Ginger And Spice Cookies

Recipe By : Anita A. Matejka
Serving Size : 36 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c unbleached flour
1 1/4 c brown sugar — packed
2 tsps ginger
2 tsps cinnamon
1 tsp allspice
1 tsp baking soda
1/4 tsp salt
1 egg or egg white — whipped
3/4 c margarine — softened
1/4 c molasses

Preheat oven at 350. In a mixing bowl, combine flour, brown sugar, ginger,
cinnamon, allspice, baking soda,and salt. In another mixing bowl, combine
egg, margarine, and molasses. Mix dry ingredients with wet ingredients just
until moistened. Cover and chill dough for 1 hour. Then, roll dough into 1″
balls and place 2″ apart on unprepared baking sheet. Bake for 12 minutes or
until golden brown.

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Title: Poinsettia Pie
Categories: Pies, Holidays
Yield: 1 pie

2 c Chocolate Wafer Crumbs
6 tb Butter Or Margarine melted
1/8 ts Peppermint Extract (opt)
3/4 c Sugar, divided
1 Env Unflavored Gelatin
1/3 c Cold Water
3 Eggs, separated
1/3 c Creme De Menthe
1/2 c Whipping Cream, whipped
Chocolate Leaves
1 Round Yellow Candy

———————CHOCOLATE LEAVES———————
3/4 c White Chocolate Baking
-Bars Or Confectionery
-Coating, coarsely chopped
Red Food Coloring
Shortening
3/4 c Semisweet Chocolate,
-coarsely chopped

————————-EQUIPMENT————————-
Pastry Brush
6 md (or 8) Lemon Leaves *

* These Noxtoxic Leaves Are Available At Florist Shops.

Preheat oven to 350F. Combine cookie crumbs, butter
and peppermint extract, if desired, in small bowl.
Press onto bottom and up sides of 9 inch pie plate.
Bake 8 minutes. Cool on wire rack.

Combine 1/2 cup sugar and gelatin in small saucepan.
Add cold water, let stand 1 minute. Stir over low
heat until gelatin is completely dissolved. Beat egg
yolks in small bowl. Stir about 1/4 cup gelatin
mixture into egg yolks, return egg yolk mixture to
saucepan. Cook over low heat, stirring constantly,
until thick enough to coat the back of the spoon.
Remove from heat; stir in liqueur. Cool to room
temperature.

Beat egg whites until foamy. Gradually beat in
remaining 1/4 cup sugar; continue beating until soft
paks form. Fold into gelatin mixture. Gently fold in
whipped cream. Pour into cooled crust. Refrigerate
until firm, 8 hours or overnight.

Prepare Chocolate Leaves, reserving small amount of
melted chocolate. Arrange chocolate leaves on pie to
create poinsettia, using reserved chocolate to attach.
Place yellow candy in center. Refrigerate until
serving time. Makes 1 9″ pie.

—–

Title: Chocolate Bread Pudding
Categories: Diabetic, Chocolate, Desserts
Yield: 14 sweet ones

1/2 c Chocolate chips; 1/3 c Granulated sugar
replacement
3 c Skim milk; 2 ts Vanilla extract;
2 Eggs; 8 sl Dry bread;
1/2 ts Salt;

Melt the chocolate chips in 1 cup of the skim milk over medium heat.
Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add
salt, sugar replacement and vanilla extract. Beat well. Stir egg
mixture into chocolate/milk mixture. Trim crust from bread and cut
into slices into small cubes. Drop cubes into greased 1 1/2-qt
casseole or baking dish. Pour chocalate mixture over the bread cubes;
be sure to saturate all the cubes. Set casserole in pan of hot
water. Bake at 350 degrees for 1 hour or until pudding ic completely
set. Serve warm or cold. Food Exchange per serving: 1 BREAD
EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Sardinian Pasta With Tomato Basil

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 quarts water — (up to 8)
2 tablespoons — plus 1 teaspoon
— salt
1 pound imported ferula sarda grosso pasta
3 tablespoons extra virgin olive oil
1 cup plum tomatoes
1 teaspoon ground black pepper
6 basil leaves — torn , (up to 8)
1 tablespoon butter

Bring water to a boil and add salt. Add pasta to the water and cook at a boil
for 30 minutes.

While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes
over low heat. Season the tomatoes with salt and pepper and cook for 10
minutes before adding the basil leaves. Cook for an additional 5 minutes.

Drain the pasta in a colander and pour into a serving bowl. Stir butter into
the tomato sauce and immediately add to cooked pasta. Stir well to fully coat
the pasta. Serve the chicken over a bed of pasta.

Yield: 4 to 6 servings

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KALE POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Potatoes
8 c Water
1/2 ts Pepper
1/2 lb Garlic Sausage
2 tb Vegetable Oil
1 t Salt
2 lb Fresh kale

Garlic Sausage should be the smoked kind, cooked and
sliced. Peel and chop potatoes. Combine with vegetable
oil and water. Cook for 20 to 30 minutes or until
potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to
potato liquid. Add salt and pepper and simmer for 20
minutes. Wash kale discarding all tough leaves and cut
into shreds. Add to potatoes and cook for 25 minutes.
Add sausage. Simmer gently for 5 minutes.
Submitted By JOPETE@ATLAS.ODYSSEE.NET On THU, 21
DEC 1995 213733 -0500

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Title: Peanut Butter Cheesecake Squares
Categories: Cookies, Crisco.004
Yield: 16 cookies

MMMMM—————————-BASE———————————
1 1/2 c Graham Cracker Crumbs
3 tb Sugar
1/4 c Butter Flavor Crisco
– melted
1 tb Milk

MMMMM————————–FILLING——————————-
1 pk Cream Cheese ( 3 oz. )
– softened
1/4 c Creamy Peanut Butter
1/4 c Sugar
1 Egg
1/2 c Nuts, chopped ( optional )

MMMMM————————–DRIZZLE——————————-
1/4 c Semisweet chocolate chips
1 ts Butter Flavor Crisco

Preparation Time: 20 Minutes Bake Time: 20 to 22 Minutes

1. Heat oven to 350.

2. For Base: combine crumbs and 3 tablespoons sugar in a small bowl.
Combine melted Butter Flavor Crisco and 1 tablespoon milk. Stir into
crumbs. Press lightly into an 8 x 8 x 2 inch pan. Bake at 350 for 20
to 22 minutes.

3. For Filling: beat cream cheese and peanut butter in a small bowl at
medium speed of electric mixer until well blended. Add 1/4 cup sugar,
1/4 cup milk and egg. Beat well. Stir in chopped nuts. Spread over
baked crust. Return to oven. Bake 20 to 22 minutes, or until set.

4. For Drizzle: melt chocolate chips and Butter Flavor Crisco on very
low heat or at 50% power in microwave. Stir to combine. Drizzle from
end of spoon back and forth over top. Chill. Cut into 2 x 2 inch
squares. Cover. Store in refrigerator.

Makes 16 squares

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

MMMMM

Title: ICEBOX CAKE
Categories: Cakes
Yield: 1 servings

1 lb Graham crackers
1 lb English walnuts
1 lb Marshmallows
1 lb Dates
1/2 pt Cream

Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf.
Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser,
Atwater Grange, Portage County, OH

—–

Title: Mr. Food’s Steak Veggie Soup- 10/20/95
Categories: Beef, Vegetables, Soups
Yield: 4 servings

: **Heart4Hom@aol com**
1 cn (14 5oz) beef broth
1 1/2 c water
1 lg onion — diced
1 lg potato — in 1/2″ pieces
1/2 lb carrots — (about 3) in
: chunks
1 c frozen peas
1/4 c fresh herbs — assorted
: or –1 tablespoon dried
: herbs
: (like parsely, basil, thyme
: chives)
2 TB balsamic vinegar
2 ts vegetable oil
1 lb beef sirloin steak —
: boneless
: (sliced thin and in 1/2″
: pieces)

In a large saucepan, combine the beef broth, water,
onion, potato, carrots, and peas; bring to a boil,
then reduce the heat to low and simmer for about 15-20
minutes, or until this vegetables are tender, stirring
occasionally. Add the herbs and vinegar, continuing to
simmer. Meanwhile, in a medium-sized skillet, heat
the oil over medium-high heat and add the steak;
stir-fry for 2 to 3 minutes, just until the outside is
browned and no pink remains. Drain off and discard
the liquid. Spoon the beef evenly into 4 soup bowls
and ladle the broth mixture evenly over the beef.
Serve immediately.

Recipe By : Source: WKBWTV

—–

Fruit and Sour Cream Coleslaw

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:15
Categories : Fruits Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups shredded cabbage
2 apples — sliced thinly
1 can pineapple chunks in juice — drained
1/2 cup green grapes
1/2 cup red grapes
— Dressing: —–
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar — to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon — to taste

1. Shred cabbage very fine, place into covered bowl or plastic bag and
chill.

2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon
juice, salt, pepper and cinnamon. Chill.

3. Drain pineapple very well, wash grapes and add to pineapple; chill.
Just before serving, wash, core and slice apples into thin slices, then
in half again. Mix apples along with grapes and pineapple into cabbage.
Toss to blend well.

4. Add dressing and toss to coat. Don’t add dressing all at once in case
you don’t need it all. This is a little different than the usual
coleslaw, but very good and easy to prepare. Prepare ingredients ahead of
time, then put salad together whenever you wish.

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NOTES : For more traditional coleslaw, omit grapes and pineapple; add 2
teaspoons celery seed.

Peanut Butter Noodles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounce Pasta — linguine (1 package)
3 teaspoon Peanut butter
1/2 teaspoon -Salt
2 tablespoon Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
1/2 teaspoon Vinegar — white wine
2 Garlic cloves — minced
1 teaspoon Onion — grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid’s lunches
“The Pennywhistle Lunch Book”

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