Title: Peachy Pinwheels
Categories: Cookies
Yield: 60 servings

1 c Finely chopped dried peaches
3/4 c Water
1/2 c Sugar
1/2 ts Ground nutmeg
1/2 c Margarine or butter;
-softened
1/4 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking powder
1/4 ts Salt
*if using self-rising flour
— omit
Baking powder and salt.

Recipe by: Betty Crocker’s Cookbook
Mix peaches, water, 1/2 cup sugar and the nutmeg in 1-quart saucepan. Heat
to boiling; reduce heat. Cover and simmer about 35 minutes or until
peaches are tender and water is almost absorbed; cool slightly. Mash with
fork.
Mix margarine, shortening, 1 cup sugar, the eggs and vanilla. Stir in
remaining ingredients. Cover and refrigerate at least 1 hour.
Divide dough in half. Roll each half into rectangle, 11 X 7 inches, on
floured surface. Spread half of the peach mixture to within 1/2 inch of
edges of each rectangle. Roll up tightly, beginning at long side. Pinch to
seal. Wrap and refrigerate at least 4 hours or until firm.
Heat oven to 375 degrees. Cut roll into 1/4-inch slices. Place on
ungreased cookie sheet. Bake about 10 minutes or until light brown; cool.
ABOUT 5 DOZEN COOKIES; 75 CALORIES PER COOKIE.

—–

Title: LEMON PARTY MERINGUE PIE
Categories: Pies, Lemon, Fruit, Desserts
Yield: 6 servings

1 Pkg.(4 serving size)Jello
-Lemon flavored pudding and
-pie
Filling
2/3 c Sugar
2 1/4 c Water
3 Egg yolks
2 tb Lemon juice
2 tb Butter or margarine
1 Baked 9″ pie shell,cooled
3 Egg whites
6 tb Sugar

Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over
medium heat,until mixture comes to a full bubbling boil. Remove from
heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell. Beat egg whites until foamy
throughout.Gradually beat in 6 tablespoons sugar and continue beating
until mixture will form shiny peaks.Spread over pie filling.Bake @
425 degrees for 5 to 10 minutes or until meringue is delicately
brown.Cool at least 4 hour before cutting.

MMMMM

Title: ANISE COOKIES #3
Categories: Cookies, Dessert, Italian
Yield: 6 dozen

2 Eggs
170 g Sugar
170 g Flour
1 tb (heaped) ground anise seeds

Beat the eggs and the sugar to fluffy cream. Add flour and anise.
With 2 teaspoons place small heaps on your baking sheet. Let them dry
overnight. Next morning heat your oven to 180 degrees Celsius (!) Bake
the cookies for 8-10 minutes. They should keep their pale colour.

MMMMM

The night before:

1. Tear off leaves from the lettuce. Wash well, dry thoroughly;
don’t bruise. Chill in refrigerator.

2. Crush the garlic clove, peeled. Let stand overnight in the cup of
olive oil. Chill in refrigerator.

That day:
3. Strain the olive oil to remove the garlic clove. Trim crusts
from the French bread. Cut into cubes and brown in 1/4 cup of the
olive oil. Drain on paper towels.

4. In a jar, add to the remaining garlic-flavored olive oil the
cayenne, Tabasco sugar and the anchovies.

5. Break chilled romaine leaves in pieces and place in large bowl.

6. Sprinkle with pepper and salt.

7. Pour on the olive oil and mix thoroughly, so every leaf is shiny.

8. Boil the egg 1 minute. Remove, crack shell, drop into salad.

9. Squeeze the lemon juice over the egg and stir gently into salad.

10. Just before serving, sprinkle the Parmesan cheese over the salad
cheese and add the croutons.

Serve with hot garlic bread.

THE BEST BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Black beans, picked over,
-rinsed, and soaked for
10 Hours or longer in water to
-cover by at
Least 4 inches
6 c Beef broth
8 c Water
1 cn Tomatoes with their juice,
-chopped (28 to 32
Ounces)
2 ts Cumin
Salt to taste (Optional)
Freshly ground black pepper
-to taste
JALAPENO CREAM:
2/3 c Plain nonfat or low-fat
-yogurt
1 Or 2 fresh jalapenos OR
-pickled jalapenos, seeded
-and
Minced
3 tb Minced fresh parsley
1 tb Minced fresh cilantro
-(Optional)
GARNISHES (Optional):
1/2 c Chopped red onion
1/2 Avocado, peeled, seeded, and
-chopped

SOUP:

Drain the beans and put them in a large, heavy pot.
Add the broth and water. Bring the beans to a boil,
stirring them a few times, reduce the heat, and simmer
the beans in the uncovered pot for 1 hour.

Stir in the tomatoes with their juice and the cumin,
and continue simmering the beans for 2 hours or until
the beans are soft (check after 1 and 1 1/2 hours,
since the timing depends on the dryness or age of the
beans.)

Transfer the mixture to a large bowl, and let the
mixture cool briefly. Rinse out the pot. Then puree
the mixture in batches in a blender or food processor
until the mixture is smooth, returning the puree to
the pot as you go.

Season the soup with the salt (if desired) and pepper,
and bring the soup to a simmer. If the soup is too
thin, simmer it in the uncovered pot, stirring it
often, until the desired consistency is reached.

To prepare jalapeno cream, whisk together the yogurt,
jalapenos, parsley, and, if you are using it,
cilantro. Serve a dollop of the jalapeno cream atop
each bowl of soup. If you wish, you may also garnish
the soup with the chopped red onion and/or chopped
avocado.

PREPARATION TIPS: You can prepare the soup up to 4
days in advance and store it, covered, in the
refrigerator. Or you can freeze it. The jalapeno cream
can be prepared 1 or 2 days ahead.

SERVING SUGGESTIONS: In addition to the jalapeno
cream, try garnishing the soup with chopped red onion
and/or chopped avocado. With bread and salad, this
soup could be the base for a light lunch.

Makes 6 to 8 main or 8 to 10 first-course servings.

[ “Jane Brody’s Good Food Gourmet”;1990; ISBN
0-393-02878-X ]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Decorator Icing

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter — softened
2 c powdered sugar — sifted
2 tbsps milk
1/2 tsp vanilla
food coloring

Cream butter; gradually add sugar, beating well. Add milk and vanilla,
mixing until smooth. Color if desired.

– – – – – – – – – – – – – – – – – –

Per serving: 1356 Calories; 47g Fat (30% calories from fat); 1g Protein; 240g
Carbohydrate; 127mg Cholesterol; 480mg Sodium

NOTES : This icing stays soft. DO NOT stack cookies.

( FROM BREAD MIX ) HOMEMADE WHITE BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Yeast
2 tb Vegetable oil
1 c -lukewarm water
3 1/2 c Bread mix
1 Egg — beaten
—–VARIATIONS—–
-add
1 pk Dry onion soup mix
-makes great hamburger buns
-OR
4 tb Brown sugar — and
2/3 c Wheat germ

I have a lot more of the homemade mix recipes if anyone is interested.

– – – – – – – – – – – – – – – – – –

Banana Cream Pie in Almond Crust

Recipe By : Sarabeth’s, NYC
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Restaurants Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Crust:
6 tbsps unsalted butter — at room temperature
1/4 c sugar
1 sm egg — beaten slightly
1 c all-purpose flour
2/3 c finely chopped toasted almonds
1/8 tsp baking powder
1/8 tsp salt
For Filling:
2 tbsps water
1 tsp unflavored gelatin
1 c milk
1 vanilla bean — split lengthwise
3 lg egg yolks
1/3 c sugar
1 tbsp cornstarch
1 3/4 c whipping cream — chilled
1/3 c powdered sugar
3 bananas — thinly sliced

Crust: Cream butter and sugar in processor until smooth. Add flour,
almonds, baking powder and salt and process just until combined. Gather
dough into a ball, flatten into a disk and refrigerate 1 hour in plastic
wrap. (Can be made 2 days ahead. Keep chilled. Let stand briefly at room
temperature to soften before continuing.)

Press dough into 9″ glass pie plate, trimming excess even with edge of dish.
Crimp edge decoratively. Refrigerate 1 hour.

Preheat oven to 350x. Line crust with foil. Fill with dried beans or pie
weights. Bake 12 minutes. Remove beans and foil and bake until crust is set
and edges are golden brown, about 20 minutes. Transfer to rack and cool.

Filling: Pour water into small bowl. Sprinkle gelatin over. Let stand 10
minutes to soften. Pour milk into medium saucepan. Scrape seed from vanilla
bean into milk; add bean. Bring to simmer. Whisk yolks, sugar, and
cornstarch in medium bowl until thick. Gradually whisk in hot milk. Return
mixture to saucepan and cook over medium heat until mixture just begins to
boil and thicken, whisking constantly, about 3 minutes. Add softened gelatin
and stir to dissolve. Strain mixture into medium bowl. Press plastic wrap
onto surface of pastry cream and chill until cool, about 30 minutes.

Using electric mixer, beat cream and powdered sugar in a large bowl to stiff
peaks. Carefully fold 1 1/2 c whipped cream into pastry cream. Fold in
bananas. Spoon mixture into crust. Spoon remaining whipped cream into
pastry bag with medium star tip. Pipe whipped cream over filling, covering
completely. Chill until set, at least 3 hours and up to 6 hours.

If you use the recipe, let me know how it turns out!

Title: Crockpot Chicken And Rice
Categories: Home Cookin,
Yield: 6

1/2 lb Mushrooms, fresh
1/2 c Onions, chopped
2 lb Chicken, raw
1 ts Chicken bouillon
1 ts Poultry seasoning
1/4 ts Salt
2 c Water
3/4 c Rice, uncooked

Slice mushrooms. Remove skin from chicken. Spray 12″ skillet with
nonstick spray coating. Brown mushrooms, onion, and chicken
pieces on all sides over medium heat about 15 minutes. Stir in
seasonings and transfer to crockpot. Can be refrigerated
overnight. Start crockpot on LOW. When ingredients are heated,
add rice. Cook until done.

MMMMM

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
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.