HALLOWEEN COOKIES **

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Holiday
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———–PATTI –
VDRJ67A———————-
1 pk Pillsbury Refrigerator Sugar
– or Chocolate Chip Slice
– and Bake Cookies
Ready to Spread frosting
– tinted to desired colors
Candies, tinted coconut, and
– tinted sugar

GENERAL INSTRUCTIONS: For easier cutting. work with
part of the dough at a time and refrigerate the rest
until needed. Slice cookie dough into 1/4″ thick
slices. Shape cookies on ungreased cookie sheets. Bake
at 350~ for 8-10 minutes or golden brown around edges.
Cool 1-2 minutes. Remove from cookie sheet. Cool
completely on rack before decorating.

CAT: Use 2 slices. Cut bottom 1/3 off one slice. Roll
remaining 2/3rd slice into ball to form head. Cut a
small pie shaped wedge out of second slice to form
tail. Push dough together where wedge was removed to
form whole slice for body. Place ball above this to
form head and body. Cut the 1/3rd slice into 2 equal
pieces. Attach pieces to head and shape to form ears.
Attach cut wedge to one side of body, pointed end out,
to form tail. Bake. Cool on rack. Frost as desired;
decorate.

PUMPKIN: Use one slice. Cut a small pie-shape wedge
out of slice for stem. Push dough together where wedge
came from to form a whole slice. Place wedge,
pointed-end out, at top of slice to form stem. Bake.
Cool on rack. Frost and decorate as desired.

OWL ON A BRANCH: Use 2 slices. Cut bottom 1/3 off each
slice. Place remaining 2/3 clices above each other,
the cut sides touching, to form head and body. Cut one
of the 1/3rd slice to form legs. Attach point-side
down. Place remaining 1/3rd slice lenghtwise under
legs to form branch. Bake. Cool on rack. Frost and
decorate as desired.

MOON: Use 1 slice. Cut each slice in half. Overlap one
pointed end of each half slice, curved edges facing
the same direction. Press dough together to form
crescent moon shape. Bake. Cool on rack. Frost and
decorate as desired.

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Title: Orange Hot and Sweet Mustard***(TPBD20B
Categories: Condiment, Dips, Chinese
Yield: 1 servings

1 1/8 c Dry mustard ; (3 1/4 oz ca
1 c Orange juice
1/4 c Emon juice
2 ts Zest; grated orange
1 ts Zest ; grated lemon
1/2 c Honey
1/2 ts Cinnamon
2 tb Vegetable oil

Place mustard in double boiler but not over heat. Ad juices a lttle
at a>> time, stirring after each addition to keep mustard from
lumping. Odd zests. Heat covered over simmering water for 15 minutes,
scrapping sides occasionally. Stir in honey, cinnamon and oil.
Transfer to jars and refrigerate. Check consistency after 1 day.
Thin with a little water if needed. Well keep well for up to 1
month. Makes 2 cups. –Robbie

MMMMM

Title: HUMMUS WITH TOMATO RELISH
Categories: Salads
Yield: 6 servings

16 cn Chickpeas
1 Lemon
1 Clove garlic
1/2 ts Tahini
2 tb Olive oil
1/2 ts Salt
1 Onion
1 Tomato
1 c Coarse chopped parsley

Contributed to the echo by: Janice Norman Hummus With Tomato Relish
Drain the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from
the lemon. Mince the garlic, puree the chickpeas and reserved liquid,
lemon juice, garlic, tahini, oil and salt in a food processor until
very smooth. Chop the onion and tomato and toss with the parsley. Put
the hummus on a plate and arrange the relish next to it. Drizzle the
hummus with additional olive oil.

This dish has 201 calories per serving and the recipe makes 6
servings.

MMMMM

Title: MONGOLIAN HOT POT
Categories: Oriental, Main dish
Yield: 6 servings

3 lb Boneless lean lamb
4 oz Bean thread noodles
1/2 lb Spinach
1/2 lb Chinese cabbage
1 qt Chicken stock
1 ts Finely chopped ginger root
2 tb Finely chopped scallions
1 ts Minced garlic
1 tb Finely chopped cilantro

———————–DIPPING SAUCE———————–
2 tb Sesame paste
-=OR=- peanut butter
1 tb Light soy sauce
1 tb Rice wine or dry sherry
2 ts Chili bean sauce
1 tb Sugar
1 tb Hot water

USING A CLEAVER or sharp knife, slice the lamb into
very thin slices. Soak the noodles in warm water for 5
minutes, then drain them and cut them into 5-inch
lengths. Separate the spinach leaves from the stalks
and wash them well. Discard the stalks. Cut the
Chinese cabbage into 3-inch pieces. Combine all the
ingredients for the dipping sauce in a small bowl and
mix them well. Each guest should have his or her own
small portion of dipping sauce and a plate containing
lamb, spinach and Chinese cabbage. When you are ready
to begin, bring the stock to a boil and light the
fondue. Ladle the stock into the fondue pot and put
the ginger, scallions, garlic and coriander into the
stock. Each person selects a piece of food and cooks
it quickly in the pot. When all the meat and
vegetables have been eaten, add the noodles to the
pot, let them heat through, then ladle the soup into
soup bowls. This dish also works successfully with
other foods such as steak, fish balls, oysters,
shrimp, squid, mushrooms and lettuce, although it will
no longer be a Mongolian Hot Pot, but more like the
Cantonese Chrysanthemum Pot.

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Title: PEPPER VODKA PASTA SAUCE
Categories: Alcohol, Pasta, Sauces
Yield: 1 servings

1 tablespoon dry hot chiles, crushed
1 fifth Vodka

Directions: Put the chiles in the vodka. Let it set for at least a
week, then strain off. Put the bottle in the freezer. Because of
the alchohol, it won’t freeze, but it will get almost syrup-like. It
is great in bloody marys,and in the folllowing pasta recipe, too.

Pasta and Vodka 1 1/2 lbs your choice of pasta 7 tbs butter 1 tsp hot
red pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut
up fine) 1 cup heavy cream 1 tsp salt 1 cup fresh grated parmesan
cheese.
Cook the pasta al dente. While it’s cooking, melt the butter, add
pepper and vodka, tomatoes and cream. Simmer five minutes or so. Add
salt. Drain pasta, put it in the pan with the sauce, stir the
parmesian in, mix thoroughly (over low heat) and serve.

MMMMM

MAUI CHICKEN SANDWICH

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry
Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (8-oz) Dole pineapple slices
1/2 teaspoon dried oregano leaves, — crushed
1/4 teaspoon garlic powder
4 skinless boneless chicken breast halves
1/2 cup prepared light Thousand Island blend — salad
dressing
1/2 cup jicama or water chestnuts, — finely chopped
1/4 teaspoon ground red pepper, — (optional)
4 whole grain or whole sandwich rolls, — split
red or green bell pepper, — sliced in rings
lettuce

Combine undrained pineapple, oregano and garlic powder in shallow,
nonmetallic dish. Add chicken, turn to coat all sides. Cover and
marinate 15 minutes in refrigerator. Grill or broil chicken and
pineapple, brushing with reserved marinade, 5 to 8 minutes on each side
or until chicken is no longer pink in center and pineapple is golden
brown. Discard any remaining marinade. Combine salad dressing, jicama
and red pepper. Spread onto bottom halves of rolls. Top with chicken,
bell pepper rings and pineapple and top halves of rolls. Garnish with
fresh fruit and mint leaves, if desired.

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Apple – Nut Muffins

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-87 1/4 c
1/4 cup Brown sugar — packed
1 Egg
1 tablespoon Baking powder
2/3 cup Apple juice or milk
1/2 teaspoon Salt
1/2 cup Vegetable oil
1/2 cup Chopped nuts
1 teaspoon Vanilla
Cinnamon sugar
2 cups Flour
1 Chopped apple
1/4 cup Sugar

In bowl, beat egg with juice, oil and vanilla. Stir in flour, sugars,
baking powder, and salt just until flour is moistened. (will be lumpy)
Stir in nuts and apple. Fill prepared muffin tins. (greased or paper
lined.) Sprinkle with cinnamon sugar. Bake at 400 F for 20 minutes or
until golden brown. From Domino Back of the Box.

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Title: Sponge Cake
Categories: Penndutch, Cakes
Yield: 1 servings

6 Eggs, Separated
1 c Sugar
1 c Flour
1/3 ts Cream Of Tartar
1 ts Vanilla
1 Lemon, Grated Rind Of
1/4 ts Salt

Sift the flour 4 times. Beat yolks of eggs until light and thick.
Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the
whites until stiff and add the cream of tartar and the remaining
sugar. Combine the egg mixtures. Add salt to flour and fold into the
egg mixture lightly. Pour into an ungreased pan with center tube.
Bake at 325F for 1 hour.

MMMMM

Lu’s Special Chicken Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Sauces
Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Soy Sauce
Garlic — minced
Ginger — minced
Green Onion — sliced
White Pepper
Black Pepper
Honey or Jam or combo
Oil — hot

Combine all ingredients except oil. Heat enough oil to cover bottom of frying
pan until oil is smoking. Pour oil CAREFULLY over other ingredients and let
steep to combine flavors.

***orange marmalade!

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SUGARED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Corn Bread Mix (INDEX)
3/4 c Water
1/4 c Packed brown sugar
1 Egg
1 c Fresh blueberries*
3 tb Granulated sugar
1/2 ts Ground cinnamon
2 tb Butter/margarine — melted

*Or frozen, thawed Heat oven to 425. Grease bottoms of
12 medium muffin cups. Stir Corn Bread Mix, water,
brown sugar and egg just until mix is moistened.
(Batter will be lumpy.) Fold in blueberries. Fill
muffin cups 2/3 full.
Bake until golden brown, 15 to 20 minutes. Mix
granulated sugar and cinnamon; dip tops of muffins
into butter, then into sugar-cinnamon mixture. 1
dozen muffins.

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