Title: Cafe au mint chocolate pie (a girl scout cookie recipe)
Categories: Desserts, Pies
Yield: 1 pie

2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed
Milk)
1 1/2 Sleeves of Girl Scout Thin
Mint Cookies (crushed)

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press into pie
pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in
refrigerator for four hours (or 1 hour room temperature). Fill baked cool
pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate
chips and whipping cream over lowest heat and spread over pie. Refreeze.
From: “Girl Scouts”

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Title: Dietetic Melt-Away Mints
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 1/2 lb Milkcote chocolate coating 2/3 c Melted vegetable shortening
-finely chopped 3 Or 4 drops Peppermint oil

Milkcote chocolate In the top of a double boiler, melt milkcote
coating over hot, not boiling, water. Add shortening and peppermint,
a little at a time, beating well after each addition. Chill chocolate
mixture in the refrigerator until of a soft custard consistency.
Place in a mixing bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour
into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and
tap pan to level mixture. Place in refrigerator until firm but not
hard. Cut into squares. Dip in melted and cooled milkcote coating.
Makes about 100 pieces. Source: Ideals Candy Cookbook by Mildred
Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

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Braune Zucker Platzchen (Brown Sugar Cookies)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Brown Sugar; Frimly Packed
2/3 Cup Shortening
2 Eggs; Large
2 Tablespoons Milk
1 Tablespoon Orange Rind; Grated
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/4 Teaspoon Salt
2 Cups Unbleached Flour
1 Cup Raisins
1/2 Cup Nuts; Chopped, If Desired

Cream sugar and shortening until light and fluffy. Beat in eggs, milk and
orange rind. Stir togethr baking powder, spices, salt and flour.
Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by
teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to
12 minutes, or until done. Remove from baking sheets and cool cookies on
rack. Store in airtight tins. Makes about 4 to 5 dozen cookies.

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Nutr. Assoc. : 1580 1230 14 0 393 385 76 1009 902 541 1564 210

2 C russet potatoes, peels and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 tsp salt
Oil spray

Makes: approximately 14 latkes

Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients
into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of
batter onto the prepared sheets; press the pancakes down with the bak of your
dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until
latkes are browned all over (but not blackened at edges). Serve with
applesauce or FF sour cream.

Source: the TV Guide

Irish Cream Coffee Pound Cake *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 1/2 cups Butter or margarine — soften
3 cups Sugar
6 large Eggs
1 1/2 tablespoons Instant coffee granules
1/4 cup Water — boiling
1/2 cup Irish cream liqueur
4 cups Flour
1 teaspoon Vanilla
1 teaspoon Almond extract
—–IRISH CREAM GLAZE—–
1 teaspoon Instant coffee granules
2 tablespoons Water — boiling
1 1/2 tablespoons Irish cream liqueur
2/3 cup Powdered sugar
3 tablespoons Sliced almonds — toasted

Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually
add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time,
beating just until yellow disappears. Dissolve coffee granules in boiling
water; stir in liqueur . Add flour to butter mixture alternately with coffee
mixture, beginning and ending with flour. Mix at low speed just until blended
after each addition. Stir in extracts.
Pour batter into a greased and floured 10″ bundt pan.
Bake at 300~ for 1 hour and 40 minutes or until tested done. Cool in pan on
wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire
rack.
Brush with Irish cream glaze and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar,
stirrin until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.

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Make-Ahead Cheese and Chile Souffle

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :1:00
Categories : Make-Ahead Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
1/4 cup flour
1 cup milk
6 ounces cheddar cheese — shredded
4 tablespoons bottled hot chile salsa — or to taste
1/2 teaspoon salt
6 eggs — separated

1. Preheat oven to 375 degrees F. Lightly butter an 8-cup souffle dish;
set aside.

2. In a medium saucepan over medium heat, melt butter. Whisk in flour
until mixture is smooth. Whisk in milk.

3. Whisk sauce over medium-high heat until it boils and thickens. Remove
pan from heat.

4. Add cheese, salsa, and salt; stir until cheese melts. Beat in egg yolks.

5. In large bowl of electric mixer, beat egg whites until they hold soft,
moist peaks. Stir one fourth of whites into cheese mixture to lighten it;
fold in remaining whites.

6. Pour mixture into prepared souffle dish and bake in preheated oven 30
to 40 minutes.

* Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover
surface of mixture with wax paper and refrigerate up to 24 hours. Put egg
whites in a bowl, cover, and refrigerate. To complete dish, bring cheese
mixture and egg whites to room temperature (this can be done quickly in a
microwave oven at a low setting) and continue with steps 5 and 6.
(Refrigeration is not necessary if recipe is prepared only a few hours in
advance.)

To make ahead and freeze: Prepare recipe through step 5. Wrap
freezer-to-oven souffle dish in aluminum foil. Label, date, and freeze up
to 2 months. To serve, preheat oven to 375 degrees F. Remove foil and put
souffle dish directly into oven from freezer; do not thaw. Bake 50 to 55
minutes. Souffle will be puffy and the top well browned. Serve immediately.

– – – – – – – – – – – – – – – – – –

NOTES : This dish can be partially completed, refrigerated up to 24 hours,
and then finished, or the souffle mixture can be made aheand and frozen,
then baked direct from the freezer. Although the souffle won’t rise as
high as usual when it has been frozen, the resulting dish is nonethelss
surprisingly light and delicious.
Nutr. Assoc. : 0 0 0 0 1325 0 0

Title: Preserved Lemons
Categories: Condiments, Fruits, Harned 1994, Moroccan, Preserving
Yield: 1 batch

5 Lemons
1/4 c Salt; more if desired
1 Cinnamon stick
3 Cloves
5 To 6 coriander seeds
3 To 4 black peppercorns
1 Bay leaf
Freshly squeezed lemon juice
— if necessary

The author writes: “Preserved lemons, sold loose in the souks, are
one of the indispensable ingredients of Moroccan cooking, used in
fragrant lamb and vegetables tagines, recipes for chicken with lemons
and olives, and salads. Their unique pickled taste and special
silken texture cannot be duplicated with fresh lemon or lime juice,
despite what some food writers have said. In Morocco they are made
with a mixture of fragrant-skinned doqq and tart boussera lemons, but
I have had excellent luck with American lemons from Florida and
California.

”Moroccan Jews have a slightly different procedure for pickling, which
involves the use of olive oil, but this recipe, which includes
optional herbs (in the manner of Safi), will produce a true Moroccan
preserved-lemon taste.

“The important thing in preserving lemons is to be certain they are
completely covered with salted lemon juice. With my recipe you can
use the lemon juice over and over again. (As a matter of fact, I
keep a jar of used pickling juice in the kitchen, and when I make
Bloody Marys or salad dressings and have a half lemon left over, I
toss it into the jar and let it marinate with the rest.) Use wooden
utensils to remove lemons as needed.”

“Sometimes you will see a sort of lacy, white substance clinging to
preserved lemons in their jar; it is perfectly harmless, but should be
rinsed off for aesthetic reasons just before the lemons are used.
Preserved lemons are rinsed, in any case, to rid them of their salty
taste. Cook with both pulps and rinds, if desired.”

To make preserved lemons: If you wish to soften the peel, soak the
lemons in lukewarm water for 3 days, changing the water daily.

Quarter the lemons from the top to within 1/2″ of the bottom, sprinkle
salt on the exposed flesh, and then reshape the fruit.

Place 1 tb. salt on the bottom of a sterilized one-pint mason jar.
Pack in the lemons and push them down, adding more salt, and the
optional spices, between layers. Press the lemons down to release
their juices and to make room for the remaining lemons. (If the
juice released from the squashed fruit does not cover them, add
freshly squeezed lemon juice – not chemically produced lemon juice
and not water.*) Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to
distribute the salt and juice. Let ripen for 30 days.

To use, rinse the lemons, as needed, under running water, removing and
discarding the pulp, if desired – and there is no need to refrigerate
after opening. Preserved lemons will keep up to a year, and the
pickling juice can be used two or three times over the course of a
year.

*According to the late Michael Field, the way to extract the maximum
amount of juice from a lemon is to boil it in water for 2 or 3
minutes and allow it to cool before squeezing.

Cathy’s note: I thought that the Safi spice combination sounded so
good that I included it all as part of Wolfert’s recipe although,
when she wrote it, she only called for the lemons and salt as the
main ingredients and made the rest of the ingredients optional.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert.
New York: Harper Row, Publishers, Inc., 1987. Pp. 30-32. ISBN
0-06-091396-7. Posted by Cathy Harned.

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Title: Biscuits Supreme
Categories: Home Cookin,
Yield: 1

2 c flour
4 ts baking powder
1/2 ts salt
1/2 ts cream of tartar
2 ts sugar
1/2 c shortening
2/3 c milk

Mix dry ingredients. Cut in shortening till crumbly. Add milk at
once. Stir quickly with fork till dough follows fork around bowl.
Knead on lightly floured surface 10-12 strokes. Roll or pat 1/2
inch thick. Cut biscuits. Bake on ungreased cookie sheet for
10-12 minutes in 450′ oven

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Title: Kaese Blintzes – (Rolled Cheese Pancakes)
Categories: Diabetic, Holidays, Vegetarian, Cheese
Yield: 6 servings

1 c Dry Cottage Cheese 1 c Lowfat Milk
1 c Pot Cheese -or- Lowfat 3 Eggs
-Ricotta Cheese Vegetable Oil
1 Egg 2 tb Margarine
1 tb Sugar Plain Lowfat Yogurt
1 c Flour

Keywords: breakfast

Make the cheese filling by beating cottage cheese, pot cheese, 1 egg
and sugar together. Combine the flour and milk with the 3 eggs. Beat
to make a smooth batter.

Heat a 6- or 8-inch skillet. Coat with vegetable oil and pour in 2
to 3 tablespoons of the batter. Tilt the pan to distribute the
batter over the bottom of the skillet. Cook until the dough is firm
and browned.

Remove from the pan and place on a lightly-oiled plate with browned
side up. Spoon 1 tablespoon of filling onto the edge of the pancake.
Roll up by bringing the edge with the filling to the center of the
pancake, fold in each side, and fold over once more to make a sealed
pouch. Continue with the rest of the batter.

When ready to serve, heat the margarine in a skillet.
Fry the blintzes until golden brown on all sides.
Serve with yogurt.

Serves 6

One Serving of 2 Blintzes= Calories: 272 Carbohydrates: 20 Protein:
16 Fat: 14 Sodium: 150 Potassium: 178 Cholesterol: 193

Exchange Value: 2 Lean Meat Exchanges + 1 Bread Exchange + 2 Fat
Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

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Franco’s Pasta with Winter Squash and Potatoes

Recipe By : COOKING LIVE SHOW #CL8731
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 -6 quarts water
3/4 pound squash — peeled and cut
into 3/4-inch cubes — about 2 cups
1 large yellow-fleshed potato — peeled
and cut into 3/4-inch cubes
2 -3 tbsps salt plus coarse sea salt
14 -16 ounces spaghetti
1 -2 garlic cloves — chopped
1 small piece of hot red pepper or chili pepper — to taste
2 tbsps chopped Italian parsley
2 -3 tbsps extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano — (optional)

Bring water to a rolling boil. Add the squash, potato and the salt.
Cook for 2 minutes, add the pasta, and cook until it offers
considerable resistance to the tooth, about three quarters the
recommended cooking time.

While the pasta is cooking, put the garlic, hot pepper, and
parsley in a large non-stick skillet and drizzle with 1
tablespoon extra virgin olive oil. Place the skillet over
moderate heat and when the garlic begins to sizzle remove
from heat.

Drain the pasta and the vegetables, reserving 2 cups of
the cooking water. Put the drained pasta and vegetables
in the skillet with the garlic and add 1 cup pasta cooking
water. Cook over highest heat, stirring until the pasta is
cooked, surrounded by a creamy sauce. Add more
cooking water if the sauce dries out.

Serve the pasta on bowls, topped with a drizzle of olive
oil and cheese.

Yield: 4-6 serving

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