Title: Strawberry-Rhubarb Pie
Categories: Pies, Fruits
Yield: 6 servings

2 c Rhubarb, sliced
2 c Strawberries
1 c Sugar
1 T Lemon juice
1/2 t Powdered ginger, opt’l
3 T Minute Tapioca
1 9″ Pie Crust and lid

Stir all ingredients together, let stand 15 min. and then place in an
unbaked 9 inch pie crust. Cover the pie with a top crust or a sweet
crumb mixture. Bake at 450 degrees for 10 minutes; reduce heat to 350
and bake a further 40 to 45 minutes.

MMMMM

Title: MOLASSES GINGER SLICE AND BAKE COOKIES
Categories: Desserts
Yield: 144 servings

1 c Margarine or shortening
1 c Packed brown sugar
2 Teaspoons baking soda
1 Teaspoon salt
2 Teaspoons ground cinnamon
1 Teaspoon ground ginger
1 Teaspoon ground cloves
1 Teaspoon ground allspice
6 1/2 c All-purpose flour
2/3 c Water or apple cider
1 1/2 c Light-colored molasses

WHEN WARM BRUSH W/LEMON JUICE POWDERED SUGAR GLAZE
SOMETIMES Cut four 14×12 pieces of waxed paper or
plastic wrap; set aside. In large bowl, cream
margarine or shortening and sugar; set aside. In a
large bowl, combine baking soda, salt, cinnamon,
ginger, cloves, allspice and flour; set aside. Beat
water or cider and molasses into sugar mixture.
Gradually blend flour mixture into sugar mixture until
distributed. Divide dough into 4 equal pieces. Shape
each piece into an 8-to-10-inch roll. Wrap each roll
in 1 piece of waxed paper or plastic wrap. Place
wrapped rolls in a plastic freezer container with a
tight-fitting lid, or wrap airtight in a 14×12 piece
of heavy-duty foil. Label with date and contents.
Store in freezer. Use within 6 months. YIELD: 4
rolls of dough or about 12 dozen cookies.
(MOLASSES-GINGER COOKIES IN PART 2)

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Title: Blackberry Cobbler
Categories: Pastry, Desserts, Fruits
Yield: 1 servings

2 tb Cornstarch
1 tb Lemon juice
1 c Flour
1/2 ts Salt
Vanilla ice cream
1 1/2 c Sugar
4 c Blackberries, picked over, r
1 ts Baking powder
6 tb Unsalted butter, cold, cut i

In a large bowl, stir together the cornstarch an 1/4 cup cold water
until cornstarch is completely dissolved. Add 1 cup sugar, lemon
juice, and blackberries, and combine the mixture gently but
thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl,
combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4
cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and
bake the cobbler on a foil lined baking sheet in the middle of a
preheated 400f oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite

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RICE PATTIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian Hamburger
Beef Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
2 lg Onions, diced
1 Stalk celery, diced
2 Carrots, diced
1 Green pepper, diced
2 Garlic cloves, diced
6 tb Tamari
1/2 ts Garlic powder
1/2 ts Basil
1/2 ts Oregano
3 c Cooked rice
1/4 c Peanut butter
1/2 c Flour

In a large skillet, heat the oil over medium heat;
add the onions and saute for 5 minutes, until golden.

Add the celery, carrots, andpepper; saute for 5
minutes,, add the diced garlic, and saute for 5
minutes more until the vegetables are tender. Season
with the tamari, garlic powder, basil and oregano.

Remove from heat. Add the rice. Season to taste. Add
the peanut butter and flour.

Preheat the oven to 350 degrees. Oil a cookie sheet.
Form the mixture into patties, and place on the
cookie sheet. Bake for 5 to 6 minutes until crispy
golden on top; turn over and bake for 5 to 6 minutes
more.

Variation

Substitute kasha (buckwheat groats), cous cous or
bulghur for the rice.

From _The Cookbook for People Who Love Animals_ from
Gentle World

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Title: NOODLES WITH WATER CHESTNUTS
Categories: Side dish/p, Vegetables, Hanford
Yield: 1 servings

1 pk Noodles, medium size
-(6-oz)
1 cn Condensed cream of celery
-soup (10-1/2 oz)
1/4 c Milk
3/4 ts Salt
1/4 ts Pepper
1 cn Water chestnuts (5-oz),
-sliced
1/4 c Slivered almonds

Prepare noodles according to package directions.
Drain. Combine noodles, soup, milk, salt, pepper, and
water chestnuts; blend well. Pour into a greased 1-1/2
quart casserole. Sprinkle top with slivered almonds.
Bake, uncovered, in a 375 degree F. oven with the meat
loaf for 25 to 30 minutes. Makes 6 servings.

Source: Florence P. Hanford’s Television Kitchen
Meals, 1964.

Shared by: June Hoffman, 9/93 Converted by MMCONV
vers. 1.50

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BREAKFAST SAUSAGE PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Magazine Breakfast
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ground turkey
1/2 ts Dried sage
1/2 ts Dried thyme
1/4 ts Rosemary — crushed
1/4 ts Salt
2 ts Olive oil

1. In a medium bowl, with a fork, combine all the
ingredients except the oil. Shape into 8 equal 1/4″
thick patties.

2. In a large nonstick skillet, heat the oil. Add the
patties; cook 10 minutes, turning once, until browned
on both sides.

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Tuscan Farro (Spelt) And White Bean Soup (Weir)

Recipe By : Farro from Tuscany, by Joanne Weir*
Serving Size : 8 Preparation Time :0:00
Categories : Soups Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups cannellini beans
OR 10-ounces total
1 1/2 cups farro/spelt
OR 8-ounces total
2 tablespoons extra virgin olive oil
1 yellow onion — diced
1 large carrot — diced
1 stalk celery — diced
1 sprig fresh rosemary
2 garlic cloves — minced
1 cup chopped tomatoes — peeled and seeded
4 cups chicken stock
salt and pepper

Pick over the beans and discard any stones. Soak the beans overnight in a
large bowl of water.

The next day: Place the farro in a bowl with plenty of water to cover. Let
sit for 4 hours.

Drain the beans, place in a saucepan and pour in enough water to cover them
by 2 inches. Bring to a boil over high heat, reduce heat to low and simmer
until tender, 45 to 60 minutes. Drain the beans and reserve the cooking
liquid. Puree about half of the beans with the cooking liquid to make a
smooth paste. Set aside.

Warm the olive oil in a large soup pot over medium heat. Add the onion,
carrot, celery, rosemary and garlic; cook, stirring occasionally, until the
vegetables are soft, 10 to 12 minutes.

Add the farro, whole beans, the bean puree, tomatoes and chicken stock.
Bring to a boil, then reduce heat to low and simmer until the farro is
tender and the soup is thick, 30 to 40 minutes. Season with salt and pepper.

Serves 8. If desired, drizzle with fruity extra virgin olive oil just
before serving.

[PER SERVING: 480 calories, 18 g protein, 96 g carbohydrate, 6 g fat (1 g
saturated), 1 mg cholesterol, 172 mg sodium, 16 g fiber.]

*Recipe from “Going With an Ancient Grain: Resilient, nutty farro adds
crunchy accent,” by Joanne Weir for San Francisco Chronicle 11/26/97 A
travel story set in Rapolano, a village halfway between Siena and Arezzo in
Tuscany.

Kitpath@earthlink.net 8/28/98

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Title: CREME DE MENTHE CHOCOLATE SQUARES
Categories: Cookies, Chocolate
Yield: 1 servings

———————————-BROWNIES———————————-
1 c Sugar
1/2 c Butter
4 Eggs, beaten
1 c Flour
1/2 ts Salt
1 ts Vanilla
1 cn (16 oz) chocolate syrup

—————————CREME DE MENTHE LAYER—————————
2 c Confectioners sugar
3 tb Green creme de menthe
1/2 c Melted butter

———————————–GLAZE———————————–
6 oz Chocolate chips
6 tb Butter

The creme de menthe layer adds a lovely color and flavor to these
brownies.

Preheat oven to 350ø.

In a large bowl, cream sugar and butter. Add beaten eggs and blend well.
Add flour and salt and mix well. Blend in vanilla and chocolate syrup.

Pour batter into greased 9 x 13-inch pan. Bake at 350ø for 30 minutes.
Cool in pan.

While brownies are cooling, make mint layer by mixing together sugar,
creme de menthe and butter. Spread over cooled brownies.

To make glaze, melt chocolate chips and butter together until smooth. Cool
and spread thinly over mint layer.

Chill until ready to serve. Cut into small squares. These brownies freeze
well. Thaw at room temperature for two hours.

Yield: 24. Terria Upshur, Silver Spring, MD

Randy Shearer

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Best Cookie Ever

Recipe By :
Serving Size : 112 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter
1 teaspoon salt
2 cups sugar
2 teaspoons baking powder
2 cups brown sugar
2 teaspoons baking soda
4 eggs
24 ounces semisweet chocolate chips
2 teaspoons vanilla
8 ounces Hershey bar — grated
4 cups flour
3 cups nuts — optional
5 cups oatmeal — blended (see note)

Cream butter and both sugars. Add eggs and vanilla. Mix together
with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet. Bake 10
minutes at 375 degrees. Makes 112 cookies.

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NOTES : Measure oatmeal and blend in a blender to get a fine powder

Boston Chicken Baked Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Sauces
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
14 cups Dry chopped onions — reconsti
in — ¥
1/4 c hot water 5 — minutes
1 Jar great northern beans — drain — (24 ounces)
rinse
and dra
1 Can Campbell’s Pork Beans — (28 ounces)
1 cup Hunt’s Ketchup
1/2 cup Open Pit hickory flavored — BBQ sauce
3 slices Boiled ham — chopped fine

While onions are softening, empty jar of northern beans into a 4-quart
baking dish or pan. Add pork and beans to northern beans. Stir in onion,
ketchup, BBQ sauce and ham. Bake, uncovered at 350~ about 30-35 minutes
or until piping hot. Stir 2-3 times during baking. Refrigerate covered,
to use in 1 week. Freeze to use in 4 months. Source: Gloria Pitzer

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