Peanut Butter Twists

Recipe By : Jo Anne Merrill
Serving Size : 30 Preparation Time :0:20
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable shortening
3 ounces cream cheese
2 teaspoons milk
1/4 cup peanut butter
3 tablespoons apple butter

1. In a small mixing bowl, sift the flour with sugar and salt. Add
shortening, cream cheese and milk. Mix on lowest speed of an electric mixer
until dough begins to form well. Shape into a ball.
2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to
make two 10 x 8-inch rectangles.
3. Spread one half with peanut butter (try crunchy peanut butter if you
wish); top with the apple butter. Place the second half of dough on top of
first. Brush with milk and sprinkle with a little bit of granulated sugar.
4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-
greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes
or until light golden brown. Do not overbake. Serve warm or at room
temperature.

Makes 30 twists.

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NOTES : Posted to Fabfood 1/99

Homemade Herbed Stuffing Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Breads
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 slices bread — firm-textured
2/3 cup vegetable oil
3 tablespoons instant minced onion
3 tablespoons dried parsley flakes
2 teaspoons garlic salt
3/4 teaspoon ground sage
1/2 teaspoon seasoned pepper

Preheat oven to 300. Cut bread into 1/2″ cubes.

Put bread cubes in a single layer on two 13″ x 9″ baking pans; toast in the
oven for 45 minutes, stirring occasionally. Meanwhile combine the oil an
d the minced onion, dried parsley, garlic salt, ground sage and pepper. Re
move the toasted bread cubes from the oven and cool slightly. Dump toasted
cubes into a large bowl; toss lightly with the oil mixture to coat cubes.

Put seasoned bread cubes into a large airtight container. Label with date
and contents. Store in a cool, dry place. Use within 3-4 months.

Makes about 12 cups of Homemade Herbed Stuffing Mix.

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Title: Chinese Pasta Salad with Creamy Ginger Dressing
Categories: Pasta, Salads
Yield: 4 servings

1 lb Precooked shanghai noodles
1/2 lb Snow peas
2 tb Coriander, chopped
1 tb Oil
1 ts Salt
1/2 ts Chinese cooking wine
3 tb Fresh ginger, grated
1 ea Egg yolk
2 ts Lemon juice
1 1/2 ts Soy sauce
1 tb Cream
1 ea Dash sesame oil for noodles
1/2 lb Shrimp, shelled deveined
2 tb Scallions, minced
1 x ——shrimp marinade——-
1/4 ts White pepper
1 x ———-dressing———-
1 ea Small garlic clove, crushed
1 ts Egg white
2/3 c Vegetable oil (not olive)
2 1/2 tb Sesame oil

Mix the marinade ingredients in a small bowl and add shrimp. Blanch
the noodles, rinse under cool water and sprinkle with sesame seed
oil, toss, and set aside. (You may want to trim noodles with scissors
to about 4 inches in length, to make serving easier.) Blanch whole
snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is
hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg yolk, egg white,
and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.

MMMMM

Title: Chicken Ala Can-Can
Categories: Casseroles, Souped up, Left chick
Yield: 4 servings

1 c Cooked chicken, diced
1 cn Cream celery soup
1 cn Cream of chicken soup
1 cn Chicken broth
1 1/3 c Minute rice
1 T Worcestershire sauce
1 ds Tabasco
1/3 c Sherry
Salt and pepper
1/2 cn French onion rings

Mix all ingredients except french onion rings in
casserole and place in oven heated to 325 degrees for
7 minutes. Sprinkle french onion rings on top and bake
for 7 more minutes.

—–

3/4 pt. whipping cream
3 eggs, separated
1/4 box confectioner’s sugar
1 qt. commercial eggnog
1 pt. fresh orange juice with pulp
1 12 oz. can orange juice concentrate, thawed
1 qt. milk
dash of salt
nutmeg

Whip whipping cream.
In punch bowl, mix egg yolks and sugar. Add whipped whipping cream,
commercial eggnog, orange juices and milk. Mix well.
Beat egg whites till stiff. Add in a dash of salt if necessary.
Fold egg whites into eggnog mixture just till smooth.
Sprinkle with nutmeg.

Notes:
We double this recipe in my grandmother’s LARGE punch bowl for my family’s
Christmas gathering of about 70. Of course, most of
the kids (about 1/2 of the 70) don’t drink it but there’s never a bit left,
so I would say this recipe serves about 20 with plenty left for seconds.

Title: Onion-Tomato Cheese Pie
Categories: Pies
Yield: 6 servings

4 c Thinly sliced spring sweet
-onions (1 lb)
2 tb Margarine
1 Pie shell, baked (10")
2 tb Flour
2 1/2 c Shredded low-fat Swiss
-cheese
2 Firm tomatoes, sliced
1 cn Evaporated milk (5 oz)
2 Eggs
1 t Italian seasoning

Combine onion and margarine in a 2-quart glass measure or casserole.
Cover with vented plastic wrap or lid. Microwave on high 5 1/2 to 6
1/2 minutes. Remove onion with a slotted spoon and place in bottom of
pie shell. Stir flour into cheese and sprinkle over top of onion.
Place tomatoes on top of cheese.

To liquid remaining in measure, add milk, eggs and Italian seasoning;
beat well. Pour milk mixture over ingredients in pie shell. Rotating
midway through cooking, microwave on medium-high (70%) 10-12 minutes,
or until center is almost set. Let stand 10 minutes before cutting.

Nutrient data per serving: 475 calories; 19 grams protein; 31 grams
fat (59% of total calories); 28 grams carbohydrates; 2 grams dietary
fiber; 132 milligrams cholesterol; 309 milligrams sodium.

MMMMM

Title: Chocolate Gingerbread Sleighs
Categories: Cookies
Yield: 1 servings

2/3 c Firmly packed brown sugar
1/2 c Softened butter
1/4 c Molasses
1 x Egg yolk
1 3/4 c Flour
3 tb Cocoa
1 ts Baking soda
1/2 ts Salt
1 1/2 ts Cinnamon
FROSTING:
1 1/4 c Powdered sugar
1/4 ts Cream of tartar
1 x Egg white
14 x (3“) candy canes
Candy for decorations
Candy to fill sleighs

In large bowl, beat brown sugar butter until light fluffy. Add
molasses egg yolk; blend well. Lightly spoon flour into measuring
cup; level off. Add flour, cocoa, baking soda, salt cinnamon; mix
well. Cover with plastic wrap; refrigerate 2 hours for easier
handling. Lightly grease cookie sheets. Heat oven to 350. On floured
surface, roll out 1/2 of dough to 3/16″ thickness. Keep remaining
dough refrigerated. Using sleigh side pattern, cut 7 sleigh sides;
reserve trimmings. With large floured spatula, transfer pieces to
greased cookie sheets, placing 1″ apart. Turn pattern over; cut 7
additional sleigh sides. Place each 1″ apart on greased cookie sheet.
Bake at 350 for 6-9 minutes or until set. Remove from cookie sheets.
Cool. Meanwhile, roll reserved trimmings to 3/16″ thickness. Using
square sleigh pattern, cut 14 squares. Bake cool as directed for
sleigh sides. In small bowl, beat powdered sugar, cream of tartar
egg white at low speed until blended. Beat at high speed until stiff.
Spoon frosting into pastry bag with med writing tip. Keep any
remaining frosting covered with damp paper towel or plastic wrap. To
assemble sleighs, place one sleigh side, back side up, on flat
surface. Pipe frosting along one edge of each of 2 squares. Attach
squares to sleigh, in a wide ”v" shape. Pipe frosting along top edges
of squares. Attach second sleigh side, front side up, on squares,
making sure both sides are even. Hold in place a few seconds until
frosting is set. Repeat with remaining sleigh sides squares to make
7 sleighs. Wrap pastry bag to keep from drying out. Let sleighs stand
1 hour or until frosting is completely dry. To decorate, using
frosting in pastry bag, attach a candy cane along outside bottom edge
on each side of each sleigh to resemble runners. Using small writing
tip, write name on each side of sleigh. Decorate with the frosting
candies, as desired. To serve, fill sleighs with candies.

MMMMM

NEW YORK CUPBOARD SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken broth
2 c Water
1/4 c Orzo
1 cn Corn niblets — 12oz
1 cn Black beans — 16oz, drained
1 cn White chicken meat — 5oz
1 cn Mushrooms — 4oz, sliced
1 Jar roasted red pepper
1 t Dried parsley
Salt pepper to taste

1. Bring the chicken broth and the water to a boil in
a medium saucepan. Add the orzo and cook about 5
minutes. Add the corn, black beans, chicken meat,
mushrooms, red pepper and parsley, bring to a simmer
and continue cooking until the orzo is tender, about
another 5 minutes.

2. Season with salt, if desired, and black pepper.

Makes about 4 to 6 servings.

** Newsday, Queens, New York — Dining Food section
— 27 Sep 95 **

Scanned and formatted for you by The WEE Scot —
paul macGregor

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ROASTED EGGPLANT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Eggplant
2 Red bell peppers
2 lg Tomatoes
3 tb Olive oil
1 Onion — chopped
8 Garlic cloves — minced
1 t Cumin
1 qt Chicken stock
1/2 c Heavy cream
4 tb Fresh basil — thinly sliced

Roast the eggplant, bell peppers, and tomatoes by
holding them over an open flame (or broil them) so
that they are black all over. Remove the skins.
Remove the seeds from the bell peppers and the
tomatoes. Chop the eggplant, bell peppers, and
tomatoes. Set them aside.

In a medium large saucepan place the olive oil and
heat it on medium high until it is hot. Add the
onions and saut‚ them for 3 to 4 minutes, or until
they are tender.

Add the roasted eggplant, bell peppers, and tomatoes.
Stir the ingredients together. Add the garlic, cumin,
and chicken stock. Simmer ingredients for 45 minutes.
Add the cream and stir it in.

Pour the soup into a blender and pur‚e it so that it
is smooth. Season the soup with the salt. Garnish it
with the sliced basil.

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Title: SWEETBREAD CASSEROLE
Categories: Meats, Main dish, Casseroles
Yield: 4 servings

4 tb Butter
2 tb Flour
1 c Chicken stock or stock from
Cooking the sweetbreads
1/2 c Sliced water chestnuts (opt)
1/2 ts Salt
1/2 ts Accent
Dash of pepper
1 ts Minced parsley
1 cn (8oz) sliced mushrooms, and
The juice
2 Eggs, well beaten
1/2 c Cream
1 lb Precooked sweetbreads
1 c Fine breadcrumbs
1/4 c Grated mild cheese

Melt the butter in the top of a double boiler, add
the flour, mix carefully, and pour in the stock
slowly. Add the vhestnuts, parsley, mushrooms, and
seasonings. When the sauce has thickened, beat
together the eggs and the cream, pour the sauce into
the egg mixture, and return to the double boiler. Stir
constantly until thick, mix in the sweetbreads, and
pour into a buttered casserole. Mix the breadcrumbs
and cheese and sprinkle over the casserole. Bake in a
275 F oven for 15 to 20 minutes.

To Prepare Sweetbreads: Soak in cold water for 25 to
30 minutes. Remove the membranes and simmer in water
for 15 minutes – to each quart of water add 2 thin
slices of lemon and 1 tsp of salt. Cool and use in any
recipe calling for sweetbreads. These precooked
sweetbreads may be prepared in quantity and frozen.
Source: The Home Freezer Book for Better Living
: By Zella Boutell

From the collection of K. Deck

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