Title: Mushroom Strudel
Categories: Appetizers
Yield: 16 servings

3 T Butter
1/3 c Diced sweet red pepper
7 c Sliced mushrooms
1/2 t Pepper
2 t Lemon juice
1/2 c Shredded mossarella cheese
2 T Fine bread crumbs
1/3 c Melted clarified butter
1/4 c Grated parmesan cheese
1 ea Large onion, chopped
2 ea Cloves garlic minced
1/2 t Salt
1/2 t Thyme
1/2 c Diced black forest ham
1/4 c Minced fresh parsley
8 ea Sheets phyllo pastry
2 t Dijon mustard

In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often,
until mushrooms are tender and all moisture has evaporated. Season
with salt, pepper, thyme and lemon juice. Remove from heat; stir in
ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust
seasoning. Let cool. Divide mushroom filling in two portions. Brush
4 sheets of phyllo pastry lightly with melted butter; stack neatly
one on top of the other. About 1 inch from one long edge of phyllo
pastry, spread half of mustard in a 2 inch wide strip, leaving a 1
inch border on both sides. Over mustard, spread half of the mushroom
filling. Dust filling and phyllo pastry with half the parmesan
cheese. Turn up bottom edge of pastry over mushroom filling; turn
both side edges in the brush this exposed phyllo pastry on bottom and
edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with
butter; with sharp knife cut 8 slits on diagonal, on top of each
roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F
over for about 25 minutes or until pastry is golden and crisp. Let
cool for about 5 minutes before slicing.

MMMMM

Raspberry Delight

Recipe By : , June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups all-purpose flour
2 tablespoons sugar
3/4 cup butter or margarine — softened
Filling:
8 ounces cream cheese — softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped topping
Topping:
6 ounces raspberry gelatin powder
2 cups boiling water
2 10 oz pkgs sweetened frozen raspberries
additional whipped topping and fresh mint — optional

In a bowl, combine flour and sugar; blend in butter with a wooden spoon until
smooth. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at
300 degrees for 20-25 minutes or until set (crust will not brown). Cool. In
a mixing bowl, beat cream cheese, confectioners’ sugar, vanilla and salt
until smooth. Fold in whipped topping. Spread over crust. For topping,
dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes
or until mixture begins to thicken. Spoon over filling. Refrigerate until
set. Cut into squares; garnish with whipped topping and mint if desired.
Yield: 12-16 servings.

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NOTES : “I knew this cool, fruity and creamy dessert was a winner the first
time I tasted it. I confirmed that fact a few summers ago when I entered the
recipe in a contest at work-it won first place. Co-workers still call to
request it.” Submitted by Mary Olson, Albany, Oregon.

Title: Ice Cream Sodas
Categories: Beverages, Desserts
Yield: 1 servings

MMMMM———————-BLACK-AND-WHITE—————————
2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of

MMMMM——————-CANARY ISLAND SPECIAL————————
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of

MMMMM————————-BLACK COW——————————
1 tb Chocolate syrup
Root beer; Coca-cola makes a
-Brown Cow
1 Vanilla ice cream; scoop of
-hold the whipped cream

MMMMM———————-STRAWBERRY SODA—————————
1/4 c Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop of
-or strawberry ice cream

MMMMM————————–HOBOKEN——————————-
1/2 c Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop o

MMMMM—————–TOP EACH SODA WITH WHIPPED———————-

MMMMM—————————CREAM——————————–

Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water,
stirring as you pour, to within 2 inches of the lip of the glass. Add
one large scoop of very firm ice cream, trying to get it to straddle
the lip of glass, yet still submerged in the seltzer to begin
reacting with the bubbles to create a foamy head. Top with whipped
cream.

SERVES: 1 SOURCE:_Square Meals_ by Jane and Michael Stern

MMMMM

Title: APRICOTS IN BRANDY
Categories: Fruits, Desserts, Alcohol
Yield: 2 servings

-Virginia Housewife, 1831

“Take freshly gathered Apricots not too ripe; to Half their Weight of loaf
Sugar, add as much Water as will cover the Fruit; boil and skim it: then
put in the Apricots, and let them remain five or six Minutes; take them up
without Syruup, and ;ay them on Dishes to cool; boil the Syrup till reduced
one Half; when the Apricots are cold, put them in Bottles, and cover them
with equal Quantities of syrup and French Brandy. If the Apricots be
clingstone, they will require more scalding.” Source: Mrs. Mary Randolph’s
Virginia Housewife, 1831

Posted on Cooking Echo by Karl Lembke on 12-26-92

MM by Cathy Svitek

—–

Title: SPINACH DIP #3
Categories: Dips
Yield: 1 servings

1 pk (10-oz) frozen chopped
Spinach thawed and drained
1 1/2 c Sour cream
1 c Reduced calorie mayonnaise
1 pk (1.4-oz) vegetable soup and
Recipe mix
1 cn (8-oz) water chestnuts
Drained and chopped opt.
3 Chopped green onions

Stir all ingredients until well mixed. Cover; chill.

—–

Title: TOLL HOUSE PIE II
Categories: Pies
Yield: 8 servings

1 x Pastry for 9″ one crust pie
1 c Butter,melted
1 x And cooled to room temperatu
2 ea Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
1 x Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
1 x Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat
eggs until foamy.Add flour,sugars;beat until well blended.Blend in
butter.Stir in semi-sweet chocolate morsels and walnuts.Pour into
pastry lined pie plate.Bake until set,about 1 hour.Serve warm with
whipped cream or ice cream,if desired.8 to 12 servings.

—–

Borscht (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
——– ———— ——————————–
2 tablespoons butter
1 large onion — coarsely chopped
6 cups beef stock
1 28 oz can tomatoes with juice — coarsely chopped
1 pound beets, scrub, trim, halve, — cut in 1/4″ slices
1 pound cabbage — cored and shredded
3 large carrots, scrubbed or peeled — cut in 3-4 chunks
3 slender parsnips, peeled — cut in 3-4 chunks
3 bay leaves
1 tablespoon caraway seeds
1/2 teaspoon ground allspice
2 tablespoons red wine vinegar (up to 3 tbsp)
salt — to taste
sour cream — garnish

serves 8

It isn’t necessary to peel the beets.
The parsnips bring out the sweetness of the beets.

Heat the butter in the cooker and saute the onions until soft, stirring frequen
tly, about 3 minutes. Add the remaining ingredients except the vinegar, salt,
and sour cream. Lock the lid in place and over high heat bring to high pressur
e. Adjust the heat to maintain high pressure and cook for 10 minutes. Let the
pressure drop naturally or quick release by placing the pot under cold running
water. (Other quick release methods are likely to cause sputtering.)

Remove the lid,tilting it away from you to allow any excess steam to escape. R
emove the bay leaves. Stir in vinegar and salt to taste. Adjust seasonings an
d garnish each portion with a dollop of sour cream.
Variation 1: Although borscht is traditionally made with beef stock, a vegetar
ian version can be made by substituting a full-flavored vegetable stock.

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Miniature Mexican Frittatas

Recipe By : BH G Cooking for Today: Vegetarian Recipes 1993:30
Serving Size : 6 Preparation Time :0:35
Categories : Eggs And Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces chopped spinach — thawed drained
1 cup cottage cheese, lowfat — drained
1/2 cup grated Parmesan cheese — or less
1/2 cup shredded cheddar cheese — low-fat
4 eggs
1/2 cup milk
1 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons fresh cilantro — snipped
1/2 cup Salsa — warmed
sour cream — optional

TIMES: (5 prep, 20-25 bake, 5 stand)
1. In a medium bowl combine the spinach, cottage cheese, Parmesan cheese, and
cheddar cheese. In another bowl stir together the eggs, milk, cumin, and peppe
r. Stir into spinach mixture. Stir in the cilantro.

2. Spoon mixture into 12 lightly greased 2-1/2-inch muffin cups. Bake uncove
red, in a 375F oven for 20 to 25 minutes or till eggs are set. Let stand S min
utes. Remove from muffin cups. Serve with salsa and optional sour cream.
Variations:
Recipe can be halved.
Use Raichlen’s Coriander Cohort: equal parts of cumin, pepper and coriander see
d.
–[mcRecipe/patH 24 Au 96]

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Serving Ideas : fruit and English muffin

NOTES : Oven: 375F / 190 C
Makes 12 muffin-sized omelets

Title: SWEETHEART SANDWICHES
Categories: Cookies, Davidson
Yield: 36 cookies

MMMMM————————–COOKIES——————————-
1/4 lb Butter, sweet
1 1/4 c Sugar
2 lg Egg
1 ts Vanilla extract
1/2 c Cocoa, unsweetened
2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda

MMMMM————————–FILLING——————————-
4 T Butter, sweet
1 ts Vanilla extract
4 c Sugar, confectioners’
Whipping cream

To make the cookies, cream the butter with the sugar in a large bowl
until light. Beat in eggs and vanilla; set aside. Sift the dry
ingredients together; stir thoroughly into the butter mixture. Cover
the bowl with plastic wrap and refrigerate for two or three hours.
Preheat the oven to 375 F. and grease two cookie sheets. Roll level
teaspoons of the dough into balls and place 2″ apart on the cookie
sheets. Bake for 10 to 15 minutes, until the cookies are puffed and
the surfaces slightly dry and cracked. Cool on wire racks.

To make the filling, cream the butter until light. Beat in the
vanilla and confectioners’ sugar, adding the cream and continuing to
beat until the consistency of a creamy frosting.

Once the cookies are completely cooled, spread about 1/2 tablespoon of
filling on the bottom of each cookie, then top with the bottom side of
another cookie.

Variation: To make half the cookies peppermint-filled, add 1/8
teaspoon peppermint extract to *half* the filling. Tint pink or
green before filling the sandwiches.

—*The Cereal Murders*
Diane Mott Davidson

MMMMM

Mulled Apple Cider Sorbet

Recipe By : Gourmet October 1991
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams/Sorbets/Ices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups unpasteurized apple cider
1 Each 3-inch piece cinnamon stick
1/2 Cup sugar
2 Teaspoons fresh lemon juice

In a large saucepan combine cider, cinnamon stick, sugar,
and a pinch of salt.Bring mixture to a boil and let reduce to
about 4 cups about 5 to 10 minutes. Stir in the lemon juice and strain
through a fine sieve into a bowl.
Cover and let chill until cold. Freeze according to ice cream maker’s
directions. Makes about 1 1/4 quarts

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