Title: Cream Of Pea Soup
Categories: Main dish Soups Vegetables
Servings: 4

2 tb Butter
1 tb Onion; Chopped
2 c Fresh Or Frozen Peas
1/2 ts Sugar
2 c Water
1 c Milk Or Cream
1 x Salt; To Taste

Melt the butter in a saucepan and add the onion, cooking, stirring until
transparent. Add the peas, sugar, and water. Cover and cook until the
peas are tender. Put the pea mixture into a blender or food processor and
puree. Return the mixture to the saucepan and add the milk or cream and
the salt and reheat before serving.

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Shortbread Wedges

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
1/2 cup sugar
1/2 cup cornstarch
1 cup butter

Preheat the oven to 300 degrees. Mix together the dry ingredients. Melt
the butter and stir into the dry ingredients. Press into a circular pan
with a fork (the tines of the fork will give the top of the cookies an
invitingly crumbly texture). Bake at 300 degrees for 40 minutes.

Cut into wedges while the cookies are still hot, but wait until they have
cooled completely to remove them from the pan. Enjoy!

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FELAFEL -1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Felafel—–
2 c Chickpeas — cooked
1 Egg, Beaten
3 Cloves Garlic — crushed
1/4 c Celery — finely minced
1/4 c Scallions — finely minced
1/2 ts Ground Cumin
1/4 ts Turmeric
1 1/2 tb Flour
1/8 ts Cayenne Pepper
1 d Pepper
3/4 ts Salt
——Felafel Sauce—–
1 c Yogurt
2 tb Tahini
1 tb Lemon Juice
3 Cloves Garlic — crushed
1/4 ts Cumin

Put ingredients in food processor. Chill well. With
floured hands, make the batter into one dozen patties.
Dust each lightly with flour. Heat a 2-inch pool of
oil in a heavy skillet to 365 degrees. Deep fry
felafel until golden brown and serve in pitas with
sauce, lettuce, and tomatoes.

Recipe By :

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Title: Aunt Ann’s Ice Box Rolls
Categories: Blank
Yield: 4 servings

5 c Flour
1 Envelope dry yeast
1/4 c Luke-warm water
1/3 c Sugar
1 ts Salt
1/2 c Margarine
1 c Ice water or mixed with milk

Dissolve dry yeast in the 1/4 cup luke-warm water. Mix all of the
above, including the yeast/water mixture, until firm. Place in
refrigerator over night. Next day, shape into round walnut-size
balls. Put 3 balls in each cup of greased muffin pan. Let raise until
higher than the top of the muffin pan. Bake at 350 degrees for 20
minutes. Tops may be brushed with butter or margarine if desired. The
unbaked dough can be kept in the refrigerator for 2 weeks.

This is a recipe handed down on my MILs side of the family. Aunt Ann
made them first, then Aunt Mary Mechling, and finally my MIL, Jo
Beers.

typos by bobbie beers

MMMMM

Chili-Cheese Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

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

2 tb Olive oil

2 Onions, finely chopped

2 Garlic cloves, crushed

1 cn Tomatoes in juice (8 oz)

1 cn Green chilies (3.5 oz)

1 tb Chili relish

1/2 ts Cumin seeds

1 lb Lean ground beef

Salt to taste

Fresh ground pepper to taste

2 tb Corn oil

4 sl Gruyere cheese

Shredded lettuce

4 Buns, split, warmed

Onion slices

Heat olive oil in a saucepan. Add chopped onion and garlic and fry gently 5

minutes. Process tomatoes in a blender or food processor to a puree. Drain

and chop chilies. Add tomatoes, chilies, chili relish and cumin to onion

mixture. Stir well, then cover and simmer 10 minutes, stirring

occasionally.

Meanwhile, put ground beef into a bowl. Add remaining onion, salt and

pepper; mix well. Divide into 4 equal balls and shape each in 1 4-1/2″

round burger. Heat corn oil in a large skillet. Add burgers and 5-6 minutes

on each side. Top each with a slice of cheese. Arrange lettuce on 4 bun

halves. Place burger on lettuce and top with chili sauce, onion and

remaining bun halves. Serve hot in napkins.

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Title: Chicago-Style Pizza
Categories: Main dish, Vegetarian, Ovo-lacto
Yield: 4 servings

2 1/2 c All-purpose flour
1 pk Fast-rising active dry yeast
1/8 ts Salt
1 c Water (120 to 130 F.)
2 ts Olive oil
3 tb Kikkoman Lite Soy Sauce
1 1/2 ts Dried Italian herbs, crushed
1 Garlic clove; pressed
1 1/2 c Shredded low fat Mozzarella
– cheese, divided
1/4 lb Mushrooms, sliced
2 md Tomatoes
— cut into thin wedges
1 sm Green bell pepper; sliced

Combine first 3 ingredients in mixing bowl; stir in water and oil to form
a ball. Turn out on lightly floured board; knead 1 minute. Shape dough
into ball; place in lightly greased bowl. Cover; let rise in warm place
until doubled, 30 to 40 minutes. Meanwhile, combine next 3 ingredients;
set aside. Punch down dough; divide into 6 equal pieces. Roll out each
piece to circle about 5 inches in diameter; place on lightly oiled baking
sheets, building up edges slightly. Brush circles with half of soy sauce
mixture; sprinkle with 1 cup cheese. Divide vegetables between pizzas;
brush vegetables with remaining soy sauce mixture. Top with remaining
cheese. Bake in 450 F. oven 15 to 20 minutes, or until golden.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Title: WALNUT SHORTBREAD
Categories: Cookies
Yield: 12 servings

1 c Softened butter
3/4 c Icing sugar
1 ts Vanilla
1 1/2 c Chopped walnuts
12 Large walnut pieces

Cream butter, icing sugar and vanilla until light.
Stir in flour and chopped walnuts.
Pat dough into 9-inch pan with removable bottom. Score
with fork into 12 pie-shaped wedges. Place one walnut
piece on each wedge. Set pan on cookie sheet. Bake in
oven heated to 325 degrees for 40 minutes or until
lightly brown. Cool. Cut into wedges. Makes 12
servings. Store in tightly covered tin container.
From The Gazette 90/12/12.

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HONEY-BRAN MUFFINS FROM BOB HOGAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Wheat bran
3 tb Boiling water
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod
1/4 c Skim milk
2 tb Brown sugar, packed
2 tb Vegetable oil
2 tb Honey
2/3 c All-purpose flour
1 1/2 ts Baking powder
ds Salt

Heat oven to 400ø.

Spray bottoms of 6 medium muffin cups, 2 1/2″ x 1 1/4″
with nonstick cooking spray, or line with paper baking
cups.

Mix wheat bran and boiling water; reserve.

Beat milk, brown sugar, oil, honey and egg whites in
medium bowl.

Stir in bran mixture and remaining ingredients just
until flour is moistened (batter will be lumpy).

Divide batter evenly among muffin cups (cups will be
about 3/4 full).

Sprinkle with sugar if desired.

Bake about 20 to 25 minutes or until golden brown.
Immediately remove from pan.

NUTRITIONAL INFORMATION (1 MUFFIN):

Calories 150 Protein
4%

Protein, g 3 Vitamin A
*

Carbohydrate, g 23 Vitamin C
*

Fat, g 5 Thiamin
8%

Unsaturated 4 Riboflavin
8%

Saturated 1 Niacin
: 6%

Dietary Fiber, g 1 Calcium
8%

Cholesterol, mg 0 Iron
: 6%

Sodium, mg 210

Potassium, mg 100

SOURCE: Betty Crocker’s New Choices Cookbook

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Sour Milk Doughnuts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Sifted flour
1/2 ts Salt
1 t Baking soda
1/2 ts Baking powder
1 t Freshly grated nutmeg
1/2 ts Ginger
3/4 c Sugar
2 tb Lard
2 Eggs
1 c Sour milk or buttermilk

Lard to melt for deep frying

Sift dry ingredients (except sugar) three times.
Cream sugar and lard well, add the eggs, and beat with
an electric mixer. Add milk to egg mixture and beat
well. Add sifted dry ingredients all at once and mix
well. Cover and chill for 1 hour. Divide dough into
2 parts and roll on a floured board to 1/2 inch
thickness; cut with doughnut cutter. Melt lard in deep
fryer and heat to 375F. Fry doughnuts quickly,turning
as soon as they come to the top (do not crowd kettle).
Cook to golden brown. Roll in granulated sugar while
still hot if desired. Lard may be strained, covered,
stored in refrigerator, and used again for frying.
Makes about 2 dozen doughnuts.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens

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Title: Delight-Full Double Deck
Categories: Cookies
Yield: 16 servings

1 18.25 oz. devil’s food cake
1 c Chocolate chips
1 18.25 oz. white cake mix
1 c Choclate drink mix; powdered
1 1/2 c Cream; heavy
1/2 c Walnuts; chopped

Prepare cake layers: Heat oven to 350 Grease 9 x 13 pan. Prepare batter
for devil’s food cake as directed but using 1 egg, 1/2 c. oil and no
water; pat evenly into prepared pan. Bake 15 to 18 minutes until dry to
touch. Remove pan from oven, maintaining oven temperature; sprinkle hot
crust with chocolate chips. Let stand 2 to 3 minutes. Using metal spatula,
smooth chocolate into thin, even layer; set pan aside. Prepare white cake
mix according to package directions, beating in drink mix, pour batter
over crust. Bake 50 to 55 minutes until wooden pick inserted in center
comes out clean. Cool in pan. Prepare frosting: In large bowl with
electric mixer at high speed, beat cream and powdered sugar until stiff.
To serve. Loosen cake from pan; invert onto wire rack. Using second rack,
invert again so crust is on bottom. Spread cream over top of cake;
decorate with walnuts and cocoa powder. Makes 16 servings. Calories: 597

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