Title: Pilgrim Pumpkin Cookies
Categories: Polkadot, Lisa, Cookies, Vegetables, Autumn
Yield: 3 Dozen

1/3 c Crisco
1 1/3 c Sugar
2 Eggs, well beaten
1 c Canned pumpkin
1 ts Vanilla extract
2 ts Lemon juice
2 1/2 c Flour
4 ts Baking powder
1 ts Salt
1/4 ts Ginger
1/2 ts Allspice
1 ts Nutmeg
1 ts Cinnamon
Sugar cinnamon

Preheat oven to 400 degrees. Cream shortening and sugar thoroughly.
Add egg, pumpkin, and flavorings, mixing well. Sift together dry
ingredients and sift into creamed mixture. Mix well. Drop by large
teaspoonfuls on a greased baking sheet (or a sheet covered in
aluminum foil); these spread very little. Sprinkle equal amounts of
sugar and cinnamon, mixed together in a shaker, over cookies. Bake
about 15 minutes.

Source: Lisa Clarke, adapted from a recipe from “Savannah Sampler
Cookbook” by Margaret Wayt DeBolt

I made these last night. They’re chewy and great with a cup of
cinnamon tea, or a cup of hot chocolate with cinnamon sprinkled in it.

* The Polka Dot Palace – The BBS for Homemakers! 1-201-822-3627
* Posted by LISA on 09-12-95

MMMMM

Summertime Main Dish Salad

Recipe By : , 6/97
Serving Size : 9 Preparation Time :0:00
Categories : Entree Low-Fat
Salads Summer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c ham, extra lean — cooked, cubed
1/3 c onion — chopped
2 cloves garlic — minced
1 tsp oregano — dried
1 tsp thyme — dried
1/4 tsp cayenne pepper
1/4 tsp pepper
1 tbsp oil
1/3 c cider vinegar
4 c rice, cooked
3 c cooked chicken — diced
2 celery ribs — thinly sliced
1/2 c green pepper — julienned
1/2 c sweet red pepper — julienned
2 ea green onion — sliced
2 cups cherry tomatoes

In a skillet over medium heat, saute the first seven ingredients in oil
until vegetables are tender. Remove from the heat; stir in vinegar.
Cool for 5 minutes.

In a bowl, toss rice, chicken, celery, peppers and onions. Stir in the
ham mixture. Cover and chill for at least 2 hours. Garnish with
tomatoes.

– – – – – – – – – – – – – – – – – –

CHEESE FONDUE-REC.FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 c mild cheddar cheese,
: shredded (you can also
: use sharp if you want)
1 c shredded swiss cheese
: 1/2 c beer (any kind will do)
: 1 ts minced garlic
: 1 ts dried mustard
: 1 ts Worchestershire sauce
: salt and pepper to taste

In a covered plastic bowl, mix cheeses and toss with a
small handful of flour to coat (this helps the cheese
to melt nicely without clumps). In a fondue pot (or
sauce pan if you don’t have one), bring the beer to
steaming, but not boiling.

Slowly mix in cheese, stirring constantly. If you
have too much cheese, and the sauce becomes too thick,
you may need to add a little more beer to thin it to
your taste. Add garlic, worc. sauce, mustard, and
salt and pepper. Mix very well.

Turn your fondue pot or saucepan to low and dip away!

Use this delicious cheese sauce to dip:
Bread Chunks (rye, french, italian, pumpernickel, or
any other kind)
Apple pieces (MacIntosh and Granny Smith work really
well)
Carrot slices
Cauliflower florets
Any other raw vegetable you can think of!

Be careful! As you near the bottom of the pot, the
cheese is VERY hot. Walt MM
Date: Thu, 12
Sep 96 20:22:10 +0000

– – – – – – – – – – – – – – – – – –

PASTA FAGIOLI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Italian
Beans Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great Northern Beans (picked
-over)
1/3 lb Pinto Beans (also picked
-over)
5 qt Water
1 sm Can tomato paste
1 1/2 tb Salt
1 t Basil (a little more won’t
-hurt)
1 t Oregano (a little more won’t
-hurt)
2 1/2 tb Granulated garlic or 1 – 1
-1/2 tbsp. garlic powder
1 Stalk celery cut into 3
-pieces – discard later
1 c Olive oil (Bertoli works
-very well)
6 Carrots (grated)

(optional) 2/3 lb smoked picnic ham or 1 smoked ham
hock

Cook beans in water for 15 minutes (boil hard until
beans sink). Add in the rest of the ingredients. Keep
slowly rolling boil until beans are done. (Not too
soft). If soup is too thick add a little more water.
Cook 1/2 lb. of small shell macaroni (al dente). Drain
well, add to soup when serving. Soup should be 30%
macaroni – 70% soup. When serving add parmesan cheese,
pepper to taste.

FREEZES VERY WELL.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE ZUCCHINI CAKE RECIPE
Categories: Chocolate, Cakes
Yield: 6 servings

1/2 c Soft oleo
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 Eggs
1 ts Vanilla
1/2 c Sour milk
4 tb Cocoa
1/2 ts Cinnamon
1/4 c Chocolate chips

Cream together the oleo, oil and sugar. Add eggs, vanilla, and sour milk.
Mix well. Add dry ingredients after sifting them together. Beat well. Add
zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate
chips. Bake at 350 for 35 min. or until done. This is GREAT topped with
cream cheese frosting.

Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese–softened 4 Tbsp. butter–softened dash of salt
1 tsp. vanilla 2 1/2 c. sifted powdered sugar

Cream together the cream cheese and butter. Beat in vanilla and salt.
Gradually add powdered sugar. Blend well. Frost cake.

—–

And now, so I’m not totally off the subject of FF food: my own
Brain-Free Dinner (for those nights when I bring home no brain… 🙂

1 bag frozen onion chunkies
1 bag frozen bell pepper strips (or chunkies, I can get either)
2 cans small red beans
2 cans black beans
1/2 Tbsp. cumin
1/2 teaspoon ground chipotle peppers (optional)
1/4 teaspoon cayenne (less if you’re not into fire…)

OPen the bag of onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all the
beans, add them in. Add about a cup of water, just so there are
some juices. Heat until hot. Once hot, add the cumin, chipotle and
cayenne (adjust the seasonings for your own tastebuds). Serve
over brown rice.

Voila! No chopping, nothing fancy, only one pot to wash (unless you
count the rice pot, in which case it’s 2). This served three of us,
plus supplied 3 leftover containers for future lunches. Guess what’s for
lunch today? 🙂

Oh, I should probably mention that the bean cans are 15oz. cans. Dunno
how big the onion and pepper bags were…

Date: Tue, 04 Oct 94 13:46:48 PDT
From: vmh@intellicorp.com

This seemed to simple, but I like it so much (as I am
munching along):

6 oz of corn spaghetti (wheat free, I get them from the HFS). Cook.
2-4 Tbs. minced Parsley
2-3 Tbs minced fresh Chives
1 pkg of frozen leaf spinach
salt (spinach generally requires you to use a bit more salt. I used
quite a bit.)

Pile into plastic lunch container. Nuke for 5 minutes. Mix.
Nuke again for a minute or two, if spinach is not cooked enough.

Title: Spicy Rice and Lentils
Categories: Main dish, Rice
Yield: 6 servings

1/2 c Brown lentils soaked for 1hr
1 l Onion, finely chopped
1/2 ts Mashed garlic
1/2 ts Grated ginger
1 Fresh green chilli
Seeded and finely chopped
4 T Ghee
1 Cinnamon stick
2 Cloves
1 Bay leaf
1/2 ts Turmeric
1 ts Salt
1 c Long grain rice
Soaked for 1 hour
1/2 c Red lentils
2 T Chopped spring onions

Preparation time: 25 minutes + 1 hour standing
Cooking time: 25 minutes

Drain the brown lentils, cover with boiling water and boil for 15 minutes
until beginning to soften.
Drain
Cook the onion, garlic, ginger and chilli in the ghee until soft and
lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric. Cook
for 2 minutes, stirring.
Add the drained rice and lentils, mix well, then add water to cover by
3-cm. Bring to boil, then cook on very low heat until the liquid has been
absorbed, about 20 minutes.
Stir in the chopped spring onion. Remove cinnamon stick before serving.

—–

PUMPKIN MARBLE CHEESECAKE

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cheesecakes Desserts
Vegetables Pumpkin

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cup Gingersnap crumbs
3/4 cup Finely chopped pecans
1/2 cup Margarine — melted
24 ounce Cream cheese — softened
1 1/8 cup Sugar
1 1/2 teaspoon Vanilla
4 1/2 Eggs
1 1/2 cup Canned pumpkin
1 1/8 teaspoon Cinnamon
3/8 teaspoon Ground nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine
cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric
mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter,
chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut through
batters with knife several times for marble effect. Bake at 350 degrees F., 55
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

– – – – – – – – – – – – – – – – – –

Title: Crispy Meat Pies
Categories: Dim sum, Snacks, Chinese
Yield: 20 Snacks

MMMMM—————————DOUGH——————————–
10 oz Strong white flour
1/2 ts Salt
1/2 pt Boiling water

MMMMM————————–FILLING——————————-
12 oz Lean boneless pork,
-diced
12 oz Peeled cooked
-prawns, diced
4 oz Canned bamboo shoot, diced
Spring onions, chopped
1/2 ts Salt
1/2 ts Sugar
1 ts Light soy sauce
2 ts Cornflour
Pinch of pepper
1/2 ts Sesame oil

MMMMM—————————BATTER——————————–
6 oz Plain flour
1 1/2 ts Baking powder
1/4 ts Salt
3 tb Cornflour
8 fl Water
3 tb Oil plus oil for
-deep frying

MMMMM————————–GARNISH——————————-
Parsley sprigs
Chrysanthemum flowers
-(washed)

DOUGH: sift the flour and salt into a bowl. Pour in the boiling water
and stir vigorously. FILLING:Mix all the ingredients for the filling
making sure they are thoroughly combined. Divide the dough into four
equal portions, then roll one into a long strip and cut it into ten
small pieces. Roll these pieces of dough into small rounds. On half
the rounds, pile a little of the filling, then cover them with the
remaining circles, pinching the edges together thoroughly to seal in
the filling. Continue cutting, shaping and filling the remaining
three-quarters of the dough in this way. Place the filled circles in
a greased steamer, then cook them over boiling water for 5 minutes.
BATTER: sift the flour baking powder, salt and cornflour into a bowl,
then beat in the water and oil until smooth. Heat the oil for deep
frying to 190 c/375 F. Dip the pies in the batter then deep fry until
golden. Drain and garnish. then serve.

MMMMM