Title: Secret Kiss Cookies
Categories: Cookies
Yield: 10 servings

1 c Butter
1 ts Vanilla
1 c Walnuts-chopped fine
1 c Powdered Sugar
2 c Sugar
2 c Flour
1 pk Chocolate Kisses or Carob St

1. Beat butter, sugar and vanilla at medium speed until light and
fluffy.
Add flour and nuts on low speed until well-blended. Chill dough 2
hours. 2. For each cookie, use about 1 tablespoon of dough to
encase one candy
kiss completely. Place on un-grease cookie sheet. 3. Bake at 350
degrees until set but not brown, about 8-10 minutes. 4. Remove and
roll in powdered sugar. Makes about 36 cookies.

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Black Bean Soup No. 1978 Yields 8 Cups

2 Cups Dried Black Beans 1 1/2 tsp Dry Mustard
1 Onion, Sliced 2 Tbls Lemon Juice
2 Stalks Celery, Chopped – Salt to taste
1 Ham Bone – Pepper, Ground
1 1/2 Cups Cooked Ham Chunks

Soak the beans overnight in water to cover.
Drain.
Reserve the soaking liquid.
Add water, if needed, to make 2 quarts total (for 8 cups of soup, adjust as
required).
Put the beans and water in a large soup pot.
Add the onion, celery and ham bone.
Bring to a boil.
Reduce heat.
Simmer, partially covered, until the beans are soft (3-4 hours), adding more
water as needed to replace any which evaporates.
Remove the ham bone.
Puree in a blender or food processor.
Add the cooked ham.
Reheat.
Season with mustard, lemon juice, salt and a generous amount of pepper.
Serve with a tablespoon of hot cooked rice and a sprinkling of chopped onion
per serving or with a thin slice of lemon and several slices of hard cooked
egg per serving.

ENGLISH MUFFINS 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 To 3 1/4 cups all-purpose
-flour
1 pk Instant dry yeast
1 tb Sugar
1 t Salt
1 1/4 c — Warm water
2 tb Shortening
Cornmeal

Oven is not needed. Use pan or electric griddle
heated to 325 F.

In large mixer bowl, combine 1 1/4 cups flour, yeast,
sugar and salt; mix well. Add warm water (125 F. or
so) and oil to flour mixture. Blend at low speed until
moistened. Beat 3 minutes at medium speed. By hand,
gradually stir in enough remaining flour to make a
firm dough. Knead on floured surface until smooth and
elastic, about 5 minutes. Place in greased bowl,
turning to grease top. Cover and allow to rise in a
warm place until double, about 45 minutes. Punch down
dough.

On surface sprinkled with cornmeal, roll dough into
1/4″ thickness. With biscuit or cookie cutter, cut
into 3 to 4″ circles. Place muffins on ungreased
cookie sheets. Cover and allow to rise at room
temperature until double, about 30 minutes.

Bake on lightly oiled electric griddle or fry pan at
325 F. for about 8 minutes on each side, until deep
golden brown.

Yield: About 12 muffins.

Found in bakebred.zip on Linda Fields’s Cyberealm BBS.
Formatted by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Potatas Bravas (Potatoes with Paprika Sauce)
Categories: Appetizers, Spanish, Rrobin
Yield: 4 servings

MMMMM———————–JUDI M. PHELPS—————————-
3/4 c Olive oil +
3 T Olive oil
1 lg Onion; chopped
1 lg Tomato; chopped
2 lg Garlic cloves; chopped
2 T Paprika
2 T All-purpose flour
1 c Chicken stock
1 1/2 lb Russet potatoes; peeled, cut
-into 1-in cubes

Heat 3 tablespoons oil in heavy medium skillet over medium-low heat.
Add onion, tomato, garlic, and paprika and cook 10 minutes, stirring
occasionally. Add flour and cook 3 minutes, stirring constantly.
Gradually add stock and bring to boil. Reduce heat and simmer until
mixture is reduced to 2 cups, about 8 minutes. Transfer mixture to
blender and puree until smooth. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and chill. Before serving, bring sauce
to simmer, thinning with additional stock if necessary)

Heat remaining 3/4 cup oil in heavy large skillet over medium heat.
Add potatoes and cook until golden brown and cooked through, stirring
occasionally about 20 minutes. Transfer potatoes to paper towels and
drain. Divide potatoes among plates. Bring sauce to simmer. Spoon
over potatoes.

Source: La Ardosa Restaurant, Madrid, Spain.

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Title: Greek Lemon Chicken Soup
Categories: Greek, Soups
Yield: 8 servings

8 c Chicken broth
1/2 c Fresh lemon juice
1/2 c Shredded carrot
1/2 c Chopped onion
1/2 c Chopped celery
6 tb Concentrated chic. soup base
Freshly ground white pepper
1/4 c Butter; room temperature
1/4 c All-purpose flour
8 Egg yolks; room temperature
1 c Cooked long-grain rice
1 c Diced cooked chicken
8 sl Lemon; (garnish)

Combine broth, lemon juice, carrot, onion, celery, soup base, and
pepper in Dutch oven and bring to boil over high heat. Reduce heat,
cover partially and simmer until tender, about 20 minutes.

Blend butter and flour in shallow bowl until smooth. Using back of
fork, scrape butter mixture into hot soup a little at a time,
stirring well after each addition. Simmer 10 minutes, stirring
frequently.

Meanwhile, beat yolks in large bowl of electric mixer on high speed
until light and lemon colored. Reduce speed and gradually mix in
some of hot soup. Return mixture to saucepan and cook until heated
through. Stir in rice and chicken. Ladle soup into bowls. Garnish
with lemon slices.

Source: Michaels Restaurant – Rochester, Minnesota.
Favorite Restaurant Recipes – ISBN: 0-89535-100-5

Typed for you by Karen Mintzias

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Title: Hamburger Soup
Categories: Hamburger Soups Beef
Servings: 8

1 1/2 lb Lean Ground Beef 1 ea Med. Onion, Chopped
1 c Carrots, Sliced 1 c Celery, Sliced
1 c Cabbage, Sliced 6 oz (1 cn) Tomato Paste
2 t Worcestershire sauce 3 c Beef Bouillon, or Stock

In skillet, brown hamburger adn drain thoroughly. Add onion, carrots,
celery and cabbage. Combine tomato paste, worcestershire sauce and beef
stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover
and cook on low setting for 8 to 10 hours, or high setting for 3 to 4
hours.

NOTE:

This is an updated version of an old chuckwagon recipe. They would use
finely diced beef and the vegetables and let them cook all day at roundup
time.

—————————————————————————–

Title: TIERED BISCOTTI TREE
Categories: Desserts
Yield: 1 tree

1 1/2 c Slivered almonds
3/4 c Butter/margarine, at room
Temperature
1 c Sugar
1 tb Grated orange peel
4 lg Eggs
1 ts Vanilla
4 1/2 c All-purpose flour
4 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Ground cinnamon

——————————MARMALADE ICING——————————
3/4 c Orange marmalade
1 lb Sugar, powdered
1 tb Grand Marnier or orange
Juice

Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece.
Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking
often, until golden, about 15 minutes; cool.
In a large bowl, beat butter, sugar and orange peel until fluffy. Add
eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves,
coriander, nutmeg and nuts; add to butter mixture and stir to blend
thoroughly.
Divide dough into 3 equal pieces. On a well-floured board, pat each
piece into an evenly thick triangle that measures 9 inches across
base, 2 inches across top and 12 inches on each side. Make edges
neat by pressing with a ruler. Carefully transfer each triangle with
wide spatulas to an oiled 12×15 inch baking sheet. Bake in a 350~
oven for 15 minutes; triangles can wait for oven space.
Remove from oven; cut crosswise (NOT diagonally) into slices exactly
5/8 inch wide, using a long knife. Tip slices onto a cut side. Bake
until golden brown, about 20 minutes; turn cookies over once while
baking. Cool on reacks. If made ahead, package airtight up until
next day or freeze.
To build the tree, pipe (using a 1/4 inch tip) or spread a little
frosting on 1 side of each of the longest cookies. Lay icing-side
down on a flat platter, tips touching, to form a triangle. Pip or
spread icing down center of each cookie on plate. Stack the 3
next-longest cookies on the first, inverting position of the triangle
(looking down from the top, it will look like a Star of David).
Build tree, using the next-smallest cookie trio for each level and
cementing with icing. If you like, pipe icing to drip over the edge
of the cookies. Decorate top with holly.
Let guests lift off cookies to eat. If made ahead or to protect from
dust, seal in plastic wrap; cookies stay fresh up to 4 days,
depending on moisture in air. Kept longer, they hold their shape but
get stale.
Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb)
or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or
orange juice. If icing thickens as you work, stir in a little more
orange juice.

—–

Red Hot Barbecue Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Beef
Chicken Pork
Seafood Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup molasses
1/4 cup prepared mustard
1/4 cup packed brown sugar
3/4 cup vinegar
1/2 cup pineapple juice
1/4 cup worcestershire sauce
1/2 teaspoon Tabasco sauce

Put molasses, mustard, and brown sugar into a small bowl; stir to mix well.
Add remaining ingredients; mix well. Makes about 2 cups.

– – – – – – – – – – – – – – – – – –

Zucchini Raisin Bread

Recipe By : The Mormon Diet Cookbook
Serving Size : 12 Preparation Time :1:15
Categories : Breads Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 C Flour
1/3 C Sugar — or substitute
1/2 C Wheat Bran
4 Tsp Baking Powder
1 Tsp Cinnamon
1 C Zucchini — shredded, 1 med
1/3 C Water
1/4 C Applesauce
2 Egg Whites — or substitute
3/4 C Raisins

In a med bowl, combine dry ingred.

Stir in zucchini. In a sm. bowl, mix water, applesauce and egg whites or
egg replacer.

Add to flour mixture, mixing just until moistened.

Stir in raisins.

Spoon into a sprayed 8 x 4″ loaf pan.

Bake in a 350 deg. F. oven 50 — 55 min or until golden brown. Cool 10
min.

Remove from pan. Cool completely on a wire rack.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

– – – – – – – – – – – – – – – – – –

NOTES : Prep. time: 20 min.
Baking time: 55 min.

Cal 130.1
Fat 0.4 g
Carbs 30.2 g
Protein 3.3 g
Sodium 132
Dietary Fiber 1.7 g
CFF 2.4%

Title: Vinaigrette Pasta Salad with Chicken
Categories: Salads, Poultry
Yield: 6 servings

1 c Olive oil
1/4 c Fresh Pesto sauce
1/2 ts Seasoned salt
1 lb Chicken breasts,skinned,bone
1 ea Sliced blanched zucchini
1/3 c Fresh lemon juice
1 ea Egg yolk
1/2 ts White pepper
9 oz Fresh Angel’s Hair pasta
1/2 c Pine nuts

In a medium bowl,place oil,lemon juice,pesto sauce,egg
yolk,seasoned salt and pepper.Whisk together until well
blended.Reserve 1/4 cup mixture.Broil chicken breast halves on both
sides until tender.Slice chicken,crosswise,unto 1″ wide strips.Toss
remaining oil mixture with hot cooked,drained pasta and
zucchini.Arrange on a serving platter.Place chicken slices over
pasta;sprinkle with pine nuts.Pour reserved oil mixture over
salad.Serve immediately or chill.

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