Title: Hand Print Cookies
Categories: New, Text, Import
Yield: 4 servings

2 pk Refrigerator sugar cookie
-dough rolls
Flour for board and rolling
-pin
Heavy card-type paper or
-cardboard
Various icings in tubes from
-supermarket
Various candies for
-decorating cookies

Cut each sugar cookie dough roll in half. Form each
into a ball and flatten into a disk. Wrap in plastic
wrap and refrigerate about 45 minutes until firm. Draw
and cut out hand shapes of family members to use as
guides for making cookies. Preheat oven to 400 degrees
F. (check temperature on cookie dough package.)
Working with one dough ball at a time on floured
board, roll out to about 1/4 inch thick. Use enough
flour so dough isnt sticky and can be easily removed
to cookie sheet. Place paper hand cut-out on dough and
trace with a sharp knife, making cookie hands. Place
on cookie sheets bake until light golden brown.
Remove from oven and let cool on rack completely
before decorating. Repeat with all cookie dough.
Decorate using icings and candies. You can even write
family members names on each. This is the fun part to
do with kids!

Recipe By :THE DESSERT SHOW SHOW #DS3229

Date: Tue, 29
Oct 1996 08:29:05 -0500

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Title: Pumpkin Dump Cake
Categories: Cakes
Yield: 3 servings

4 Eggs, beaten
1 1/2 c Sugar
1 ts Salt
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
2 c Cooked pumpkin
12 oz Can of Milnot*
1 Yellow cake mix
1/2 c Chopped pecans
2 Sticks of melted margarine

Mix first 8 ingredients together. Pour into a 13×9 inch pan.
Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped
pecans over the cake mix, then pour melted margarine evenly over the
cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as
ovens vary somewhat. Serve with Cool Whip on top. Randy Rigg

*Milnot is a brand name for evaporated milk (unsweetened)
MMMMM

HOPPIN’JOHN BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
1/4 ts Ginger
1/4 ts Sugar
2 1/4 c Better for Bread flour
1/2 c Wheat flour
1/4 c Pure rich bran
2 tb Gluten
1/2 ts White pepper
1/2 c Cholesterol-free
-bacon-flavor chips
1 tb Onion — dried/minced
1 c Blackeyed peas — canned/draine
1 tb Vegetable oil
1 1/2 c Very warm water

*Black-Eyed Peas Bacon Bread Add all ingredients into the pan in the
order listed. Select white bread and push “Start”. You can serve this
delightful cholesterol-free, high-fiber bread on NeYear’s Eve instead
of the traditional bowl of black-eyed peas believed to bring good
fortune for the year ahead. Shared by Barb Day

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Title: Spa Pizzas
Categories: Pizza
Servings: 4

3 tb Olive Oil
1/2 c Minced Onions
1 c Tomato Sauce
1/2 ts Oregano
1/4 ts Italian Seasoning
3/4 c Sliced Mushrooms
1/2 md Zucchini, Thnly Sliced
1/2 c Diced Red Pepper
4 8-Inch Flour 0R 6-Inch Corn
Tortillas
1/2 c Black Olives
1 c Grated Mozzarella Cheese
1/2 c Diced Green Pepper

Heat 2 T. Oil in Heavy Medium Saucepan Over Medium Heat. Add Onions Cook
Until Golden, Stirring Occasionally, About 5 Min. Stir in Tomato Sauce,
Garlic, Oregano Italian Seasoning. Simmer Until Thickened, About Five
Minutes. Heat Remaining 1 T. Oil in Skillet Over Medium Heat. Add Mushrooms
Zucchini Cook Until Tender, Stirring Occasionally, Aboutfive Min. Set
Aside. Preheat Oven To 350. Place Tortillas On Baking Sheet Bake Until
Crisp, About 4 Min. Spread About 1/4 C. Sauce Over Each. Sprinkle Each
With 1/4 C. Cheese. Top Pizzas With Mushrooms, Zucchini, Peppers Olives.
Bake Until Cheese Melts, About 5 Min. Serve.

MMMMM

Title: PILLSBURY PLUS CHERRY DREAM SQUARES
Categories: Cookies, Desserts
Yield: 124 servings

1 pk Pillsbury white cake mix
1 1/4 c Rolled Oats (quaker oats)
1/2 c Margarine (1 stick)
1 Egg
1 cn Cherry pie filling (21 oz)
1/4 c Firmly packed brown sugar

Heat oven to 350. Grease 13×9 pan. In large bowl,
combine cake mix, 6 TABLESPOONS margarine and 1 CUP
rolled oats. Mix until crumbly. Reserve 1 cup crumbs
for topping. To remaining crumbs, add 1 egg; mix
until well blended. Press into prepared pan. Pour
cherry pie filling over crust, spread to cover. To
reserved crumbs, in large bowl, add remaining 1/4 cup
rolled oats, 2 T margarine, nuts and brown sugar.
Beat until thoroughly mixed. Sprinkle over cherry
mixture. Bake at 350 for 30-40 minutes or until
golden brown. Cool completely. Cut into small
squares.

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Title: Jerusalem Artichoke Soup A
Categories: Mc, Soup
Yield: 1 servings

1 lb Jerusalem artichokes
: Juice of 1/2 lemon
4 TB butter
1 leek — white part only
: sliced into 1/2 inch pieces
1 carrot — sliced into
1/2 inch
: rounds
3 c chicken stock (preferably
: homemade) or
: water
: Salt and freshly ground
: black pepper
1/2 c heavy cream
: Freshly grated nutmeg

Brush and scrub Jerusalem artichokes under cold
running water. Cut them into 1/4 inch slices and toss
with lemon juice. Melt butter in a 4 quart nonreactive
saucepan. Add leek, carrot and Jerusalem artichokes
with the lemon juice. Cover and cook over gentle heat
for 20 minutes. Add 2 1/2 cups stock or water, 1
teaspoon salt and 1/4 teaspoon pepper. Cover and
simmer for another 25 minutes. When cooked, remove
from the heat and puree the soup with an additional
1/2 cup stock, or water and cream. Pass puree through
a drum sieve. Return soup to a clean saucepan and
reheat. Ladle soup into warm soup bowls and dust each
portion with fresh grated nutmeg. Yield: 4 servings

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747

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This along the lines of quick and easy, and good and just a bit spicey.

BLACK BEANS AND SAIFUN

2 “nests” saifun noodles (these are the superthin “cellophane” noodles)
(boil, < 5 minutes) 1 can black beans (Hain is good, or 12 oz. of your own with cooking juices) 1 tbs. tamari 1 tbs. balsamic vinegar 1 tbs. sucanat (type of sugar) 1 tsp. hot mustard powder 1 tsp. ginger curry (i have a pre-made powder, but a mix of the two will do) (heat up can of beans, blend other ingredients, add to beans) Serve 50/50 proportion of cooked saifun and black bean mixture. Serves two.

Watermelon Salad

Recipe By : Ann Rosenzweig
Serving Size : 6 Preparation Time :0:10
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups watermelon — seeded and diced
2 cups feta cheese — diced 3/4″
1 cup mint leaves — chopped
3/8 cup extra-v
2 tablespoons lime juice
freshly ground black pepper — to taste

In large bowl, toss all ingredients together just before serving.

– – – – – – – – – – – – – – – – – –

NOTES : If possible, use a fruity olive oil.

Title: Grilled Jalapeno Buffalo Burgers
Categories: Game Tex-mex Main dish Meats
Servings: 6

1 x Hot Chile Sauce; * 1 1/2 lb Buffalo Or Beef; Ground
1/2 c Onion; Finely Chopped, 1 Med 1 x Jalapeno Chiles; **
1 ea Clove Garlic; Finely Chopped

* See Sowest 2 for recipe.
** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or
————————————————————————–
Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape
into 6 patties, each about 1/2 inch thick. Brush grill with vegetable
oil. Grill patties about 4 inches from the coals, turning once, until
they are done to your taste, 4 to 6 minutes on each side for medium
doneness. Serve with Hot Chile Sauce.
BROILED JALAPENO BUFFALO BURGERS:
Set oven control to broil. Place patties on rack in the broiler pan.
Broil with the tops about 3 inches from the heat, turning once, until done.
Broil for 4 to 6 minutes for medium done.

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Title: CHICKEN AND RICE IN A SANDY CLAY PLOT
Categories: Chinese, Chicken
Yield: 2 servings

Stephen Ceideburg
2 c Long-grain rice
2 1/4 c Cold water
6 Chinese dried black
-mushrooms
1/4 c Dried lily buds
6 Chicken thighs, preferably
-with the skin
2 Lean Chinese sausages (about
-2 ounces each)
1 tb Peanut or corn oil
4 Garlic cloves, peeled
3 Quarter-sized slices fresh
-ginger, peeled
1 tb Fermented bean curd (fu yu),
-mashed (optional)
4 Green onions, including the
-green tops, cut into 2-inch
-lengths
1 ts Corn starch
1/2 c Chicken stock
2 tb Rice wine or dry sherry
1/4 ts White pepper
CHICKEN MARINADE:
1 1/2 tb So sauce
1 1/2 tb Rice wine or dry sherry
1/2 ts Sugar
1 ts Asian sesame oil
1 1/2 ts Corn starch

For entertaining, this recipe makes a fun presentation
when prepared in four individual two-cup clay pots. To
season a new sandy clay pot and lid, submerge both in
cold water overnight.

Rinse with cold water until water runs clear. Drain
thoroughly. Put rice and water into a 2 1/2 to 3-quart
sandy clay pot; set aside.

In 2 separate bowls, cover the mushrooms and lily buds
with water until soft and pliable, about 30 minutes.
Drain. Cut off and discard mushroom stems; cut caps in
half. Cut off and discard hard ends of each lily bud;
tie each bud into a knot. Set aside.

Using a heavy cleaver, chop the chicken crosswise into
3 pieces cleanly through the skin, meat and bone
leaving no jagged chopped bones.

Toss chicken with marinade; set aside for 20 minutes.
Cut sausages into thin diagonal slices.

In a preheated wok add oil, garlic and ginger.
Stir-fry over medium heat until fragrant, about 10
seconds. Increase heat to high; add chicken and
sausages and stir occasionally until lightly browned,
about 5 minutes. Add mashed fermented bean curd to
center of wok; toss with chicken mixture. Add
mushrooms, lily buds and green onions and stir-fry 30
seconds.

Mix cornstarch with chicken stock, wine and pepper to
a smooth mixture. Pour into the wok and stir until
sauce thickens, about 10 seconds. Remove from heat.

Place clay pot over medium-high heat. Boil rice and
stir with chopsticks to loosen grains. Continue
boiling until surface water is absorbed (about 5
minutes). Pour chicken mixture over rice, cover,
reduce heat to low, and cook for 20 minutes. Turn off
heat, do not remove lid; let sit for 10 minutes longer.

PER SERVING (4 servings): 850 calories, 39 g protein,
84 g carbohydrate, 36 g fat (10 g saturated), 141 mg
cholesterol, 777 3 fiber.

Marion Cunningham writing in the San Francisco
Chronicle, 10/2/91.

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