CHERRY CREAM FROSTING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Confectioners’ sugar, sifted
1/4 c Milk
2 tb Softened margarine
1 tb Maraschino cherry juice
5 Maraschino cherries
– finely chopped
Maraschino cherries
– for garnish

Beat until smooth and creamy (about 2 minutes) the confectioners’ sugar,
milk, margarine, cherry juice and chopped cherries. Garnish as desired
with maraschino cherries. Goes well with Maraschino Cherry Cake.

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Spaghetti with Pesto

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cup Basil — fresh
Garlic clove
1/4 cup Italian olive oil
3/4 cup Pine nuts
4 tablespoon Butter
1/2 cup Parmesan Cheese
2 pound Spaghetti

1. Wash and diry the basil and remove the stems.

2. Place it in a blender with the garlic, olive oil, pine nuts, butter and
cheese. Puree.

3. Cook the spaghetti al dente in boiling salted water. 4. Drain and toss at
once with the sauce. 5. Serve with additional cheese.

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Title: Baked Mac ‘n’ Cheese
Categories: Casseroles, Cheese
Yield: 2 servings

1 cn Campbell’s Condensed Cheddar
-Cheese Soup (10.75 oz)
1/2 cn Milk (use soup can)
1 t Prepared mustard
1/8 t Pepper
2 c Hot cooked elbow or medium
-shell macaroni (~1.5 c dry)
2 t Margarine or butter, melted
1 T Dry bread crumbs

1. In 1 quart casserole, combine soup, milk, mustard and pepper. Stir
in macaroni.

2. In cup, combine margarine and bread crumbs. Sprinkle over
casserole.

3. Bake at 400’F. 20 minutes or until hot and bubbling.

Makes 2 1/2 cups, 2 main dish or 4 side dish servings.

MMMMM

Title: MELOMAKARONA * PHOENIKIA
Categories: Foreign, Desserts
Yield: 40 servings

1 1/2 c Honey
1 1/2 c Sugar; granulated
1 c -Water
1 tb Lemon juice
1 lb Walnuts; finely chopped
1 1/4 c Butter ; softened
4 ts Cinnamon; ground (or more)
1 1/2 c Oil; vegetable
1/2 c Sugar; icing
2 Oranges’ strained juice
2 tb Cognac or brandy
1/4 ts Cloves; ground
1/2 ts Nutmeg; ground
1 ts Baking powder
1/2 ts Baking soda
6 c Flour; all purpose (or more
2 oz Walnuts; finely chopped

(Author’s Note): Ancient and traditional small, spicy baked syruped
cakes, these are perfect for a large buffet. The nickname asserts
their introduction into Greece by the Phoenicians, but not with these
ingredients! Within my lifetime I have seen the oil give way to
butter and semolina succumb to flour. Combine the honey, granulated
sugar, water, and lemon juice in a saucepan and boil for 5 minutes.
Remove from the heat. Combine the 1 pound finely chopped walnuts with
1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5
tablespoons of the syrup. Reserve the remaining syrup and set the
filling aside while you prepare the dough. Using an electric mixer,
cream the remaining butter (1 cup) with the oil until light and
fluffy. Gradually add the confectioners’ sugar, beating on medium
speed. Add the orange juice slowly to the batter, along with the
Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices.
In a small bowl, sift the baking powder, soda, and 2 cups of the
flour together. Slowly add the flour mixture to the batter and beat
for a few minutes. Continuing to mix by hand, add only enough
remaining flour to make a soft dough. Knead. Break off small pieces
of the dough and shape with your fingers into oblongs about
2-1/2-inches long and 1-inch high. Flatten between your palms and
place 1 teaspoon of the filling mixture in the center. Work the
dough around the filling to enclose it completely and press firmly to
seal. This procedure sounds difficult, but with many hands it is
quite simple. Place on a cookie sheet and continue until all the
cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes,
then cool on a rack. Bring the syrup back to a boil. Dip each cake
into the syrup and arrange on a platter. Sprinkle with the remaining
chopped walnuts and teaspoon cinnamon, or more if desired. Cool
before storing.

Note: You may bake and cool melomakarona, store a few days in advance
and dip in syrup as described above a day or so before serving. The
flavor improves after a few days.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York. Karen Mintzias I-Cooking Source: Karen Mintzias
~I-Cooking

MMMMM

Mickey’s Toffee Cake

Recipe By : Mickey Scarpitti
Serving Size : 10 Preparation Time :0:00
Categories : Cake Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large angel food cake
12 oz Cool Whip Lite® — thawed
6 Skor or Heath candy bars — finely crushed

Split angel food cake in half horizontally. Mix together the Cool Whip
Lite and crushed candy bars. Fill and frost cake. Cover and refrigerate
at least 24 hours.

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Title: Cookie Crust
Categories: Cookies
Yield: 1 servings

2 1/2 c Flour
1 c Butter or margarine; cold,
-in pieces
1/2 c Sugar
1/2 ts Salt

Preparation Time: 0:30
Preheat oven to 350 degrees. Spray 15x10x1 inch pan with vegetable spray.

In large bowl beat together all ingredients at medium speed until mixture

forms fine crumbs. Press mixture firmly into prepared pan. Bake until
golden brown, about 20 to 23 minutes. Top with filling.

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Tortellini with Sun-Dried Tomatoes and Squash

Recipe By : Maggie Oster ‘s Herb Garden (1993:63)
Serving Size : 4 Preparation Time :0:45
Categories : Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sliced green onions — with tops
1 teaspoon fresh thyme leaves — minced
1 teaspoon fresh savory — minced
1 teaspoon fresh parsley — minced
1 teaspoon fresh chives — minced
1 clove garlic — minced
salt and pepper — freshly ground
2 tablespoons extra virgin olive oil
1/2 cup sun-dried tomatoes
boiling water
1 pound tortellini pasta
your choice of stuffing
8 baby scallop squash
8 baby zucchini squash
1/3 cup vegetable broth

Toss scallions, thyme, savory, parsley, garlic, chives, salt, pepper and olive
oil. Let stand 30 minutes.

Soften the (sun- or oven-) dried tomatoes by covering them with boiling water
and letting sit for 2 minutes. Drain, slice thinly crosswise, and set aside.

Cook tortellini in a large pot of boiling water until they rise to the
surface. Drain and toss with half of the herb mixture. Keep warm.

Slice the squash thinly crosswise. In a nonstick skillet, heat the other half
of the herb mixture over medium heat and cook the tomatoes and squash for 3
minutes, stirring occasionally. Add the broth and simmer over low heat for 2
minutes. Toss the vegetables with the pasta and serve immediately.

Garnish with fresh nasturtium flowers and leaves (well cleaned).

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Serving Ideas : Crusty sour dough bread.

NOTES : Quite colorful. Even more so if you include blossoms from the squash
and some nasturtium flowers. If using, slice blossoms thinly crosswise. Add
the blossoms to the skillet when you add the vegetable broth. Here are some
stuffing ideas for the tortillini: walnuts, cheese, carrot, spinach, herb,
pesto; alone or in combination.

GRANDMAS STICKY ROLLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DIANA LEWIS (VGWN37A)
3 c Bread flour
1/4 c Sugar
6 tb Butter
1 t Salt
3 tb Powdered buttermilk
7/8 c Water
2 ts Active dry yeast
1 1/2 ts Quick rising yeast.
1 1/2 ts Cardomon — + –

Make on dough cycle. There are several ways to make these one is to
cut into 12 to 15 equal pieces then roll each into a rope about 6 to
8 inches long tie in a knot and pinch ends together and place pinched
end side down in a lightly greased pan. Let rise till doubled about
45 minutes. The other way is to cut up 36 equal pieces and roll into
balls then place three balls into a muffin tin. Let rise as
previously stated. Bake in a preheated 350 degree oven for 13 to 15
minutes till tops are a golden brown. For the sticky part after
removal of rolls from oven brush on a mixture of melted butter about
1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly
dissolved let mixture cool some and brush on rolls. These rolls are
just as good without. They also reheat real well. If you would like
to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes.
DO NOT BROWN. Let them cool completely before storing (DO NOT put on
the glaze) tops of rolls will be slightly tacky will last 5 to 7 days
in fridge and a month in freezer to bake brown and serve preheat oven
to 350 bake 8 minutes. This dough also make excellent cinnamon rolls
roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on
how many and how big you want to make them. Take 1 TBL of soft butter
and spread all around leaving 1/4 inch of edge. Then sprinkle
cinnamon all around as much as you want then take 1/2 cup brown sugar
and sprinkle. You can also add the same amount raisins. Roll up into
a log and cut off about 1-1/2 to 2 inches and place in a lightly
greased pan. Let rise 45 minutes and bake 15 to twenty minutes at
350. when somewhat cooled drizzle on a glaze of powdered sugar,
butter, vanilla extract and milk then devour. Happy holidays
Diana (:>) 2010PST181291 FROM: DIANA LEWIS (VGWN37A)

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SPICY VEGETABLE SOUP WITH BLACK BEANS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
4 lg Garlic cloves, minced
1/2 c Red wine, stock, or water
28 oz Can crushed tomatoes
4 c Water or stock
1 Green bell pepper, diced
2 Stalks celery, diced
2 c Sliced okra
2 ts Finely minced fresh ginger
(don’t omit ginger)
1 t Each dried oregano, dried
Thyme, paprika, and ground
Cumin
1/4 ts Each black pepper and
Cayenne pepper
1 c Diced zucchini
15 oz Can black beans, with liquid
1 To 2 tablespoons soy sauce
4 c Cooked brown rice

Braise the onion and garlic in wine until onion is
soft. Add tomatoes, water, green pepper, celery,
okra, ginger, and seasonings; simmer for 15 minutes.

Add the diced zucchini and the black beans with their
liquid, cover and cook until the zucchini is just
tender, about 10 minutes. Add soy sauce to taste.

Serve over cooked brown rice.

Source: Food for Life, Neal Barnard, MD, Library No.
613.262B, Page 230

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Title: SPAGHETTI WITH SUPERB MEAT SAUCE
Categories: Italian, Sauces, Pasta
Yield: 16 servings

3 lb Beef Roast
1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3 ts Salt
1/2 ts Parsley, Finely Chopped
1/4 c Flour
1/2 ts Rosemary Leaves, Crushed
1/4 c Olive Oil
2 c Hot Water
1/8 ts Nutmeg, Fresh Ground
4 Garlic, Squashed
24 oz Tomato Paste
1 Onion, Finely Chopped
1 qt Water
2 Bay Leaves
1 c Red Wine, Dry
1 ts Celery Salt
1/2 c Ripe Olives, Sliced
1 ts Black Pepper
1/2 c Stuffed Olives, Sliced
2 ts Sugar
8 oz Canned Mushrooms
1/2 ts Red Pepper, Crushed
4 lb Spaghetti
1 tb Season-All
Parmesan Cheese, Grated
1/4 ts MSG

Long, slow simmering of meat and herbs produces the
base for this incomparable sauce. Season roast with
salt; dredge with flour. In Dutch oven brown slowly on
all sides in hot olive oil. Add hot water, cover and
cook slowly 3 hours or until meat almost falls apart.
Tear into small pieces with fork. Add remaining
ingredients except spaghetti and cheese. Cover tightly
and simmer 2 hours longer, stirring occasionally.
Remove cover and continue cooking until sauce thickens
to desired consistency. Cook spaghetti following
directions on package, allowing 1 pound for four
servings. Ladle sauce over spaghetti. Top with cheese.
Makes about 3-1/2 quarts sauce, enough for 4 pounds
spaghetti. NOTE: Since you may not need such a large
quantity of spaghetti, freeze extra sauce in
half-pint, pint or quart freezer jars and use as
needed. I prefer to use rump roast, but chuck or round
is acceptable.

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