Title: PINECONE COOKIES
Categories: Cookies
Servings: 48

6 t Butter or margarine
1/3 c HERSHEY’S Cocoa
1 c Sugar
2 Eggs
1 t Vanilla extract
2 c All-purpose flour
1/2 t Baking soda
1/2 t Salt
1/4 t Baking soda
Light corn syrup
Sliced almonds

In small saucepan, melt butter over low heat; remove from heat. Add cocoa;
blend well. In large mixer bowl, combine sugar, eggs and vanilla; blend in
cocoa mixture. Stir together flour, baking powder, salt and baking soda;
add to cocoa-sugar mixture, beating until smooth. Refrigerate dough about
1 hour or until firm enough to roll.

Heat oven to 350’F. Roll out small portion of dough between two pieces of
waxed paper to 1/8″ thickness. Cut into pinecone shapes using 2″ or 2 1/2″
oval cookie cutter. Place on lightly greased cookie sheet; lightly brush
cookies with corn syrup. Arrange almonds in pinecone fashion; lightly
drizzle or brush almonds with corn syrup. Repeat with remaining dough.
Bake 7-8 minutes or until set. Cool slightly; remove from cookie sheet to
wire rack. Cool completely.

Makes about 4 dozen cookies

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BARLEY MUSHROOM SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped onions
1/2 c Chopped carrots
1/2 c Thinly sliced celery
3 c Sliced fresh mushrooms
5 c Water
1/2 c Barley
4 ts Vegtable broth powder
1/8 ts Garlic powder

Put vegtables in a large soup pot with a little water
and cook for 5 min stirring frequently. Add remaining
ingredients and bring to a boil. Cover reduce heat
to low simmer 1 hour. Nutrition (per serving): 62
calories, Total Fat 0 g (4% of calories) Source:
Lean and Luscious and meatless Page (s): 82 Date
Published: 7-26-93 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/2 tsp ginger
Cream sugar and shortening. Add molasses and egg – beat well.
Sift flour, soda, cinnamon, cloves, ginger, and salt. Add to
first mixture, mix well, then chill. Form into 1″ balls. Roll in
sugar, and bake at 375 for 8-10 minutes. Yield – 4 doz.

Title: VEGETABLE CONFETTI SOUP
Categories: Soups, Vegetables
Yield: 14 servings

1 tb Vegetable oil
2 md Onions; minced
4 lg Carrots; peeled,
– cut into 1/3-in dice
2 lg Trimmed fennel bulbs
– cut into 1/3-in dice
10 c Chicken stock or broth
1 ts Dried tarragon
1 ts Dried thyme
1 lg Red pepper
– cut into 1/3-in dice
2 md Zucchini
– cut into 1/3-in dice
12 lg Mushrooms
– trimmed, quartered
Salt
Freshly ground pepper
Grated imported Parmesan
– for serving

HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir
often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer,
covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini
and mushrooms. Cook, covered, for 10 minutes more. Season to taste with
salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3
months. Serve hot, garnished with cheese. Makes 14 Cups

—–

Title: SHIU NG HEUNG GAI (OVEN ROASTED SPICED CHICKE
Categories: Chinese, Chicken
Yield: 6 servings

1 1/2 kg (3 lb) chicken pieces
1/3 c Light soy sauce
1/4 c Peanut oil
1 tb Chinese wine or dry sherry
1 Clove garlic
1/2 ts Salt
1/2 ts Finely grated fresh ginger
2 ts Five spice powder

The following two recipes come from Charmaine
Solomon’s THE COMPLETE ASIAN COOKBOOK. I haven’t
tried either yet but plan to once we finish remodeling
our kitchen.

This method of preparation is particularly suited for
chicken drumsticks, thighs or wings. If it is not
possible to buy selected joints, a whole chicken can
be used. See variation at end of recipe.

Oven temperature: 350 to 375 degrees Cooking Time: 45
minutes to 1 hour

Wash chicken pieces, dry well on paper towels. In a
large shallow dish mix soy sauce, oil and wine. Crush
garlic to a pulp with salt and add to soy mixture with
ginger and five spice. Mix well. Put chicken joints
in marinade and turn to coat all sides. Cover and
marinate for 1 hour or more.

Remove chicken from the marinade, put in a roasting
pan in one layer and spoon about 2 Tb of the marinade
over. Roast in a moderate oven for 45 minutes to 1
hour or until chicken is brown and crisp, basting
every 20 minutes with the marinade. Serve hot or cold.

Wings need about 45 minutes roasting time, drumsticks
from 45-55 minutes and thighs 1 hour. Thighs should
be roasted skin side uppermost.

Variation:

Make a marinade as above and rub it well all over a 3
1/2 lb roasting chicken. Spoon some of the marinade
into the cavity of the chicken as well. Marinate for
1 hour, then roast as above, turning the chicken first
on one side and then on the other so it is browned all
over. Baste frequently. Finish cooking chicken breast
upwards. It should take about 1 hour 45 minutes. To
serve, carve chicken as for red-cooked chicken.

—–

Title: Sandi Bowman’s Egg Noodles
Categories: Pasta, Main dish
Yield: 4 Servings

2 c Flour (heaping)
3/4 ts Salt
1 ea Milk (as needed)
3 ea Eggs
1/4 ts Baking powder

Make a “well” with flour. Add all ingredients. Fill each 1/2 egg
shell with milk and add milk. Stir in and gradually mix in rest of
the flour. Knead five minutes or so. Roll THIN. Slice and dry a few
minutes.

Sandi Bowman
Indianapolis, IN 1981

Submitted by John Hartman
Indianapolis, IN
mensa-1@juno.com

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Chocolate Chip Cookie Wreath

Recipe By : Woman’s Day, Holiday Baking 1994
Serving Size : 48 Preparation Time :0:00
Categories : Shaped Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup vegetable shortening
–butter flavored
1 1/4 cups light brown sugar, packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup pecans — coarsely chopped
Icing:
1 1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
red and green chewy candies
–or gum drops

Preheat oven to 375 degrees; line 4 cookie sheets with
foil and lightly grease the foil. In a large bowl with an
electric mixer on medium speed, beat the brown sugar,
shortening, milk and vanilla extract until well blended.
Beat in the egg. In a medium bowl, combine the flour, salt
and baking soda. With a spoon, stir into the shortening
mixture just until blended. Stir in the chocolate chips and
pecans. Divide the dough into quarters; divide each quarter
into 12 pieces. Roll each piece into a 1-inch ball.
Arrange the balls on the cookie sheets almost touching to
form an 8-inch circle. Flatten the balls slightly with your
fingers. Repeat with the remaining balls to make 3 more
wreaths. Bake one cookie sheet at a time for 12 to 14
minutes, or until the wreaths are lightly browned. Do not
overbake. Cool completely before removing from the cookie
sheet.
Meanwhile, prepare the icing. In a small bowl with the
mixer on medium speed, beat the powdered sugar, shortening,
milk and corn syrup until smooth. If too thick, thin with a
little milk; if too thin, add more powdered sugar. The
icing may be covered and refrigerated for up to 1 week.
Makes 1 1/2 cups. Spread or pipe the icing over the cooled
wreaths. Cut the red and green candies as needed for
flowers and leaves. Place in clusters around the wreath.
Makes 4 wreaths.

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Title: Garden Salad Pizza
Categories: Pizza
Yield: 2 pizzas

1 c Chopped fresh ripe tomato
1/2 c Diced red onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/4 c Chopped green onion
1 tb Red wine vinegar
1 tb Olive oil
Salt to taste
Pepper to taste
8 oz Mozzarella cheese, grated

Put a pizza stone on the lowest rack of the oven. Preheat to 400’F.
(If you use a metal pan instead, do not preheat the pan.) Toss the
vegetables with oil and vinegar. Cover 2 12″ pizza shells with the
cheese (leaving a 1/4″ rim); sprinkle the vegetable mixture over the
cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes,
or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES
EACH.

Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.

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AMARETTO CHEESECAKE DELITE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE COOKIE CRUST—–
1 1/2 c Chocolate cookie crumbs
3 tb Chopped almonds
2 tb Soy oil
— OR —
2 Cookie crumb crusts
– chocolate, ready-to-serve
—–GLAZED ALMOND TOPPING—–
2 tb Sugar
3/4 c Sliced almonds
—–AMARETTO FILLING—–
10 1/2 oz Pkg. lite soft silken tofu
16 oz Lower fat cream cheese
– softened
3 tb EQUAL measure — OR…
36 -EQUAL packets — OR…
1 1/2 c -Sugar
6 Egg whites
4 Whole eggs
1/4 c Amaretto
2 tb Vanilla

In a small bowl, combine all ingredients for the crust. Press evenly into
the bottom of a 9-inch springform pan.

Using an electric mixer, combine tofu and cream cheese until smooth. Add
EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to
ingredients and continue to mix until well blended. Add Amaretto and
vanilla. Pour over crust in springform pan or divide batter into two
prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40
minutes for the two prepared crusts.

Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden
brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on
wax paper. Break apart when cooled and arrange almonds around edge of cake.
Refrigerate. Serves 16.

*1/2 cup chocolate cookie crumbs can also be sprinkled around the outside
of the cheesecake for a different taste combination.

First Place, Desserts Category – Cooking with Ohio’s Soy Foods
Ohio State Fair Recipe Contest
Developed by Jacqueline DeMatteis-O’Brien

Reprinted with permission from the Indiana Soybean Development Council.

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Title: Crockpot Carmel Apples
Categories: Crockpot, Fruits, Snacks, Holidays
Yield: 8 servings

2 pk Caramels, 14oz each
1/4 c Water
8 md Apples

In crockpot, combine caramels and water. Cover and cook on high for 1
to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert
stick into stem end of each apple. Turn control on low. Dip apple
into hot caramel and turn to coat entire surface. Holding apple above
pot, scrape off excess accumulation of caramel from bottom apple.
Place on greased wax paper to cool.

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