Raisin-Spice Cookies

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Oatmeat Cookie Mix
2 eggs — beaten
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup nuts — chopped

Put cookie mix in large mixing bowl. Add eggs, milk, cinnamon, nutmeg,
and cloves. Using a spoon, stir until mixture is well blended. Combine
raisins and nuts, stir into mixture. Drop by teaspoons 2″ apart onto
baking sheets. Bake in 350 degree oven for 12 to 15 minutes. Makes 4
dozen.

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Title: TRAVELER SANDWICHES W/SUN-DRIED TOMATOES
Categories: Sandwiches, Sun-dried, Wrv
Yield: 2 servings

-Waldine Van Geffen VGHC42A
FILLING
1/2 c Oil-pk tomatoes; drain (oil
-reserved), slice
1/2 c Black olives, pit and chop
1/2 c Pimientos; drain, 4oz jar
2 tb Capers; partially mashed
3/4 bn Watercress; chop (retain 1/4
-of the bunch for dressing)
2 oz Tin anchovies; mince
DRESSING
1/4 c Oil from tomatoes
1 Lemon; juice only
x Watercress from above; mince
3 tb Parsley; minced
1 Baguette

Divide 1 baguette into four sections and slice in
halves, horizontally. Hollow out the centers slightly
and mix bread crumbs into filling. Spoon dressing
evenly over bread halves. Heap filling over halves.
Press halves together and wrap each portion tightly in
aluminum foil. Keeps for up to 6 hours without
refrigeration. (wrv)

—–

Here are a few hints for you from the same cookbook.

PEELING GARLIC:

Peel garlic cloves quickly and easily by placing on a cutting board
and hitting firmly with the flat side of a large knife. Do not smash the
clove.

BUTTERFLYING SHRIMP:

You have seen many recipes for shrimp that call for
butterflying them.
Here is how to do this:

1) Peel and devein shrimp.
2) With a small sharp knife, slice down the back of shrimp, almost
completely through.
3) Spread and flatten to form butterfly shape.

Very simple when you know how.

HOW TO MAKE QUICK CROUTONS

Add a gourmet touch to your salad whil making use of day-old bread.
Cut 3 slices of bread into 1/2 inch cubes. In medium skillet, heat 3 T oil
with 1/4 t garlic powder and cook bread cubes, stirring frequently until bread
is crisp and golden. Drain well on paper towels.

Makes about 1 1/2 C Croutons.

LEFTOVER PARSLEY

Don’t throw out parsley stems, celery leaves, asparagus and broccoli
stalks or other vegetable trimmings. Collect them in reclosable storage bags
and freeze. Add to soups, stews, and sauces for a boost in flavor and
nutrients.

PLAN-AHEAD TIP

Cook up a storm on weekends and “thaw and heat” weekday dinners.
Freeze Soups, stocks, meat loaf and baked goods. Then simply defrost and heat
for a speedy supper.

EASY SQUASH COOKERY

Pierce squash with fork, then cook according to one of the following
methods:
1) Bake whole squash at 350 degrees F., 1 to 1 1/2 hours or until
fork-tender.

2) Blace whole squash in large saucepan or stock pot, add water to
cover. Boil 35 to 45 minutes or until fork-tender.

3) Cut squash in half, in oblong baking dish, place squash cut side
down and microwave at HIGH (Full Power), turning dish occasionally, 17 minutes
or until fork-tender.

NACHO CHEESE SAUCE

To make this easy sauce, for relaxing and nibbling in front of
the TV,
simply do the following:

In 1-quart saucepan, with wire whip or fork, thouroughly blend 1
Envelope Lipton Nacho Cheese Recipe Soup Mix with 1 1/2 cups milk. Bring just
to the boiling point, stirring frequently, then reduce heat and simmer,
covered, stirring occasionally, 5 minutes. Serve over hamburgers, steak
sandwiches, tacos or tortilla chips.

MICROWAVE DIRECTIONS:

Decrease milk to 1 1/4 cups. In 1 1/2-quart casserole, with
wire whip
or fork, thoroughly blend nacho cheese recipe soup mix with milk. Heat
uncovered at HIGH (Full Power) stirring occasionally, 6 minutes. Serve as
above.

HOT OFF THE GRILL

Cleanup is easier if you coat the grill top with vegetable cooking
spray before barbecuing.

If you use a charcoal grill, remember that a fire is ready for
cooking
when the coals are covered with grey ash–about 20 to 30 minutes after
lighting.

Toss damp hickory chunks, outer onion layers or garlic halves on hot
coals for flavorful meats, poultry and fish. Grated orange and lemon peel
also add a light touch to fruits and vegetables.

“Kabob-it” by skewering chunks of fresh melon, pineapple, apples,
pears or peaches for a toasted fruit salad. Sprinkle with coconut for grilled
“Ambrosia”.

PERFECT BUTTERMILK BISCUIT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
2 1/4 c Flour
2 1/2 ts Baking powder
1/2 ts Baking soda
1 tb Sugar
1/2 ts Salt
1 1/4 c Buttermilk

Place shortening in small plastic food bag. Flatten
shortening between plastic sheets so it is thin and
return to freezer. This allows shortening to become
hard enough to break, into tiny pieces when added to
dry ingredients. Tear 2 pieces wax paper about 15
inches long and place on counter, Sift flour, baking
powder, baking soda, sugar and salt onto wax paper.
Place empty sifter on top of bare sheet of wax paper,
lift sheet of wax paper holding sifted dry ingredients
by sides and pour through sifter, sifting onto bare
wax paper. Sift back and forth 3 times, then sift once
more into large mixing bowl. Remove shortening from
freezer. Cut into small bits, about 1/4-inch square.
Drop shortening bits into bowl of dry ingredients and,
using fingertips, lightly rub shortening and flour
together, occasionally tossing flour mixture so you
touch all particles of shortening with flour. When
mixture has bits of flour-covered shortening
throughout, begin adding buttermilk. Using fork, add
buttermilk, lightly stirring to mix with dry
ingredients. Cover board or surface with dusting of
flour. Gather sticky mass of dough and place on
floured surface. Dust hands with flour and gently
knead dough, adding enough flour only to make dough
manageable. Pat dough with hands or roll with floured
rolling pin into round 1/2-inch thick. Using 2-inch
cutter, cut out biscuits and place touching each other
in 3 rows, in center of greased baking sheet. Place on
middle rack of 425-degree oven and bake 12 minutes, or
until lightly golden. Remove from oven and serve hot
or warm. Makes 19 (2-inch round) biscuits. ***NOTE::By
Marion Cunningham Thanks to Eula Mae Dore, a great
Southern cook from Avery Plantation, La., I’ve learned
to make the best Buttermilk Biscuits I’ve ever had.
Eula Mae says a good biscuit is one of the best things
to have on hand for quick meals. She uses them in
emergencies to make simple sandwiches filled with
scraps of ham or cheese and serves them with pickles
and a small salad. For dessert, she warms a biscuit or
two and makes a shortcake with fresh fruits or
berries. She has convinced me that you can’t have too
many biscuits on hand. Eula Mae learned to cook and
bake from her grandmother, not from cookbooks, and the
artfulness of her preparation was a joy to watch. Here
are some of her biscuit-making tips: + First go out
and replace your baking powder, unless you bought it
within the last four months. More baking flops occur
from old, tired baking powder than from any other
cause. And don’t rely on the old test of checking the
freshness of baking powder by putting a spoonful in a
glass of water to see if it fizzes. Baking powder,
like a carbonated drink, can fizz a little and still
be almost flat. Buying new baking powder costs very
little when you consider the cost of baking failures.
+ Next, Eula Mae insists that sifting the dry
ingredients four times is the reason her biscuits are
perfect. I tested the recipe sifting and not sifting
and, indeed, sifting does make a slightly higher, more
tender biscuit. + After you cut the biscuit dough, put
the pieces on a baking sheet upside down. This ensures
a taller, lighter biscuit by making sure any edges
crimped by the pressure of the cutting don’t interfere
with the rise. (The French use the same trick when
making puff pastry.) + The tip that helped me the most
was using less flour than usual. Eula Mae’s dough was
soft and sticky. She handled it gently, dusting her
hands and the dough with only enough flour to make the
dough manageable. The result was a lighter biscuit.

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Tortellini in Creamy Courgette Sauce

Recipe By : Tip
Serving Size : 2 Preparation Time :0:20
Categories : Main courses, vegetarian* One-dish meals*
Pasta* Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
125 grams tortellini — any filling
salt
1 onion — finely chopped
1 sml (~200g?) courgette — sliced
1 tablespoon butter or margarine
1/2 teaspoon marjoram
75 grams tuinkruiden kaas — *
125 grams creme fraiche
1 clove garlic — minced
freshly ground pepper — to taste

*Brands are Subenhara and Pompadour. (This is a hard cheese with
garden herbs added – no garlic or other strong flavors.)

Cook the tortellini according to the package instructions.
Meanwhile, prepare onions and courgette.
Melt butter in frying pan.
Saute the onions till soft, about 3 minutes.
Add courgette and marjoram and saute 5 minutes, stirring occasionally.

Grate the cheese into a bowl.
Stir in the creme fraiche, pepper, and garlic.
Add the cheese mixture to the courgette.
Cook over low heat, stirring occasionally, about 5 minutes, till heated
through.

Drain the tortellini and add to courgette mixture.
Divide between two plates.
Lekker with tomato salad.

Yield: 2 servings, about 660 cal each.

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from The 8-week Cholesterol Cure Cookbook

Creamy Cucumber Dressing – makes about 2 cups

1 cup plain nonfat yogurt
1/2 medium cucumber, chopped fine
1 tsp fresh-squeezed lemon juice
1 clove garlic, minced very fine
1/2 tsp salt
1/2 tsp ground white pepper

Blend ingredients together in a jar and store in the refrigerator.
Use generously with falafel as well as with fresh green salads.

Serving size: 1/4 cup Calories: 19.4 Fat: .081 grams
Cholesterol: 3.004 mg Sodium: 145 mg

ITALIAN CABBAGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Garlic minced
1 t Fresh minced sage
1 tb Minced pancetta
1 tb Olive oil
1 c Fresh tomatoes diced
4 c Chicken broth
1 20 oz can white beans
( cannellini )
1/2 Cabbage sliced fine
( 4 cups )
2 c Cooked sausage or ham diced
1/3 c Yellow cornmeal
Salt and pepper

This is a hearty soup excellent for a cold day. Saute
garlic, sage and pancentta in olive oil in a heavy
dutch oven. Add the tomatoes and chicken broth and
bring to a boil and then to a simmer. add 1/2 of the
canned beans ( mash them with a fork and add to the
soup) Reserve the rest of the beans. Add the cabbage
and cover and let cook for 1 hour or until it is very
soft.Add the remaining canned beans and the cooked ham
or sausage. Slowly add and stir in the cormeal to
thicken the soup, careful not to make the cornmeal
become lumpy. continue to stir until soup is thickened
by cornmeal. Serve with crusty Italian bread, green
salad and a light red fruity wine.

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Title: CHICKEN AND MUSHROOM SOUP
Categories: Soups
Yield: 2 servings

1/2 lb Boneless Chicken Breast
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped

Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the
chicken and mushrooms.
When the soup starts to boil again and all of the
ingredients float to the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning.
Add salt and pepper if necessary.
Serve in individual soup bowls and sprinkle the
parsley on top. Serves 2.
From The Gazette, 91/02/13.

—–

Date: Wed, 09 Nov 94 08:26:00 EST
From: “Shanks, Mira L.”
**************************************************

Basic Graham Cracker Crust

1 1/2 cups crushed SnackWell’s Cinnamon Graham Snacks- Fat Free (appx. 1
box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds

Crush the SnackWell’s graham crackers by placing pieces on wax paper and
rolling over them with a rolling pin, mix till moistened an press into a Pam
prepared pan.

Notes:

* I used a box of Graham Cracker Crumbs (because I don’t like the Snackwell
Graham snacks, and too lazy to crush my own graham crackers which
increased the % fat for the crust ,but not by much )
* I kept adding liquid butter buds until moist enough to cling together
when pressed
into springform pan (more like 3 tablespoons)

The Basic Graham Cracker Crust recipe came from : Butter Busters
by Pam Mycoskie

Miso Soup

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons red or white miso — or more to taste
3 1/2 Cups dashi or diluted chicken stock
3 Ounces fresh shiitake mushrooms — stems removed/sliced
1/3 Cake tofu — drained,diced
1/3 Cup watercress leaves — loosely packed
–Garnish–
Hot pepper sesame oil (optional)

In a small bowl soften the miso by stirring in tablespoonfuls of warm dashi.
Mixture should be very smooth like a thick sauce. Gradually stir softened
miso into remaining dashi and bring to a simmer in a pot over moderate heat.

Add the mushrooms and tofu and simmer gently until mushrooms are just
tender. Be careful not to boil soup. Add watercress and ladle into warm
bowls and serve immediately. Place a drop or two of hot pepper sesame oil in
each bowl if desired.

Yield: 4 servings

DASHI STOCK:

1 quart cold water
1 one ounce piece of konbu seaweed
1 ounce dried bonito flakes (katsno)

Add water and konbu to a soup pot and heat slowly to a bare simmer. This
should take at least 8 minutes. Do not boil — konbu develops a strong odor
and off flavor if boiled. Remove konbu and add bonito. Bring to a boil and
then immediately remove from heat (this is done to insure a clear stock).
Allow the bonito flakes to begin to settle to the bottom of the pot. Strain
stock through a cheesecloth lined strainer.

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NOTES : Show: 10/18/9