Honey-Ginger Snaps

Recipe By : “Catering to Nobody” by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Diane Mott Davidson

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup honey
1 stick butter
1/2 cup sugar
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Preheat oven to 375ø. Cream 1/2 cup honey, 1 stick butter, 1/2 cup sugar, 1
egg. Sift together and add 2 cups flour, 2 teaspoons baking soda, 1/2
teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves.
Chill one hour. Roll level tablespoons of dough into balls and place 2
inches apart on greased cookie sheet. Bake for 10 to 12 minutes. Makes
about 4 dozen.

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CREAM OF FRESH VEGETABLE SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Chicken broth
1/2 c Chopped onion
Desired vegetable and
-seasonings (see chart
-below)
2 tb Butter
2 tb All-purpose flour
1/2 ts Salt
Few dashes White Pepper
1 c Milk

In saucepan combine chicken broth, chopped onion, and
one of the vegetable-seasoning combinations from
chart. (Or substitute an equal amount of frozen
vegetable, if desired.) Bring mixture to boiling.

Reduce heat;cover and simmer the time indicated in the
chart or till vegetable is tender. (Remove bay leaf if
using broccoli.)

Place half the vegetable mixture into a blender
container or food processor. Cover and blend 30 to 60
seconds or till smooth. Pour into bowl. Repeat with
remaining vegetable mixture; set all aside.

In the same saucepan melt the butter. Blend in the
flour, salt and pepper. Add the milk all at once. Cook
and stir till mixture is thickened and bubbly. Stir in
the blended vegetable mixture. Cook and stir till soup
is heated through. Season to taste with additional
salt and pepper. Serves 3 or 4.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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Title: BREAD AND BUTTER PUDDING
Categories: Desserts
Yield: 4 servings

6 ea Slices of brea
3 ea Eggs
2 c Warm milk
1/2 c Sugar
1 t Vanilla
1/2 c Raisins
1 ea Maple syrup on the side

Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or
9 inch square cake pan. Generously butter one side of bread, but in
half to make two triangles. Arrange triangles, buttered side up, in
prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and
vanilla; beat together. Stir in raisins. Slowly pour over bread
making sure all bread is well soaked. Bake 45 minutes or until
custard has set. Serve with warm maple syrup.

—–

Title: Olive Garden Neopolitan Ziti
Categories: Pasta, Meats
Yield: 4 servings

—–waldine van geffen vghc
1 1/2 lb Sweet/hot italian link; saus
1 1/3 c Green bell pepper; 1×1/4″
2 Tablespoons Olive oil

3/4 pound Ziti pasta — cook
Parmesan — grate
Parsley bouquets
5 cups MARINARA SAUCE
28 ounces Can Italian-style or plum — tomatoes with
juice;
10 3/4 ounces Tomato puree
1 teaspoon Garlic — mince
4 tablespoons Olive oil
1/2 cup Fresh basil; packed — chop

Salt and pepper

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve
the sausages and cut the split sausages into 1/2″ slices. Saute the
bell peppers in olive oil over moderate heat only until their
crispness is loss, but peppers are not soft. In a heavy sauce pan add
the tomatoes, tomato puree, garlic, olive oiil and fresh basil and
bring to a light simmer on moderate heat. Add the sauteed pepper
strips and cooked sausage and heat for 3 to 5 minutes. Serve the
pasta, topped with the sausage, peppers and salsa marinara and
garnish each plate with a parsley bouquet. Pass the Parmesan. Source:
The Olive Garden.

MMMMM

1/2 package of small elbow macaroni
1 can of chili beans (any kind/any flavor)
1 can of Del Monte chili ready tomatoes
1 package of fat free cheddar cheese

Cook macaroni, drain and set aside. In a large pot, cook beans and tomatoes.
Stir in macaroni and add about 1/2 of the fat free cheese. Stir until cheese
is melted. Pour into baking dish and top with remaining cheese. Refrigerate
or freeze. Heat at 350 degrees for 20 minutes when ready to eat. There are
infinite ways to make this dish — you could add TVP®, rice, more spices,
green chiles, use black beans, etc.

TVP is a registered trademark of Archer-Daniels-Midland Company.

CROCKPOT KNOCKWURST AND CABBAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Knockwurst links
1/2 ts Salt
1 Onion, thinly sliced
1 t Caraway seeds
1 Small head cabbage shredded
2 c Chicken bouillon

Cut knockwurst into 2-inch chunks. In crock-pot arrange alternate
layers of meat with onions and cabbage. Sprinkle with salt and
caraway seeds. Pour bouillon over all. Cover and cook on low 5 to 6
hours or until cabbage is tender. Makes 6 servings…. NOTE: If a
more chewy texture> in the knockwurst is preferred, add the meat
during the last hour of cooking…..

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BASIC LOAF RECIPE FOR LEGUMES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Legumes — cooked
1 c Bread crumbs, wheat germ or
-ground nuts
1 c Liquid–soymilk, tomato
-juice, etc.
Seasonings to taste–garlic,
-onions, etc

Mix all ingredients thoroughly. Bake in loaf pan in
350 degree oven until firm, about 30 minutes.

From DEEANNE’s recipe files

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Blackberry Blackheads^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter — at room temperature
1 tablespoon Butter — at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam — with seeds
—–TOOLS—–
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack

sm Spoon
With an adult’s help, preheat oven to 325F.

Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all
the sugar has been used.

Add the egg whites and flour to the butter and sugar.
Beat until the dough is well blended.

Dip a pastry brush into the tablespoon of butter and lightly brush a very thin
layer onto the cookie sheet.

With clean hands, roll the dough into golf ball sized balls. Flatten the balls
slightly, and using your thumb, press a dime size dent into the middle of each
one. Place cookies, dent size up, about 1″ apart on cookie sheet. Bake aobut 12
minutes or until
Allow the cookies to cool on the cookie sheet for a few minutes before moving
them to a wire rack with a spatula. When the cookies are completely cooled, use
a small spoon to fillthe dent in each one with jam.
Makes about 3 1/2 dozen blackheads.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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SPINACH IN PHYLLO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach, fresh
2 c Onion — minced
2 tb Olive oil
5 Garlic cloves — crushed
pn Nutmeg
pn Fennel
pn Salt, pepper
1 pk Phyllo, whole wheat
1/4 c Corn oil or soy margarine,
-melted

Preheat oven to 375.

Boil 2 quarts of salted water. Place spinach in the
boiling water for 2 to 3 seconds and remove.

Place in colander, rinse under cold water and squeeze
out excess water.

Saute onions in olive oil until soft, about 6 to 8
minutes. Add garlic and cook for 2 to 3 minutes. Set
aside.

When onions and garlic have cooled, mix them with
spinach and add seasonings. Set aside.

Place a phyllo sheet on a dry work surface. Using a
pastry brush, lightly coat it with corn oil. Place a
second sheet over the first and brush with oil.

Fold the phyllo into thirds vertically, making a strip
about 4″ wide.

Place 2/3 cup of spinach filling on bottom left corn
of phyllo. Encase it by folding the left-hand, bottom
corner over the filling, forming a triangle with two
equal sides.

Continue folding at a right angle to the end of the
strip.

Repeat with remaining phyllo sheets until all filling
is used.

Bake for 12 to 15 minutes until golden brown.

Serve immediately or store up to one week in
refrigerator or freeze.

Per serving: 214 cal; 6 g prot; 168 mg sod; 18 g carb;
14 g fat; 0 mg chol; 84 mg calcium

Vegetarian Gourmet, Autumn 1992/MM by DEEANNE

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Title: AVOCADO RELISH
Categories: Relishes, Condiments
Yield: 4 servings

1/2 md Avocado (about 1/4 pound),
-pared and finely diced
2 tb Lime juice (no sugar added)
1/4 c Each diced red onion, red
-bell pepper, and green bell
-pepper
2 lg Plum tomatoes, diced
1 tb Each chopped fresh cilantro
-or parsley, and seeded mild
-or hot
Chili pepper
2 sm Cloves garlic, chopped
2 ts Olive or vegetable oil
1 ds Each salt and pepper

In small bowl, combine avocado and lime juice; set aside. In separate bowl
combine remaining ingredients, mix well; carefully fold into avocado
mixture. Cover with plastic wrap and refrigerate until flavors blend, at
least 30 minutes. Just before serving, stir well. A nice addition to
broiled chicken or fish. Makes 4 servings, about 1/2 c each

/// oo/ From the hearth in Sandee’s Kitchen…

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