Title: Stuffed Figs
Categories: Fruits, Desserts
Yield: 1 recipe

Combine thinly shaved equal quantities of candied orange peel, candied
lemon peel, candied cherries and coconut, allowing a teaspoon of shavings
to each fig. Cover with orange juice, cover the dish, and let stand 3 to
4 hours. Slit stewed, chilled California dried figs, insert drained
stuffing. Allow 4 or 5 figs for each serving. Serve with a little of the
syrup from stewing, and cream, as a dessert.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Apple Cake in a Jar

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GWEN HUBBARD CMGD13A
1 tsp CINNAMON
2/3 c SHORTNING
3 c APPLES — grated
1 1/2 tsp SALT
2 tsp BAKING SODA
2 2/3 c SUGAR
2/3 c RAISINS
3 c FLOUR
1/2 tsp BAKING POWDER
4 ea EGGS
2/3 c CHOPPED NUTS
2/3 c WATER

MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN.
STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS.
GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE MIDDLE
WIRE
WIRE RACK IN THE OVEN.
BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE THE
BOTT
LES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN WITH CLOTH
AND
PUT ON THE HOT STERILIZED LIDS.
SCREW DOWN THE BANDS AND LET COOL. IMPORTANT– DO NOT USE SMALL MOUTH JARS. DO
NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED JAR, IT WILL
PULL
AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN READY TO SERVE. SLICE
AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS.
CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY
GRATED
LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE
1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR,
A
ND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT
SMO
OTH. CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING.
BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER, LEMON RIND AND
JUICE. STIR THOROUGHLY.
SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS
THICKE
R AND MORE TART THAN THE USUAL LEMON SAUCE.

– – – – – – – – – – – – – – – – – –

Mushroom Butternut Squash Lasagne

Recipe By : Eating Well Sept/Oct 1996
Serving Size : 8 Preparation Time :2:00
Categories : Itailian Meatless Entrees
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces lasagna noodles — (dry or 1 lb. fresh)
10 sun-dried tomatoes — (not oil packed)
3/4 cup dried porcini mushrooms — (3/4 oz.)
1 1/3 cups skim milk
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
2 ounces reduced-fat cream cheese — (3 tablespoons)
1 cup spaghetti sauce
2 teaspoons balsamic vinegar
salt and pepper — to taste
2 teaspoons olive oil
1 onion — chopped
1 small carrot — chopped
2 cloves garlic — minced
12 ounces fresh mushrooms — (reg or wild)
1 1/2 teaspoons fresh rosemary — (or 1/2 tsp dried)
1/2 cup grated fresh Parmesan cheese
1 1/2 pounds butternut squash — peeled/thinly sliced

1. In a large pot of boiling water, cook noodles until barely tender (8
minutes for dried, 1 minute for fresh). Drain and rinse under cold water.
Spread the noodles on clean kitchen towels, cover with plastic wrap and set
aside.

2. In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.
Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the
tomatoes mushrooms and chop. Strain the soaking liquid through a fine sieve
and set aside.

3. In a saucepan, heat 1 cup of the milk over medium heat until steaming.
Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in
the remaining 1/3 cup of milk until smooth; whisk into the hot milk and stir
constantly over the heat until the sauce comes to a simmer and thickens.
Continue cooking and stirring for 1 minute. Remove from heat. Whisk in the
cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Searson
with salt and pepper. Set aside.

4. In a large non-stick skillet, heat oil over medium-high heat. Add onions,
carrots and garlic and saute until soft, about 2 minutes. Add fresh mushrooms,
rosemary, and the reserved tomatoes and porcini; cook until the fresh mushrooms
are just wilted, about 2 minutes longer. Stir in the remaining 1 teaspoon of
flour. Add the reserved soalking liquid and the remaining 1/3 cup of spaghetti
sauce. Cook until the mixture thickens, about 1 minute. Remove from heat,
season with salt and pepper.

5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking
spray or oil.

6. Smear the botom of the prepared dish with 1/2 cup of the sauce. Line
bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture
sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the
squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add
3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top
with remaining noodles and sauce, then remaining parmesan.

7. Lightly oil a large piece of aluminum foil or coat it with cooking spray,
and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes,
uncover and bake for additional 10 to 15 minutes or until lightly brown and
bubbing. Let stand for 10 minutes before serving.

According to Eating Well: 325 calories 13 grams Protien, 6 grams fat (2.4
grams saturated) 58 grams carbohytdrates, 275 mg. sodium, 9 mg cholereal, 5
grams fiber.

According to Master Cook 512 calories 8.5 grams fat????

– – – – – – – – – – – – – – – – – –

ENGADINER GERSTENSUPPE / ENGADINE BARLEY SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Swedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Ham or smoked tongue
8 oz Stewing beef
5 1/2 oz Barley
2 oz Haricot beans
8 oz Diced potatoes
1 Small cabbage
3 tb Cream
1 oz Flour

Bring ham, beef, barley and beans to boil in about 30 fl oz water, and
allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other
vegetables such as carrots and celery can be added if desired). After a
further hour’s cooking, thicken soup with cream previously blended with the
flour, bring to the boil once more, and serve. From TANTE HEIDI’S SWISS
KITCHEN, Eva Marie Borer / shared by Diane Duane

– – – – – – – – – – – – – – – – – –

Title: Spicy Gingerbread
Categories: Desserts, Heirloom
Yield: 1 Servings

1/2 c Shortening
1/2 c Sugar
2 Egg yolks
1 c Light molasses
2 1/2 c Sifted all-purpose flour
1 ts Salt
1 ts Cinnamon
1 ts Cloves
1 ts Ginger
1 c Boiling water
2 ts Soda
2 Egg whites, stiffly beaten
Whipped cream

Grease a 9 x 13 inch pan. Cream shortening, add sugar
gradually. Add 2 well beaten egg yolks. Add molasses
and stir. Sift together flour, salt and spices.
Dissolve baking soda in boiling water. Add baking
soda and water mixture alternately with flour to the
creamed mixture. Fold in stiffly beaten egg whites.
Bake at 350F for 45 minutes. Serve hot with whipped
cream for dessert. Source: Heritage Recipes ch.

—–

Title: PIGNOLI COOKIES
Categories: Cookies, Italian
Yield: 24 cookies

4 oz Pignolia
8 oz Almond paste, canned; cut
-into small pieces
2/3 c Sugar
2 Egg whites
1 ts Lemon peel, fresh; grated

Preheat oven to 325 F. Line a cookie sheet with foil, parchment, or
heavy brown paper. Place pine nuts in shallow dish. In medium size
bowl beat almond paste, sugar, egg whites and lemon peel with
electric mixer until smooth. With slightly wet hands form dough into
1 inch balls, using a heaping tsp for each. Press balls into nuts,
flattening balls slightly and coating one side. Place 1 inch apart on
prepared cookie sheet. Bake 22-25 min until golden brown. Cool
completely on cookie sheet or rack. Store tightly covered 2 weeks.

–Anita Silverman
recipe from some women’s magazine

MMMMM

Title: SPICED MINCEMEAT SQUARES
Categories: Cookies
Servings: 16

1/2 c All-purpose flour
1/2 t Ground cinnamon
1/4 t Ground nutmeg
1/4 t Baking soda
1/3 c BLUE BONNET Margarine,
-softened
1/2 c Firmly packed light brown
-sugar
1 Egg
1 c Prepared mincemeat
1 c NABISCO 100% Bran
Confectioners’ Sugar Glaze

In small bowl, combine flour, cinnamon, nutmeg and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine and
brown sugar until creamy. Beat in egg. Add flour mixture, mincemeat and
bran. Spread into greased 9×9″ baking pan. Bake at 400’F. for 20-25
minutes or util knife inserted in center comes out clean. Cool on wire
rack. Drizzle with Confectioners’ Sugar Glaze. Cut into 2 1/4″ squares.
Store in airtight container.

Makes 16 squares.

MMMMM

Chocolate Mousse – Master Chefs

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
1 cup Cocoa — unsweetened
1/2 cup Water
4 ounces Chocolate, semi-sweet
4 Egg whites — room temp.
melted — cooled to room
1/4 teaspoon Cream of tartar
temperature
2 cups Cream, whipping — whipped
3 tablespoons Espresso powder — instant
to soft peaks

For Mousse:
===========
Heat sugar and water in heavy saucepan over medium-low heat until sugar
dissolves, stirring occasionally and brushing down any crystals from sides of
pan with brush dipped in cold water. Increase heat and boil until mixture
registers 240 F (soft ball stage) on a candy thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks form.

Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso.

Cover and refrigerate for 1 hour.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York

– – – – – – – – – – – – – – – – – –

MYSTERY CRACKERS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
11 oz Oyster crackers
3/4 c Buttery Popping Oil for
-popcorn
1 1/2 Envelopes Cup O’Soup Cream
-of Chicken
1 T Parsley
1 t Garlic powder

Pour crackers into an air-tight container. Pour oil over crackers. Stir
gently with wooden spoon. Sprinkle soup, garlic powder and parsley into
crackers and stir gently. Stir every so often until oil is absorbed. Store
in container.

– – – – – – – – – – – – – – – – – –

Crumly Cogwheels Tortilla Soup

Recipe By : Crumly Cogwheels Houston Chronicle, May 1997
Serving Size : 10 Preparation Time :0:00
Categories : Mexican/Tex-Mex Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bunch cilantro — washed well
— (leaves only)
4 garlic cloves
1 small onion — chopped
2 fresh serrano peppers
1 can (10-ounce) tomatoes with green chilies
3 quarts chicken stock
1 can tomato sauce (8 oz)
2 teaspoons ground cumin (cominos) — (2 to 3)
1 teaspoon salt — (up to 2)
2 tablespoons cornstarch dissolved in a small amount of
— water
corn tortillas (about 20) — cut into thin
— strips
vegetable oil
2 cups shredded grilled or poached chicken
— breasts (about 2 ounces per serving)
1 1/2 cups shredded monterey jack cheese — (up to 1)
— (about 1 ounce per serving)
2 avocados — peeled, pitted and
— sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a
blender or food processor. Heat stock and add puréed mixture with tomato
sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1
hour. Stir dissolved cornstarch into stock. Fry tortillas strips in oil
until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top
with chicken and ladle the stock over top. Garnish with shredded cheese and
2 or 3 avocado slices. Makes 10 to 12 servings.
“After the recipe for Crumly Cogwheels Cheesecake appeared in the Food
section April 2, several loyal fans of the former restaurant at 1200 Milam
wrote to ask for other favorite recipes, including the Tortilla Soup. It is
their most-requested recipe, said owner Paul Helm, who now operates Crumly
Cogwheels as a full-service catering company. Helm suggests adjusting the
amounts of tortillas, chicken, cheese and avocado to your personal taste.”
Houston Chronicle, May, 1997

By Lou Parris on May 13, 1997

– – – – – – – – – – – – – – – – – –