HA’PENNY FRIENDSHIP BREAD-PG. 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SHAPING OF BREADS

6 SMALL LOAVES: Grease 6 6×3″ loaf pans. Or, if
desired, grease two cookie sheets to make free form
loaves. Divide dough into 6 parts. Remove air pockets
by working dough with hands and rolling into 6 10×5″
rectangles. Starting from shorter side, roll up,
pinching edges firmly to seal. For free-form loaves,
taper ends slightly. Place seam-side-down on prepared
pan. Cover; let rise in warm place until light and
double in size, about 45 mins. Heat over to 375
degrees F. Bake for 25-35 mins., until loaves sound
hollow when lightly tapped. Remove from pans
immediately. Cool on wire racks.

6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough
into 6 parts. Remove air pockets by working dough with
hands. Roll each part into an 6×3″ rectangle. Cut each
rectangle lengthwise into 3 6×1″ strips. Braid strips
togehter, tuck ends under and seal. Repeat with
remaining dough. Place on prepared cookie sheets.
Cover; let rise in warm place until doubled in size,
about 45 mins. Heat oven to 375 degrees F. Bake for
25-35 mins. until loaves sound hollow when lightly
tapped. Remove from pans immediately; cool on wire
racks.

Decorating directions to follow on next note. Marilyn
Sultar

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Title: GRATED CARROT DATE SALAD WITH GORGONZOLA
Categories: Salads
Yield: 6 Servings

1/2 c Crumbled Gorgonzola blue
-cheese
1/2 c Olive oil
5 tb Champagne vinegar
1 ts Cracked black pepper
1 1/2 lb Carrots
10 Medjool dates, pitted
Dandelion, arugula or young
-lettuce leaves for garnish

Combine the cheese, olive oil, vinegar and pepper in a bowl, mashing
and whisking the cheese to make a thick dressing.

Peel the carrots, then grate them on the large holes of hand-held
grater to make 1 cup.

Chop the dates into pieces about the size of corn kernels.

Add the dressing to the carrots and the dates, and stir until they
are well coated.

Transfer to a serving bowl or to individual salad plates and garnish
with dandelion, arugula or lettuce.

Serves 6 to 8.

The San Francisco Chronicle, November 15, 1995

MMMMM

Title: Coconut-Apricot Haystacks
Categories: Cookies
Yield: 44 servings

1 1/2 c Sugar
1/2 c Margarine; not diet
1/2 c Milk
1 ts Vanilla extract
1/2 c Unsweetened cocoa powder
3 1/2 c Rolled oats; quick-cooking
1/2 c Dried apricots; minced
1 c Dried coconut; shredded
1/2 c Nuts; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 0:15
Combine the sugar, margarine, milk and cocoa powder in a saucepan.
Cook, stirring constantly, until mixture boils. Boil 30 seconds; remove
from heat. Blend in remaining ingredients, using a wooden spoon to mix
well. Drop by spoonfuls onto waxed paper; cool completely.
Store with sheets of waxed paper between layers in an airtight
container.

Yield: 40-50 “haystacks”.

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AUNTIE LIN’S KILLER STRAWBERRY SHORTCAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bisquick drop biscuits
French vanilla ice cream
Fresh sliced strawberries
Fresh whipped cream

This is a really easy dessert, loaded with calories,
and not for the faint-of-heart!

Make the bisquick drop biscuits as directed on the
package, BUT add 1 tb of sugar (or 2, if you like).
Bake as directed.

While still warm, cut in half and put the bottom half
in a bowl. Cover with fresh strawberries (which you
have marinated in 4 Tb sugar in the refrigerator for 2
days), add a scoop or two of French vanilla ice cream,
and then top with the top layer of the biscuit.

Now, cover with more strawberries and top with fresh
whipped cream.

Enjoy!

Source: Linda Fields’ homemade goodies Typed for you
by; Linda Fields, Cyberealm BBS, Watertown, NY 1992
315-786-1120

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PINEAPPLE LEMON MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown Sugar — Packed
1 t Lemon Peel — Grated
1/8 ts Nutmeg — Ground
3 tb Margarine — Melted
1 3/4 oz Pineapple — Crushed, Drained
8 Maraschino Cherries — Halved
2 c Whole Wheat Flour
1/4 c Sugar
3 ts Baking Powder
1/2 ts Salt
1/8 ts Nutmeg
1 Egg — Large, Beaten
1 c Skim Milk
3 tb Vegetable Oil

Servings: 4

Combine the brown sugar, lemon peel, the first 1/8 ts
nutmeg and the melted shortening. Divide the mixture
evenly among 16 greased muffin cups. Place a spoonful
of the drained canned pineapple and a cherry half in
the bottom of each cup. In a mixing bowl, combine the
flour, sugar, baking powder, salt and remaining
nutmeg. Make a well in the center of the mixture and
add the egg, milk and oil which have been blended well
before adding. Add all at once to the dry ingredients
and stir until just moistened and no streaks remain.
Spoon into the prepared muffin cups and bake in a 375
degree F. oven for 18 to 20 minutes or until done.
Remove from the oven and immediately invert the
muffins onto a wire rack to cool.

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Title: Ozne Haman (Hamantaschen)
Categories: Cookies
Yield: 1 servings

3 1/2 c Flour
1 c Shortening
1 c Grated carrots
1 c Sugar
3 ts Baking powder
1 pn Salt
3 Eggs
Apricots lemon juice
Spices – whatever you’d
-like (nutmeg — cinnamon…
10 oz Dried apricots
20 oz Pineapple in its own juice
-(1 can)
1/2 Lemon
1/2 c Sugar
1 ts Ground cardamom
3 ts Poppy seeds

Recipe by: saal@floyd.ATT.COM (Sam Saal,1A-110,6956,Cap Gemini)
Mix eggs well, add oil and mix well. Add salt and baking powder to to this
mixture. Add the remaining ingredients and knead. Refrigerate for at least
several hours.

Roll out in small circles to make the filled triangles. Bake in a hot oven
(375-400 degrees F).

Apricot Puree index{apricots!apricot puree}

Put apricots in a bowl, cover with water. Soak for a few hours. If the
apricots are sour, add honey or sugar. Add a few drops of lemon juice and
any other spices you’d like. (Cinnamon, nutmeg, clove, etc. Experiment!)

Cook over a low flame until the apricots are soft and the water is thick.
Transfer to a food processor or blender and mash well.

The puree may be refrigerated. It should be spooned onto the dough before
the dough circles are folded into the triangular hamentaschen.

Apricot/Pineapple Filling index{apricots!apricot-pineapple puree}
index{pineapple!apricot-pineapple puree}

Simmer the apricots in the juice from the pineapple and lemon until soft.
Blend everything in blender or food processor until smooth with some
chunks. Let cool and chill before using.

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Mustard-Rosemary Marinade

Recipe By : Jenna
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. Tarragon Vinegar
3 T. Dijon Mustard
1 T. Minced Garlic
1 T. Dried Rosemary — –or–
3 Sprigs Fresh Rosemary
Pepper — to taste
1 T. Olive Oil

Combine all ingredients in a bowl (it has a watery, pasty consistency).
Marinate lamb, chicken, beef or whatever overnight. Then, meat can
be grilled or whatever. I broiled it because it made a “sauce” that I
poured over roasted potatoes

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NOTES : I tried a new marinade last night on some broiled venison steaks but
it can be used on anything. It’s a different, light taste

4 to 6 firm ripe tomatoes
1/2 recipe lentil and bulgur pilaf (see below)
4 to 6 small zucchini
Plain low-fat yogurt for garnish (optional)
Chopped fresh parsley and mint for garnish

Preheat the oven to 350 degrees. Oil a baking dish large enough to hold all
the vegetables.

Cut the tops off the tomatoes, about 1/2 inch down from the stems, scoop out
the seeds with a small spoon, and discard. Gently scoop out some of the
flesh, chop and mix with the pilaf.

Cut the zucchini in half lengthwise and steam for 5 minutes. Scoop out the
inner flesh to within 1/4 inch of the edges and chop the flesh. Stir into
the pilaf.

Carefully fill the tomatoes and zucchini with the pilaf and place in the
baking dish. Cover and heat through for 15 minutes. Top with a spoonful of
yogurt if you wish and sprinkle on parsley and minute just before serving.
These will hold for a day in the refrigerator and can be reheated.

Per Potion

Calories Fat Sodium Protein Carbohydrate Cholesterol
________________________________________________________________

174 2 G 21 MG 10 G 32 G 1 MG

Source: Mediterrean Light by Martha Rose Shulman
Makes: 4 to 6 servings.

7 Layer Brownie Ice Cream Cake

Recipe By : Leanda Goss
Serving Size : 12 Preparation Time :0:35
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*BROWNIE LAYERS*
1/4 cup unsweetened cocoa powder
3 tablespoons water
1 large egg
1 teaspoon vanilla
1/2 cup butter or margarine
1 cup sugar
1 1/3 cups flour
6 cups vanilla ice cream — softened
*GARNISH*
whipped cream
raspberries
heath bars — crushed

Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a
guide. Place on a stack of 6 more pieces waxed paper. Using the traced
circle as a guide, cut through all pieces of paper, giving you 7 waxed
paper rounds. Heat oven to 375 F. Have 2 cookie sheets and an 8 inch
springform pan ready. Brownie Layers: Whisk cocoa, water, egg and
vanilla in a small bowl until blended and smooth. In a large bowl with
electric mixer, beat butter and sugar about 3 minutes until pale and
fluffy. Beat in cocoa mixture (batter may look curdled) With mixer on
low speed, gradually add flour until well blended (batter will be very
stiff). Spread the 7 rounds of waxed paper out on countertop. Drop a
levely 1/3 cup batter in center of each round. Divide remaining 1/3 cup
batter between rounds (about 2 teaspoons each). Moisten a cookie sheet
with water. Place 2 waxed paper rounds on sheet (the water will stop them
from slipping). Spread batter almost to edges of rounds. Bake 8 minutes
or until surface looks dry and set but is slightly springy to the touch.
(While first batch bakes, spread out batter for next 2 layers.) Cool
baked layers on cookie sheet on wire rack 3 minutes. Put layers on waxed
paper on a wire rack. Let cool completely. Bake and cool remaining
layers. Meanwhile,line springform pan with palstic wrap, letting enough
wrap extend about sides of pan to cover top when filled. Peel waxed paper
off cooled brownie layers. Place 1 layer in bottom of pan. Spread evenly
with 1 cup ice cream. Top with another brownie layer, then another cup
ice
cream. Repeat with 5 more brownie layer and hte ice cream, ending with a
brownie layer on top. Fold plastic wrap over top and freeze at least 8
hours or wrap airtight and freeze up to 1 month. To serve; Remove sides
of pan and peel palstic wrap down from sides. Lift cake off plastic wrap
onto serving plate. 332 calories, 16 f fat Exchanges: 2 starch, 1 fruit,
3 fat

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CROCKPOT CURRIED BEEF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean beef round, trimmed
Of fat and cut in 2-in cubes
1 tb Curry powder
1 t Cumin seeds
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1 t Cloves
1 t Allspice
1 Bud garlic — minced
1 Lemon — juiced
2 tb Raisins
1 tb Light soy sauce
2 ts Cornstarch
1/4 c Cold water
MMMMM———————OPTIONAL — Ç
GARNISHES————————–
Yogurt
Lemon wedges
1 c Cilentro — chopped
Fresh parsley — chopped

1. Combine ingredients, except cornstarch and cold water in a crock
cooker. No pre-browning of the meat or preheating of the cooker is
needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or
until meat is very tender. Gently stir meat once or twice during
cooking time. 2. Twenty or 30 minutes before serving time, stir the
cornstarch into cold water and stir this mixture into the crock
cooker. Cover and continue to cook at lowest heat, stirring once or
twice, until liquid thickens. Serve with dollops of yogurt, lemon
wedges, and chopped fresh parsley or cilantro leaves as a garnish, if
desired. Makes 8 servings, 175 calories each. VARIATION: Crocked
Curried Lamb: Substitute lean lamb stew meat for the beef. SOURCE:
Light Spicy

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