HERBFARM ROSEMARY SHORTBREAD

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts
Harned 1994 Herb/spice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsalted butter (3 sticks)
— at room temperature
2/3 c Sugar
2 tb Fresh rosemary or
2 ts Dried rosemary
2 1/4 c Unbleached all-purpose flour
1/2 c White or brown rice flour
1/4 ts Salt
2 ts Sugar for topping (opt’l.)

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and
light. Add the sugar; continue mixing until the
mixture is fluffy.

If you are using fresh rosemary, mince it. If you are
using dried rosemary, crush it in a mortar and pestle,
or by using a rolling pin on a flat surface, until it
is fine but not a powder.

Add both flours, the salt and the rosemary to the
butter mixture; mix until thoroughly combined. The
dough will be somewhat soft. Refrigerate it for 1
hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10 x 14″
and 1/4″ thick. Cut cookies into 1 1/2 x 2″ rectangles
or any other shape you like. Place them about 1/2″
apart on the prepared baking sheets. Sprinkle them
with the sugar topping if desired; bake at 375 F. in
the center of the oven until they are gold at the
edges, 12 to 15 minutes.

Remove the cookies from the oven and transfer them to
wire racks to cool. Pack in an airtight container.
The cookies will keep, their flavor improving, for at
least a week.

Note: The author says that these cookies are much
better two days after they are baked, and suggests
planning accordingly.

Recipe from Ron Zimmerman of The Herbfarm/Falls City,
WA. In _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc.,
1991. Pp. 384-385. ISBN 0-89480-772-2. Electronic
format by Cathy Harned.

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Title: SICHUAN STYLE BEAN CURD
Categories: Main dish, Chinese, Vegetarian
Yield: 2 servings

1/2 lb Bean curd
1 Green pepper, sliced
1 Leek, sliced
2 Green chilies, chopped
3 tb Oil
2 Red chili peppers
1 tb Soy sauce
1 tb Dry sherry
2 tb Yellow bean paste
2 ts Sesame oil

Cube the tofu. Wash vegetables. Heat oil in a wok
fry the bean curd for 2 minutes. Remove drain. Add
more oil if necessary stir fry the vegetables red
chilies for 2 minutes. Add soy sauce, sherry yellow
bean paste. Mix well, add the bean curd stir
together for 2 minutes. Sprinkle on the sesame oil
serve with rice.

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Quinoa Vegetable Jambalaya (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHE197
Serving Size : 6 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cup quinoa — rinsed
1 tablespoon canola oil
1 green bell pepper — seeded and diced
1 medium yellow onion
1 medium zucchini — halved
–cut into 1/2 inch slanted slices
2 cups diced eggplant
12 button mushrooms — sliced , (up to 14)
1 celery stalk — sliced
2 cloves garlic — minced , (up to 3)
28 ounces crushed tomatoes
1 1/2 tablespoon dried parsley
–or 3 tablespoons chopped fresh
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
tobasco or other hot sauce — to taste

Combine the quinoa and 2 1/2 cups water in a medium saucepan. Bring to a
simmer and cover. Cook over low heat for 15 to 20 minutes, until all of the
water is absorbed.

In a large saucepan heat the oil. Add the green pepper, onion, zucchini,
eggplant, mushrooms, celery and garlic. Cook, stirring, over medium heat
for 8 to 10 minutes. Stir in the crushed tomatoes, 1/4 cup water and
seasonings. Cook over low heat for 15 to 20 minutes, stirring occasionally.

When ready to serve, fold in the cooked quinoa and cook for 5 minutes more
over low heat, stirring frequently. Pass the Tobasco sauce at the table.

Yield: 4 to 6 servings

Nutritional 350 calories and 7 grams of fat

(Courtesy of “Vegetarian Times Vegetarian Entertaining”)

All Recipes

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Gingered Soup And Pasta (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Pasta-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil — (up to 2)
quarter piece fresh ginger — minced
1 clove garlic — minced
6 cups chicken broth
1/2 bunch sliced scallion
1 small bunc cilantro — stems removed
2 cups vermicelli broken up
lemon wedges

Saute ginger and garlic in sesame oil for a few seconds. Add broth and
bring to a boil. Add pasta and simmer 5 minutes or until done. Add scallion
and cilantro and serve. Let each person garnish their portion with fresh
lemon at last minute so as not to discolor green of soup.

Yield: 4 servings

Busted for you by Gail Shermeyer <4paws@netrax.net>

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Title: ALMOND DOUBLE CHIP COOKIES
Categories: Cookies
Servings: 36

3/4 c Butter or margarine,
-softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375’F. Line cookie sheets with parchment paper or leave
ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in
egg and almond extract. Combine flour, baking soda and salt in small bowl.
Blend in butter mixture. Stir in semisweet and vanilla milk chips and
almonds. Drop dough by rounded tablespoonfuls, 3″ apart, onto prepared
cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE.
Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

MMMMM

Reeses Peanut Butter Cups

Recipe By : Cindy M. Carney
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup graham cracker crumbs
1/2 cup butter, melted
2 cups powdered sugar
2/3 cup peanut butter
1 tsp. vanilla
1 cup chocolate chips, melted (6 oz.)

Combine everything but the chocolate chips, and press in a greased 8×8″
pan. Spread melted chocolate chips over top with a spatula, covering
entire surface. Chill 2 hours.

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Title: SICHUAN STREET NOODLES WITH SPICY PEANUT SAUC
Categories: Chinese, Pasta, Side dish
Yield: 4 servings

1 tb Minced garlic
3/4 c Sesame-seed paste; (tahini)
1 c Steeped black Chinese tea
5 tb Dark soy sauce
5 ts Chili oil
3 tb Sesame oil
2 tb Sugar
2 tb Red wine vinegar
1 lb Chinese egg noodles; thin 1/
1/2 c Chopped scallions
1/2 c Shredded cucumber

Mix together garlic, tahini, tea, soy sauce, chili
oil, 2 Tbs. sesame oil, sugar and vinegar. Process
until smooth. Prepare the noodles and cool under
running water. Mix in 1 Tbs. sesame oil. Add the sauce
and the scallions to the noodles, tossing until well
combined. Add the shredded cucumber and toss again.
Serve at room temperature. Yield: 8 servings FROM:
JOAN BOYLE (JBSX11A)

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Title: Popcorn Drops
Categories: Cookies
Yield: 36 servings

2 c Popcorn, air-popped
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb Sugar substitute

Recipe by: Cookie and Dessert Cookbook Place popped corn in food processor
or food grinder. Grind into kernel-size pieces.
Beat egg whites until frothy and add baking powder, salt and cream of
tartar. Beat into stiff peaks. Add sugar replacement, beating until well
blended. Fold popcorn pieces into stiffly beaten egg whites. Drop by
teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36
cookies.

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SPLIT PEA SOUP -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Split Green Peas — (2 1/4
Cup)
1 c Chopped Onions — (to 1 1/2
Cups)
1 c Celery — diced
1 c Potatoes — diced
1 To 2 Carrots — shredded
1/8 ts Worcestershire Sauce
1 Clove Garlic — minced -or-
1 t Garlic Powder
1/2 ts Celery Seed

Start early (at least 4-5 hours) so it can cook all
day. In a large soup kettle, cover peas with 2 quarts
cold water. Simmer for 2 minutes. Remove from heat and
let stand. Add all other ingredients. Leave soup to
simmer on low heat, don’t boil, for 3-4 hours Stir
occassionally. When peas are tender, run 1/3 to 1/2 of
soup through blender. Leave other part of soup as it
is. Mix blended soup and unblended soup together.
Taste. You may want to adjust the seasonings at this
time. Brandon added some italian spices and salt and
pepper.

(Revised from Extension Homemakers of Sedgwick County
cookbook-Jane Cadwell)

Recipe By :

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Peanut Butter Crisscross Cookies

Recipe By : Better Homes And Gardens Old Fashioned Home Baking
Serving Size : 48 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c unbleached flour
1/2 c brown sugar — packed
1/2 c granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites — whipped
1/4 c margarine — softened
1/2 c peanut butter
1 tsp vanilla
granulated sugar

Preheat oven at 375. In a mixing bowl, combine flour, sugars, baking
powder, and baking soda. In another mixing bowl, combine egg whites,
margarine, peanut butter, and vanilla. Mix dry ingredients with wet
ingredients just until moistened. If necessary, cover and chill till easy
to handle. Then, roll dough into 1″ balls and place 2″ apart on unprepared
baking sheet. Using the tines of a fork dipped in additional sugar, flatten
balls to about 1/4″ thick by pressing fork in two directions to form
crisscross marks. Bake for 12 minutes or until lightly brown.

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Per serving: 50 Calories; 2g Fat (40% calories from fat); 1g Protein; 7g
Carbohydrate; 0mg Cholesterol; 44mg Sodium