Title: Diane’s Sugar Cookies
Categories: Cookies
Yield: 6 servings

3 1/2 c Sifted flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/2 Cubes sweet butter (6 oz)
2 ts Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tb Milk
2 tb Sour cream
1 Lemon; grated rind only

Sift together flour, baking powder and salt. Cream butter, sugar,
sour cream, lemon peel and beat well. Add eggs, one at a time, and
then milk. Gradually, add the sifted dry ingredients, scraping the
bowl as necesary with a rubber spatula and beating only until
thoroughly mixed.

Divide dough into 2 halves. Wrap each atch with foil or plastic wrap
and chill in refirgerator for 3 hours or longer. Do not place dough
in freezer.

Preheat oven to 400~. Place one batch of dough on lightly floured
pastry cloth. Turn dough to flour all sides and roll out to desired
thickness. For very large cookies, 1/4-inch. Cut the cookeis as you
wish. Transfer cooies to ungreased cookie sheets. If cookies are
large and thick, place at least 2 inches apart. Sprinkle the tops of
the cookies generously with granulated sugar.

Bake until the cookies are lightly browned. Large, thick cookies
will need to bake for 10-12 minutes. Transfer cookies to racks for
cooling.

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Almond Grape Chicken Salad

Recipe By : Janet Baker
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds boneless skinless chicken breasts — cooked
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1 cup green grapes — halved
1 1/4 cups toasted almonds
White pepper
salt

Cut cooked chicken breast meat into 1/2 inch cubes and set aside. Blend
mayo and sour cream in a bowl. Season with salt and pepper as needed.

Add cubed chicken meat, grapes and almonds and mix lightly, coating chicken.
Stir gently until blended. Refrigerate 1 hour. Can serve with lettuce
instead of bread.

If the salad is too dry, add more mayo.

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Date: Mon, 11 Apr 94 17:06:55 PDT
From: J. Ari Kornfeld

HIBISCUS “COOLER”
– makes a little over 64oz (2 quarts = 2liters)

64 oz water
3 TB whole hibiscus flowers
12 oz can apple juice concentrate

– boil water with hibiscus
– turn off flame and let it suffuse (?) for a while
– pour tea and apple juice concentrate into container
– refrigerate

Usually there is around a cup extra tea which I drink warm with a
little honey.

You don’t have to use “heaping” TBs of hibiscus.

Sweet Potato Pie No. 2750 Yields 1 9″ Pie

1 9″ Premade Pie Crust 1/4 tsp Cloves, Ground
1/2 Cup Sugar 1/4 tsp Allspice
1/4 Cup Molasses 2 Cups Pureed Sweet Potatoes
1 Pinch Salt 1 Cup Half Half
1 Tbls Lemon Juice – Whipped Cream
3 Eggs, Separated – Rum or Rum Flavoring
1/2 tsp Cinnamon

Preheat the oven to 425 degrees.
Place the pie crust in the pie pan.
Combine the sugar, molasses, salt, lemon juice, egg yolks and all the spices.
Beat until smooth.
Beat in the sweet potato puree and the half half.
Beat the egg whites until stiff peaks form.
Fold the egg whites into the sweet potato mixture.
Pour into the prepared pie shell.
Bake for 10 minutes.
Reduce the oven temperature to 350 degrees.
Bake until the custard is set (35-40 minutes).
Add rum or rum flavoring to taste to the whipped cream.
Serve the pie garnished with the flavored whipped cream.

Title: SEA SLAW (FGDN81A)
Categories: Side dish, Condiments, Salads, Shellfish
Yield: 6 servings

1 1/2 lb Shrimp; fresh or frozen,
Peeled and deveined
4 c Cabbage; shredded
(about 1/2 medium head)
1/4 c Green onions; tops included,
Sliced
3/4 c Mayonnaise
1/4 c Fresh lemon juice
1 ts Sugar (optional)
1 ts Seasoned salt
1/2 ts Dry mustard
1/4 ts Worcestershire sauce
1/4 ts Tabasco sauce

Boil shrimp. Reserve a few whole shrimp for garnish and chop the
remainder. In a bowl, toss cabbage, cooled shrimp and onions; set
aside. In a small bowl combine mayonnaise, lemon juice, sugar,
seasoned salt, mustard, worcestershire and tabasco sauce. Pour over
shrimp mixture and toss to coat. Add salt to taste. Garnish with
reserved shrimp and chill at least 6 hours (or overnight).

MMMMM

Texas Style Dry Rub

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 TBS Salt
1/2 TBS White Pepper
1 TBS Celery Salt
3 TBS Paprika
2 TBS Black Pepper
1/2 TBS Garlic Powder
2 TBS Chili Powder
1/2 TBS Lemon Peel — (Zest)
1 TBS Cayenne Pepper
1 TBS Dry Mustard

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Title: “THE HIGHLANDS” BOURBON BALLS
Categories: Cookies, Holiday, Christmas, Alcohol
Yield: 24 balls

1 c Pecans
4 tb Maker’s Mark
1 Stick of butter
1 lb Box powdered sugar
1/2 Box semi-sweet chocolate
-squares
1/2 Rectangle of paraffin

Combine pecans and bourbon; wait at least 3 hours for pecans to absorb
bourbon flavor.
Cream butter and powdered sugar with mixer, adding bourbon and pecan
mixture.
Roll mixture into small balls and chill in refrigerator for 1-1/2
hours.
Melt chocolate in double boiler, adding shaved paraffin. Heat until
thoroughly melted.
Dip balls into chocolate and put on waxed paper to dry. (use fork or
long skewer when dipping balls.)

—–

Title: Pumpkin Sheet Cake
Categories: Cakes, Desserts
Yield: 1 servings

4 ea extra large eggs
1 c oil
2 c sugar
1 cn (1 pound) pumpkin
2 c unsifted flour
2 ts baking powder
1 ts baking soda
1/2 ts salt
2 ts cinnamon
1/2 ts ginger
1/2 ts cloves
1/2 ts nutmeg

————————————-F————————————-
3 oz cream cheese, softened
6 tb butter
1 tb milk
1 ts vanilla
1 3/4 c powdered sugar

Place eggs, cooking oil and sugar in large bowl of mixer. Beat on
medium speed until well blended. Add pumpkin. Mix thoroughly. Sift
together flour, baking powder, soda, salt, cinnamon, ginger, cloves
and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix
until smooth, scraping down sides of bowl frequently. Pour batter into
greased and floured jelly roll pan, 10 by 15 inches. For thinner cake,
use 11 by 17 jelly roll pan. For thicker cake, divide batter between
two 9 by 9′ pans. Bake on center shelf of preheated 375 oven 20 minutes
or longer, depending on size of pan, until wooden pick inserted in center
comes out clean. Cool. Spread with cream cheese frosting.
1990

—–

Creole Liver and Rice

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 lb Beef liver

1 tb Vegetable oil

1/3 c Green bell pepper,chopped

1 cn Stewed tomatoes (8oz)

1/2 ts Basil

1/2 ts Salt

1/2 ts Garlic salt

1 pn Black pepper

2 tb Sherry

1 c Rice,hot cooked

1. Cut liver into serving pieces.

2. In skillet, brown liver quickly in oil on both sides.

3. Add remaining ingredients except rice; cover and simmer 45 minutes, or

until iver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mounds of hot rice.

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STUFFED GRAPE LEAVES (VEGETARIAN)

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Grape Leaves
1 1/4 c Long-Grain Brown Rice
1 lg Onion Chopped
2 tb Chopped Parsley
2 Tomatoes Peeled Chopped
1/2 c Pine Nuts
1/2 c Raisins
1/2 ts Cinnamon or Allspice
2 Crushed Garlic Cloves
Black Pepper
6 tb Olive Oiil
1/2 c (Generous) Water
Juice Of 1-2 Lemons.

1. Drain Leaves and Rinse Under Cold Water Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil
for 10 Min., Then Drain and Mix With the Onion, Parsley, Tomatoes,
Pine Nuts, Raisins, Cinnamon or Allspice, Garlic Pepper To
Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the
Edges Over and the the Little Bundles Side By Side in a Frying Pan
With a Lid.
4. Mix Together the Oil and Water and Pour Over the Grape
Leaves.Sprinkle a Little Lemon Juice on Top.
5. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until
the Rice and Leaves Are Tender. add More Water If Necessary. Cool,
Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow
Basket With a Bowl Of Yogurt Mint Dressing in the Middle To Dip the
Leaves Into. Garnish With Lemon Slices.
Yogurt Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.

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