Hidden Treasures

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Butter Flavor Crisco
3/4 c Sugar
1 Egg
1 tb Milk
1 t Vanilla
1 3/4 c All purpose flour
1 t Baking powder
1/2 t Salt
1/2 t Baking soda
48 Maraschino Cherries, well
drained on paper towels
MM — €
1 MM M——————WHITE DIPPING — €
CHOCOLATE———————–
1 c White melting chocolate,
cut into small pieces
2 tb Butter Flavor Crisco
MM — €
1 MM M——————-DARK DIPPING — €
CHOCOLATE————————
1 c Semisweet chocolate chips
2 tb Butter Flavor Crisco
Finely chopped pecans
Slivered White Chocolate

Preparation Time: 60 Minutes Bake Time: 10 Minutes

1. Heat oven to 350.

2. Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in a
large bowl at medium speed of electric mixer until well blended.

3. Combine flour, baking powder, salt and baking soda. Beat into
creamed mixture at low speed.

4. Press dough in very thin layer around well drained cherries. Place
2 inches apart on ungreased baking sheet.

5. Bake at 350 for 10 minutes. Cool one minute on baking sheet.
Remove to cooling rack. Cool Completely.

6. For Dipping Chocolate: melt chocolate of choice and Butter Flavor
Crisco on very low heat or at 50% power in microwave. Stir.

7. Transfer chocolate to glass measuring cup. Drop one cookie at a
time into chocolate. Use fork to turn. Cover completely with
chocolate. *Lift cookie out of chocolate on fork. Allow excess
chocolate to drip off. Place on wax paper lined baking sheet.

8. Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle
white chocolate slivers on dark chocolate cookies while chocolate is
still wet. Chill in referigerator to set chocolate.

Makes 4 dozen cookies

*If Chocolate becomes to firm, reheat on low.

Source: Butter Flavor Crisco Cookie Collection

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SOYBEAN CURD (TOFU)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 lb Soybeans
1 1/2 tb Calcium sulphate

1. Rinse the soybeans in plenty of water. Put them
in a large glass jar and pour on enough water to cover
them well. Soak beans for at least 12 hours.

2. Wash them again in plenty of water.

3. Make the soybeans into a soft paste with 2 quarts
of water in food processor or large blender.

4. Strain the paste through a piece of damp muslin
folded double. Wring out all the liquid from it.

5. Bring the liquid very slowly to the boil. Stir
well and boil gently for 10 min. (Then what happens
to this liquid???)

6. Dissolve calcium sulphate in 3/4 c cold water and
strain it through a piece of damp muslin.

7. Add calcium sulphate to soybean mixture. Stir
well then pour into a large mold which has been lined
with a piece of wet muslin.

8. When the soybean curd (tofu) begins to set, cover
the surface with a piece of wet muslin.

9. After 10 min put a suitable board or plate on top
and place a weight of not more than 11 lb on the board.

10. Leave the curd to set for no more than 40 min,
then cut the soybean curd (tofu) into pieces and wrap
in foil.

11. Store in a large jar with enough cold water to
cover and chill.

Source: A Taste of the Orient ed. Alison Granger IBSN
0-356-14719-3

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Quick Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Salad oil
1 Med. onion — chopped
1 can 12 oz. luncheon meat — cubed
1 can Kidney beans (1 lb)
1 teaspoon Salt
1 teaspoon Chili powder

Heat oil in a heavy saucepan. Add onion and meat.
Cook over medium heat until onion is tender. Add remaining ingredients. Mix
well. Cover and simmer for 30 minutes. Makes 4-6 servings

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1 tin lentils (19 oz.)
2 T olive oil
2 green onions, chopped
Ground pepper to taste
1/2 lemon, halved (optional)

In a sauce pan, heat oil and green onions. When hot, add lentils and ground
pepper. Heat through and serve. If you like serve with quartered lemon …
it will add extra zing and keep the enzymes from acting up. Simple but
delicious.

Makes: 2 servings.

Title: Texas Snake Cakes
Categories: Snake, Tex-mex
Yield: 1 servings

1 Rattlesnake per person
1 Crab boil **
1 Egg
-Salt pepper
-Green onion
2 tb Oil

Gut the rattlesnake and peel the skin off. Cook in a
crab boil**. Cool and peel off the strips of meat.
Chop and combine with egg to bind, salt and pepper and
a bit of green onion. Saute in oil until brown on both
sides. Serve with tartar sauce.

Crab Boil…. ** water, lemon, and seed package for
crab or shrimp

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Cucumber in Sour Cream Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med cucumber thin sl 3 cups
1/2 cup Sour cream
2 Drops of tabasco
1 teaspoon Dill seed or fresh chop dill
1 teaspoon Salt
1 tablespoon White vinegar
2 tablespoons Chopped chives
1 Dash of pepper

Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry
on peper towel.

Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over
cucumber. Chill well before using. Garnish with fresh dill.

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Title: Patty Ann’s Scotch Shortbread
Categories: Christmas, Cookies, Holidays
Yield: 1 servings

2 c Flour
1/4 ts Salt
1/4 ts Baking Powder
1/2 c 4X Sugar
1 c Butter

Refrigerator. Oven 325° F.

Sift dry ingredients together. Set aside. In medium
bowl of mixmaster mix butter and sugar until creamy.
Add sifted dry ingredients. Chill until easy to
handle.

Roll out to 1/4″ inch thickness on lightly-floured
board or wax paper. Cut into desired shapes. (I have
a bird cutter and Christmas tree). Bake on ungreased
sheet at 325° F. for 10-15 minutes. Cookies may be
sprinkled with colored sugars if desired before baking.

~ – – – – – – – – – – – – – – – – –

Recipe By : Patty Ann Spalding

From: Bill Spalding

MINESTRONE *** (TDJR42A)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c White beans — dried soaked
5 tb Olive oil
5 c Garlic — minced
1 ea Onion — minced
2 ea Leeks — white part sliced
2 ea Carrot — sliced
1/2 ea Sm Cabbage — shredded
2 ea Potato — diced
1 lb Tomato — sliced
1 ea Sm Tomato paste
6 c Water
1/4 ts Celery seed
1 ea Bay leaf
1 t Oregano
1/2 ts Thyme
1 x Sea salt — to taste
1 x Pepper — to taste
1 t Basil
1 ea Zucchini — sliced thin
3/4 c Green beans — trimmed and cu
1/4 c Peas
4 oz Spaghetti — broken
4 tb Parsley — chopped
1 c Parmesan cheese — fresh grat

In heavy-bottomed soup pot, heat oil add garlic,
onion, leeks, carrots, and cabbage. Saute, stirring
over medium heat, about 10 minutes. Add presoaked
beans, potatoes, tomatoes, tomato paste, water/stock,
celery seed, Parmesan rind, bay leaf, oregano, thyme,
and *dried* basil (fresh basil should be added at the
end of the cooking. Bring to a boil, reduce heat,
cover, and simmer 2 hours, or until beans are tender.
Remove Parmesan rind and bay leaf. Add salt and
freshly ground pepper to taste, zucchini, green beans,
peas, and spaghetti and cook another 15 minutes.
Adjust seasonings. Stir in parsley and fresh chopped
basil and serve, topping each bowl with a generous
amount of freshly grated Parmesan. This freezes well.
From: Gourmet Vegetarian Feasts, by Martha Rose
Shulman, 1989 FROM: D PILEGGI (TDJR42A)

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Title: Low-Fat Vegetable Lasagna
Categories: pasta
Yield: 4 servings

8 oz lasagna noodles
2 oz mozzarella cheese, shredded
1 pk (10 oz) frozen chopped
1 spinach, thawed well
1 drained
1/2 c shredded carrot
1 sm zucchini shredded,
1 about 1/2 c
1 pt non fat cottage cheese
1 egg (or 1/4 c eggbeaters)
1 sm onion chopped
1 tb oil
1 tb flour
1/8 ts nutmeg
1/2 c chicken broth
1/4 c grated parmesan cheese
1/2 ts salt
1/8 ts white pepper

Cook lasagna according to package directions, drain and lay out on
waxed paper or counter top to cool. Combine 1 1/2 cup of cottage
cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna
to fit a 8X8 baking dish. Place a layer of lasagna in the bottom of
a greased 8X8 dish. Spread with 1/2 the cheese mixture. Cover with
the small ends of lasagna. Spread with remaining cheese mixture and
remaining lasagna. In a skil- let, saute onion in oil until tender.
Stir in flour, nutmeg pepper. Stir in chicken broth remaining
cottage cheese and cook, stirring constantly, for about two minutes.
Add more chicken broth if the mixture becomes to thick, it should be
about the consistency of a medium white sauce. Spread over lasagna
and sprinkle with Parmesan cheese. Cover with aluminum foil and bake
at 350 degrees for 45 minutes. Uncover and bake until lightly browned
at 400 degrees. Cool for 10 minutes before serving.

—–

Ingredients:

2 cups persimmon pulp (I purchase pulp from Dillman Farms – see note)
1 1/2 C. sugar (I used fructose)
3 egg whites beaten lightly
1 3/4 C unbleached white flour
2 t. baking powder
1/8 t. salt
2 t. vanilla
2 cups of some type of milk (original called for 1 cup half and half
and 1 cup milk – I used a 12 ounce can of evaporated skimmed milk
and 1/2 cup of non-fat rice milk)
1 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/8 t. cloves (original called for 1 t. – optional – YIKES)

Instructions:

Preheat the oven to 325 degrees. Mix sugar, pulp, egg whites, vanilla,
and milk. In another bowl combine the rest of the ingredients. Blend
the two mixtures. Pour into a 9X13 pan than has been sprayed with Pam or
something similar. Bake for 60 minutes or until set and a toothpick
inserted comes out clean. Let cool completely. Traditionally this is
served with Cool Whip. I bought Cool Whip Light to have on hand at our
house just in case we need a dab! This pudding is so good and moist – I
can’t believe it ever would need the butter. I can’t tell the
difference without it! Some recipes I read called for from 2 T – to 1/3
cup butter for the above size recipe.