Slice Bake Sugar Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine — softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
6 cups flour
1 teaspoon baking soda

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. In a large
bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon
extract until light and fluffy. In a large bowl, combine dry ingredients.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap
rolls in waxed paper or plastic wrap. Place in a freezer container with a
tight-fitting lid or wrap airtight in a piece of foil. Label and date. Store
in freezer. Use within 6 months.

To make cookies:
Slightly thaw dough. Preheat oven to 350F. Lightly grease 2 large baking
sheets. Cut dough into slices or chunks. Sprinkle slices lightly with sugar,
if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies
from baking sheets and cool on wire racks.
Can also roll out and cut with cookie cutters.

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Title: STEAMED OPEN DUMPLINGS
Categories: Oriental
Yield: 6 servings

1 pk Wonton skins
-(about 30-35 skins per pkg)

————————–FILLING————————–
3/4 lb Ground pork
2 tb Minced Smithfield ham
-=OR=- Prosciutto
1 tb Light soy sauce
2 ts Rice wine or dry sherry
1 1/2 tb Finely chopped scallions
1 ts Finely chopped ginger root
1 ts Sesame oil
1 Egg; beaten
1 ts Granulated sugar

COMBINE THE FILLING ingredients and mix them together
well. Spoon a generous portion of filling onto each
wonton skin. Bring up the sides and press them around
the filling mixture. Tap the dumpling on the bottom to
make a flat base. The top should be wide open,
exposing the meat filling. Set up a steamer or put a
rack inside a wok or large deep pot. Pour in about 2
inches of water and bring it to a boil. Put the
dumplings on a plate and place this into the steamer
or onto the rack. Cover the pot tightly, turn the heat
to low and steam gently for about 20 minutes. (You may
have to do this in several batches.) Serve the
dumplings hot with soy sauce to dip.

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JAPANESE NOODLE, SHRIMP AND CUCUMBER SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2/3 c Rice wine vinegar
1/4 c Soy sauce
1/4 c Vegetable oil
3 tb Sugar
1 t Dry mustard
1 pn Cayenne pepper
—–SALAD—–
1 lb Fresh bean sprouts
14 oz Dried chuka soba noodles
1/4 c Oriental sesame oil
2 lb Cooked bay shrimp
3 lg Cucumbers — peeled
– halved, thinly sliced
6 Green onions — sliced
Red cabbage leaves

For DRESSING: Whisk together vinegar, soy sauce, oil, sugar and mustard in
small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead.
Cover
and leave at room temperature).
For SALAD: Blanch bean sprouts in boiling water 30 seconds. Drain and
refresh in cold water. Drain. Bring large pot of salted water to boil.
Add
noodles and boil until tender, stirring occasionally, about 3 minutes.
Drain
noodles. Refresh in cold water. Drain and place in large bowl. Add sesame
oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and
refrigerate bean sprouts and oriental noodles separately.) Add bean
sprouts,
shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss
gently
to combine. Line platter with cabbage leaves and mound salad in center.

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Title: Black Bean Sauce Squid
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings

1 lb Squid, cleaned
-Chinese-style (see below)
2 tb Fermented, salted black
-beans (available at Asian
-groceries)
2 Cloves garlic, minced
2 tb Rice wine, or 2 Tbs mirin
-or sherry
1 ts Ginger, grated
2 Scallions, chopped into
-1/2-inch pieces
1 Tb regular soy sauce
1 ts Sugar
1 ts Cornstarch dissolved in
1 tb Water
2 tb Vegetable oil

Many people shy away from dishes with names like Black Bean Sauce
Squid because they think it involves the preparation of a complicated
sauce. In fact it is quite easy. The black beans themselves,
fermented and salted when you buy them, are the sauce. All you do is
add a little rice wine to make a paste. Then it’s just like any
other stir-fry++a couple of minutes of high-heat cooking,
continuously stirring, and the dish is done.

Prepare black bean sauce mixture by adding to the beans: rice wine,
soy sauce and sugar. Let sit for 15 minutes.

Saute garlic and ginger in the oil over medium heat in a heavy frying
pan or wok until garlic is slightly browned. Turn up heat. Add
squid and scallions. Stir-fry for 30 seconds. Pour in black bean
sauce mixture, and cook for 2 minutes. Add cornstarch and, when
sauce thickens, remove from heat and serve.

[Score squid diagonally at three quarter inch intervals. Turn and
repeat at right angles to original cuts. Don’t cut all the way
through the squid body. Cut each scored squid body into three or
four pieces. When cooked, the squid will roll up and the
crosshatching will catch and hold the sauce. It’s much easier to do
than to describe. S.C.]

From “The International Squid Cookbook” by Isaac Cronin,

Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

MMMMM

Title: CREAMY HAWAIIAN SALADS
Categories: Salads, Fruits
Yield: 6 servings

-MARY WILSON BWVB02B
1/2 c Walnut halves
1 c Sour cream (regular, light
– or no-fat)
1 cn (20oz) pineapple chunks in
– in juice; drained
2 Stalks (1 cup) celery; chop
1 md Banana; sliced
1 md Papaya; peeled, pitted,
– cubed
1 tb Sugar
1 tb Lemon juice
Chopped walnuts, if desired

In large bowl gently toss together all ingredients
except chop walnuts. Sprinkle with chopped. Serve
immediately. Yield: 6 servings.

Nutrition Information (1 serving): Calories 220;
Protein 4g; Carbohydrate 24g; Fat 14g; Cholesterol
20mg; Sodium 45mg.

—–

Title: Arby’s Horsey Sauce
Categories: Sauces
Yield: 1 servings

1 c Mayo
3 tb Bottled horseraddish cream –
1 tb Sugar; or
2 pk Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks.
Do not freeze. Source: Gloria Pitzer.

MMMMM

“Simply Chowder” Soup for a Crowd

Recipe By : Jubilation – The Junior League of Toronto (1985)
Serving Size : 20 Preparation Time :0:00
Categories : Fish Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
1 pound sole fillet — frozen
1/4 cup butter
7 cans cream of potato soup — (10 Oz. can)
7 cans 1% milk — (10 Oz. can)
20 ounces clams, canned with liquid
12 ounces shrimp, canned — small cocktail size

Sauté onion and fish fillets in butter (you could use margarine if desired)
until onion is soft and fish is flaky. Add soup, milk, claims with juice and
shrimp. Serve hot.

This can be frozen

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NOTES : This is a good fast soup to make for unexpected company, you could
use cream in place of 1% milk to give it a richer taste

Corn Chowder

Recipe By : Jack Daniels Spririt of Tennessee Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
2 10 oz pkg frozen corn — thawed
1/3 cup Jack Daniels whiskey
3 tablespoons all purpose flour
2 cups chicken stock
2 cups light cream
salt and pepper to taste
2 medium potatoescooked and peeled — cut in 1″ cubes

Melt butter in a large saucepan over medium heat. Add onion; saute 5
minutes. Add corn; continue to cook until corn is slightly soft. Pour in
Jack Daniels Whiskey and carefully ignite. Tilt pot so flame touches all the
corn. When flame goes out, stir in flour. Slowly stir in the stock, cream,
salt and pepper. Heat until thickened. Add potato cubes. Heat through;
serve hot.

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NOTES : Posted to Recipe-Lovers 7/99

Title: TRI-COLOR CAKE **
Categories: Ice cream
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
1 Angel food loaf cake
1 pt Chocolate ice cream; soft
1 pt Raspberry sherbet; soft
1/2 ts Almond extract
1 c Whipping cream; whipped and
– sweetened

Cut cake lengthwise into 4 equal layers. Spread
chocolate ice cream on 2 layers; spread raspberry
sherbet on remaining 2 layers. Stack layers on serving
platter, beginning with chocolate and alternating
sherbet; freeze several hours or overnight. Fold
almond extract into whipped cream. Frost sides of cake
with whipped cream; decorate top and bottom edges of
cake with whipped cream piped through decorator tube.
Return to freezer until cream is firm, at least 1 hour.

—–

SUNFLOWER SEED SOUP FROM LOREN MARTIN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shelled sunflower seeds
3 ea Scallions with tops, sliced
6 c Water
2 ea Pkg chicken broth, 5.4 g ea
1 t Salt

Place all ingredients in a large saucepan and simmer,
stirring occasionally, for 45 minutes. Serve hot.

From: The Art of American Indian Cooking by Yeffe
Kimball and Jean Anderson, Avon Books, New York, NY,
1965.

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