From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Chili Vinegar

20 2-inch-long dried chilies
2 cups white-wine vinegar
In a very clean 1-qt glass jar combine the chilies and the
vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at lease 2 days and up to 2 weeks, depending
on the strength desired. Strain the vinegar through a fine sieve
into a glass pitcher, reserving 2 chilies for garnish and
discarding the rest, and pour it into 2 very clean 1/2 pint glass
jars. Ad the reserved chilies and seal the jars with the lids.

Title: Banana Oatmeal Cookies W/ Banana Frosting
Categories: Cookies, Crisco.031, Walnuts
Yield: 60 cookies

3/4 c Butter Flavor Crisco
1 c Sugar, brown, firmly packed
1 Egg
1 c Bananas, mashed, ripe
– 2 to 3 medium
1 3/4 c Oats, quick, NOT instant or
– old fashioned
1 1/2 c Flour, all purpose
1 ts Salt
1 ts Cinnamon
1/2 ts Baking soda
1/4 ts Nutmeg
1/2 c Walnuts, coarsely chopped

MMMMM——————–FROSTING [ OPTIONAL————————-
2 tb Butter Flavor Crisco
1/4 c Bananas, mashed
1 ts Lemon juice
2 c Sugar, confectioners
Walnuts, finely chopped opt.

Preparation Time: 20 Minutes Bake Time: 15 to 17 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at
medium speed of electric mixer until well blended. Beat in egg. Add 1
cup mashed bananas. Mix until creamy.

3. Combine oats, flour, salt cinnamon, baking soda and nutmeg. Stir
into creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring
tablespoonfuls of dough into a mound to form each cookie. Place 2
inches apart on baking sheet.

4. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet.
Remove to cooling rack. Cool completely.

5. For frosting, Cream 2 tablespoons Butter Flavor Crisco, 1/4 cup
mashed bananas and lemon juice. Add confectioners sugar. Beat until
smooth. Frost cooled cookies. Sprinkle with finely chopped walnuts,
if desired.

Makes 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 37.
Shared by: David kNight

MMMMM

Cheese and Meatball Soup

Recipe By : Tabasco
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups water
1 cup corn — whole kernel
1 cup potato — chopped
1 cup celery — chopped
1/2 cup carrot — sliced
1/2 cup onion — chopped
2 cubes beef bouillon
1/2 teaspoon Tabsco pepper sauce
1 jar 16oz Cheez Whiz

Meatballs
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Meatballs: mix ingredients together thoroughly. Shape into medium size
meatballs.

Place uncooked meatballs and all other ingredients, except Cheez Whiz, in
electric slow cooker. Stir gently. Cover and cook on
setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz,
stirring gently until well blended.

– – – – – – – – – – – – – – – – – –

NOTES : Serve with a crusty bread. My family loves this soup. It’s a
winter favorite.

THE BASIC BAGEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water (100 to 115
-deg.F)
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose
-flour (unsifted)
3 qt Water with 1 Tbl sugar
Cornmeal
1 Egg yolk beaten with 1 Tbl
-water

Combine water and yeast in the large bowl of an
electric mixer; let stand 5 minutes. Stir in sugar and
salt; gradually mix in 4 cup of the flour. Beat at
medium speed for 5 minutes. With a spoon, mix in about
1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic,
and no longer sticky, about 15 minutes; add more flour
as needed (dough should be firmer than for most other
yeast breads). Place in a greased bowl, cover, and let
rise in a warm place until almost doubled, about 40
minutes. Knead dough lightly, then divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands, poke
your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a
doughnut, 3 to 3 1/2 inches across. Place shaped
bagels on a lightly floured board, cover lightly, and
let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan;
adjust heat to keep it boiling gently. Lightly grease
baking a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water;
boil about 4 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a
towel, and place on the baking sheet. Brush bagels
with the egg yolk glaze and bake in a 400 deg.F oven
for about 35 to 40 minutes, or until well browned and
crusty. Cool on a rack. Makes 12.

WHOLE WHEAT BAGELS —–+—–+—— Follow basic
recipe, omitting sugar; use 3 Tbl honey instead. In
place of the flour, use 2 cups whole wheat, 1/2 cup
wheat germ, and about 2 3/4 cups all-purpose flour.
Mix in all the whole wheat flour and wheat germ and 1
1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.

PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
sugar; instead use 3 Tbl dark molasses. In place of
the flour use 2 cups each rye and whole wheat and
about 1 3/4 cups all-purpose flour. Add all the rye
and 1 cup each of the whole wheat and all-purpose
before beating dough. Then add remaining 1 cup of
whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.

MORE BAGEL VARIETY —-+—–+——- Try adding 1/2
cup instant toasted onion to the whole wheat or basic
bagels; add it to the yeast mixture along with the
sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
seed or 1/4 tsp coarse salt on each glazed bagel
before baking. Or add 1 Tbl caraway seed to
pumpernickel bagels, then sprinkle each glazed bagel
with 1/2 tsp more caraway seed before baking.

– – – – – – – – – – – – – – – – – –

Title: MARY ROGERS’S SOURDOUGH BISCUITS
Categories: Breads
Yield: 4 servings

1/2 c Active Starter
1 c Milk
2 1/2 c Flour
1/3 c Lard or Shortening
1 tb Sugar
3/4 ts Salt
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Cream Of Tartar

At bedtime make a batter of the half cup of starter,
cup of milk, and 1 cup of the flour. Let set
overnight if the biscuits are wanted for breakfast. If
wanted for noon, the batter maybe mixed in the morning
and set in a warm place to rise. However, unless the
weather is real warm, it is always all right to let it
ferment overnight. It will get very light and bubbly.
When ready to mix the biscuits, sift together the
remaining cup and a half of flour and all other dry
ingredients except the baking soda. Work in the lard
or shortening with your fingers or a fork. Add baking
soda dissolved in a little warm water to the sponge
and then add the flour mixture. Mix into a soft dough.
Knead lightly a few times to get in shape. Roll out
to about 1/2 inch thickness or a little thicker,and
cut with a biscuit cutter. Place close together in a
9 x 13-inch pan, turning to grease tops. Cover and set
in a warm place to rise for about 45 minutes. Bake in
a 375 degree oven for about 30 to 35 minutes.
Leftovers are good split and toasted in a sandwich
toaster.

—–

Title: SEITAN POSOLE STEW
Categories: Vegetarian, Stews, Main dish
Yield: 1 stew

1 c Dried posole or canned
-hominy
4-8 cups of water
1 ts Sea salt
1 ea Bay leaf
3 ea Dried chipotle chiles
1 tb Chili powder (optional)
2 tb Corn or olive oil
1 tb Whole cumin seed
1 ea Onion, finely diced
5 cl Garlic, minced
1/2 c Chopped jalapeno peppers
2 c Cooked seitan, cubed
1 tb Mexican oregano
1 ts Sage
2 tb Fresh lime juice

To prepare posole: rince dried posole and soak
overnight (or up to 24 hours). Rince and place in
heavy pot with enough water to cover. Bring to a
boil, then add sea salt, chipolte chiles and bay leaf.
Cook for 3-4 hours, until tender, adding water as
necessary. You can also pressure cook posole for one
hour and simmer for an additional hour. The goal is
to have the posole kernels split open and tender in a
gently flavored broth.

To prepare stew: saute cumin, onions, garlic and
jalapenos in oil with a pinch of sea salt. When cumin
is fragent and onions are translucent, add seitan
cubes and continue to saute until seitan is seared.
Add oregano and sage and saute for one more minute.
Add mixture to posole and continue to cook for one
hour. Taste and adjust seasonings about ten minutes
before finishing. Add lime juice 5 minutes before
finishing. Garnish with chopped tomatoes, avocado and
cilantro. Serve with warm tortillas.

Cook’s note: when using canned posole or hominy,
pre-soak the chipotles and chop finely before adding
with bay leaf and salt. Cook for one hour before
proceeding with the stew directions.

—–

Title: Peanut Butter Cookies
Categories: Cookies
Yield: 48 servings

3/4 c Margarine or butter, 2/3 c Peanut butter
-softened (1 1/2 sticks) 1 Egg
2/3 c Plus 3 tb granulated sugar 1 ts Vanilla
-divided 1 2/3 c All-purpose flour
2/3 c Firmly packed brown sugar 1/2 ts Baking soda

Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing
bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing
until well-combined. Stir in flour and baking soda; mix well. Shape dough
into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place
2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10
to 12 minutes or until golden brown. Remove from baking sheets; make
crosshatch marks with fork; cool on wire racks.

—–

Title: Jim Crows
Categories: Candies, 1941
Yield: 6 servings

2 Squares unsweetened
-chocolate
2 c Sugar
1/2 c Cold water
1/3 c Corn sirup
1 c Chopped peanuts
1 ts Vanilla

Grate chocolate. Add water, sugar, and sirup. Boil to soft ball
stage (234 – 238 F). Remove from fire. Add peanuts and flavoring.
Cool slightly. Beat until mixture begins to crystalize. Drop by
teaspoonfuls onto waxed paper. Mrs. Bertha E. Thorson, Osage, MI.

MMMMM

Title: NACHOS (FINSAND)
Categories: Appetizers, Diabetic, Microwave
Yield: 36 servings

1/2 c Nacho Cheese Soup
2 tb Water
1 ts Worcestershire Sauce
1 qt Large Corn Chips
2 tb Chopped Pimiento

Combine the cheese soup, water and Worcestershire
sauce in a microwave bowl or measuring cup. Stir to
blend. Cover lightly with wax paper.

With the microwave on HIGH cook for 1 minute, stirring
after 30 seconds.

Place the chips in a shallow microwave platter. Pour
the cheese mixture over the top. Cook in the
microwave, uncovered, for 30 seconds, stirring or
folding to rearrange the chips.

Return to the microwave for 30 to 40 seconds.

Top with the chopped pimiento just before serving. One
Serving: Calories: 166 Carbohydrates: 16

Exchange: 1 bread; 2 fat Source: Diabetic Microwave
Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

—–

Tropical Pineapple Banana Shake

Recipe By : Reader’s Digest Live Longer Cookbook
Serving Size : 2 Preparation Time :0:05
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c pineapple — crushed
1 lg banana — quartered
1 c buttermilk* — at room temperature
1 tbsp honey
2 tsps ginger
1 drop coconut extract

In a blender, combine pineapple, banana, buttermilk, honey, ginger, and
coconut extract. Whirl for 1 minute or until smooth. Pour into glasses.

– – – – – – – – – – – – – – – – – –

NOTES : *Buttermilk Substitute: Combine 3 teaspoons vinegar with enough milk
to equal 1 cup.