2 lbs of Red Bliss potatos, cut into 1 inch chunks (leave skin on)
2-3 TBS balsamic vinegar
1 TBS dijon mustard (or mustard of choice)
1 tsp olive oil (could be omitted)
fresh ground pepper

Boil potatos until fork tender, but not mushy. Drain, and add other
ingredients and mix gently. You could probably experiment with the spices,
and add dill, or basil for a change, or garlic. Serve warm or cold (I
preferred cold). My SO, who eats low-fat but is not religious about it,
thought it was great!

STIR-FRIED VEGETABLES WITH TOFU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sesame oil
2 md Green bell peppers, diced
1 lg Celery stalk, diagonally
— sliced
2 ea Garlic cloves, minced
1 1/2 c Mung bean sprouts
2 bn Scallions, chopped
1/4 c Toasted sunflower seeds
1/4 c Dry sherry
2 tb Tamari
1/2 ts Grated ginger
3 ea Cakes of tofu, diced
Chinese noodles

Heat oil in wok. When hot, add bell peppers, celery garlic. Stir fry
over moderate heat till celery is half cooked. Add bean sprouts, scallions
sunflower seeds. Stir fry just till sprouts are wilted. Rest of the
vegetables should be tender crisp.

Add rest of ingredients reduce heat. Saute another 2 minutes. Serve
over grains or noodles.

Nava Atlas, “Vegetariana”

– – – – – – – – – – – – – – – – – –

Title: Scottish Shortbread Mix with Recipe
Categories: Cookies
Yield: 1 servings

Mmmm—————-
————-mix——-
————————–
1 1/2 c Flour
3/4 Powdered sugar
1/4 ts Salt
Mmmmm—————
———–shortbread– — €
—————————-
1 c Butter, softened
1 pk Mix

Mix: Combine and store in an airtight container.

Scottish Shortbread: Preheat oven to 300. Knead the butter into the
shortbread mix and press firmly into an 8″ pie plate or shortbread
mold. Bake 1 hour. Shortbread should be pale in color, not browned.
Cut into wedges while still warm.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94

—–

Title: NO SALT SEASONING
Categories: Herb/spice, Master mix
Yield: 1 servings

1 tb Onion powder
1 tb Horseradish powder
1 tb Cumin powder
1 tb Paprika
1 tb Finely ground parsley flakes
1 ts Leaf thyme
1 ts Ground celery seed
1 ts Garlic powder
1/2 ts Coarse ground pepper
1/2 ts Dry mustard

Mix all ingredients well. Store in a spice bottle.
Source: ftp.uu.net

Origin: doc/literary/obi/HM.recipes/TheRecipes

From the collection of Karen Deck

Recipe posted by: Karen Deck Via: RFIX_S 09-28-1994

—–

Title: WILTON MARSHMALLOW CREAM FLOW-IN
Categories: Desserts, Cakes, Frostings, Wilton
Yield: 1 batch

1 Jar marshmallow cream for
-each color desired
Icing color

This stays very shiny and is easy to cut through. These
decorations will not dry hard as Wilton color-flow must be
done directly on the cake or cookie. CAUTION – Marshmallow
cream will be VERY HOT.
TO PREPARE MARSHMALLOW CREAM –
Pan Method: Place about 1 1/2″ water in a large skillet or
electric pan. Depending upon design, set up to four jars of
marshmallow cream (one for each color) into pan and bring water
to a boil. For faster heating, fill jars only halfway. Add
icing color as the cream softens, stir until color is well
blended. Let simmer, then stir until cream is smooth. Leave
jars in water while you decorate.
Microwave Method: Place the desired amount of marshmallow
cream in a bowl. Add desired past color. Microwave on high
power for about 10 to 12 seconds, then stir. If not softened
(the total time depends on quantity being heated) microwave
again for 7 to 8 seconds more. After heating, stir until color
is completely blended.
TO DECORATE: Trace pattern on cake with a toothpick. Outline
design with stiffened buttercream or royal icing (royal is
preferred as the heat of the marshmallow cream may soften
buttercream) and tip 3. Let outlines dry for 10 minutes or
more. Cut a very small opening in the end of a parchment
bag and fill with marshmallow cream. “Flow-in” by filling in
along the edges of the outline first, squeezing gently and
letting the icing flow up to the outline almost by itself. Work
quickly; filling in design from the outside edges in and from
top to bottom. If you’re working with a large area, have 2
parchment bags ready so it won’t set up before you’re done. If
the marshmallow starts cooling and won’t flow smoothly, simply
microwave bags for about 7 to 8 seconds on high power. Any
remaining cream can be stored in a jar reused by microwaving
for 8-9 seconds until soft.

—–

MOROCCAN GARBANZO BEANS WITH RAISINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, sliced
1 Onion, chopped
1 Clove garlic
2 tb Peanut oil
1 c Diced butternut squash
1 c Chicken broth
1/2 c Raisins
1 t Ground turmeric
1 t Ground cinnamon
1/2 ts Ground ginger
15 oz Garbanzo beans (chick-peas)
2 c Hot cooked rice

Cook onions and garlic in oil in 3 quart saucepan, stirring frequently
until tender, about 7 minutes. Add remaining ingredients except garbanzo
beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash
is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in
garbanzo beans. Serve over rice.

– – – – – – – – – – – – – – – – – –

Title: Animal Pull Toys
Categories: Cookies
Yield: 1 servings

Fast Fancy Cookie Recipe

Add 1 Tbls. ground ginger 1 tsp. ground cinnamon. cut out bake 2
animals for each toy ( one reversed). “Glue” together with
confectioners’ icing. Decorate with colored icing candy; mount on 4
* 2″ gingerbread platforms, adding round candies for wheels. Use red
licorice shoestrings for pulls.

MMMMM

TORONTO BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Hot milk
3 ea Eggs
2 tb Oil

Combine cereal with hot milk in a 1-1/2 quart mixing
bowl and let it stand about 10 minutes—or until the
cereal has absorbed all of the milk. With the electric
mixer on high speed, beat in the oil and eggs till
completely blended. Remove the beaters. Switch to
a sturdy spoon and dump in the cake mix, stirring
only to moisten all of it thoroughly—but don’t
overmix or overbeat or the muffin texture will be
heavy and tough. The batter will be a bit lumpy. Cover
the bowl and let the batter stand 15 minutes while you
preheat the oven to 400 F, and grease 12 muffin tin
wells in Crisco, evenly. Divide batter equally between
the 12 wells. If you are using cupcake tin wells, you
will have 15 muffins. Bake at 400 for 20 to 25
minutes, or till golden brown. Wipe tops of each
while still warm in softened butter or margarine.

– – – – – – – – – – – – – – – – – –

BRAISED LETTUCES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 Head escarole
2 Belgian endives
1 Boston lettuce
2 tb Minced garlic
1 t Ground coriander
1/2 ts Thyme
1/2 ts Rosemary
1 c Water
2 tb White wine vinegar
1/4 c Whipping cream

PREHEAT OVEN TO 350F. TRIM and discard the outer leaves from the escarole,
leaving the lighter green center. Cut in half from root to tip. Trim and
discard any discolored outer leaves of endive and Boston lettuce and cut
them in half from root to tip. Heat the olive oil in a large skillet over
medium heat and add the lettuces. Cook until golden on both sides. If
lettuces don’t fit in the skillet, perform this operation in batches. Add
garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven
and cook 15 minutes. Transfer the skillet to the stove top and remove the
lettuces. Let cool on a plate. Press the lettuces and add any braising
liquid to the skillet. Add the cream and cook until the liquid becomes
saucelike. Pour into a bowl and let cool. To serve, cut halves of Boston
lettuce and escarole in half. Arrange all lettuces on a platter and pour
the sauce over the top.

– – – – – – – – – – – – – – – – – –

Old Fashioned Chocolate Icing

Recipe By : David Gammon
Serving Size : 1 Preparation Time :0:00
Categories : Icings and Glazes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 squares chocolate
or
3 tbsp. cocoa
2 cups sugar
1 tbsp. Karo syrup or other syrup
1 small can evaporated milk
1/2 stick margarine or butter
1 tsp vanilla

Combinge chocolate, sugar, syrup and milk. Mix well, and cook with candy
thermometer to 232 degrees. Add in butter and vanilla.

DO NOT STIR!! Let it cool to 130 degrees, then beat well.

This is the recipe used by the lady who made all the birthday cakes and
special occasion cakes in our community in eastern North Carolina for
years. It’s worth the effort.

– – – – – – – – – – – – – – – – – –