for poultry and
game. A gourmet replacement in all desserts, sauces, or glazes calling for
currant jelly.

DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy
saucepan over high heat. Bring to a boil, stirring constantly. Add liquid
pectin and, stirring constantly, cook until mixture comes to a full,
rolling boil. Boil for 1 minute. Remove from heat and skim off foam with
metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot
water bath method, or can be refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin

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