Monster Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs
1 pound brown sugar
2 cups granulated sugar
4 tablespoons baking soda
1/2 pound butter
1 1/2 pounds peanut butter
9 cups oatmeal
1/2 pound chocolate chips
1/2 pound M M’s
1/4 cup chopped nuts — (optional)

Combine all ingredients. Use an ice cream scoop to form dough into balls. Then
gently flatten dough on cookie sheet.

Bake at 350 degrees for 10 to 12 minutes.

Ben – Kindergarten Andrew – Grade 2 Bethany – Grade 4

busted by sooz

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Title: #977338 Ox – Tail Soup
Categories: Soups
Yield: 1 servings

2 Ox tails
2 Whole onions
2 Carrots
1 sm Turnip
2 tb Flour
Salt pepper
1 ga Water

Preparation : Wash, peel and cut vegetables in small pieces. Let all
ingredients boil for 2 hours; then take out the tails and cut the meat in
small pieces. Return meat and bones to soup. Add salt, pepper and flour.
Cook for quarter of an hour.

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ABGUSHTE MIVEH (DRIED FRUIT SOUPS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
1 lb Lean lamb or beef stew meat
1 lb Lamb or beef soup bones
7 c — water
1 Limu omani (dried lime)
-optional
Freshly ground black pepper
2 tb Ghee or butter
1 lg Onion — finely chopped
2 ts Turmeric
1 c Prunes — pitted
1/2 c Dried apricot halves
1/2 c Dried peaches — chopped
1/3 To 1/2 cup brown sugar
1 To 2 T. lemon or lime juice

Cut meat into small cubes and place in a soup pot with
bones, water, and dried lime if available. Bring
slowly to the boil, skimming when necessary. Add salt
and pepper, cover and simmer gently for 1 1/2 hours or
until meat is almost tender. Remove bones and dried
lime if used.

In a frying pan, heat ghee or butter and fry onion
until transparent, stir in turmeric, and cook until
lightly browned. Add to soup with dried fruits (these
may be washed if necessary, but do not require
soaking). Cover and simmer for 30 minutes. Add sugar
and lemon or lime juice to taste so that soup has a
pleasant sweet-sour flavor. Serve hot.
Source: The Complete Middle East Cookbook by Tess
Mallos.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Tamale Pie

1 Pound round steak, cut in cubes (ground meat can be used instead – but make
sure
it is very lean)
2 cloves garlic, minced
2 onions, chopped
1 cup salad oil
1 can niblet corn (with juices)
1 can tomatoes (with juices)
3T chili powder
1 1/2 cups yellow corn meal
3 eggs beaten
1 cup milk
1 1/2t salt
Pepper to taste
1 jar stuffed green olives (with juices)
3T butter

Cook meat, garlic, (note my comma!!) and onions in oil about 15 min. Add
corn, tomatoes, and chili powder dissolved in a little water. Cook about 15
min. more, stirring constantly. Add yellow corn meal, well beaten eggs,
milk, salt, pepper, stuffed olives, and butter. Cook 15 min., then pour
into a 2-qt casserole and bake about 1 hr at 350.

I added the juices from all above because otherwise the dish was too dry for my
tastes. This is a very hearty dish which only needs a salad to accompany it.
Easy and good! Enjoy!

Title: ASPARAGUS AND CRABMEAT SALAD
Categories: Appetizers, Seafood
Yield: 4 servings

1 c Mayonnaise
1 tb Lemon juice – fresh
1 1/2 ts Tomato paste
1 1/2 ts Shallot – minced
1/2 ts Dijon mustard
1/4 ts Pepper
1 lb Asparagus – trimmed
8 oz Crabmeat – cooked
4 lg Boston lettuce leaves – or
-butter lettuce leaves

Calories per serving: Number of Servings: 4 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water
until crisp-tender, about 4 minutes. Transfer to bowl of ice water and
cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste
with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.

Bon Appetit, April, 1991.

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SQUASH SOUP WITH CRANBERRY DOLLOP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Winter squash such as Acorn
Turban, Kabocha, Butternut
2 tb Margarine
1 c Chopped onion
1 c Chopped carrots
1 c Vegetable broth
1/2 ts Salt
1/8 ts Fresh ground white pepper
1/4 ts Ground nutmeg
2 c Evaporated skim milk
1 c Whole-berry cranberry sauce

Cut squash into large pieces and steam until tender. Remove cooked squash
from shells; measure 4 cups pulp and reserve remainder for another dish.
Process squash in a food processor with a metal blade until pureed. Set
aside. In a large ssaucepan or dutch oven, melt margarine; saute onion and
carrots for about 5 minutes or until tender but not brown. Stir in broth,
salt, pepper and nutmeg; bring to boiling. Reduce heat to simmer, stir in
squash puree and milk. Simmer 5 minutes or until heated through. Adjust
seasonings as necessary. Spoon 2 tablespoons of the cranberry sauce in the
center of each bowl of soup.

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FRUITBALLS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cherries
1/4 lb Walnuts
1/4 lb Coconut
1/4 lb Almondnuts
1/4 lb Dates

Put all through foodchopper and add one beaten egg, roll in small balls
and roll in white sugar.

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SPICY CLAM DIP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Cream cheese
3 ounces Clam juice
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon Prepared horseradish
1/4 cup Onion
1/2 teaspoon Liquid hot pepper sauce
1 cup Minced clams
1/4 teaspoon Kosher salt
1/2 teaspoon White pepper

SOFTEN CREAM CHEESE IN A FOOD PROCESSORADD CLAM JUICE AND MUSTARDPROCESS
TO MIX WELL ADD WORCESTERSHIRE, HORSERADISH, ONIONS, AND PEPPER
SAUCEPROCESS TO MIX WELL FOLD IN CLAMS, BY HAND, JUST UNTIL MIXED SEASON
WITH SALT AND WHITE PEPPER COVER AND CHILL SERVE SLIGHTLY CHILLED OR AT
ROOM TEMPERATURE

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Extra Quick Drop Cookies In Waffle Iron

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
3/4 cup sugar
2 eggs or 1/2 c. Eggbeaters
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/4 cups flour
1 teaspoon baking powder
6 tablespoons cocoa
1/2 teaspoon salt

Cream margarine until light – then beat in sugar. Add eggs or Eggbeaters, vani
lla and dry ingredients. Beat until well mixed. Heat waffle iron about 5 minu
tes. Spray waffle iron each time a new batch of cookies is baked with “pan coa
ting” to prevent sticking.

Drop a heaping teaspoon of dough onto each section of waffle iron (size of dou
gh should be about the size of a whole walnut) do not spread out dough, bake 2-
3 minutes. These may be baked on a greased cookie sheet also. 325 degree oven
for 20 minutes. Makes 2 dozen cookies.

busted by sooz

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1/3 c. olive oil
2 c. finely chopped onions
8 c. peeled, seeded, coarsely chopped tomatoes (put through blender, if
desired)
2 (6 oz.) cans tomato paste
2 tbsp. oregano, crumbled
2 tsp. basil, crumbled
1 bay leaf
2 tbsp. sugar
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. finely chopped garlic

Heat oil in large stainless steel pan, 6 to 8 quarts. Add onions
and cook over medium heat for 6 to 8 minutes until transparent. Add
garlic and cook another minute. Stir in tomatoes, paste, oregano,
basil, bay leaf, salt, pepper and bring to a boil. Then simmer,
uncovered for an hour or until thick. Stir occasionally. When
finished the sauce should be thin and fairly smooth. Remove bay
leaf. Taste and season. May be canned or frozen. 5 to 6 pints.