Scotch-A-Roos

Recipe By : Charlotte M. Heath Serving Size : 1 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bars:
1 Cup Granulated Sugar
1 Cup Light Corn Syrup
1/2 Cup Peanut Butter
6 Cups Rice Krispies
Topping:
12 ounces Chocolate Chips
12 ounces Butterscotch Bits
1/2 Cup Peanut Butter (Optional)

Mix Sugar and Syrup together in a heavy saucepan. Heat over medium heat
until boiling, stirring constantly. (stirring is important so burning does not
occur).
Remove from heat immediately and add butter and Rice Krispies.
Spread mixture in a greased 9″ x 13″ pan.
Prepare topping. In microwave or double boiler melt together:
Spread over cereal mixture. Refrigerate for 1 hour, then cut into
squares. These can be stored in refrigerator or not, depending on how
hard you want them to be.

– – – – – – – – – – – – – – – – – –

Passover Popovers

Recipe By : Bunny Kulla/ Plymouth Meeting PA
Serving Size : 12 Preparation Time :0:00
Categories : Roll Me Over!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound margarine
1/4 teaspoon salt
1 cup water
1/2 cup cake meal
1/2 cup matzo meal
4 large eggs

OVEN: 450
Greased muffin tin.

Boil together margarine, salt and water.

Add in 1/2 cup cake meal and turn off the heat.

Add in 1/2 cup matzo meal and cool for 5 minutes.

Beat in eggs, one at a time.

Fill muffin cups 3/4 full. Bake 20 minutes.

REDUCE oven temperature to 350 and bake an additional 20 minutes.

– – – – – – – – – – – – – – – – – –

Title: Amigdalota (Almond Macaroons)
Categories: Greek, Desserts, Cookies
Yield: 8 servings

1 lb Ground almonds
4 Egg whites
pn Salt
Rosewater
2 T Toasted bread crumbs
3/4 c Sugar
1/2 t Lemon juice
1 t Vanilla
Powdered sugar

Beat egg whites with salt until stiff and add lemon juice. Fold in
almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper
bag to fit cookie sheet and grease paper and bake at 275’F. about 20
minutes, checking after 15 to prevent burning. Take out and brush
with rosewater. Lift off macaroons after loosening them by moistening
the paper. Sift powdered sugar over warm cookies.

MMMMM

PIZZA DOUGH

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA (RJHP21A—–
1 package Dry yeast
3 cup All purpose flour
1 tablespoon Sugar
1 teaspoon Kosher salt
2 tablespoon Non-fat dry milk powder
1 tablespoon Butter — at room temperature
1 1/4 cup Warm water

Place all ingredients into breadmaker in the order listed. Allow breadmak=
er to knead and let rise slightly before removing, approximately 20 to 25=
minutes. Don’t forget to remove the dough before the bake cycle starts.=

NOTE: I use the DAK Autobakery on the white bread setting to make this d=
ough. I then remove the dough and place it on a lightly floured cutting =
board and cover with a clean moist towel to rise an additional 30 minutes=
or so before forming to the pizza tray.

– – – – – – – – – – – – – – – – – – =

Date: Fri, 15 Apr 94 17:33:43 EDT
From: Janice Price

Fat-Free Oatmeal Cookies

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large egg whites
1/3 cup ml) corn syrup
1 tsp ml) vanilla
3/4 cup raisins
no-stick cooking spray (or whatever you choose to grease the pan)

In large bowl, combine flour, oats, sugar, baking powder, baking soda,
salt, and cinnamon. Add remaining ingredients, stirring until all
ingredients are moistened. Dough will be thick.
Drop dough by heaping teaspoonfuls onto baking sheet sprayed with
cooking spray (or whatever). Bake at 350F (180C) for eight to ten
minutes or just until set. Do not overbake (or they’ll turn into
hockey pucks). Cool five minutes on baking sheet (at which point
they’ll set up nicely), then remove to wire rack to cool.
Makes about 2 1/2 dozen cookies (depending on the size you like).

KEY WEST CONCH CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HBWK07A
– ground three times
2 qt -water
2 md Onions — – chopped
1 c Tomatoes — fresh or canned
1 t Salt
frozen — ¥
4 c Potatoes — peeled diced
1/4 lb Salt-cured pork — – diced
1 Green pepper — – chopped
– drained
1/4 ts Freshly ground pepper

Place ground conch in 4 quart saucepan; add potatoes
and water. Bring to a boil; reduce heat, and simmer
for 30 minutes. Fry pork in heavy skillet; add onion
and green pepper. Saute 5 minutes; add to kettle along
with tomatoes. Season to taste; cover and simmer about
45 minutes, or until conch is tender and potatoes
have dissolved and thickened the chowder.
Note: On the West Coast, abalone can be substituted
for the conch.

– – – – – – – – – – – – – – – – – –

Title: Peanut butter chip cookies
Categories: Desserts Cookies
Servings: 48

1/2 c Butter softened
3/4 c Packed brown sugar
1/2 c Chunky peanut butter
2 ea Eggs
1 1/2 c Flour
1 t Baking soda
1 c Salted peanuts
6 oz Semi-sweet chocolate chips
6 oz (or) butterscotch chips

1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking
soda and blend well. Add peanuts and chips. Mix just until blended.

2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie
sheet.

3. Bake 9-12 minutes or until golden brown. Remove right away from
cookie sheet and cool on wire rack.

from: _Cookiemania_

—————————————————————————–

Title: Stir-Fried Okra with Spices
Categories: Okra, Stir-fry
Yield: 4 servings

1 lb Fresh okra, trimmed and
-sliced into 1/2″ thick
-rounds
1 c Thinly sliced onion
2 tb Canola or olive oil
1 1/2 t Lemon juice
1/2 t Ground cumin
1/4 t Ground fennel
1/8 t Cayenne pepper
1/2 t Kosher salt

The following recipe is from cookbook author Julie Sahni. Serve over
scrambled eggs, a rice pilaf or, American-style, in pita bread with
lots of sliced tomatoes.

1. Fry okra, onion in oil, stirring occasionally, for 15 minutes. If
okra looks dry, add 3 tablespoons water and/or cover the pan during
cooking.

2. When vegetables are soft, stir in lemon juice. Lower heat and
sprinkle on cumin, fennel, cayenne and salt. Stir-fry mixture for 2
minutes, or until flavors are blended.

MMMMM

POTATO GARBANZO GNOCCHIS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Potato Flakes
2 c Boiling water
1/2 c Garbanzo Flour
1/4 c Rice Flour
1 tb Smoked nutritional yeast
— (optional)
1 t Sea salt
1 t Non-alum baking powder
— (optional)
1 t Garlic powder
1/8 ts Cayenne or red pepper

Combine water and potato flakes quickly. They will
set up firmly and be somewhat dry. Stir in the
remaining ingredients. Drop by the teaspoonful onto
hot oil and deep fry until golden brown. Omitting the
baking powder will result in denser gnocchis.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Title: Pear Parsnip Salad
Categories: Salads
Yield: 6 servings

3.00 c Diced Parsnips
(1 1/2 Lbs.)
2.00 c Water
3.00 tb Thinly Sliced Green Onions
Honey-Yogurt Dressing
3.00 md Size Firm, Ripe Pears
1.00 tb Lemon Juice
Ground Black Pepper (Opt)

Combine Parsnips 2 C. Water in A Small Saucepan; Bring To A Boil.
Cover Reduce Heat Heat 5 Min. Drain Rinse Under Cold Water.
Drain Well.Combine Parsnips, Green Onions 1/4 C. Plus 2 T. Honey-
Yogurt Dressing in A Medium Bowl. Stir Well. Cover Chill. Cut
Pears in Half Lengthwise; Core Cut Lengthwise Into Thin Slice,
Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut
Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top
Each With 1/2 C. Parnsip Mixture 1 T. Remaining Honey-Yogurt
Dressing. Sprinkle With Pepper If Desired.
(Fat 1.1, Chol. 1.)

MMMMM