CARAWAY CRUNCHES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Appetizers
Party Quick

Amount Measure Ingredient — Preparation Method
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-DIANA LEWIS (VGWN37A)
2 c Starter
1 tb Butter — melted
1/2 c Milk
1 t Salt
1 tb Sugar
3 c White flour
-Glaze
2 Egg — beaten
2 tb Caraway seeds

melt butter over moderate heat add the milk and warm add the sugar
and salt stir till dissolved. Add this to the starter and mix well.
Add flour 1 cup at a time till to stiff to knead then turn out and
knead in remaining flour. Divide dough in half and roll each ball
into a 12 by 18 inch rectangle cut the rectangles in half the long
way then cut each half into squares then into triangles. Brush with
egg and sprinkle with seeds, roll up the triangles from the long side
and place on greased cookie sheet. Let rise 30 to 60 minutes and bake
at 375 for 20 minutes. FROM: DIANA LEWIS (VGWN37A)

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Pasta And Lentil Soup

Recipe By : Twelve Months of Monastery Soups
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Olive Oil
1 Large Onion — Chopped
2/3 Cup Mushrooms — Chopped
4 Cloves Garlic — Minced
8 Cups Water
1 Pound Dried Lentils
16 Ounces Tomato Paste
1 Bay Leaf
1/4 Teaspoon Ground Ginger
Salt And Pepper — To Taste
1 Cup Pastina, Small Pasta Shells

1. Pour the olive oil into a large soup pot. Add and saute the onions,
mushrooms, and garlic over low-medium heat for about 2 or 3 minutes. Stir
continually.

2. Add the water, lentils, and tomato paste. Stir well and bring the
water to a boil over high heat. Then reduce heat to medium. Add the bay
leaf, ginger, salt, and pepper. Stir, cover the pot, and cook the soup for
40 minutes. Remove the bay leaf.

3. Add the pasta, cover the pot, and simmer slowly for 15 minutes or until
pasta is cooked. Stir again and serve immediately. Some grated Parmesan
may b sprinkled on top of each serving.

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CHICKEN BREASTS MILANO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Whole chicken breasts, split
1/2 c Olive or vegetable oil
1/2 c Dry white wine
2 Cloves garlic, crushed
1 t Fresh Italian parsley,
-chopped
1 t Dried leaf oregano, crumbled
Salt
Pepper
1/8 ts Crushed red-pepper flakes
-(or more)
1/3 c Parmesan cheese, grated
Fresh spinach leaves,
-steamed
Hot cooked rice
Red bell pepper strips

Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).
Marinate chicken in a shallow pan, covered, for several hours or overnight.
Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or
2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake
in 375 F oven, basting occasionally with marinade, for 40 minutes until
skin is crisp. Sprinkle part of Parmesan over the chicken and return to
oven just until Parmesan begins to turn golden. Line a warm platter with
steamed spinach leaves, then with rice. Arrange chicken breasts on top and
sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.
(NOTE: Chicken breasts can be grilled about 4 inches from coals for 20
minutes, turning and basting with marinade until chicken is golden.)

Makes 8 servings.

[Family Circle GREAT IDEAS Vol 12 No 4]

Posted by Fred Peters.

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Title: Hawaiian SPAM PIzza
Categories: Pizza
Yield: 6 servings

1 cn Refrigerated all-ready
-pizza crust
1 pk Sliced Provolone cheese (6oz)
1 cn SPAM Luncheon Meat, cut in
-thin squares (12 oz)
1 cn Chunk pineapple, drained
1/2 c Thinly sliced red onion
1/2 c Chopped green pepper

Heat oven to 425’F. Grease 12″ pizza pan or 13×9″ baking pan. Unroll
dough; press in prepared pan. Top with cheese. Arrange remaining
ingredients over cheese. Bake 25-30 minutes or until crust is deep
golden brown. Serves 6.

MMMMM

Title: Boboli Four Cheese White Pizza
Categories: Italian
Yield: 1 servings

Mozzarella
Gorgonzola
Sharp Provolone
Parmesan
Onion slices; optional
Blanched broccoli; optional
-can substitute blue cheese
-or other cheese for the
-gorgonzola

Brush the Boboli lightly with olive oil and put the cheese on
liberally. Drizzle a few more drops of olive oil over it. Bake
according to Boboli Pizza directions.

MMMMM

1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1 1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar until creamy. Add flour and baking powder,
beating until well blended. Shape dough into 1 1/4-inch balls. Place 2
inches apart on ungreased baking sheets. Press an almond in the center of
each. Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until
golden. Remove and let cookies cool on racks. Makes about 50 to 55 cookies.

Title: HOMEMADE MUSTARD
Categories: Holiday
Yield: 1 servings

1/4 c Dry mustard; Colemans 1 tb Sugar
1/4 c White wine vinegar 1/2 ts Salt
1/3 c Dry white wine 3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg
yolks into mustard mixture. Place over simmering water and cook,
stirring with a wire whisk, until mixture thickens slightly (about 5
minutes). Pour into small jars and let cool. Cover tightly and refrigerate
for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when
you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with
roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding
1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup
tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you
remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
lime juice. Serve with roast lamb or chicken, shrimp

Title: Rich Coconut Pie
Categories: Desserts, Pies
Yield: 1 pie

1 Pie crust
1/4 c Butter, softened
1 c Superfine sugar
2 Eggs
2 T Flour
1/2 c Milk
1/4 t Almond extract
2 c Finely grated coconut

Preheat oven to 350 degrees. Make a pastry as directed and fit into
a 9″ piepan, making a high fluted edge; do not bake. Cream butter
and sugar until light, beat in eggs, one at a time. Sprinkle in
flour and blend until smooth. Mix in remaining ingredients and spoon
into pastry shell. Bake 45 minutes until browned and springy to the
touch. Cool on wire rack and serve at room temperature.

MMMMM

Title: Peanut butter tater candy
Categories: Candies
Yield: 1 Servings

-Helen Jolly mdfd30e-
1 md White potato
1 pk Confectioners’ sugar
1/4 c Salted peanuts; chopped,
– optional
1/4 ts Vanilla extract
1/2 c Smooth peanut butter

Boil potato (with skin on) until done. Peel; remove any eyes or
spots.
In a mixing bowl, mash the potato thoroughly with a fork or
electric mixer at slow speed. Add vanilla. Gradually add
confectioners’ sugar ((use a fork, as mixture begins to firm) until
it forms a ball. Turn out on a confectioners’ sugar covered surface
(instead of flour). Roll the ball out flat and oblong until it is
1/4-inch thick.
Spread peanut butter evenly over the flat surface. Sprinkle the
chopped peanuts evenly over peanut butter (if you opt to use them).
Cut the flat surface in half the short way. Roll jelly-roll fashion,
sealing the edges. (2 rolls.) Place in refrigerator until chilled
and firm. Slice into 1/3-inch pieces. Keep refrigerated until ready
to serve.

Source. The Oklahoma Peanut Commission. Wis/Gramma.

MMMMM

POULET EN CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 T Vegetable oil
2 T Butter or margarine
2 ea Cloves garlic, minced
12 ea Whole white onions, peeled
12 ea Small white potatoes, pared
4 ea Large carrots, pared and qua
1 c Dry white wine
2 t Salt
1 t Leaf rosemary, crumbled
1/2 t Freshly ground pepper
1 cn Condensed chicken broth

1. Wash and dry chicken; skewer neck skin to back; twist the wing
tips flat against skewered neck skin; tie the legs to tail with
kitchen string.
2. Heat oil and butter or margarine with the minced garlic in a 12
cup flame proof casserole or a large kettle. Brown chicken in the hot
fat; remove.
3. Saute onions, potatoes and carrots in drippings; remove and
reserve. Stir wine, salt, rosemary and pepper into casserole and bring
to boiling, scraping up all the cooked on juices from bottom of
casserole; stir in chiken broth; return chicken to casserole; surround
with browned vegetables; cover. (If using a kettle, place chicken in
a 12-cup casserole; surround with browned vegetables; pour sauce over;
cover.)
4. Bake in moderate oven (350 degrees) 1 hour, basting several times
with casserole juices, or until chicken is tender. Garnish with a
bouquet of parsley and serve with a chilled white wine, such as
Chablis, and chunks of crusty French bread if you wish. (I usually
serve over hot steamed rice.) Serves 4.
Source: Family Circle “301 Splendid Casseroles”, January 1976

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