Title: HIDDEN HUGS COOKIES
Categories: Cookies, Chocolate, Hershey’s, 100th
Yield: 48 cookies

1 pk HERSHEY’S HUGS or HUGS WITH
-ALMONDS chocolates (8 oz)
1 c Butter or margarine,
-softened (2 sticks)
1/2 c Powdered sugar
1 t Vanilla extract
2 1/4 c All-purpose flour
1/4 t Salt
3/4 c Toasted almonds, finely
-ground (see note)
Additional powdered sugar

Heat oven to 400’F. Remove wrappers from chocolate pieces. In large
mixer bowl, beat butter, powdered sugar amd vanilla until well
blended. Stir together flour and salt; gradually add to butter
mixture, beating until well blended. Add nuts; blend well. Mold scant
tablespoon dough around each chocolate piece, covering completely.
Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes
or until set. Cool slightly; roll in powdered sugar. Cool completely.
Before serving, roll again in powdered sugar, if desired.

NOTE: To toast almonds, heat oven to 350’F. Spread almonds in thin
layer in shallow baking pan. Bake 8-10 minutes, stirring
occasionally, until light golden brown; cool.

—–

Title: Lemon Crackers
Categories: Cookies
Yield: 1 servings

2 1/2 c Sugar
1 c Shortening
2 tb Bakers ammonia
1 ts Oil of lemon
2 Eggs
2 tb Milk; new
1 pt Milk; new
Flour

Soak ammonia over night in pint of milk. Beat eggs seperately and ad 2
T.
milk to yolks. Mix dough stiff and roll thin. Prick well with fork and
bake.

Note: No temperature given. 425 F. ?

Source: Mrs. Anna Balthaser, Spencerville Grange, Allen County, OH

—–

Title: LA MADELEINE’S TOMATO BASIL SOUP
Categories: Soups
Yield: 8 servings

4 c Tomatoes (8-10) — peeled,
Cored
And chopped
Or
4 c Canned whole tomatoes —
Crushed
12 Fresh basil leaves —
Washed
1 c Heavy cream
1/4 lb Sweet unsalted butter
Salt to taste
1/4 ts Cracked black pepper —
Cracked

Combine tomatoes, juice and/or stock in saucepan.
Simmer 30 minutes. Puree, along with the basil leaves,
in small batches, in blender or food processor.

Return to saucepan and add cream and butter, while
stirring, over low heat. Garnish with basil leaves and
serve with your favorite bread.

Recipe By : Fort Worth Star-Telegram

—–

Title: Recommended Canners (part 1 of 3)
Categories: Canning, Information
Yield: 1 guide

Equipment for heat-processing home-canned food is of two main
types–boiling-water canners and pressure canners. Most are designed to
hold seven Quart jars or eight to nine pints. Small pressure canners
hold four quart jars; some large pressure canners hold 18 pint jars in
two layers, but hold only seven quart jars. Pressure saucepans with
smaller volume capacities are not recommended for use in canning. Small
capacity pressure canners are treated in a similar manner as standard
larger canners, and should be vented using the typical venting
procedures.

Low-acid foods must be processed in a pressure canner to be free of
botulism risks. Although pressure canners may also be used for
processing acid foods, boiling-water canners are recommended for this
purpose because they are faster. A pressure canner would require from 55
to 100 minutes to process a load of jars; while the total time for
processing most acid foods in boiling water varies from 25 to 60
minutes. A boiling-water canner loaded with filled jars requires about
20 to 30 minutes of heating before its water begins to boil. A loaded
pressure canner requires about 12 to 15 minutes of heating before it
begins to vent; another 10 minutes to vent the canner; another 5 minutes
to pressurize the canner; another 8 to 10 minutes to process the acid
food; and, finally, another 20 to 60 minutes to cool the canner before
removing jars.

Boiling-Water Canners

These canners are made of aluminum or porcelain-covered steel. They have
removable perforated racks and fitted lids. The canner must be deep
enough so that at least 1 inch of briskly boiling water will be over the
tops of jars during processing. Some boiling-water canners do not have
flat bottoms. A flat bottom must be used on an electric range. Either a
flat or ridged bottom can be used on a gas burner. To ensure uniform
processing of all jars with an electric range, the canner should be no
more than 4 inches wider in diameter than the element on which it is
heated.

Using Boiling-Water Canners

Follow these steps for successful boiling-water canning:

* Fill the canner halfway with water.

* Preheat water to 140 degrees F for raw-packed foods and to 180
degrees F for hot-packed foods.

* Load filled jars, fitted with lids, into the canner rack and use the
handles to lower the rack into the water; or fill the canner, one jar
at a time, with a jar lifter.

* Add more boiling water if needed, so the water level is at least 1
inch above jar tops.

* Turn heat to its highest position until water boils vigorously.

* Set a timer for the minutes required for processing the food.

* Cover with the canner lid and lower the heat setting to maintain a
gentle boil throughout the process schedule.

* Add more boiling water, if needed, to keep the water level above the
jars.

* When jars have been boiled for the recommended time, turn off the
heat and remove the canner lid.

* Using a jar lifter remove the jars and place them on a towel, leaving
at least 1-inch spaces between the jars during cooling.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Curried Fruit and Cream Pizza

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Milk pizza dough
2 Apples, peeled, cored — 1/2-inch dice
1 Pear, peeled, cored — 1/2-inch dice
1 Slice Pineapple — 1/2-inch dice
1 Banana, peeled — 1/2-inch dice
3 Ounces Seedless grapes
1/2 Cup Heavy whipping cream
2 Tablespoons Curry Powder

Make the pizza dough. Preheat an oven to 450F. If using a baking
stone or tiles, place in the oven now.

Place all the fruits in a saucepan. Pour in the cream and gently stir
in the curry powder. Cover and cook over low heat until the fruits
are soft and the cream is absorbed, about 15 minutes.

Roll out the pizza dough and cover with the fruit mixture. Transfer
the pizza to the oven and bake for 10 minutes. Reduce the temperature
to 400F and bake until the crust is golden, about 10 minutes.

Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Blender Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

8 oz Sharp cheddar cheese 1 t Salt
10 ea Slc bread, buttered/cubed 4 ea Eggs
2 c Milk 1 t French cream mustard

(May substitute 1/2 t dry mustard)
Cut cheese into pieces. Combine all ingredients in blender. Turn on high
speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt
casserole for 1 hour at 350 degrees.

Mrs. R. Gamble Mann

—————————————————————————–

Date: Thu, 10 Nov 94 14:07:00 EST
From: “Von Balson, Kathleen”

from my Veg. Times collection:

Creamy Light Fettuccine Alfredo

12oz dry fettuccine
2 cups soy milk
4 cloves garlic, minced
6 tbs grated soy cheese
1/4 chopped fresh parsley
freshly ground black pepper
2 cups chopped and steamed
veg. of choice such as carrots,
broccoli, peas, etc.

Cook pasta, drain. Place pasta in a large nonstick saute pan along with
milk and garlic. Bring to a simmer, stirring frequently. Add cheese.
Continue cooking until cheese melts and sauce thickens. Stir in parsley
and black pepper. Add steamed veg. toss gently and serve. Makes 4
servings.

Per serving: 416 cal.; 25g protein; 4g fat; 68g carbo.; 150mg cholest.;
343mg sodium, 4g fiber. This should cure that “heart attack on a plate”!

CHICK-PEAS IN CHUNKY TOMATO SAUCE OVER COUSCO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Rice/grains
Main dish Bean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Chopped onions
1/2 c Chopped carrot
1 tb Plus 1 ts — minced garlic
4 ts Olive oil
1 cn (28-oz) Italian Plu tomatoes
With juices
1 cn (15 to 16-oz) garbanzo beans
(chick-peas) rinsed, drained
1/4 ts Dried oregano, crumbled
1/4 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
1/4 c Chopped fresh parsley
2 c Water
1 1/2 c Couscous

Combine chopped onion, chopped carrot, 1 Tbs. minced
garlic and 1 tsp. olive oil in large non-stick
skillet. Cover and cook mixture over low heat until
vegetables are tender, stirring frequently, about 15
minutes. Add tomatoes with juices, chick-peas,
oregano, thyme, and red pepper and bring to boil. Stir
mixture, crushing tomatoes with side of spoon. Reduce
heat to low and simmer uncovered until sauce thickens
and flavors blend, about 20 minutes. Add parsley.
Season to taste with salt and pepper. (Can be prepared
one day ahead. Cover and refrigerate. Rewarm over low
heat before continuing.) Bring 2 cups water to boil in
heavy medium saucepan. Stir in couscous. Remove from
heat, cover and let stand 10 minutes. Fluff with fork.
Heat remaining 3 teaspoons olive oil in heavy skillet
over low heat. Add remianing 1 teaspoon minced garlic
and cook 1 minute. Stir garlic and oil mixture into
couscous. Season to taste with salt and pepper. Spoon
couscous into shallow bowl, ladle tomato mixture over
and serve.

– – – – – – – – – – – – – – – – – –

Greek Lamb Stew

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :2:30
Categories : Lamb Try This
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup all-purpose flour
salt
black pepper
3 pounds lamb — cut into 2″ cubes
1/4 cup olive oil
1 whole bay leaf
1/4 teaspoon ground thyme
1/4 teaspoon dried rosemary
1 clove garlic
2 cups chicken stock
1 cup white wine
1 can tomato sauce
2 dozen small white onions — blanched and peeled
1/2 cup black olives — pitted

Season flour with salt and pepper and dredge lamb cubes in it. Heat
olive o
il in large soup kettle over medium high heat. Brown lamb cubes in oil.
Sprinkle
herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with
a
dditional salt and pepper to taste.
Simmer over medium heat for 1-1/2 hours. Add blanched onions and
olives. Si
mmer 1/2 hour longer.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with toasted pita triangles and a salad.

Title: HOLLANDAISE SAUCE #1 (BDGM08B)
Categories: Sauces, Microwave, Favorite, Condiments
Yield: 4 servings

2 Egg yolks
1 tb Lemon juice
1/2 ts Dry mustard
1/8 ts Salt
1/2 c Butter*

*I admit it, I have used margarine, instead. Into container of
electric blender measure yolks, juice, mustard salt. Microwave
butter (on HIGH) in glass measuring cup 1-2 minutes, until hot
bubbly. Turn electric blender to highest speed and GRADUALLY add
butter, mixing well until Hollandaise is creamy and thickened. Serve
over fresh asparagus, Eggs Benidict, Filet Mignon, etc.

MMMMM