Title: Chocolate-Cherry Drop Cookies
Categories: Cookies
Yield: 54 servings

1 c Sugar
1/2 c Margarine or butter;
-softened
1 Egg
2 oz Unsweetened chocolate
Melted and cooled
1/3 c Buttermilk; milk or water
1 ts Vanilla
1 3/4 c All-purpose flour *
Or whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
2 c Cut-up candied or maraschino
Cherries
Chocolate frosting
2 oz Unsweetened chocolate
2 tb Margarine or butter
3 tb Water
2 c Powdered sugar; about
* if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate,
buttermilk and vanilla. Stir in flour, baking soda, salt and cherries.
Drop dough by rounded teaspoonfuls about 2 inches apart into ungreased
cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains
when touched; cool. Frost with Chocolate Frosting. ABOUT 4-1/2 DOZEN
COOKIES; 95 CALORIES PER COOKIE.
CHOCOLATE FROSTING Heat chocolate and margarine over low heat until
melted; remove from heat. Stir in water and powdered sugar until smooth.

—–

Title: Rice Pudding with Brandy Currants
Categories: Desserts, Low-fat
Yield: 4 servings

2 tb Dried currants
2 tb Brandy
1 1/2 c Water
1/4 c Long-grain white rice
1 pn Salt
2 c Low-fat milk
2 ts Unflavored gelatin
1/3 c Sugar
1 ts Grated orange peel
1/2 ts Ground cinnamon
1 lg Egg
1 ts Vanilla extract

“This is a lighthearted version of riz a l’imperatrice — ”rice in the
style of the empress“ – which is thought to have been inspired by Empress
Eugenie, the Spanish wife of Napolean.”

Bring 2 tablepsoons dried currants and brandy to boil in small saucepan.
Remove mixture from heat. Combine 1-1/2 cups water, rice and salt in
another small saucepan. Bring to boil, stirring occasionally. Reduce
heat to low. Cook uncovered until almost all water is absorbed and rice
is very soft, stirring occasionally, about 20 minutes.

Place 2 cups milk in heavy medium saucepan; sprinkle gelatin over milk.
Let stand 10 minutes to soften.

Heat milk mixture over low heat until just warm, stirring until gelatin
dissolves. Add currant mixture, rice, sugar, orange peel and cinnamon.
Cook over low heat until mixture thickens slightly, stirring occasionally,
about 12 minutes; do not boil. Whisk egg and vanilla in medium bowl to
blend. Mix 1/2 cup of hot rice mixture into egg. Return egg mixture to
saucepan and stir over very low heat 3 minutes; do not boil. Remove
mixture from heat.

Place saucepan in bowl of ice water. Stir pudding occasionally until
cool. Spoon into four 3/4-cup custard cups. Refrigerate until set, at
least 8 hours.

PER SERVING: calories, 230; fat, 4 g; sodium, 113 mg; cholesterol, 63 mg

* Source: Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

—–

Title: Swedish Nut Cake
Categories: Desserts, Cakes
Yield: 1 Cake

2 c Sugar
2 Eggs, slightly beaten
20 oz Can crushed pinapple,
Undrained
2 ts Baking soda
2 c Flour
1 ts Vanilla
1/2 c Walnuts, chopped

MMMMM————————–TOPPING——————————-
8 oz Cream cheese, softened
4 oz Butter
1 3/4 c Powdered sugar
1 ts Vanilla
1/2 c Walnuts, chopped

Mix together the cake ingredients. Pour into a
13×9 inch pan and bake at 350, 36 minutes.

Mix together topping ingredients and beat with a
beater then spread on hot cake.

Source: First Christian Church Cookbook
Cameron, MO. – 1979

MMMMM

Aimee’s Chili

Recipe By : Wayne Preston Allen
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 Lb. Ground Beef
1 Large Onion
40 Ounces Tomato Sauce
1 Large Bell Pepper — diced
1 To 2 Tbsp. Corn Meal
Salt And Pepper
Tabasco Sauce
2 Tbsp. Chilli Powder
Water

Brown meat; add onion and saute well. Add tomato sauce, seasonings,
bell pepper, and chilli powder, salt, and pepper to taste. Add water
until sauce is of desired thickness. Simmer 15-30 minutes. During last
15 minutes of cooking, sprinkle in corn meal and stir.

– – – – – – – – – – – – – – – – – –

Title: PATSY’S TRUE ITALIAN LASAGNA
Categories: Italian, Main dish, Meats, Pasta
Yield: 8 servings

3 tb Olive Oil
1 c Chopped Onion
1 Clove Garlic
1 lb Ground Beef
2 ts Salt
28 oz Tomatoes, canned
8 oz Tomato Sauce
6 oz Tomato Paste
3/4 c Water
1/2 ts Basil
1/2 ts Oregano
1 ts Sugar
1 tb Dried Parsley
1 lb Lasagna Noodles
1 lb Cottage Cheese
2 Eggs
1 lb Mozzarella Cheese
1 c Grated Parmesan or R
Cheese or a mixture

Heat the oil in a large heavy sauce pan. Saute onions
and garlic for 5 minutes.

Stir in ground beef, cook over medium heat for until
browned.

Add salt, tomatoes, tomato paste, tomato sauce, water,
basil, oregano, sugar and parsley. Bring to a boil
and simmer for 45 minutes.

Cook lasagna noodles according to package directions.
Add a tablespoon oil while cooking to prevent
sticking. Drain, rinse and cool.

Blend cottage cheese egg in bowl. Preheat oven to
375 degrees. Grease a 13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage
cheese/egg mixture mozzarella, finishing with sauce.
Sprinkle with parmesan or romano cheese.

Bake for 35 minutes at 375 degrees (F). Let stand for
10 minutes before serving. NOTE: For the lazy mans’
alternative, use uncooked noodles and add 1/ 3/4 cup
of water to dish before baking. From: Wayne Woodman
~– == Courtesy of Dale Gail Shipp, Columbia Md. ==

—–

Title: Black Bean Soup with Rum
Categories: Beans, South ameri, Soups
Yield: 4 servings

2 c Onion, chopped
6 ea Parsley
1 ea Bay leaf
1 ea Lg Ham hock
6 c Beef broth
1 x Lemon juice to taste
1 x Eggs, hard-cooked, chopped
1 x Lemon slices
1 c Celery, chopper
2 ea Fresh thyme
3 tb Unsalted butter
2 c Dried black beans, picked ov
1/3 c Dark rum
1 x Garnishes:
1 x Fresh parsley, chopped

The night before, soak beans in cold water to cover by 2 inches.
Change water at least once. Drain and rinse. In a heavy kettle, cook
onion, celery, parlsey, thyme, and bay leaf in the butter over
mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4
cups water, salt and pepper to taste. Bring the mixture to a boil,
reduce heat, and simmer, uncovered, adding more water if necessary to
keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put
the mixture through a medium disk of a food mill into a large bowl
and then return it to the kettle. Stir in rum, lemon juice, and salt
and pepper to taste. Adjust the consistency with hot water and
garnish for serving with the eggs, parsley, and lemon slices. Makes
about 7 cups. a 1971 Gourmet Mag. favorite

MMMMM

Title: CUT-OUT SUGAR COOKIES (MACM)
Categories: Cookies
Yield: 6 servings

2 c Mix
1/2 c Sugar
3/4 c Vanilla
1 ea Egg

Preheat oven to 400 F. In medium bowl, combine all
ingredients except 1 cup mix; blend until smooth. Stir
in remaining mix. On floured surface, knead about 20
strokes until smooth. Roll out dough 1/8-inch thick;
cut into desired shapes. Place on lightly greased
cookie sheets. Bake 5 to 8 minutes until edges are
light golden brown. Cool 1 minute.; remove from cookie
sheet. Frost and decorate as desired. Makes about 2
dozen assorted size cookies. Source: Pillsbury,
Festive Baking

—–

FRANK’S PLACE NEW ORLEANS GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chopped onions
1 c Chopped celery
1 c Chopped green bell pepper
2 Cloves garlic,minced
1/4 c Butter or margarine
1/4 c Flour,all-purpose
Salt to taste
Pepper to taste
1 d Tabasco sauce
5 Bay leaves
1 cn Tomatoes,drained (16oz)
1 c Tomato juice
5 c Hot water
3 c Shrimp,shelled/deveined
6 Small hard-shell crabs
24 Shucked oysters
1 lb Okra,chopped
3 c Hot cooked rice
Chopped fresh parsley

1. In large Dutch oven, gently saute onion, celery and
bell pepper in butter; add garlic and continue to
sauce 5 minutes.

2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and
tomato juice; simmer for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and
okra; cover and simmer 30 minutes.

5. Spoon a few tablespoons cooked rice in each of six
large soup bowls; ladle gumbo onto rice and garnish
with parsley. From: Michael Orchekowski Date: 25 Mar 94

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HERNEKEITTO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried whole green peas
2 qt Cold Water
1 lb Pork leg
1 t Dried marjoram
1 pn Dry mustard
1 d Salt
1 d Ground Pepper

This Finnish pea soup can be made well in advance. You
can double or triple the recipe and freeze it in
useful quantities. Malla Karhusaari also suggests
reducing the cooking time by using a pressure cooker
or microwave to prepare it. Rinse peas and soak in
cold water in large port for 8 hours or overnight.
Bring peas and soaking water to the boil, reduce to a
simmer and cook for one hour or until peas begin to
soften. Add pork and continue to simmer for two to
three hours, until peas and meat ar thoroughly cooked.
When meat is tender, remove it from pot, discard skin
and bone, cut meat in cubes and return to soup. You
may need to add more water to pot for desired
consistency. Season with marjoram, mustard, salt and
pepper. Heat to blend flavors and serve hot.
Serves 6.
From The Gazette, 91/01/30.

– – – – – – – – – – – – – – – – – –

ROASTED GARLIC SPREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Currants
1/3 c Brandy
3 Heads roasted garlic
1 lb Cream cheese
3/4 c Toasted almond, finely
-chopped

This rich cream cheese spread takes on a sweet tone from the addition of
roasted garlic and currants. Spread onto crackers or bread for a simple
hors d’oeuvre, or serve with raw vegetable pieces.

In a medium bowl, macerate (soften by soaking) the currants in the brandy
for 30 minutes. Drain well and return to the bowl. Squeeze the roasted
garlic pulp from the heads into a bowl, taking care to remvoe any bits of
skin from the pulp. Add the roasted garlic to the currants, along with the
cream cheese and almonds. using an electric mixer, beat on low speed until
all ingredients are thoroughl combined. Season with salt and pepe.
Refrigerate for at least 2 hours before serving. Can be refrigerated for up
to 5 days.

Origin: Cookbook Digest, Mar/April 93. Shared by: Sharon Stevens

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