Title: Chocolate-Dipped Coconut Shortbread
Categories: Cookies, Chocolate
Yield: 24 servings

1 3/4 c Flour
1/2 ts Baking powder
1/4 ts Salt
3/4 c Butter; softened
1/3 c Sugar
1 1/2 ts Vanilla extract
1 c Coconut; flaked
6 oz Semisweet chocolate chips;
-melted with
2 ts Butter

Recipe by: The Joy of Cookies
Buttery shortbread laced with coconut and dipped into dark
chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

—–

Tagliatelle with Prosciutto and Radicchio

Recipe By : Pasta, Cooking with Style (1994)
Serving Size : 6 Preparation Time :0:15
Categories : 4 Star Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fettucine — or tagliatelle
6 1/2 ounces prosciutto — or turkey bacon
1 tablespoon canola oil — butter flavored
1 tablespoon virgin olive oil
6 tablespoons basil leaves — shredded
1 large radicchio — head, shredded
salt and pepper — to taste
3 tablespoons asiago Cheese — shavings

PASTA POT – cook pasta until al dente. Drain well. Toss with butter flavored
canola.
LARGE SKILLET or WOK – Fry prosciutto or bacon until crisp; add a little olive
oil, as needed, to prevent sticking.

Option #1: Combine the herb (s), radicchio, cheese, pepper and meat in a
serving bowl and toss. Add hot “buttered” pasta and toss. Distribute servings
to heated bowls. Top with cheese.

Option #2: Push meat aside in the wok or skillet and stir fry radicchio and
herbs for about 3 minutes, until just wilted and the “cranberry” color darkens
(“maroon”). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer
to a heated serving bowl. Top with cheese: some shavings, some grated.

VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain, beet and
spinach. __Equal amounts of linguine and angel hair. Note the different
cooking times on package. __Shorten the pasta: break length in two. __Equal
amounts of fresh basil, or lemon basil and fresh tarragon. __Good quality
turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry.
[patH at mcRecipe 30 Au 96]
– – – – – – – – – – – – – – – – – –

Serving Ideas : mixed salad

NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)

Apricot bagel

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
2 teaspoons orange extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
3/4 cup dried apricots — diced

Place ingredients in the bread machine in the order listed. Use the dough
setting. Add the apricots 5 minutes before the end of the kneading phase or
work
into the dough before shaping. If you don’t have a dough setting stop the
machine after the rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

– – – – – – – – – – – – – – – – – –

Serving Ideas : for peach bagels sub dried peaches for the apricots

NOTES : I use orange oil instead of the orange extract.
These are really excellent.

Rabbit Stew in White Wine Sauce (Pressure Cooker)

Recipe By : R. Banghart – Weight Watchers Fast Fabulous Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Wild Game
Mushrooms

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons vegetable oil — divided
1 1/2 pounds rabbit — cut in pieces
1/2 cup chopped onion
1 clove garlic — minced
1 medium green bell pepper — in 1″ squares
1 cup mushrooms — sliced
2 teaspoons flour
3 medium tomatoes — blanch/peel/chop
1/2 cup wihite wine
1/4 cup water
1 package instant chicken broth and seasoning mix
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh parsley — chopped

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a
time, and cook until evenly browned on all sides. Set rabbit pieces aside.
Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute
until onion is soft. Add green pepper and mushrooms and continue sauteing
until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook,
stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring
to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and
stir to combine. Close cover securely. Place pressure regulator firmly on
vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds
pressure for 15 minutes. Hold cooker under cold water to bring pressure down.
Transfer rabbit to serving dish and cook sauce over High heat until slightly
thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley.

– – – – – – – – – – – – – – – – – –

Per serving: 312 Calories; 14g Fat (42% calories from fat); 36g Protein; 9g
Carbohydrate; 97mg Cholesterol; 213mg Sodium

Date: Tue, 28 Sep 93 14:12:11 PDT
From: Barbara Zimmerman

Waffle potatoes.

Grate enough potatoes for the family.
Grate 1/2 onion.
Add 1 table. flour
Add enough egg sub. (I use ener-G egg substitute), about 2 table.

Make sure you squeeze the water out of the potatoes.

Spray a little Pam (very little) on your no stick waffle iron. Put
the ingredients in, bake until done. Serve with lots of applesauce

If you don’t have a no stick waffle iron, you can make these into
pancakes.

CHICKEN SOUP WITH MATZO BALLS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Jewish
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Eggs
1 lg Egg white
1/2 ts Salt
3/4 c Matzo meal
1 tb Oil
8 c Homemade chicken broth
2 Parsnips, peeled chopped
1 lg Carrot, peeled chopped
1 Onion, chopped
1 c Broccoli florets
1 c Sliced mushrooms
2 tb Chopped fresh dill or
-parsley

In a mixing bowl, whisk together eggs, egg white and
salt. Whisk in matzo meal, oil and 3 T cold water.
Cover and chill the mixture at least 1 hour or
overnight. In a large pot, bring chicken broth to a
boil. Add parsnips, carrots and onions, reduce the
heat to medium-low and cook for 5 minutes. Gently roll
the chilled matzo dough by level teaspoonfuls into
balls, dropping them into the simmering broth as you
work. Cook the matzo balls, covered, for 15 minutes.
Do not lift the lid; the broth must simmer rapidly
to allow the matzo balls to expand properly. Uncover
the pot, add broccoli and mushrooms and simmer until
the broccoli is just tender, 2 to 3 minutes. Ladle
into bowls, sprinkle with dill or parsley and serve.

– – – – – – – – – – – – – – – – – –

PEANUT BUTTER BREAD – ELECTRIC

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Nuts
Breadmaker

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

3/4 C Water
2 C Bread Flour
2 1/2 T Brown sugar
1/4 t Salt
1/3 C Peanut butter
2 t Yeast

1 POUND LOAF–Marie Frainier *DGCP02C*

– – – – – – – – – – – – – – – – – –

Title: Chicken Velvet Soup
Categories: Soups
Yield: 5 Servings

6 tb Butter or margarine
1/2 c Milk
3 c Chicken broth
1 ds Pepper
6 tb Flour
1/2 c Light cream
1 c Fine chopped cooked chicken

In saucepan, melt butter or margarine. Blend in flour, then stir in
milk, light cream and chicken broth. Cook over medium heat, stirring
constantly, until mixture thickens and comes to a boil. Reduce heat.
Stir in finely chopped cooked chicken and dash of pepper. Return
soup to boiling and serve immediately. Makes about 5 cups of soup.

1991 WILLIAMS, Dorothy June and Diana
HANSEN
The James Whitcomb Riley Cookbook
Guild Press of Indiana,
Indianapolis.

This recipe was a standard at the L.S. Ayres Tea Room at the L.S.
Ayres Department store.

Ayres’ opened for business in 1907. In the store’s early years it was
thought that food was served from informal food stands before the Tea
Room opened in 1929. The Tea Room was closed in 1991 and the
original downtown Ayres’ store was closed in January 1992.

MM Format by John Hartman
Indianapolis, IN
mensa-1@juno.com

MMMMM

Title: Scallion Biscuits
Categories: Breads
Yield: 6 Biscuits

3/4 c All-purpose flour
1 ts Double-acting baking powder
1/4 ts Baking soda
1/2 ts Salt
2 tb Cold unsalted butter, cut
-into bits
1/4 c Minced scallion, including
-the green part
1/3 c Plain yogurt

Into a bowl sift together the flour, the baking
powder, the baking soda, the salt, and freshly ground
pepper to taste and blend in the butter until the
mixture resembles coarse meal. Stir in the scallion
and the yogurt and combine the mixture until it just
forms a soft, sticky dough. Droop the dough by
heaping tablespoonsfuls onto a buttered baking sheet
and bake the biscuits in the middle of a preheated
425F oven for 12 to 15 minutes, or until they are
golden. Makes about 6 biscuits. Typed in MMformat by
Cindy Hartlin Source: Gourmet’s Short Order

—–

Butternut Squash Soup w/ Ginger Lime

Recipe By : Mondavi Winery
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup onion — finely chopped
1 1/2 tablespoons ginger root — minced
3 tablespoons unsalted butter
2 large butternut squash — peeled and sliced
2 cups chicken broth
2 cups water
3 cloves garlic
2 tablespoons fresh lime juice
1/3 cup oil
3 tablespoons ginger root — julienned

In a large saucepan, cook the onion minced ginger in the butter over low
heat until onion is soft. Add squash, broth, 2 cups water the garlic.
Bring mixture to a boil simmer covered for 15-20 minutes or until squash
is tender. Puree mixture in batches in a blender or food processor then
return to the pan. Stir in lime juice, season with salt pepper and
reheat soup.

In a small skillet, heat the oil over moderately high heat until it is hot
fry julienned ginger. Float a lime slice in soup sprinkle with fried
ginger.

– – – – – – – – – – – – – – – – – –

Per serving: 422 Calories; 29g Fat (58% calories from fat); 9g Protein; 37g
Carbohydrate; 26mg Cholesterol; 874mg Sodium

Suggested Wine: Chardonnay