SWEET SHORT BISCUITS FOR SHORTBREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c A.P. flour-more if needed
1 t Salt
1/2 ts Soda
2 tb Sugar
1 c Buttermilk
6 tb Shortening

Sift flour, salt and soda and sugar together in
med. mixing bowl. Mix in shortening with tips of
fingers; add buttemilk and gently knead into a
semi-stiff ball of dough. (Note: Add more flour if
needed.)

Lift dough onto well-floured work surface, knead
JUST UNTIL SMOOTH and firm enough to handle. Roll or
pat (preferred) to 1/2″ thick, and cut with floured
cutter, or with knife, or rim of drinking glass.

Place biscuits on greased cookie sheet, and bake in
preheated 400 F. oven for 10 to 15 min., or until
brown.

Yield: 8 large or 12 small biscuits.

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BASIC RECIPE FOR A TEA SMOKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ENOUGH SMOKE FOR 4 —-
—- CHICKEN BREAST ——
2 tb Raw brown rice
1 tb Brown sugar
4 Whole cloves
Tea leaves from 2 earl Grey
– tea bags, removed from
– packets
1/4 ts Olive oil
2 6oz boneless skinless
– chicken breasts

Take 3 sheets of heavy-duty aluminum foil 15 inches
square and start rolling the edges under to from a
circle that fits in the bottom of your Dutch oven —
in our case, a foil saucer approximately 5 inches in
diamerter. When the edge is rolled to about 1 inch
high, stop and flatten it. Then, depress the center to
hold the smoke ingredients.

In the depression of the aluminum foil saucer first
sprinkle the rice, then the sugar, cloves and the
contents of the tea bags. The order of ingredients is
very important. Place the foil dish in Dutch oven,
cover tightly and cook over high heat until
ingredients in the foil start smoking ~- about 5
minutes.

Brush a steamer platform with the olive oil. Place
the chicken on platform, skinned side up. Put into
Dutch oven over the smoke ingredients, cover and
continue smoking over high heat until done — about 11
minutes.

Graham Kerrs Mini-Max cookbook, page 74 > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95;
0609

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Title: Chimneysweeps
Categories: Cookies
Yield: 30 servings

1 c Blanched almonds
2/3 c Sugar
2 Extra large egg whites
3 oz Semisweet chocolate; melted
– cooled
1/4 c Blanched almonds; toasted
-and chopped
1 tb Unsweetened cocoa powder
30 Blanched almonds; whole

Recipe by: Mimi Markofsky
Preparation Time: 0:45
Place rack in center of oven. Preheat oven to 325 degrees. Line baking
sheets with parchment paper and lightly butter the parchment (if cooking
spray is available, spray the paper).

Place 1 cup blanced almonds in the bowl of a food processor that has been
fitted with the steel blade. Add 2 tablespoons sugar and grind the nuts
and sugar to a fine texture. Add 1 egg white and blend 10 seconds. Add
half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the
melted chocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2″ in between each
cookie. Moisten fingertips with cold water and shape the dough into 3/4″
high 1-1/4″ wide mounds. Set a whole almond into the center of each
mound, pointed end up. Bake until the cookiese are dry and just firm on
the outside but soft in the center, about 12-15 minutes.
Let set on baking sheet for 5 minutes. Transfer to rack and cool.

—–

GEKOCHTES SCHWEINEFLEISCH – KESSELFLEISCH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 kg Pork that has been hung at
-least 8 days (not
Quite 3 lbs)
1 Yellow turnip [substitute:
-carrot]
1/4 Celeriac bulb
1 Parsnip
1 Leek
2 Onions studded with 4 cloves
15 Peppercorns
1 tb Coriander
1 Bay leaf
6 Juniper berries
Salt and pepper to taste
1 d Sugar
Vinegar (to taste) (1/8 –
-1/4 cup)

Best suited for pork legs, ribs, trotters, or pork
belly.

In a saucepan, combine the water with the rinsed and
chopped herbs and spices and bring to a boil. Add the
meat, making sure that it is (barely) covered by the
liquid, and cook for 2 to 2 1/2 hours, until tender.
Serve hot, with all the seasonings.

May be served with potatoes.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92

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Title: Baked Stuffed Pumpkin
Categories: Fruits, Diabetic, Low-fat/cal
Yield: 8 servings

2 lb Pumpkin, washed 1 ts Ground cinnamon
2 Apples, cored, quartered 1/2 ts Ground nutmeg
1/2 c Pineapple chunks 1/4 ts Ground cloves
1/2 c Broken walnuts

Cut the top off the pumpkin and remove the seeds. Place cut side
down i a baking pan and bake at 350 F for about 40 minutes or until
soft.

With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to
1/4 inch thick shell. Process the apples in a food processor until
chunky. Add the remaining ingredients and process until just mixed.
Spoon into the pumpkin shell. Cover with the top. Bake in 400 F
oven for 45 minutes or until the filling is hot.

1 serving 118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3
mg sodium, 376 mg potassium, 0 cholesterol.

1 vegetable exchange, 1 fruit, 1 fat Source: Am. Diabetes Assoc.
Holiday Cookbook by Betty Wedman 1986 Shared but not tested by
Elizabeth Rodier Nov 93

MMMMM

Title: SCALLION CAKES #1
Categories: Chinese, Pancakes
Yield: 2 servings

2 c Unbleached flour, plus
-additional flour for
-kneading
3/4 c Cold water
2 tb Lard, softened
1/4 c Minced scallion, with tops *
2 md Cloves garlic, minced
Salt
4 tb Peanut oil

Makes 2 10 inch cakes

Place 2 cups flour in medium bowl; add 3/4 cup water
in thin steady stream, stirring constantly until
mixture forms rough dough. Turn out onto lightly
floured surface; knead, adding flour as necessary to
prevent sticking, until dough is smooth and elastic,
about 5 minutes. Allow dough to rest under kitchen
towel 15 minutes.

Divide dough in half; keeping one half covered, roll
other half out on a lightly floured surface to 10 x 6
rectangle, long side facing you. Spread rectangle with
1 Tbsp. of the lard. Sprinkle with 2 Tbsp. of the
scallion, half the garlic, and salt to taste. Roll
rectangle toward you into tight cylinder, jelly-roll
fashion: pinch seams and ends to seal. Repeat with
other piece of dough. Shape each roll into a coil;
fasten end to coil by pinching. Refrigerate, wrapped
in plastic, 30 minutes.

Remove coils from refrigerator; using hands, roughly
shape one coil into ball. Roll out on generously
floured surface to circle 10 inches in diameter and
about 1/4 inch thick; avoid rolling over edges of
dough. Brush off excess flour. Repeat with other
dough.

Heat 2 Tbsp. of the oil in large heavy skillet over
medium-high heat until fragrant. Add on cake;
immediately reduce heat to medium. Fry cake, shaking
pan occasionally, until underside is golden brown,
about 3 minutes. Turn cake over; fry until second side
is golden brown, about 4 minutes. Transfer to paper
toweling to drain. Wipe skillet clean; add remaining
oil and fry second pancake. Cakes can be served
either warm or at room temperature.

* 1 Tbsp. minced fresh coriander leaves can be added
to the scallion.

From: Cuisine Aug/82 Shared By: Pat Stockett

—–

Tuna Broccoli Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Divided margarine
1 Medium Chopped onion
1/4 Cup Cornstarch
3 Cups Milk
1/4 Teaspoon Hot pepper sauce
2 Chicken flavor bouillon
Cubes
2 Cans (6.5-oz each) drained and
Flaked tuna
1 Package (10-oz) frozen chopped
Thawed broccoli
8 Ounces Elbow macaroni cooked 6
Minutes and drained
1 1/4 Cups Shredded cheddar cheese
Divided
1/2 Cup Fresh bread crumbs

Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4
cup of the margarine over medium heat. Add onion; saute 3 minutes. In small
bowl stir corn starch, milk and hot pepper sauce until smooth; add to
onions in saucepan. Add bouillon cubs. STirring constantly, bring to a boil
and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow
macaroni and 1 cup of the cheese. Turn into prepared casserole. In small
bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup
margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25
minutes or until topping is lightly browned.

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Title: CHOCOLATE LACE CORNUCOPIAS
Categories: Cookies
Servings: 30

1/2 c Firmly packed brown sugar
1/2 c Corn syrup
1/4 c Margarine or butter
4 Squares BAKER’S Semi-Sweet
-Chocolate
1 c All-purpose flour
1 c Finely chopped nuts
Whipped cream or COOL WHIP
-Whipped Topping, thawed

Heat oven to 350’F. Microwave sugar, corn syrup and margarine in large
microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate
until completely melted. Gradually stir in flour and nuts until well
blended. Drop by level tablespoonfuls 4″ apart, onto foil-lined cookie
sheets.

Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes
or until cookies can be easily peeled off foil. Remove foil; finish
cooling cookies on wire racks that have been covered with paper towels.

Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at
350’F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a
time, and roll, lacy side out, to form cones. Cool completely. Just before
serving, fill with whipped cream.

Makes about 30 cornucopias.

Prep time: 20 minutes. Baking time: 12-13 minutes.

SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart
saucepan. Bring to boil over medium heat, stirring constantly. Remove from
heat; stir in chocolate util completely melted. Continue as directed.

MMMMM

Cucumber Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Lime gelatin (3 oz.)
1 cup Cucumber — scrubbed grated
1 cup Sour cream
1 cup Mayonnaise
1 cup Hot water
1/2 cup Onion — grated
1 cup Cottage cheese

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin.
Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and
refrigerate at least four hours before serving.

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BREAKFAST POTATO CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Cheese/Eggs
Microwave Casseroles
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk (6 ounces) hash brown
-Potato mix*
1/3 c Chopped onion
1/4 c Chopped green bell pepper
8 sl Bacon, crisply cooked and
-Crumbled
1 cn (8 ounces) whole kernel corn
-Drained
1 1/2 c Shredded cheddar cheese
-(6 ounces)
1 c Milk
5 Eggs, beaten
1/2 ts Salt
Dash of ground red pepper
Paprika

*substitute: 3 c Frozen shredded hash brown Potatoes.
(do not thaw.)

Heat oven to 350 degrees. Cover potatoes with water
and drain as directed on package except omit salt.
Spread potatoes in ungreased rectangular baking dish,
12 X 7-1/2 X 2 inches. Top with onion, bell pepper,
bacon, corn and cheese. Mix remaining ingredients
except paprika. Pour over cheese. Sprinkle with
paprika. Bake 35 to 40 minutes or until knife inserted
in center comes out clean. 6 SERVINGS; 350 CALORIES
PER SERVING. Submitted By SANDY GAMBLE
On TUE, 14 NOV 1995 212216 ~0700
(MST)

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