Pfeffernusse (Pepper Balls)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Flour; Unbleached, Unsifted
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Cloves; Ground
1/2 Teaspoon Mace
1 Teaspoon Allspice; Ground
Black Pepper; As Desired
1 1/4 Cups Honey
2 Tablespoons Butter
2 Eggs; Large
1 Cup Confectioners’ Sugar
1 Teaspoon Vanilla
Water

Sift flour, baking powder and spices together. Heat honey and butter until
butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill
dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet.
Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in
glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4
dozen cookies.

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Nutr. Assoc. : 0 1554 1440 541 0 0 161 15 854 393 385 76 568

Title: NEW ENGLAND CREAMY CLAM CHOWDER
Categories: Soups
Yield: 6 servings

4 Slices bacon or salt pork
1/2 c Onion, finely chopped
4 md Potatoes, peeled, diced
2 cn Minced clams with liquid
-(6 oz. each)
1 c Bottled clam juice
1 c Half-and-half
Salt (to taste)
Pepper (to taste)
1/2 c Whipping cream (optional)
2 tb Parsley, finely chopped

1. In a large heavy saucepan or skillet, saute bacon or pork until brown
and crisp. Drain on paper towels. Dice or crumble.
2. In same skillet saute chopped onion and potatoes for a couple of
minutes. Sprinkle with flour.
3. Add clam juice from cans and from bottle. Stir to combine. Bring to a
boil. Simmer, stirring from time to time, until potatoes are soft, about
15 minutes.
4. Add half-and-half and season to taste with salt and pepper.
5. Add minced clams. Heat until simmering. Do not boil. Add whipping
cream, if used. Sprinkle with parsley or diced pork or bacon. Serve
immediately.

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Chocolate Dream Brownies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
2 ounces chocolate
1 cup sugar
2 each eggs
1 cup all-purpose flour
1/2 cup pecans
FROSTING
1 1/2 cups powdered sugar
3 tablespoons margarine
2 tablespoons milk
drop food coloring
3/4 teaspoon peppermint extract
GLAZE
4 ounces semisweet chocolate
2 tablespoons margarine

FOR CAKE:

Preheat oven to 350 degrees. Grease an 8 or 9 inch pan.

Melt margarine and chocolate over a low heat; set aside.

In a small mixer bowl, at low speed mix together sugar and eggs for 2
minutes. Add other ingredients.

Pour into the pan and bake for 25 – 30 minutes, or until center is set.

FOR FROSTING:

Beat all items together and spread over cooled cake; refrigerate for at
least one hour.

FOR GLAZE:

Melt all items in a saucepan and drizzle over layer. Cover and refrigerate
at least 1 hour.

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Title: PEANUT BUTTER BALLS
Categories: Candies
Yield: 1 servings

1 Stick of margarine
1 c Crunchy peanut butter
3 c Powdered sugar
1/4 Block of paraffin
1 pk 6 oz. chocolate chips

Mix the margarine and peanut butter with hands. Add powdered sugar and
make into balls. Refrigerate if soft. Melt paraffin and chocolate chips.
Dip balls with toothpick and place on waxed paper or aluminum foil to dry.
Randy Rigg

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Title: Cranberry Relish
Categories: Condiment, Ceideburg 2
Yield: 1 batch

1 lb Cranberries, rinsed and
-drained (wrinkled berries
-and stems discarded)
1 1/2 c Sugar
2 tb Vanilla
Juice and pulp of 2/3
-lemon, seeded
2 Oranges, peeled, sliced and
-seeded

In food processor, combine cranberries, sugar and vanilla and process
a few seconds to reduce bulk. Add lemon juice and pulp and process
for 5 seconds. Add oranges and process just until well mixed, about
5 seconds. Cover and refrigerate for at least 8 hours before serving.

Posted by Stephen Ceideburg Feb 1 1990.

MMMMM

Title: STIR-FRIED LIVER
Categories: Meats, Oriental
Yield: 4 servings

1 lb Calves liver
1 x Small onion
4 x Mushrooms
4 x Scallions
1 x Clove garlic
1 ts Corn starch
2 tb Peanut oil
1 ts Soy sauce

Slice liver thin and mix with corn starch and crushed
garlic. Brown quickly in hot oil. Add finely-sliced
onions and mushrooms. Stir-fry until meat is evenly
browned, then add chopped scallions and soy sauce.
Continue cooking with constant stirring for 6 to 9
minutes. A tablespoon of brandy may be added to the
meat just before frying for that little touch of
luxury the Chinese lavish on honored guests.

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ASIAN SESAME NOODLES

Recipe By : Chef Caprial/Peggy Flentie, Jubail, KSA
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Pasta Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Asian egg noodles or spaghetti noodles
1/4 cup vegetable or peanut oil
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cloves garlic — crushed
1 teaspoon red pepper
1/3 cup toasted sesame seeds

1. Cook noodles as per directions on package. Rinse well and drain. Place
noodles in a large bowl and set aside.

2. Combine vegetable or peanut oil, soy sauce, sesame oil, garlic and red
pepper. Mix well and pour over noodles. Mix well with hands and let sit.

Toast sesame seeds. Sprinkle toasted sesame seeds on top of noodles and
serve.

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Minestrone (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup dried navy (pea) beans — picked over rinsed
2 tablespoons olive oil
2 cloves garlic — finely minced
1 large onion — coarsely chopped
3 large carrots — cut in 1/2″ slices
1 medium leek — thinly sliced
3 stalks celery — cut in 1″ slices
1 cup tightly packed minced fresh basil — or
Italian (flat-leaved) parsley — divided
1 teaspoon dried thyme — or
dried oregano
1 14 oz can Italian plum tomatoes with juice
3 cups cold water
3 cups vegetable stock
2 cups green beans, trimmed — cut in thirds
1/2 cup orzo, tubettini, — or
other small Italian pasta
1 cup boiling water (up to 2 c) — optional
2 large zucchini — cut in 1/2″ slices
3 cups shredded cabbage — cored
1 teaspoon salt — or to taste
freshly ground black pepper — to taste

***Garnish***
1 cup grated Parmesan cheese (up to 1 1/2 c)
or
grated Romano cheese

serves 8 to 10

Soak the navy beans overnight or use the pressure cooker quick presoak method (
see basic cooking times). Rinse, drain, and set aside.

Heat the olive oil in the cooker,and saute the garlic and onion until the onion
becomes limp, about 3 minutes. Add the carrots, leek, celery, 1/2 cup basil,
thyme, reserved navy beans, plum tomatoes with their juice, water and stock. L
ock the lid in place and over high heat bring to high pressure. Adjust heat to
maintain high pressure, and cook 20 minutes. Let the pressure drop naturally
or use a quick release method. Remove the lid, tilting it away from you to all
ow any excess steam to escape.

Add the green beans and orzo and cook uncovered over medium heat for 5 minutes,
stirring frequently so that the orzo doesn’t drop to the bottom of the pot and
burn. If the soup becomes too thick, add 1 to 2 cups boiling water. Add zucc
hini, cabbage, remaining basil, and salt and pepper to taste. Cook until the z
ucchini and green beans are crisp-tender, about 3 to 5 additional minutes. ser
ve in individual bowls, garnished with Parmesan or romano.

Author’s note: For a friend of mine, a superb minestrone always contains one s
ecret ingredient: a tablespoon of sugar to enhance all of the flavors. She may
be right.

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Title: Ricotta Dip for Summer Fruits
Categories: Dips, Fruits, Low-fat, Desserts
Yield: 12 servings

15 oz Fat-free ricotta cheese
2 tb Sugar
1 1/2 ts Vanilla extract
1 1/2 ts Grated orange peel
3/4 ts Ground cinnamon

A lightened recipe for the traditional filling for cannoli, the classic
Sicilian sweet pastry. This dip is delicious on fresh fruit such as melon
spears, peach wedges, strawberries and grapes.

Combine all ingredients in processor and puree until very smooth.
Transfer to bowl. (Can be prepared 6 hours ahead. Cover and
refrigerate.)

Per 2-tablespoon serving: calories, 40; fat, 0; sodium, 38 mg;
cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

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FUNNEL CAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Unsifted flour
2 tb Sugar
1 t Baking soda
3/4 ts Baking powder
1/4 ts Salt
1 Egg
3/4 c Milk

Source: DESSERT1.ZIP

(You need a metal funnel to make these delicious
Pennsylvania Dutch specialties. )

about 1 quart – Corn oil Confectioners sugar

Stir together first 5 ingredients. Mix egg and milk;
add to flour mixture. Stir until batter is smooth.
Pour oil into skillet (no more than 1/3 full). Heat to
375 degrees. An electric fry pan is excellent for
this. Holding forefinger over end of funnel, pour 1/4
cup into funnel. Place over hot oil and remove finger
to let batter flow. As batter flows, move funnel in a
circle to form a spiral cake. Fry, turning once, 2
minutes or until golden brown. Drain and sprinkle with
sugar. Repeat. Makes enough for 6 funnel cakes.

Note: instead of the sugar, try drizzling with a thin
icing and sprinkle with chopped nuts.

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