Title: Christmas Boxes
Categories: Cookies
Yield: 1 servings

Fast Fancy Butter Cookie Recipe

For each box, cut out and bake 5 squares of the same size. Cut one
larger for top. Trim all edges square. Use confectioners icing to
“glue” 4 squares together for sides. Trim 5th for bottom and glue in
place with icing. Trim larger square to sit on top. Roll out square
gumdrops in sugar until thin; cut into shapes and attach to box with
icing. At this point you can put something inside the box before you
glue the top on. I just put in small goodies, like other little
cookies. Then I glue on the top and the kids have to eat them to get
inside. The kids go nuts over these little surprises.

MMMMM

HOT CHICKEN APPLE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 ts Paprika
1/4 ts Pepper
4 (4 Oz.) Boned, Skinned
Chicken Breast Halves, Cut
Into Bite Size
3 tb Unsweetened Apple Cider
1 c Diagonally Sliced Carrots
3 c (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 c (2 Oz.) Gorgonzola
Cheese Divided
2 ts Minched Shallots
2 tb White Wine Vinegar
4 c Torn Fresh Spinach

Combine Paprika, Pepper Pinch Salt in A Plastic Bag. Add Chicken Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper Microwave At Medium-High 6 To
7 Min., Stirring Every 3 Min. Drain Chicken Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken 1/4 C. Cheese in A Bowl; Toss Set
Aside.
Add Vinegar Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese Serve Warm.
About 247 Cal. Per 1 1/2 C. Chicken Mixture, 1 C. Spinach 1 T.
Cheese.
(Fat 6. Chol. 76.)

– – – – – – – – – – – – – – – – – –

Title: MICROWAVE CAULIFLOWER PICK-UPS
Categories: Appetizers
Yield: 6 servings

1 sm Head cauliflower
1/3 c Butter or margarine
1/4 c Dry bread crumbs
1/4 c Grated Parmesan cheese
1 ts Tarragon leaves, crushed
1 ts Paprika
1/2 ts Salt
1 ds Pepper

Wash cauliflower and pat dry. Separate into
flowerets. Microwave butter in a small dish until
melted. Combine remaining ingredients in plastic bag.
Dip several pieces of cauliflower at a time in butter.
Add to crumbs and shake to coat evenly. Repeat with
remaining cauliflower. Arrange in single layer in
12×8″ glass baking dish. Microwave, covered, with a
paper towel on high for 4-1/2 to 5-1/2 minutes.

—–

PORTUGUESE FISHERMAN’S STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Main dish
Fish Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Onions, sliced
1/2 ts Garlic, minced
2 tb Margarine
16 oz White Beans, drained
2 qt Water
2 Bay Leaves
16 oz Chicken Stock
16 oz Stewed Tomatoes
1 1/2 ts Thyme
1 lb White Fish
1/4 c Lemon juice
1/2 c Water

In a large soup pot, cook onions and garlic in
margarine until onions are transparent, about 5
minutes. Add beans, 2 quarts water, bay leaves,
chicken stock, tomatoes and thyme. Bring to a boil;
reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and
1/2 cup water until fish flakes easily with a fork,
5-10 minutes.

Drain lemon water; add fish to stew and heat
thoroughly before serving.

Source: Medford Mail Tribune, 16 November 1993

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WALNUT BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Walnuts (1 oz) — chopped
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

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Title: Cream Cheese Burekas
Categories: Miamiherald, Ethnic, Jewish, Pastries
Yield: 1 Pieces

—————-FORMATTED BY LISA CRAWFORD—————-
1/2 c Farmer’s cheese
1 lg Egg, lightly beaten
1 c Finely grated cheddar cheese
2 oz Cream cheese
1/8 ts Salt
pn Nutmeg
pn Ground white pepper
8 Sheets phyllo dough; cut in
-3″ strips
1/2 c Butter (1 stick); melted

Preheat oven to 350 degrees F.
In a bowl mash the farmer’s cheese with a fork until
crumbly. Mix in egg, cheddar cheese, cream cheese,
salt, nutmeg, and white pepper. Blend well. Brush
each phyllo strip with butter and spread 1 teaspoon of
the cheese mixture in a corner. Fold over like a flag
to make a triangle, fold again to make a square, then
a third time to make a triangle. Using a pancake
turner, place on a greased baking sheet. Brush the
top with butter. Repeat with the remaining filling and
the remaining phyllo dough. Bake for about 15 minutes,
until golden. Eat immediately, or refrigerate and
reheat the next morning.

Nutritional info per pastry: 47 cal; 2g pro, 3g carb,
3g fat (61%), 13mg chol, 80mg sodium

Source: Miami Herald, 12/14/95

—–

Title: Glossary for Computer Lover’s Recipes #2
Categories: Info, Glossary
Yield: 1 servings

35. ENTER: Put in oven
36. ESCAPE: Order out
37. EXPANSION: Too much yeast
38. EXPORT: Take leftovers to the neighbors
39. EXTRACT: Usually vanilla
40. F.A.T.: See “Access denied”
41. FASTOPEN: Do to oven when you overbake
42. FLOPPY: Bake longer next time
43. FOLDER: Blender
44. FRAGMENT: What’s left of brownies
45. FREEZE: Do when you accidently quadruple the recipe
46. GIGA-BYTE: Enough for an army
47. GOTO: As in “Goto restaurant when recipe bombs”
48. HELP: Julia Child
49. HIGH DENSITY: Forgot to fold in the eggs
50. HIGHLIGHT: Top with white icing
51. ICON: I con cook anything better than you con
52. IMPORT: Borrow a cup of sugar
53. INTERFACE: Where a lady puts her dinner
54. LAPTOP: Eat only the icing
55. LOADHIGH: Put in freezer
56. LOG ON: Cook in fireplace
57. LOGIC: Why somebody else should cook
58. LOOP: Why somebody else thinks you should cook
59. LPT1: Put on front burner
60. MAINFRAME: Oven
61. MEG: Mc chickens lay ’em
62. MEGA-BYTE: Slow down!
63. MEGA-HERTZ: When you forget to use a potholder
64. MEMORY: Forget it – use a timer
65. MENU: Surely you’re kidding
66. MERGE: Nickname for margarine
67. MICROCHIPS: Serve with micro salsa
*From “Quick Bytes: Computer Lover’s Cookbook” by Diane Pfeifer*
~Typed for you by Michelle Bruce

MMMMM

Title: Stir Fried Fresh Lotus Root
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 8 servings

6 Dried Chinese black
-mushrooms
14 c Dried tree ear mushrooms
-(torn into 1/2 inch pieces)
1/2 lb Fresh lotus root
3 tb Peanut oil
1/2 ts Salt
2 qt Slices fresh ginger, crushed
2 Fresh garlic cloves, crushed
1 sm Onion, cut into
-1/4-inch-thick slices
8 Peeled water chestnuts,
-sliced
1/4 lb Snow peas, stems and
-strings removed
1/4 ts Sugar
Big pinch of white pepper
2 ts Soy sauce
1/4 c Chicken stock
1 ts Asian sesame oil

I belong to the school that feels that a meal isn’t a meal unless
there’s meat involved, but this looks like a satisfying vegetarian
dish. Use vegetable stock instead of chicken stock if you’re adamant
about avoiding animal products.

The article says that for cooking purposes, lotus roots can be
treated as potatoes and talks about the Japanese using them in
tempura dishes and coming up with an “exotic potato chip”. Sounds
good to me! In 2 separate bowls, cover dried black mushrooms and tree
ears with water until soft and pliable (about 30 minutes). Rinse and
squeeze out excess water from both mushrooms. Remove and discard
stems from black mushrooms; cut caps in half and set aside. Pinch
off and discard hard center from tree ears; tear large pieces in half
and set aside.

Rinse lotus root with cold water. Trim and discard both ends of the
bulb. With a vegetable peeler, peel the skin. Cut bulbs in half
length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices;
set aside.

Plunge slices into acidulated water. Drain.

Over medium-high heat preheat wok until hot. Add oil and tilt wok to
coat sides. Add salt, ginger and garlic; stir-fry until fragrant.

Add onions; stir-fry for 15 seconds or until they begin to wilt. Add
black mushrooms, lotus root, tree ears, water chestnuts and snow
peas; stir-fry for about 2 minutes or until snow peas turn bright
green.

Sprinkle in the sugar, white pepper, and soy sauce; toss a few
seconds.

Splash the chicken stock against sides of hot wok and use to deglaze
sides. Cover, reduce to medium heat; cook for 30 seconds. Remove
cover, dribble in the sesame oil Serve hot.

Serves 8.

San Francisco Chronicle, 11/6/90.

Posted by Stephen Ceideburg November 7 1990.

MMMMM

Clam Dip

Recipe By : Mrs. Thos. H. Edelblute, Jr.
Serving Size : 20 Preparation Time :0:45
Categories : To Post Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — minced
6 Tbsp Butter
1 Green Pepper — minced
1 Red Pepper — minced
3 Cans Minced Clams — drained
1/4 Lb Sharp Cheddar Cheese* — cut in small pcs.
8 Tbsp Catsup
2 Tbsp Worcestershire Sauce
2 tbsp Sherry
1/2 tsp Pepper

*Use up to 1/2 lb. cheese as desired.

In large saucepan or Dutch oven, saute onion in melted butter. Add
peppers and saute until soft. Add remainder of ingredients, except
sherry, and cook gently over low heat until cheese melts. Add sherry
last. This can be made three to four days before serving. Store in
covered containers. To serve, keep warm in a chafing dish surrounded by
Melba rounds.

Serves: 20 to 25

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

– – – – – – – – – – – – – – – – – –

Buckwheat Pasta

Recipe By : The Pasta Cook Book, Donna Rathmell German, pg 32
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta Machine
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Extruder: — (hand:)
1 C Semolina Flour — (3/4 C)
1/4 C Buckwheat Flour — (1/4 C)
1 Tbsp Vegetable Oil — optional, (1 T)
1 Egg Beaters® 99% Egg Substitute — or equiv to 1, (1)
1 Tbsp Water — to 2 T, (1-2 T)

Add all ingredients in the order of your machine and extrude.

Original recipe calls for 1 egg.

I do not use oil in any of my pasta recipes.

– – – – – – – – – – – – – – – – – –

NOTES : Cal 218
Fat 4.1g
CFF 17%