Title: DAN’S COOKIES
Categories: Cookies, Snacks
Yield: 6 servings

1/3 c Butter or margarine
1/3 c Shortening
1/2 c Brown sugar
1/2 c White sugar
1 Egg
2 ts Vanilla
1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 c Wheat germ
1/2 c Chopped nuts (we usually use
-walnuts)
1/2 c Coconut
6 oz Package semi-sweet chocolate
-chips

Preheat the oven to 375 degrees. Cream the butter and shortening,
add the sugars and beat until light and fluffy. Add egg and vanilla,
mix well, then add remaining ingredients (if you’re using a mixer,
stir in the last four ingredients with a spoon). Drop by rounded
teaspoonfuls on an ungreased cookie sheet and bakd for about 10
minutes, or until golden brown. Cool slightly before removing from
cookie sheet.

Makes several dozen depending on how big your “drops” are and how
much of the dough you eat while you’re dropping.

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Amish Friendship Bread

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Breads Breakfast Brunch

Amount Measure Ingredient Preparation Method
2/3 c vegetable oil
1 tsp vanilla
1 c sugar
2 c flour
1/2 tsp baking soda
1 1/4 tsps baking powder
1/2 tsp salt
3 eggs
1 tsp cinnamon
1 c nuts, raisins, fruit
Starter:
1 c flour
1 c warm water
1/2 c sugar
1 tbsp yeast

Cake:
Preheat oven to 350°.
Remove 2 cups starter. Keep one cup for yourself to start your next cake
and give the other to a friend. To the remaining starter combine all batter
ingredients, mixing well. Pour the batter into two greased or papered glass
loaf pans or one 9 X 13″ pan.
If desired mix Streusel topping and layer batter then strusel twice. Bake
40 – 50 minutes, making sure the cake tests done.

Starter:
Mix all ingredients in glass or plastic container. Cover loosely with lid
or plate. Let stand in a warm place. Stir each day. On the 5th day and the
10th days add 1 cup flour, 1 cup milk, and 1 cup sugar.

Notes:
Store only in non-metal utensils as the acid in sourdough can corrode metals

BLUEBERRY MUFFINS WITH NUTMEG TOPPING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter, room temp
1/2 c Granulated sugar
1/2 c Powdered sugar
1 1/2 tb Vanilla
2 Eggs
1 c Buttermilk or plain yogurt
1 t Freshly grated nutmeg
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/3 c Cake flour
2 tb Whole-wheat flour
1 c All-purpose flour
2 c Fresh or frozen blueberries
1/2 ts Freshly grated nutmeg
-stirred into
1/4 c Granulated sugar

In large mixing bowl cream butter with both sugars
until very light in color. Scrape sides of bowl with
rubber spatula. Add vanilla, eggs and buttermilk,
beating constantly.

In another bowl stir together nutmeg, baking powder,
baking soda, salt and flours. Add to butter mixture.
Gently mix just until combined. Gently fold in
blueberries. Fill paper-lined muffin cups to top with
batter. Sprinkle each muffin with about 2 teaspoons
nutmeg sugar.

Bake on rack in upper 1/3 of 400-degree oven until
muffins are lightly browned, about 20 to 25 minutes.
Remove muffins from pan to cooling rack. Serve warm or
at room temperature. Makes 16 muffins or 6 jumbo
muffins.

– – – – – – – – – – – – – – – – – –

Macaroni Medley Salad

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Low Fat Main Dish
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Buttermilk
3/4 cup Fat-free mayonnaise
2 tablespoons Fresh dill, chopped — or 1 ts
dill
4 cups Cooked rotini pasta — cooled
15 ounces Canned kidney beans — drained
rinsed
10 ounces Frozen green beans, cooked — drained and cooled
8 ounces Fat-free cheddar cheese — Healthy Choice, cube

Mix together buttermilk, mayonnaise and dill. Pour over combined pasta,
beans and cheese; mix lightly.
Chill. 16 Servings

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CORN CHILI

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 plump ears of corn
5 Ancho chilies, — stems removed, seeded
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground Mexican oregano
2 tablespoons corn oil
1 large onion, finely diced
4 garlic clove minced
1 12-ounce bottle Mexican beer
3/4 cup chicken stock
Salt
Lime juice

Cut kernels from corn cobs and set aside; you should have 2 cups of whole
kernels. With the back
of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small
bowl; you should have a
1/2 cup of corn puree.

Soak chilies in hot water to cover until soft. Drain, reserving soaking liquid.
In a blender combine
chilies, cumin, coriander, oregano and tortillas. Blend, adding just enough
reserved

chile liquid to make a thick paste. Heat oil in a saucepan over medium-high
heat. Pour in chile paste
and fry for about 3 minutes, or until it thickens. Add onion, garlic and corn
kernels and fry

2 minutes more. Add corn puree, beer and chicken stock. Bring to a boil, and
simmer for 40
minutes, or until mixture is thick and flavorful. Season to taste with salt and
lime juice

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Title: Minced Meat Kabobs
Categories: Appetizers, Beef, Ethnic
Yield: 8 servings

1 lb Ground round
1/2 c Rice – cooked
1 tb Onion – minced
1 tb Fresh parsley – minced
1 tb Fresh mint – minced
1 ts Salt
1/8 ts Ground allspice
1/8 ts Ground cinnamon
1/4 ts Ground pepper – fresh
3 sm Zucchini – cut into 1 inch
1 Red bell pepper – cut into
-1 inch
2 tb Olive oil – good quality
1 tb Lemon juice
1 ts Fresh mint – minced

In a large bowl, combine the first 9 ingredients and mix vigorously
with your hands until smooth (5 to 6 minutes). Shape into about a
dozen meatballs. Thread them onto 4 skewers, alternating with the
zucchini and red pepper. Preheat the oven to broil. In a glass jar,
combine the olive oil, lemon juice, and the 1 teaspoon of mint; cover
and shake well. Brish the kabobs with the oil mixture and broil 4
inches from heat; turn the kabobs occasionally and brish with the
remaining oil mixture until meatballs are brown (about 10 to 12
minutes).

Posted on rec.food.recipes by DI2@delphi.com

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Title: EGG DROP SOUP (WARING)
Categories: Soups, Eggs, Chinese
Yield: 4 servings

1 1/2 qt Chicken broth, or
-clear soup stock
2 tb Cornstarch; mixed in
1/4 c ;Water, cold
2 Egg; slightly beaten with a
-fork
2 Scallion; chopped, including
-green ends

Bring soup stock to a boil. Slowly pour in the
cornstarch mixture while stirring the stock, until the
stock thickens. Reduce heat so stock just simmers.
Pour in the eggs slowly while stirring the soup. As
soon as the last bit of egg is in, shut off heat at
once. Serve with chopped scallions on top.

Substitutions and Variations

Tomato Egg-Drop soup is just a variation of plain
egg-drop soup. The added tartness of tomatoes gives
this soup an extra “zing” and helps to pick up sagging
appetites. The addition of 1 medium-size can of
stewed tomatoes is all that is needed. Bring stock to
a boil. Add the tomatoes. (Mash the tomatoes if the
pieces are too large.) When soup boils again, add the
cornstarch mixture as before. Add the eggs while
stirring. Shut off heat at once and serve topped with
the chopped scallions.

The Chinese Menu Cookbook
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
25 FEB 1995 035613 -0700

—–

Title: Blueberry Pie
Categories: Diabetic, Pies/pastry
Yield: 8 servings

MMMMM——————–CREAM CHEESE PASTRY————————-
1 1/2 c Flour
1/2 c Butter; cold
3 oz Cheese, cream; cubed
1 ts Extract, vanilla

MMMMM————————–FILLING——————————-
2 pt Blueberries
2 tb Cornstarch
2/3 c Fruit spread, blueberry
1/4 ts Nutmeg, ground

MMMMM—————————GLAZE——————————–
1 Egg yolks
1 tb Cream, sour

Blueberries can be fresh or frozen.

Preheat oven to 425. Cut butter into flour in large bowl, using
pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough. Blend in vanilla.
(Pastry may be prepared in food processor, using steel blade.)

On lightly floured surface or pastry cloth, roll out 1/2 dough to 11″
circle. Line 9″ pie plate; set aside.

Combine blueberries and cornstarch in medium bowl; toss lightly to
coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust.
Roll out remaining dough to 11″ circle; place over fruit mixture.
Turn edges under and flute. Cut several slits or circle in top crust
to allow steam to escape. If desired, cut leaves from pastry scraps
to decorate top of pie. Bake 10 mintues.

Remove pie from oven; reduce temperature to 350. Combine egg yolk
and sour cream; brush lightly over crust. Return pie to oven and

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg
cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange,
3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Onion Marmalade #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (10 Oz.) Jar apple jelly
2 Tbsp. finely chopped red onions
2 Tbsp. thinly sliced green onion with tops

Heat all ingredients over low heat, stirring occasionally until
jelly is melted, about 10 minutes. Cook, stirring often, 5 minutes.
Pour into 1 cup container. Cover and refrigerate no longer than
one month

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Title: Cattle Ranch Bar-B-Que Sauce
Categories: Bbq sauces
Yield: 1 servings

1/2 lb Butter
1/2 c Vinegar
1/2 lb Bacon grease (1 cup Wesson
– oil)
1 tb Black pepper
1 tb Red (Cayenne) pepper
3 ea Onions, grated
10 oz Worcestershire sauce
24 oz Ketchup
1 tb Salt
1 tb Celery salt
1 ts Garlic salt

Combine all ingredients and simmer on very low fire for at
least 20 minutes.

Source: Best Barbeque Recipes, by Mildred Fischer
—–