Title: Chocolate-Bourbon Balls
Categories: Cookies
Yield: 18 servings

1/2 c Semisweet chocolate chips
2 tb Honey
1 1/4 c Finely crushed vanilla
-wafers
1 c Ground walnuts
1 tb Bourbon whiskey
Sugar

Recipe by: Betty Crocker’s Microwave
1. Mix chocolate chips and honey in 1-1/2-quart casserole or bowl.
Microwave uncovered on high 1 to 2 minutes or until chips are melted;
stir.
2. Stir in vanilla wafers, walnuts and whiskey. Shape into 1-inch balls.
Roll balls in sugar. Store in tightly covered container up to 10 days.
(Flavor will continue to develop as they stand.) ABOUT 1-1/2 DOZEN
CANDIES; 100 CALORIES PER CANDY.

—–

Jalapeno Corn Muffins

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
1 cup yellow cornmeal
2 T. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg — lightly beaten
1/2 cup sour cream
1/2 cup milk
1/4 cup butter — melted
1 4 oz. can green chiles — chopped and drained

Preheat oven to 400 degrees. Grease twelve 2 1/2 inch muffin pan cups. In
large bowl combine flour, cornmeal, sugar, baking powder, and salt. Add
egg, sour cream, milk, butter, and green chiles. Whisk until batter is
smooth. Spoon batter into muffin pan cups. Bake 15 to 18 minutes. Serve
warm.

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BERNESE POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or Margarine
1 md Onion, chopped
1 sm Carrot, chopped
1 Stalk Celery with Leaves,
Chopped
1 Clove Garlic, minced
1/4 ts White Pepper
1/4 ts Dried Marjoram
1 pn Ground Nutmeg
1 1/2 lb Smooth-Skinned Potatoes,
Peeled and diced
3 1/2 c Chicken Broth
1 c Milk
1/4 lb Swiss Cheese, shredded
Salt

In 3-4 quart saucepan over medium heat, melt butter.
Add onion, carrot, celery and garlic, and cook,
stirring often, until soft but not browned. Mix in
pepper, marjoram, nutmeg, potatoes and broth. Bring to
a boil, cover, reduce heat slightly, and boil gently
until potatoes are tender, 25-30 minutes. Puree soup,
about half at a time, in blender or food processor
until smooth. Return to cooking pan. Gradually blend
in milk and reheat until steaming hot. DO not boil.
Stir in cheese, about 1/4 cup at a time, until it is
smoothly melted into soup. Taste, and add salt if
needed. Serve immediately.

Source: Medford Mail Tribune, 30 November 1993

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Title: SUGAR COOKIE ORNAMENTS
Categories: Cookies
Servings: 48

1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
1 t Milk
Assorted colored sugar
-crystals, cinnamon gems,
-nonpareils or decors
DUNCAN HINES Vanilla Layer
-Cake Frosting (opt)

1. Preheat oven to 375’F.

2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and
milk in large bowl. Stir until thoroughly blended. Form dough into 1″
balls. Place 3″ apart on ungreased baking sheets. Grease and flour bottom
of drinking glass. Press gently to flatten cookies to form 2″ circles.

3. Press end of drinking straw into top of each cookie to make hole.
Decorate cookies as desired or leave plain to frost.

4. Bake at 375’F. for 5-7 minutes or until set but not browned. Press
straw through holes in top of cookies again. Cool 1 minute on baking
sheets. Remove to cooling racks. Cool completely. Frost plain cookies, if
desired.

5. String ribbon through holes in cookies. Tie at top.

Makes 3 1/2 to 4 dozen cookies.

TIP: Frosting can be divided and tinted with a few drops of red and green
food coloring. Stir until well blended. Frost patterns on ornaments or
frost and sprinkle with decors.

PAINTED ORNAMENTS: Combine 1 egg yolk and 1 teaspoon water. Stir well.
Divide into 3 custard cups. Tint each with 1 drop different food coloring.
Sketch design on unbaked cookie with top of knife. Use clean watercolor
paint brushes to paint designs on cookies before baking. Bake and cool as
directed.

MMMMM

Crazy Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Frostings Chocolate
Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Sugar
1 cup Cocoa
1 teaspoon Salt
1/2 cup Butter — softened
2 teaspoons Baking soda
2 cups Instant coffee — boiling
2 teaspoons Vanilla
2 Eggs
1/2 teaspoon Baking powder
—–FROSTING—–
2 cups Heavy cream
1/2 cup Sugar
4 tablespoons Cocoa
1 teaspoon Vanilla

FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center. Blend
together butter, baking soda and boiling coffee. Add all together and beat by
hand. Add vanilla and eggs and beat again. Add 1/2 tsp. baking powder and
blend. Bake in two 9″ layer pans for 30 minutes at 325~. Cake will not test
done but is! Cool on racks.
FOR FROSTING: Combine all ingredients in a bowl and chill for 1 or 2 hours.
Then whip at high speed until thick and creamy. Ice center and top. Refrigerate
till ready to serve.

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HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Eggplant — (about 1/2 lb. or
— 2 md. (about 1 lb.
ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri — freshly
— grated or use
Romano cheese
1/2 ts Salt
Black pepper — freshly grated

First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines of the fork and turn them over a gas
flame until the skin chars and begins to crack. (If
you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4
inches from the heat sseri; freshly
: ;grated or use Romano cheese
1/2 ts Salt
: Black pepper; freshly grated

First, roasm, cutting away any
badly charred spots on the surface. Cut the eggplants
in half lengthwise and chop them finely. Then mash
the pulp to a smooth puree with the back of a spoon or
with a mortar and pestle.
In a heavy 3 to 4 quart saucepan, heat the
tablespoon of butter over moderate heat. When the
foam begins to subside, stir in the flour and when it
is completely absorbed pour in the milk all at once.
Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens
heavily. Beat in the pureed eggplant, reduce the heat
to low, and, stirring occasionally, simmer for 5
minutes. Off the heat add the cheese, salt and a few
grindings of pepper. Beat vigorously until the mixture
is thick enough to hold its shape almost solidly in
the spoon.
Taste for seasoning and serve at once. Hunkar
begendi traditionally accompanies roast or braised
veal or lamb.

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

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Title: Chocolate Icing
Categories: Chocolate, Cakes
Yield: 6 servings

1 c Sugar
4 tb Chocolate
3 tb Milk
1 tb Water

Notes: From Grandma Ruby’s (Williams) files. Newspaper clipping.
Looks old. Also on clipping are Confectioners’ Icing and Chocolate
Frosting. This chocolate icing is recommend for frosting an Angel
Food Cake.

Mix chocolate or cocoa with milk and water combined and heat to
boiling. Then add sugar. Boil five minutes, stirring occasionally.
Spread on cake that is cold.

MMMMM

Title: STEAMED SHREDDED CABBAGE
Categories: Chinese, Vegetables
Yield: 6 servings

1/2 md Head cabbage
1/4 c Peanut oil
1/2 ts Salt
1/4 c White sesame seeds

Steamed vegetables are common to many cooking
traditions. You may discover in this recipe a dish
that suits non-Chinese meals as well.

Toast sesame seeds in dry wok at low temperature.

Wash cabbage; slice into 1/2″ shreds; pull head apart
to make a loose mound. Sprinkle with salt; allow to
stand, uncovered, for 10 minutes. Place on round
serving platter and steam in Chinese steamer for 5
minutes.

While cabbage is steaming, heat oil in small pan or in
your ladle. Hot oil keeps the vegetable hot, and adds
a rich taste.

Remove cabbage from steamer.Douse with hot oil;
sprinkle with toasted sesame seeds. Serve.

—–

Title: Fresh Fruit Parfait
Categories: Desserts
Yield: 6 servings

1/2 c Sliced bananas
1/2 c Sliced strawberries
1 pk JELL-O Brand Gelatin, any
-flavor
6 T COOL WHIP Whipped Topping

Divide sliced bananas and strawberries into 6 dessert glasses. Prepare
JELL-O as directed. Pour gelatin evenly over fruit in each glass.
Refrigerate 4 hours or until firm. Top each dessert with 1 tablespoon
thawed COOL WHIP before serving.

MMMMM

Swedish Potato Cakes

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon margarine — melted
2 medium baking potatoes — peeled and cubed
2 tablespoons margarine
applesauce

Into blender place the egg, flour, milk, sugar and 1 tablespoon
melted margarine. Blend on high until smooth. Add half the cubed, raw
potatoes. Blend on high speed until smooth. Add remaining potatoes and
again blend on high until smooth.
Cover tightly and refrigerate 30 minutes or more.
Using an 8-inch skillet, heat over medium heat, add margarine
(about 1 teaspoon) and swirl to coat entire bottom. Pour in about 3
tablespoons of mixture and swirl to coat bottom of pan. Cook for one
minute or until lightly browned. Turn and brown other side. Repeat
with remaining mix, adding margarine as needed.
Serve immediately with applesauce or topping of your choice.

Yield: About 12 pancakes.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with applesauce and a meat entree.