Title: Card Gingerbread
Categories: Snacks, Cookies
Yield: 24 servings

1/3 c Butter
1/2 c Dark molasses
1/2 ts Soda
1/4 ts Cinnamon
1/3 c Brown sugar
2 1/2 c Flour (sifted)
1/2 tb Ginger (scant)
1/4 ts Salt
1 Egg (slightly beaten)

Cream butter and sugar. Mix in egg; stir in molasses. Sift flour
with dry ingredients and add to butter. Turn to floured board and
roll 1/4″ thick; cut in oblong 3“X4”. Score cards with knife in 1/2″
parallel lines. Place on greased cookie sheet. Bake in slow (325 F)
oven 10 minutes. Yield: 2 dozen cards Like Mammy’s (Mammy was
Florence Reeves Sykes, my mother’s paternal grandmother) SOURCE:
Mama’s Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman

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Title: HORSERADISH SAUCE
Categories: Sauces
Yield: 1 servings

3 tb Horseradish, fresh;grated
-OR-
1/4 c -Bottled horseradish
-drained squeezed dry
1 ts Lemon juice
1 ts Wine vinegar
1 1/2 ts Sugar
1/4 ts Prepared English mustard
-Salt
1/2 c Heavy cream

“Serve with hot or cold roast beef.”
Mix the Horseradish , lemon juice, vinegar, sugar and
mustard in a small bowl and add a pinch of salt. Whip
the cream until it is stiff and fold into the other
ingredients. Chill until needed. It is a good idea to
chill Horseradish for at least 3 hours before serving.
MAKES: 3/4 CUP

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Title: Soft Molasses Cookies
Categories: Cookies
Yield: 1 servings

1 c Sugar
1 c Shortening
1 Egg
1 c Molasses
1 c Sour milk or buttermilk
4 1/2 c Flour
3 tb Flour
4 ts Baking soda
2 1/2 ts Ginger

Mix sugar, shortening, egg and molasses in bowl. Then mix flour,
soda, salt and ginger together. Add milk flour one after another;
blend together. Drop by teaspoonfuls onto greased cookie sheets. Bake
7 minutes in 350F. This recipe is from my grandmother in Nova
Scotia’s recipe box.

MMMMM

RISOTTO TUTTO GIARDINO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil
5 Shallots, chopped
3 Cloves Garlic, chopped
1 1/3 c Arborio Rice
4 c Vegetable Broth
Broccoli Florets
1 Zucchini, chunked
1/2 Red Bell Pepper, cubed
1/4 c Peas or Corn
6 Spears Asparagus, cut up
1/4 c Parmesean Cheese, grated
2 tb Basil, chopped

Heat Olive oil in a saute pan over medium-high heat.
Add shallots and garlic and saute until softened, then
stir in rice. Stir in wine and 1 cup of the hot broth.
Cook over meduim-high heat, stirring, until liquid is
almost absorbed, then pour in another cup of stock and
continue cooking and stirring. The grains will swell,
the liquid will become creamy and the rice will be
cooking it’s way to al dente. Continue stirring and
adding broth.

When rice is nearly cooked, about 20 minutes, begin
adding vegetables, starting with those that take the
longest to cook, and ending with those that take but a
moment.

Sir in half the Parmesean, then serve immediately,
sprinkled with the remaining Parmesean and the basil.

Source: San Francisco Chronicle

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Title: CREAMY GARLIC PARSLEY PESTO SAUCE WITH PASTA
Categories: Pesto, Pastas, Sauces
Yield: 3 servings

1 c non-fat skim milk ricotta cheese
2 lg cloves garlic, peeled
1/2 c loosely packed fresh parsley
1/2 c loosely packed fresh basil
1/2 c boiling water 5 tb grated Parmesan or Romano cheese Salt,
coarse pepper to taste
3 c tender-cooked spaghetti

Preparation : Have ricotta at room temperature. Combine it with
remaining ingredients except spaghetti in blender (or food processor,
using a steel blade). Cover, blend until smooth. Toss with hot
drained spaghetti until cooked. 3 servings. Walt MM

MMMMM

JERUSALEM ARTICHOKE SOUP

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Jerusalem artichokes
Juice of 1/2 lemon
4 tablespoons butter
1 leek — white part only,
sliced into 1/2 inch pieces
1 carrot — sliced into 1/2inch
rounds
3 cups chicken stock (preferably homemade) or
water
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg

Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/
4 inch slices and
toss with lemon juice. Melt butter in a 4 quart nonreactive saucepan. Add leek,
carrot and
Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for
20 minutes. Add 2
1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and sim
mer for another
25 minutes. When cooked, remove from the heat and puree the soup with an additi
onal 1/2 cup
stock, or water and cream. Pass puree through a drum sieve. Return soup to a cl
ean saucepan and
reheat.

Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: MRS. FIELDS COOKIES
Categories: Cookies
Yield: 112 servings

2 c Butter
2 c Sugar
2 c Brown sugar
4 Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal *
1 t Salt
2 t Baking powder
2 t Baking soda
1 Chocolate chips (24-oz bag)
Chopped nuts. Optional

* (put small amount into a blender and blend until
it turns into a Cream together butter, sugar, and
brown sugar. Add 4 eggs and vanilla. Mix in flour,
oatmeal, salt, baking powder, and baking soda. Add a
24-oz bag of chocolate chips, one 8-oz Hershey bar
(grated), and/or 3 c chopped nuts. Bake on an
ungreased cookie sheet. Bake golf ball sized cookies,
placed 2 inches apart at 375 degrees for 15 minutes.

—–

Southwestern Grilled Tuna Salad With Basilgarlic Vinaigrett

Recipe By : GRILLING’ CHILLIN’ SHOW #GR3609
Serving Size : 4 Preparation Time :0:00
Categories : Fish-fs Grill/broil-fs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tuna steaks
–(about 5 ounces each)
5 teaspoons olive oil
salt and freshly ground pepper — to taste
4 new potatoes — cooked
–slightly cooled
4 cups mesclun or mixed green lettuce leaves
1/2 cup basilgarlic vinaigrette — to taste
2 small avocados — peeled
— cut into quarters
2 medium tomatoes — cut into quarters
2 tablespoons nicoise olives — pitted
2 tablespoons capers — drained

Prepare a wood or charcoal fire and let it burn down to embers. Brush the
tuna steaks with 4 teaspoons of the olive oil, season to taste with salt
and pepper, and grill to desired doneness, 2 minutes on each side for
medium rare.

Brush the potatoes with 1 teaspoon of oil, and grill about 2 minutes,
turning. When done, slice thick.

Dress the greens with about half of the vinaigrette and toss gently with
the avocados, tomatoes, olives and potatoes.

For each serving, place 1 tuna steak on a large plate and drizzle with a
little vinaigrette. Arrange the salad around the tuna, giving each plate an
equal portion of avocados, tomatoes, potatoes, and olives. Sprinkle with
capers and serve.

Yield: 4 first course servings Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved

busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

– – – – – – – – – – – – – – – – – –

Arkansas Pig Pickin Cake

1 box yellow cake mix
3/4 C oil
4 eggs
1 small can mandarin oranges (do not drain!)

For icing:
1 small can crushed pineapple (13 1/2 oz)
1 small package instant vanilly pudding
9 ounces Cool Whip

Mix above ingredients until oranges are “mushed up”. Pour into
greased, floured pans. Bake at 325 until toothpick comes out clean.
Cool completely (I put in freezer)

Partially drain crushed pineapple. Stir in dry pudding mix until
well blended. Fold in Cool Whip. Spread on cake. Top with chopped
pecans (optional), coconut, etc.

Store cake in refrigerator. Slices can be frozen individually for
packing in lunches. By the time lunch arrives, it is perfect!

Moist, easy, and delicous! Enjoy!

Title: Deep dish peach pie
Categories: Pies, Desserts, Fruits
Yield: 8 servings

2 tb Lemon Juice
1 1/4 c Sugar
1/8 ts Salt
1/4 ts Nutmeg
4 tb Butter
1 1/2 lb Fresh Peaches (6 c sliced)
2 tb Sugar
1/4 ts Cinnamon
3 tb Flour
1 c Heavy Cream, Whipped

juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt,
nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated.
Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to
cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and
flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10
minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes
more. Serve with whipped cream.
Makes 1 pie Preheat oven to 450 degrees Prep. time: 1
hour

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