Title: Mexican Wedding Cookies
Categories: Polkadot, Lisa, Mexican, Cookies
Yield: 3 Dozen

1 1/2 c Butter, at room temperature
3/4 lb Powdered sugar
1 Egg yolk
1 Teasoon vanilla
1/2 c Finely chopped almonds
3 1/4 c All-purpose flour

Beat butter until light and fluffy, then beat in 2 tablespoons of the
sugar, egg yolk, vanilla and almonds. Gradually add flour, beating to
blend thoroughly. Pinch off pieces of dough the size of large
walnuts and rolls between your palms into round balls. Place 1 1/2
inches apart on ungreased baking sheets; flatten each ball slightly.

Bake in a 275F oven until very lightly browned (about 45 minutes).
Let cool on baking sheets until lukewarm.

Sift half the remaining powdered sugar onto a large sheet of wax
paper. Roll each cookie gently in sugar. Wtih your fingers, pack
more sugar all over cookies to a depth of about 1/8 inch. Place
cookies on wire racks and dust generaouly with more powdered sugar;
let cool completely. Store in airtight containers, layter between
sheets of wax paper. Makes 3 dozen.

From: arielle@taronga.com (Stephanie da Silva)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Title: HOT POTATO AND BROCCOLI SALAD
Categories: Salads
Yield: 6 servings

4 ea Potatoes, medium, peeled
1/4 c Vegetable or salad oil
1/4 ts Garlic powder
1 ts Basil
2 ea Green onions, sliced
1 ea Bunch broccoli, broken flore
1/4 c Lemon juice
3/4 ts Salt
1/4 ts Liquid hot pepper sauce

Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil,
stirring. Pour over the vegetables and toss gently. (May be served
hot or cold.) Cal: 160, Fat: 2g.

MMMMM

1 shot creme de bananes
1 shot blue curacao
1 shot apricot brandy
1 shot rum

fill with sprite or 7-up and mix

SHRIMP BARBECUED PORK FRIED RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Meats
Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked long-grain rice,
– preferably cold
3 tb Peanut or vegetable oil
1/2 ts Salt
1 t Shrimp paste, or more (opt.)
1/2 ts Sugar
1 1/2 tb Soy sauce
2 ts Oyster sauce
2 lg Eggs — lightly beaten with
1 Egg yolk
1/2 c Cooked bay shrimp
1/2 c Chinese barbecued pork
– cut into 1/4-inch pieces
1/2 c Leftover cooked chicken
– cut into 1/4-inch pieces
1/2 c Fresh or frozen peas
– blanched
1 c Finely shredded romaine
-ÿÿIceberg lettuce
1/2 c Chopped green onions

BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands
into a large bowl. Over medium- high heat, preheat wok until hot. Add oil;
tilt wok to coat sides. When oil is moderately hot, add salt and the
optional shrimp paste, stir until fragrant or for 5 seconds. Immediately
add rice and quickly stir-fry, pressing and poking at clumps of rice until
all grains are separated, without browning rice (about 3 minutes). Season
with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly
coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture
to center of wok, and allow to cook, lightly beating eggs in center only
(about 1 minute). Toss together with rice. (Small flecks of egg will appear
interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas,
lettuce, and green onions; toss and stir until mixed and heated through and
lettuce is wilted (about 2 minutes).

– – – – – – – – – – – – – – – – – –

Vegetable Couscous with Chick-Peas (Adapted from Great Grains-Simon+Schuster)

4 c. water
2 c. quick-cooking couscous
2 Tbs. olive oil (I use veg. stock)
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. salt (may be omitted)
1/4 tsp. cayenne
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red bell pepper, chopped
1 zucchini, chopped into 1/4 inch dice
1 medium tomato, seeded and chopped
1 cup canned chick-peas, rinsed and drained

1. In a medium saucepan, heat the water to boiling over high heat. Stir in the
couscous. Reduce heat to a simmer and cook, covered, until the couscous is
tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.

2. In a skillet heat the oil (stock), add the spices and cook for one minute,
stirring frequently. Add the onion, garlic and peppers. Cook until softened,
about 3-5 minutes.

3. Stir in the zucchini and tomato. Cook until slightly softened, about 3 min.
Add the chick-peas and cook 2 minutes longer, until heated through. Mound the
couscous on a large platter and top with cooked vegetables.

Serves 6, refrigerates well.

Three Bean Turkey Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground turkey
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic — minced
1 16 oz can red kidney beans — drained
1 16 oz can great northern beans — or
pinto beans — drained
3 cups water
2 14.5 oz cans whole tomatoes — undrained, chopped
1 16 oz can black beans
1 8 oz can tomato sauce
2 cups sliced carrots
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon chicken flavored bouillon granules
1/2 teaspoon salt
1/2 teaspoon black pepper

In a skillet, brown turkey, onions, green pepper,a nd garlic. Drain fat. Tran
sfer to Crock-Pot. Add beans, water, tomatoes, sauce, carrots, and seasonings.
Stir. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Before s
erving, mash beans slightly ofor a thicker soup if desired. Serve

Serves 10 to 12

– – – – – – – – – – – – – – – – – –

Ginger Beer No. 1

Recipe By : From the radio, British Guyana in early 1960s
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound root ginger
10 bottles cold water
1 green lemon
4 pounds (approximate) clear sugar
a few grains of barley

Bruise the ginger but not too much as it makes the drink cloudy. Pour on
the water; add the rind and juice of a fresh green lemon. Cover and leave
over night. The next day, strain, sweeten and bottle adding a few grains of
barley to each bottle. It takes a few days, at least, for the barley to
cause the drink to ferment.

– – – – – – – – – – – – – – – – – –

NOTES : This was the extent of the recipe as given on a radio cooking
program in Georgetown, British Guiana in 1961-62. Formerly a south american
British colony, B.G. is now independent Guyana.

SPINACH DIP

Recipe By : Eileen Meyer
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg frozen spinach
3 green onions, — chopped
1 tomatoes
1/2 can green chilies
8 oz cream cheese
2 cups cheddar cheese — shredded

Cook spinach according to microwave directions, drain well.
add spinach to softened cream cheese,add green onions,
tomatoes, chopped green chiles, 1/2 package cheddar cheese
mix well. Top with remaining cheese, microwave for about 5
minutes or until cheese is melted. serve with tortilla chips

– – – – – – – – – – – – – – – – – –

Title: RICHEST SPRITZ
Categories: Cookies
Servings: 78

1 1/4 c Confectioners’ sugar
1 c Butter, softened
2 Egg yolks
-OR
1 Egg
1 t Vanilla extract
1/2 t Almond extract (opt)
2 1/2 c All-purpose flour
1/2 t Salt
Food color (opt)

Preheat oven to 400’F. Cream confectioners’ sugar and butter in large bowl
with electric mixer at medium speed. Beat in egg yolks, vanilla and almond
extracts. Combine flour and salt. Add to butter mixture; mix well. Tint
dough with food color, if desired. Place dough in cookie press fitted with
plate. Load press with dough. Press onto ungreased cookie sheets, about 2″
apart. Decorate as desired. Bake 6-8 minutes or until very slightly
browned around edges. Remove to wire racks to cool.

Makes about 6 1/2 dozen cookies.

MMMMM

Pasta With sauted Vegetables

Recipe By : Heidi Rabel
Serving Size : 4 Preparation Time :0:15
Categories : Vegetable Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh pasta — 1/2 pound dried
2 tablespoons extra virgin olive oil
2 cloves garlic — peeled and sliced
3 cups prepped raw vegetables
such as onion, pepper, squash,
mushrooms, eggplant, spinach, or chard
1/4 cup fresh basil — chopped
1 large tomato
peeled, seeded, and chopped
1/4 teaspoon red pepper flakes — crushed
kosher salt — to taste
1/2 cup Parmesan cheese — grated

Bring 1 gallon of water to a boil in a large pot. Add dried pasta, and cook to
al dente-to the tooth- (just soft enough so that it still must be chewed).
Drain in a colander. For fresh pasta, turn the heat down to low, cover the pot
and hold water on warm until the vegetables are almost done before you cook
the pasta. Put oil and garlic into a large skillet. Turn the heat to medium
and cook the garlic just until it begins to color, not beyond or it will burn
and be bitter. Add the vegetables in the order that they will cook, starting
with those that will take the longest. Move them constantly with a spatula so
they will not overcook in one spot. For fresh pasta, reboil the water at this
point, and cook the pasta during final minutes of cooking the vegetables.
Drain. Add the herbs to the vegetables and mix to distribute. When the
vegetables are almost cooked (still a bit too crunchy), add canned tomato and
crushed pepper flakes, turn the heat down to low, and simmer for 3-4 minutes
to blend the flavors. Taste and add kosher salt if necessary.

– – – – – – – – – – – – – – – – – –

NOTES : This quick, easy, and straight forward pasta recipe has been dinner
hundreds of times in my house. Timing is important: fresh pasta cooks in 3 – 5
minutes, but dried pasta takes up to 12 – 15 minutes. I usually cook dried
pasta first, drain it, toss it with 1 1/2 tbsp. olive oil and cover it while
the vegetables cook. To serve, transfer the cooked, drained pasta to the
plates (with tongs) or to a pasta platter. Ladle the vegetables over the pasta
and garnish each serving with 2 tbsp. Parmesan cheese. Yield: 4 servings.

Nutr. Assoc. : 0 0 0 4204 0 0 0 0 0 0 0 0