Title: SNOW CAPS
Categories: Cookies
Servings: 72

3 Egg whites
1/4 t Cream of tartar
3/4 c Sugar
1/2 t Vanilla extract
1 c Semi-sweet chocolate chips
2 White chocolate baking bars,
-chopped (2 oz ea; opt)

Preheat oven to 200’F. Line baking sheets with parchment paper. In large
mixer bowl, combine egg whites and cream of tartar. Beat at highest speed
of electric mixer until mixture is just frothy. Add sugar, 1 tablespoon at
a time, beating well after each addition. Beat until stiff peaks form. Add
vanilla; beat 1 minute. Fold in chocolate chips. Drop mixture by
teaspoonfuls, 1″ apart, onto prepared baking sheets. Bake 2 hours or until
meringues are thoroughly dry to touch but not browned, rotating baking
sheets halfway through baking. Turn off heat. Leave in closed oven 3-4
hours or until completely dry. Remove from oven. Cool completely.
Carefully remove from parchment.

Melt white chocolate in top of double boiler over hot, not boiling, water.
Stir constantly until chocolate melts. Dip top of each cookie into melted
chocolate, if desired. Place on waxed paper to dry. Store at room
temperature in tightly covered containers.

Makes about 6 dozen cookies.

MMMMM

Title: SPANICH RICE 2
Categories: Crockpot, Ground-meat, Rice, Vegetables
Yield: 1 servings

2 lb Ground chuck or
-beef
2 md Onions,
-chopped
2 Green peppers,
-chopped
1 cn Tomatoes (28 oz.)
1 cn Tomato sauce (8 oz.)
1 c Water
2 1/2 ts Chili powder
2 1/2 ts Salt
2 ts Worcestershire sauce
1 c Raw rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT.
Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).

From Rival Crock-pot cook book, date unknown RECIPE CLIPPED

—–

CANNING PEAS (GREEN OR ENGLISH, SHELLED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

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

It is recommended that sugar snap and Chinese edible
pods be frozen for best quality.

Quantity: An average of 31-1/2 pounds (in pods) is
needed per canner load of 7 quarts; an average of 20
pounds is needed per canner load of 9 pints. A bushel
weighs 30 pounds and yields 5 to 10 quarts–an average
of 4-1/2 pounds per quart.

Quality: Select filled pods containing young, tender,
sweet seeds. Discard diseased pods.

Procedure: Shell and wash peas. Add 1 teaspoon of salt
per quart to the jar, if desired.

Hot pack–Cover with boiling water. Bring to a boil in
a saucepan, and boil 2 minutes. Fill jars loosely with
hot peas, and add cooking liquid, leaving 1-inch
headspace.

Raw pack–Fill jars with raw peas, add boiling water,
leaving 1-inch headspace. Do not shake or press down
peas.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Peas in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Peas in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Chilled Cantaloupe Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large ripe cantaloupe
1/2 Tsp. cinnamon
2 Tbsp. lime juice
fresh mint sprigs
2 C. orange juice

Remove seed from melon; cube the pulp. Place pulp and
cinnamon in blender; puree. Combine orange juice and lime
juice; stir into the puree. Chill and serve in chilled soup
bowls. Garnish with mint sprigs; chill at least 2 hours.

– – – – – – – – – – – – – – – – – –

Title: CREAM OF SHIITAKE MUSHROOM SOUP
Categories: Soups, Low-fat, Low-cal, Vegetarian, Kump
Yield: 4 servings

1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt

———————–BOUQUET GARNI———————–
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf

————————SOUP, CON’T————————
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms

————————-OPTIONAL————————-
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices

This rich, earthy soup has but 100 calories per
serving if made with non-fat milk.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, cut off the tough ends of the
mushroom stems. Reserve a few mushroom slices for
garnish and chop the remaining mushrooms coarsely,
then place in a food processor with a steel blade and
chop as finely as possible. Strain the milk mixture
through a fine sieve back into the saucepan; add the
chopped mushrooms and continue simmering 5 minutes.
Add the cream and Madeira, if you wish, and serve in
hot bowls, garnished with a slice of mushroom.

—–

Boiled Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick And Easy Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sugar
1/2 teaspoon Light corn syrup
2/3 cup Water — boiling
2 Egg whites — stiffly beaten
1 teaspoon Vanilla

Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring
only until sugar is dissolved. Boil rapidly, without stirring, until small
amount of syrup forms a soft ball in cold water, or spins a long thread
when dropped from tip of spoon ( 240
deg. F.). Pour syrup in fine stream over egg whites, beating constantly.
Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or
until frosting is cool and of right consistency to spread. Use wooden
spoon when too stiff for beater. Make s enough frosting to cover tops and
sides of two 9-inch layers.

Kate Smith Collection 1940 Published by General Foods

– – – – – – – – – – – – – – – – – –

Title: Double Frosted Brownies
Categories: Cookies
Yield: 1 servings

First layer:
2 1/2 oz Unsweetened chocolate
1/2 c Butter
2 Eggs
1 c Sugar
1/2 c Flour
1/4 ts Salt
1 ts Vanilla
1/2 c Chopped pecans
Second layer:
1/2 c Butter
3 tb Milk
2 tb Vanilla instant pudding mix
2 1/2 c Powdered sugar
Third layer:
1 pk Semi-sweet chocolate chips
1 1/2 tb Butter
3 tb Water

First layer: preheat oven to 350. Melt chocolate and butter together. Beat
eggs and add sugar. Mix well. Stir into chocolate and butter. Mix flour
and salt and blend into chocolate mixture. Add vanilla and nuts. Spread in
greased 11 by 7-inch glass dish. Bake 22 minutes and let cool. Second
layer: cream butter. Combine milk and pudding mix and add to butter.
Gradually stir in powdered sugar. Spread on top of brownie and refrigerate
until firm. Third layer: melt chocolate chips in butter and water over
very low heat. When slightly cool, spread over top and refrigerate.

—–

Title: Pinto Beans with Potatoes
Categories: Main dishes, African, Rwandan, Vegetarian
Yield: 6 servings

2 c Dried pinto beans, soaked
3 lg Potatoes, chopped*
2 ea Celery stalks, chopped
1 ts Salt
1 ea Onion, thinly sliced
4 tb Peanut oil

Cover pinto beans with enough water to cover bring to a boil.
Reduce heat simmer until they are just tender. Add potatoes,
celery salt more water if necessary. Cook over low heat.

Just before the potatoes beans are tender, gently fry the onions in
a heavy skillet. Using a slotted spoon, add the beans to the skillet
stir until well mixed heated through. Serve hot over rice or a
stiff porridge.

*This dish traditionally uses manioc (casava) in place of the
potatoes. If you can get it, use it.

“The Africa News Cookbook” oil has been abosrbed. Serv Collected from
the Fidonet Int’l Cooking Echoes
MMMMM

Title: (Machine) Dog Cookies
Categories: Dog biscuit
Servings: 1

1 c Beef, chicken, or vegetable
-stock
1 c Bread or all-purpose flour
1 c Whole wheat or rye (or other
-dark) flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast

Use dough cycle. Roll dough to 1/4″ thickness. Cut with cookie cutters or
knife. Place on baking sheets sprinkled with cornmeal. Cover with clean
kitchen towels and let rise in warm place about 45 minutes. Bake at
325-degrees for 45 minutes. When all are baked, turn off oven and return
all cookies to cooling oven overnight to harden. Store in airtight
container.

(Using a 3.5″ bone shaped cutter, I get about 30-35 cookies from this
recipe. Sam the Wonder Dog adores them.)

MMMMM

Greek St. Basil’s Bread

Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–small–
1/3 cup milk — +1 T
2 tablespoons butter or margarine
1 egg
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
dash ground cloves
1 1/2 cups bread flour
1 teaspoon yeast
–medium–
1/2 cup milk
2 1/2 tablespoons butter or margarine
1 1/4 egg
1/3 cup sugar
1/3 teaspoon salt
1/3 teaspoon lemon peel — grated
1/8 teaspoon cinnamon
1/3 teaspoon nutmeg
dash ground cloves
2 cups bread flour
1 1/2 teaspoons yeast

– – – – – – – – – – – – – – – – – –

NOTES : This traditional Greek bread is usually served with one coin hidden
inside which bestows luck upon the finder. I do not recommend including it in
the bread as it might damage the machine. (You could add a single raisin added
at the beep, if desired.) St. Basil’s bread is a delicious, sweet bread which
disappears quickly.