Title: Decorated Sugar Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened
1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
Creamy vanilla frosting
Tinted with food color; if
-desired
Colored sugar; small
-candies,
Candied fruit or nuts
*if using self-rising flour
— omit
Baking soda and cream of
-tartar.

Recipe by: Betty Crocker’s Cookbook
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in
remaining ingredients except granulated sugar. Cover and refrigerate at
least 2 hours.
Heat oven to 375 degrees. Grease cookie sheet lightly. Divide dough in
half. Roll each half 1/4-inch thick on lightly floured surface. Cut into
desired shapes with 2 to 2-1/2-inch cookie cutters. Place on cookie sheet.
Bake 7 to 8 minutes or until edges are light brown; cool. Frost or
decorate cooled cookies with Creamy Vanilla Frosting tinted with food
color if desired. Decorate with colored sugar, small candies, candied
fruit or nuts if desired. ABOUT 5 DOZEN COOKIES; 80 COOKIES PER COOKIE.

—–

Chocolate Mousse (2)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c semisweet chocolate chips
4 T strong coffee
4 egg yolks
3/4 c sugar
1/4 c orange liqueur
1 1/2 sticks softened unsalted butter (not margarine)
4 egg whites, room temperature
pinch of salt
2 T sugar

Combine chocolate and coffee in double boiler over almost-simmering water.
Stir till chocolate begins to melt, then go to next step.
Beat egg yolks while gradually adding sugar. Beat 2 or 3 minutes till
mixture is thick, pale, and forms a slowly dissolving ribbon when beater is

lifted. Beat in the liqueur. Set mixing bowl in a pan of almost-simmering

water. Beat at moderate speed till warm and foamy. Remove from heat and
beat
till cool.
Stir chocolate till smooth, gradually beat in butter. Beat this mixture
into
the yolk mixture, set aside.

Beat egg whites slowly till they begin to foam, add salt. Increase speed
gradually to fast. Beat till soft peaks are formed. Sprinkle in sugar and
beat till stiff peaks are formed. Stir one fourth of the egg whites into
the
chocolate. Scoop the rest on top and *delicately* fold them in.
Immediately
turn the mousse into a serving bowl, lightly oiled metal mold, or
individual
cups. Cover and chill overnight. Serve with whipped cream if desired.

– – – – – – – – – – – – – – – – – –

Eileen

FIG-FILLED COOKIES

Recipe By : Cookie Cookery
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1/2 cup honey
2 eggs — beaten
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Fig Filling — see recipe

Cream together shortening, butter and sugar well. Beat in honey and eggs
into shortening mixture. Mix well. Sift together flour, baking powder, and
salt and add to egg mixture gradually, beating well after each addition.
Place dough in refrigerator until well chilled. Roll out into 2 long strips,
spread 1 strip with Fig Filling or jam and cover with the other dough strip.
Pinch together. Bake at 400F for 8 to 10 minutes or until delicately browned
around the edges. When cool, cut into oblong cookies.
Or shape the unbaked dough into 2 rolls, each about 2 inches in diameter.
Wrap in waxed paper and chill in refrigerator for several hours. To Bake,
slice thin and put together in pairs, sandwich fashion, with a dot of
commercial or home-made Fig Filling or jam between them. Press edges
together lightly. Prick top with fork. Bake as described.

YIELD: about 5 or 6 dozen cookies.

– – – – – – – – – – – – – – – – – –

CORN CHOWDER FOR 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corn (2 small cobs or canned
1 sm Onion, coarsely chopped
1 sm Potato, cubed
2 ts Butter or oil
1 pn Paprika
1/4 ts Kelp powder (sub. salt?)
1 pn Pepper
2 tb Water
1 c Milk
1/4 ts Honey
1/2 sm Bay leaf

With a sharp knife, make a deep cut down the center of
each row of kernels. Cut the kernels off the cobs into
a large bowl. Scrape the cobs to get all the corn
pulp and milk into the bowl. (Chop or mash canned or
frozen corn.)

In saucepan, lightly saute onions and potatoes in
butter until lightly browned (about 10 min). Add
paprika, kelp (salt?), pepper and water. Cover and
simmer 8 min.

Add corn, milk, honey and bay leaf. Simmer gently 20
min. Remove bay leaf.

2 servings, each (estimated) 1 1/2 starch exchange, 1
fat, 1/2 milk Source: Low-Cost Natural Foods, Rodale
Press Received on the cooking echo Aug 93, tested by
Elizabeth Rodier

– – – – – – – – – – – – – – – – – –

Title: BO’S BLOODY MARY MIX
Categories: Alcohol, Beverages, New (to be
Yield: 4 servings

2 c V-8® Vegetable Juice
1 c Tomato Juice
1/2 c Lemon Juice
2 ts Worcestershire Sauce
12 dr Hot Pepper Sauce
2 ts Prepared Horseradish —
(coarse)
1/2 ts Fresh Ground Black Pepper
Gin
Lime Wedges
Celery Stalk

Place all ingredients, except gin, limes and celery in
a 1-quart glass jar with a tight lid and shake well to
mix. Taste and adjust lemon juice and seasoning as
desired. Store in refrigerator for up to a week.

To serve, fill an 8-ounce glass with ice cubes. Add 1
to ounces of gin and fill with mix. Stir to mix well.
Garnish with lime wedges and/or celery stalks.

Serves 4.

NOTE: To keep drinks at full strength while keeping
them cold, freeze tomato
juice into cubes and use these in the bloody marys.

Recipe By :

—–

Title: Stuffed Mushrooms
Categories: Appetizers Vegetables Mexican
Servings: 12

24 ea Mushrooms; Medium
2 T Margarine Or Butter
1/4 c Onion; Chopped, 1 Medium
2 T White Wine; Dry
1/4 c Bread Crumbs; Dry
1/4 c Cooked Smoked Ham; Fine Chop
2 T Parsley; Snipped
1 T Lime Juice
1 ea Clove Garlic; Finely Chopped
1 t Oregano Leaves; Dried
1 x Dash Of Pepper
1/2 c Cheese; Finely Shredded, *

* Use Montery Jack Cheese in this recipe.
————————————————————————–

Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup.
Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps,
topsides down, in margarine. Cook uncovered until mushrooms are light
brown; remove mushrooms with slotted spoon. Cook and stir onion in same
skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in
chopped mushroom stems and remaining ingredients except cheese and mushroom
caps; cool slightly. Shape mixture into 24 small balls; place 1 in each
mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from
heat until cheese is melted, about 3 minutes.

—————————————————————————–

Best Ever Vegetable Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large meaty beef bone
2 medium potatoes — sliced
3 carrots — sliced
1/2 cup cabbage — sliced
1 cup celery — chopped
salt and pepper
1/3 cup raw rice
1 small onion — sliced
1 cup green beans — cut up
1/2 cup green peas
lots of parsley

1. Boil the beef in enough water to cover, plus 2 additional quarts
until the meat falls off of the bone.
2) Add the rice and boil for 15 mintues, then add the vegetables and
continie boiling until
they are tender but not mushy – about 20 minutes.
3) Cut the meat into bite sized pieces, keeping it hot in the soup.
4) Add the parsley and serve.

– – – – – – – – – – – – – – – – – –

Blueberry Delight Pie

Recipe By : School Food Service Association
Serving Size : 8 Preparation Time :0:10
Categories : Pie/Crust/Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 1/4 c low-fat graham cracker crumbs
2 tbsps margarine — melted
1/2 c powdered sugar — sifted
—-Filling—-
8 ozs fat-free cream cheese — softened
1 egg white — whipped
1/2 c granulated sugar
2 tsps pure vanilla extract
21 ozs blueberry pie filling
—-Topping—-
8 ozs Cool Whip® Free — thawed

Preheat oven to 350. Prepare a pie pan with cooking spray; set aside. To
prepare crust, combine graham cracker crumbs, margarine, and powdered
sugar. Press into prepared pan. Meanwhile, to prepare filling, combine
cream cheese, egg white, granulated sugar, and vanilla extract. Spread over
crust. Bake for 15 minutes; cool. Then, spread blueberry pie filling over
top. Spread whipped topping over blueberry filling. Chill until ready to
serve.

– – – – – – – – – – – – – – – – – –

Per serving: 417 Calories; 5g Fat (12% calories from fat); 7g Protein; 84g
Carbohydrate; 4mg Cholesterol; 509mg Sodium

NOTES : To soften cream cheese, place one unwrapped bar in a microwaveable
bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar.

Title: NEW POTATO SALAD WITH DRIED TOMATOES
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 servings

3 lb Small new potatoes, scrubbed
And quartered
1 1/2 ts Salt
1 oz Dried tomato halves
1/3 c Boiling water
2 tb Olive oil
1 1/2 c Sliced celery
1/2 c Chopped celery leaves
4 Green onions, sliced with
Some of the green
1/4 c Snipped fresh dill “OR”
1 tb Dried dillweed
1/3 c Reduced fat sour cream
1/3 c Lowfat plain yogurt
1 tb Prepared white horseradish
1/4 ts Pepper

Place potatoes in a large kettle with enough water to
cover. Add 1/2 tsp. of the salt. Partially cover and
bring to a boil over high heat. Boil gently for 15
minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl.
Cover with boiling water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive
oil and 1/2 tsp. of the salt over potatoes, tossing
lightly to coat.

Cut dried tomatoes into thin slivers and add to
potatoes. Stir in celery, celery leaves, green
onions, ad dill. Spoon into large bowl; cover and
refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and
remaining 1/2 tsp. salt in a small bowl. Pour over
potato mixture and toss gently to coat. Cover and
refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per
serving; 4 g protein; 32 g carbohydrate; 5 g fat (24%
of calories); 3 g fiber; 5 mg cholesterol; 522 mg
sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90.
Submitted By ARLENES@HOLLY.COLOSTATE.EDU On

—–

Date: Fri, 25 Feb 94 19:54:57 EST
From: BRRB11A@prodigy.com (MRS ROSE L GEIGER)

Finally located my book, the name is: “Quick and Easy SUSHI COOKBOOK” by
Heihachiro Tohyama and Yukiko Moriyama. The author’s sales agency is:
A.K. Harono Company, P.O. Box 1022, Edmonds, WA 98020 Phone (206) 774-5490.

Here’s one of my adaptations.
This is sort of like a Sushi Salad, and one of our favorites.

CHIRASHI-ZUSHI (Chirashi means “scattered” in Japanese.)
The recipe calls for tofu cakes soaked in dashi, sugar, mirin, and soy
sauce. It’s probably delicious, but I’ve never added it, simply because I
was avoiding the fat.

3 1/2 Cups Cooked Sushi Rice (I always use Brown Rice.)
2 dried shitaki mushrooms
1 carrot
Stock for cooking carrot and mushroom:

1/4 cup dashi stock (recipe for dashi will follow)
1/4 cup shitaki soaking water
2 TBS. mirin (a heavily sweetened sake, used for cooking)
1 1/2 TBS. soy sauce
1 TBS. sake

1/4 oz. seasoned, canned bamboo shoots
1/4 cup shredded Bok Choy
1/4 cup sliced radishes
1/2 cup cooked snow peas
1/4 cup raisins
2 hard boiled egg whites

1. Soak the shitake mushrooms in lukewarm water until soft (30 min.) Put
Liquid aside. Trim off stems of mushrooms and slice thinly.
2. Peel Carrot, make 2 inch matchsticks.
3. Mix ingredients for stock to cook mushrooms and carrots. Cook carrot
in it. Add shitake mushrooms and continue to cook until done.
4. Dice bamboo shoot into 1/2 inch cubes.
5. Mix carrot, shitake mushrooms, bamboo shoots, radish, Bok Choy, and
Sushi rice.
6. Slice cooked snow peas.
7. Add raisins, snow peas, and hard boiled egg for decoration.

DASHI STOCK is Japanese clear soup stock. There are four types made from
kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the
secret of Japanese cooking. To keep this strictly vegetarian, I omit the
dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
It seems to work out fine. (I found this recipe for Dashi in the
March/April ’94 edition of the EATING WELL magazine, which also has some
great recipes for using Japanese noodles) It’s exactly how I make mine,
except I substitute one cup of bean sprouts or several Shitake mushrooms
for 1 cup of Bonito Flakes.

1 oz. dried Kombu (10 inches) (Dried Kelp)
1 cup soy bean sprouts

Lightly brush kombu clean without removing its coating of white dust.
Place in a large saucepan with 6 cups of cold water. Slowly bring to a
simmer over low heat and cook for 5 minutes. Remove the kombu and discard
it. Add 1 cup cold water and the sprouts to the broth. Return to simmer
for 5 minutes. Increase heat to high. Once the stock boils, remove from
the heat. Strain the stock through a cheesecloth-lined sieve, discarding
the sprouts. Stock may be stored in refrigerator for up to 3 days or
frozen for up to 6 months. Makes 5 cups.