PEANUT MINUS COOKIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Jar natural peanut butter
1/2 c Plus 3 Tab. pure maple syrup
1/2 ts Pure vanilla extract
3/4 c Brown rice flour
1/4 ts Sea salt
1/2 c Chopped unsalted roasted
-peanuts

1. Heat oven to 350 degrees F. Have ungreased baking
sheet (s) ready. 2. Combine peanut butter, maple syrup
and vanilla in a large bowl, mixing until smooth. Add
rice flour and salt; mix well. Fold in peanuts. 3.
Form cookies, using 1 tablespoon dough for each. Place
on cookie sheet, spacing 1 inch apart. Flatten gently
with the tines of a fork. Bake until set, 11 to 12
minutes. Cool 1 minute on baking sheet, then transfer
to a wire rack to cool. Yield: 2 dozen cookies

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Title: Southern Praline Grits
Categories: Desserts
Yield: 6 servings

3 1/2 c Water
1 c Enriched Hominy Quick Grits*
— (Quaker or Aunt Jemima)
1/2 ts Salt (optional)
2 Eggs; beaten
1/2 c Brown sugar, firmly packed
1/4 c Chopped pecans
2 tb Margarine or butter
1/2 ts Cinnamon

Heat oven to 350 F. Grease 2-qt. casserole. Bring water to a boil;
slowly stir in grits and salt. Return to boil; reduce heat. Simmer 2 to
4 minutes, stirring occasionally. Remove from heat. Cover; let stand 5
minutes. Stir in remaining ingredients; mix well. Pour into prepared
casserole. Bake 50 to 60 minutes or until knife inserted in center comes
out clean. Garnish with whipped cream or pecan halves, if desired.

*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits,
increase water to 4-1/2 cups and simmer tim to 12 to 14 minutes, stirring
occasionally. Proceed as recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 261
* carbohydrates 40 g
* protein 5 g
* fat 9 g
* calcium 34 mg
* sodium 250 mg
* cholesterol 90 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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ROBUST BROCCOLI-BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–QUICK CUISINE, TVFN—–
2 Onions, chpd
2 cl Garlic, chpd
2 tb Olive oil
6 c Italian stewed tomatoes
2 ts Oregano
2 ts Rosemary
2 cn White beans, rinsed
20 oz Froz chpd broccoli
2/3 c Parmesan
—–VARIATIONS—–
Ham OR pasta

Saute onion and garlic in oil in soup pot. Add
tomatoes and spices; simmer 5-10 mins. Add beans and
broccoli; bring to boil; reduce heat, simmer 5 mins.
Add Parmesan just before serving. Serve with garlic
bread

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Apple Carrot Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups Flour — whole wheat
1/3 cup Sorghum
1 cup Wheat bran
1 cup Soymilk
1 teaspoon Baking soda
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/3 cup Carrots — shredded
1/4 cup Oil
1/3 cup Apple — finely chopped

Preheat the oven to 400. Combine flours, bran, baking soda and cinnamon.
In another bowl, mix together oil, sorghum, soymilk and vanilla.

Combine wet and dry ingredients; mix well. Stir in carrots and apple.
Fill greased and floured mufin tins 1/2 full, and bake for 25 minutes.

Makes 1 dozen muffins.

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CRUSTY FETTUCINE (PHAROAH’S WHEEL)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pasta — homemade with 4 eggs
-and 2 1/2 to 3 cups flour
6 qt -Water
3 tb -Salt
3 c Meat Sauce (see recipe)
1/2 c Beef salami — diced -OR-
-pickled tongue — diced -OR-
-beef sausage
1/4 c Chicken fat — or bone marrow*
1/2 c Raisins — dark, seedless (opt)
1/2 c Almonds — whole (opt)
1/2 c Pine nuts — (opt)

*Anne’s note: Butter or margarine may be substituted for the chicken fat as
it is used to grease a dish.

Roll out the dough not too thin and fold as you would for a jelly roll, 2
1/2″ wide. Cut 1/6″ wide slices and toss to unfold noodles.
Bring 6 quarts of water to a boil. Add tagliolini and salt; when boiling
resumes, cook 1 minute.
Drain, and place in a large bowl with meat sauce and diced cold cuts. Toss
quickly to distribute the dressing evenly.
Place in a round oven proof baking dish, well greased with fat.* If using
raisins and nuts, make layers, alternating pasta with a mixture of raisins
and nuts. Bake in 350F oven for 1 to 1 1/2 hours, or till a nice crust is
formed on all sides. Invert over a serving dish and bring to the table.

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Title: Hunter’s Stew Dish for Royalty
Categories: Meats Main dish Londontowne
Servings: 6

1/2 lb Mushrooms, sliced 1 c Polish sausage, sliced
2 lb Sauerkraut 1/2 lb Beef or pork
1 ea Apple, lg, peeled/sliced 20 oz Can tomatos
1 c Bacon, coarsely chopped 1/4 c Water
5 ea Peppercorns 1 ea Bay leaf
6 ea Potatos, steamed

(1c leftover meat may be subst for beef/pork)
Squeeze sauerkraut or, if canned, drain. In a large casserole put
sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf 1/4 c
water. Cover and simmer for 75 minutes. Add sausage, meat and bacon.
Simmer 1 hour longer. Serve with steamed potatos.

Steamed Potatos:
Boil peeled potatos in salted water to cover, with a spoonful of butter
added. When cooked drain, add butter and teaspoon of chopped dill and let
stand covered for 5 minutes.

Mrs. Louis Radaj

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Title: Pickled Beets
Categories: Vegetables, Canning
Yield: 8 pints

7 lb Beets
-(2″ to 2-1/2″ diameter)
4 c Vinegar (5 percent)
1 1/2 ts Canning or pickling salt
2 c Sugar
2 c Water
2 Cinnamon sticks
12 Whole cloves
4 -to…
6 Onions, if desired.
-(2″ to 2-1/2″ diameter)

Yield: About 8 pints

Procedure: Trim off beet tops, leaving 1 inch of stem and roots to
prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar
sizes together with boiling water and cook until tender (about 25 to 30
minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots
and stems and slip off skins. Slice into 1/4-inch slices. Peel and
thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put
spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with
beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution,
allowing 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Variation: Pickled whole baby beets. Follow above directions but use
beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice.
Onions may be omitted.

Table 1. Recommended process time for Pickled Beets in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: STIR FRIED VELVET SPINACH WITH GLASS NOODLES
Categories: Chinese, Vegetables
Yield: 4 servings

2 lb Spinach
2 oz Bean Threads (Glass Noodles)
3 tb Corn Or Peanut Oil
1 1/4 ts Kosher Salt
1/2 ts Sugar, (Or More If Desired)
2 ts Oriental Sesame Oil

In a large covered saucepan, bring 2 to 2-1/2 quarts
of unsalted water to a boil over high heat. Discard
any straggly spinach leaves and white roots, then use
scissors to cut stems and large leaves into 2-inch
sections. Cut bulky stem clusters and any red root
tips intact. In large bowl, plunge cut spinach into
several changes of cold water, gently pumping up and
down to remove grit. Drain in colander and shake off
excess water. Plunge spinach into boiling water. After
1 minute, drain spinach in colander, flush with cold
running water until chilled, then press lightly with
palms of hands to remove excess water. Fluff spinach
gently to loosen mass. In medium-size bowl, cover bean
threads with 3 to 4 cups of heated water, without
removing binding of rubber bands or strings. If bean
threads are from Taiwan or Thailand, use hot water; if
they are from the People’s Republic of China, use
boiling water. When pliable, after about 10 seconds
use scissors to cut through loop ends or center of
skein, thereby cutting bean threads into manageable 4-
to 5-inch lengths. Cut rubber bands or strings and
discard them, then swish bean threads to disperse in
water. After another 10 to 15 seconds, when bean
threads are firm – like rubber bands to the touch –
rinse briefly with cool water and drain again. skillet
over high heat until hot enough to evaporate a bead of
water on contact. Add oil, swirl to coat pan, then
reduce heat to medium-high. When hot enough to sizzle
a bit of spinach on contact, add spinach and toss
briskly another minute. Add noodles and, using
spatula, blend with several quick stirs until heated
through. Add sesame oil, toss briskly to combine,
then remove from heat. Arrange several rosy-tipped
spinach stems on top, if desired, and serve at once.
Source: Barbara Tropp, Great Meals in Minutes – ISBN:
0-316-85065-9

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Title: PHILADELPHIA PEPPER POT
Categories: Penndutch, Stews
Yield: 1 servings

2 lb Honeycomb tripe
2 lb Tripe, plain
1 ea Veal knuckle
1 ea Pot herbs, bunch
4 ea Med Potato
1 ea Onion, large
1 ea Bay leaf
1 x Salt
1 x Cayenne
1 c Beef suet
2 c Flour
1 x Water
1 x Salt
1 x Parsley, chopped

Cook the tripe the day before using. Wash thoroughly,
place in kettle and cover with water. Boil 8 hours.
Remove the tripe. When cooled, cut into pieces about
1/2 inch square. The next day wash the veal knuckle,
cover with 3 quarts of cold water and simmer about 3
hours, removing scum as it rises. Remove meat from
bones and cut into small pieces. Strain the broth and
return to kettle. Add the bay leaf and onion and
simmer about 1 hour. Then add the potatoes, which have
been cut in squares, and the pot herbs. Add the meat
and tripe and season with salt and cayenne pepper (if
desired). Make dumplings by combining the finely
chopped suet, flour, salt and enough water to permit
rolling the dough into dumplings, about the size of
marbles. Flour well to prevent sticking and drop into
the hot soup. Cook 10 minutes, add some chopped
parsley and serve at once. Source: Pennsylvania Dutch
Cook Book – Fine Old Recipes, Culinary Arts Press,
1936.

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Pineapple Salsa2

Recipe By : Karen Haigh
Serving Size : 1 Preparation Time :0:00
Categories : Mc Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups minced fresh (or canned in-juice)
pineapple
2 medium cloves garlic — minced
3 tablespoons fresh mint
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon cumin
cayenne — to taste

Combine and refrigerate. Makes 2 cups

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