Title: Pumpkin Macaroons//
Categories: Cookies
Yield: 20 servings

1 c Ground pecans; about 1/3
-lb. shelle
1/2 c Unbleached flour
1/2 ts Finely grated lemon peel; ye
1/4 c Unsweetened finely flaked co
1 Egg white; room temp
1/4 c Maple syrup; room temp
1/2 ts Vanilla
1/2 c Pumpkin puree

Combine pecans, flour, lemon peel coconut in med bowl. Tip egg white
into
another med bowl beat with hand mixer till soft peaks form. Gradually
beat in
syrup vanilla, then fold into pecan mix, adding pumpkin as you go. Line
cookie
sheet with parchment paper drop rounded teaspoonfuls onto it. Let relax
at
room temp 30 min. Preheat to 300. Bake mid-oven till just beginning to
brown,
25-30 min. Let cool on rack till completely cool. Store tightly covered.
20
cookies. Posted on Prodigy by Kim Clegg.

—–

Title: Angel Food Candy
Categories: Candies, Christmas, Gifts, Chocolate
Yield: 10 servings

2 c Light Corn Syrup; Karo
2 c Brown Sugar; Firmly Packed
4 ts Baking Soda
4 oz Semi-Sweet Chocolate; Cut Up
12 oz Chocolate Chips; 1 Pk
1/4 c Butter Or Regular Margarine
Paraffin; *

NOTE: The first 4-Oz of semi sweet chocolate is in the block style.
Also
the chocolate chips should be semi-sweet. * The paraffin
should be a 2 1/2 X 3-inch piece that has been cut
: up.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture boils.
Continue cooking the mixture until it reaches the hard crack stage
(300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being
careful as the mixture will foam up. Pour the mixture at once in to
a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the
semi-sweet chocolate pieces and the chocolate chips, butter and
paraffin wax in the top of a double boiler. Place over simmering
water, stirring until melted. Remove form the heat, but keep over
the hot water. Dip the candy into the chocolate using a large
cooking fork. Place on waxed paper lined baking sheets. Let stand
until chocolate is set. Store the candy in a cool place in covered
containers. If you wish, do not coat the candy with the chocolate
Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.

MMMMM

Title: DRIED BEEF LOG
Categories: Appetizers
Yield: 2 servings

1 pk (8-oz) cream cheese softened
1/4 c Grated parmesan cheese
1 tb Prepared horseradish
1/3 c Chopped stuffed olives
2 1/2 oz Dried beef

Blend together the cream cheese, parmesan cheese and
horseradish. Stir in stuffed olives. On waxed paper,
shape mixture in two 6 inch rolls, 1 1/2 inches in
diameter. Wrap and chill several hours or overnight.
Roll each log in finely snipped dried beef. Serve with
crackers.

—–

Title: Chocolate Dixies
Categories: Cookies, Low fat, Microwave, Ethnic
Yield: 4 servings

2 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Butter or margarine
4 Chocolate
2 c Sugar
4 Eggs
1/2 c Nuts; chopped
Confectioner’s sugar

Sift together flour, baking powder and salt. Melt butter or margarine and
chocolate in saucepan over low heat. Remove from heat and cool slightly.
Blend in sugar and eggs, one at a time. Beat 1 minute each. Add chopped
nuts and dry ingredients; mix well. Chill at least 1 hour. Shape in
small balls (1 tablespoon dough). Roll in confectioners’ sugar. Place on
greased cookie sheet. Bake in 300 degree oven for 18 to 20 minutes. Makes
3 dozen.

—–

Cobb Salad Sandwich

Recipe By : Newsday
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 piece flat peasant bread or
one large flour tortilla
grilled, sliced chicken breast
2 slices thick slab bacon
1/2 tomato — diced
1/2 avocado — thinly sliced
romaine lettuce — chopped
iceberg lettuce — chopped
4 thin slices red onion
2 tablespoons chunky blue-cheese dressing

Layer ingredients in the middle of bread or tortilla. Roll tightly and
slice on bias. Makes on large sandwich.

– – – – – – – – – – – – – – – – – –

Banana Daiquiri

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole banana — cut-up
1 1/2 ounces Light rum
1 1/2 ounces Banana liqueur
1 tablespoon Lemon juice
2 teaspoons Superfine sugar
6 Ice cubes
2 slices Banana

Place banana, rum, banana liqueur, lemon juice, sugar and ice cubes in
food processor or blender. Process until ice is crushed and banana is
smooth.
Pour into 2 stemmed glasses. Garnish each with banana slice.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

Title: Chocolate Mint Sticks
Categories: Cookies
Yield: 40 servings

1 x ———–cookie———–
1/2 c Melted butter
2 oz Unsweetened chocolate melted
1/2 c Flour
1 x —–peppermint filling—–
1 tb Heavy cream
1 ts Peppermint extract
1 oz Semi-sweet chocolate
2 Eggs
1 c Sugar
1/2 ts Peppermint extract
1/2 c Ground almonds
2 tb Butter
1 c Confectioners sugar (sifted)
1 x ———-frosting———-
1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan
and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
 2. Prepare filling. In small bowl, thoroughly blend butter and cream.
Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
 3. Prepare frosting. Melt chocolate and butter together in small pan
over
low heat.  4. When filling is completely firm, spread frosting mixture
on
top.  5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4
inch
strips.  from: _Cookiemania_

—–

MOTHER’S DAY MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 c Oil
1 2/3 c White sugar (or less)
1/3 c Brown sugar
2 c Grated zucchini
3 c Sifted flour
1 t Soda
1/4 ts Baking powder
3 ts Cinnamon
1 t Salt
1/2 c Chopped walnuts

FROM: Indian Valley Elem School, Walnut Creek, CA

Beat eggs until light and foamy; add sugar, oil and
zucchini. Blend well with spoon. Mix dry ingredients
and add to egg mixture; blend well. Add nuts. Put in
greased muffin tins. Bake at 325~ for 20 minutes (or 2
bread loaves for 1 hour).

Makes 18 large muffins.

– – – – – – – – – – – – – – – – – –

Title: Buttermilk Biscuits
Categories: breads
Yield: 18 servings

3 c flour,all-purpose,sifted
1 ts salt
1/2 ts baking soda
3 ts baking powder
2/3 c shortening
1 c buttermilk
4 tb butter (opt)

1. Preheat oven to 450’F.

2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
shortening, using 2 knives, a pastry cutteror your hands dusted with
flour. Add sufficient buttermilk to make a soft dough. Knead lightly
and turn out onto a lightly floured board. Roll out to 1/2″ thickness
and cut with biscuit cutter into rounds. Place rounds not touching –
for crisper biscuits – or close together – for softer biscuits – on
ungreased baking sheet. Brush with melted butter if desired and bake
in preheated oven 12-15 minutes, or until firm and lightly browned.

—–

TURKEY TORTILLA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-cal Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Chopped onion
3 Garlic cloves
1 t Olive oil
1 sm Can chopped green chiles
1/4 c Taco seasoning (packet)
1 cn Chopped tomatoes (14.5oz)
4 cn Chicken broth (14.5 oz)
2 c Chopped turkey
1/2 c Fresh cilantro
Tortilla chips
Grated cheese

Saute first three ingredients in a 4 quart sauce pan
until the onions are tender.

Add next six ingredients and allow to simmer for 15
minutes.

Put 1/2 oz. cheese and 1/2 oz. chips at the bottom of
the bowl and spoon soup over cheese and chips.

Makes eight 1.5 cup servings.

1/2 B, 1P, 1V, and 20 optional calories.

– – – – – – – – – – – – – – – – – –