Title: PREMIER WHITE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 pk NESTLE Premier White baking
-bars, divided (6 oz ea;
-6 foil-wrapped bars)
2 1/4 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Butter or margarine,
-softened
1/3 c Sugar
1 Egg
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz; 1 1/2 cups)

Preheat oven to 350’F. In small saucepan over low heat, melt 3
foil-wrapped bars (6 ounces) Nestle Premier White baking bars; set aside.
In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, beat butter and sugar until creamy. Blend in egg and
vanilla extract. Beat in melted baking bars. Gradually beat in flour
mixture until soft dough forms. Shape dough into ball; flatten to 3/4″
thickness. Wrap in plastic wrap; refrigerate 15 minutes until firm.

On lightly floured surface, roll out dough to 1/8″ thickness. With 2 1/2″
to 3″ cookie cutters, cut dough into shapes. Place on ungreased cookie
sheets.

Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes.
Remove from cookie sheets; cool completely.

In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6
ounces) baking bars. Spread or pipe melted baking bars on cookies.
Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels,
attaching with melted baking bars.

Makes about 3 1/2 dozen cookies.

CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2″ hole near top edge
of each cut out before baking.

MMMMM

Title: Clive Younghusband’s Venison Stew
Categories: Soups/stews, Meats
Yield: 12 servings

4 lb Venison (haunch, ham)
3 c Cheap red wine
1 1/2 c Red or white wine vinegar
pn Ground allspice
2 Whole bay leaves
4 c Celery, carrots, leeks,
Roughly chopped
Sugar
Salt
8 oz Jar of beef gravy
3/4 c Pearl onions, trimmed
3/4 c Fresh mushrooms
2 Cloves, garlic, crushed
2 pn Ground oregano
1 lb Salt pork, diced

1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not
season. Bring to a boil for 30 minutes. Cool to room temperature.
This can be done overnight in the refrigerator but allow to return to
room temperature before adding meat. Strain mixture through
cheescloth. Discard the vegetables and spices in the cheesecloth. 2>.
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut
venison into 2″ cubes. Add to the strained mixture. Let mixture stand
in the refrigerator for 24 hours. 3>. Saute mushrooms and onions
until limp. Add gravy, garlic, oregano and the remaining red wine.
4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy
mixture. 5>. Remove venison from marinade. Throw away marinade. 6>.
Saute venison until brown. Add to mushroom/gravy mixture. Place
mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7>. Serve stew over wild rice
with cranberry sauce on the side.

MMMMM

YAM AND SPLIT PEA SOUP WITH FRESH GINGER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried split peas
3 md Yams, peeled and diced
3 Leeks, diced
2 tb Sliced fresh ginger
4 Celery stalks, diced
3 Carrots, diced
1 t Salt
3 tb Braggs aminos
Water
1/8 ts Cayenne pepper

Place all the ingredients except the cayenne pepper in
a large pot. Add water so that there are 2 inches of
water over the vegetables. Cover, bring to a boil,
turn down the heat and simmer for 2 hours, or until
all the ingredients are mushy. Stir often to prevent
sticking. If the soup becomes too thick while it is
cooking, add some boiling water, or your can thin it
with a bit of water at the end of the cooking time for
a lighter soup. Add cayenne pepper, adjust the
seasonings, and serve.

From “The High Road to Health” by Lindsay Wagner
Ariane Spade

– – – – – – – – – – – – – – – – – –

CABBAGE SOUP #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Meat or 1 lb stew meat
8 c Water
1 1/2 ts Salt
1/2 ts Dried oregano
5 ea Whole peppercorns
2 ea Bay leaves
1 cn (16-oz) tomatoes cut up or
3 ea Fresh tomatoes cut up
1 cn (16-oz) cut green beans
2 ea Sliced md carrots
1 ea Chopped md onion
1/2 ts Crushed red pepper
-optional
1 sm Head cabbage cored and
-chopped

In large kettle combine meat, water, salt, oregano,
peppercorns and bay leaves. Bring to a boil then reduce heat to
simmer and simmer 2 hours. Remove beef when cool enough to
handle, cut up meat and discard bones if any. Strain broth and
skim off excess fat. Return broth to kettle. Add cut up meat,
tomatoes and all vegetables except cabbage and red pepper, if
desired. Simmer for 30 minutes, then add cabbage and simmer for
30 minutes more.

– – – – – – – – – – – – – – – – – –

Title: Flavored Popcorn
Categories: Snacks, Tabasco
Servings: 1

1 qt Fresh Popcorn
2 tb Melted Margarine Or Butter
3 tb Strawberry Flavor Drink Mix
2 tb Instant Cappuccino Flavoring
1 tb Dry Blue Cheese Dip Mix With
A Dash Of Garlic Salt
1 ts Curry Powder With:
1 ts Cumin And:
1/2 ts Garlic Salt
2 tb Chili Seasoning Mix
Tabasco Sauce To Taste:
Added To Melted Butter

Using 1 quart of freshly made popcorn as a serving size; select one of the
listed flavor combinations and follow directions. In most cases adding the
flavor to the melted butter or margarine would be the easiest method. The
strawberry flavored drink mix will give strawberry flavored popcorn. The
instant Cappuccino mix will give Cappuccino flavor. The dry Blue Cheese
and garlic salt will give Blue Cheese flavor. The combination of curry
powder, cumin and garlic salt is good for curry. Chili seasoning will give
a south of the border flavor and finally adding Tabasco sauce to your taste
to the melted butter will give that added kick some may prefer.

MMMMM

Title: Chow Mein Casserole
Categories: Main dish
Yield: 4 servings

1 lb Lean ground beef
3/4 c Celery, chopped
3/4 c Onion, chopped
1 1/4 c Boiling water
1/2 c Uncooked rice
1/2 ts Salt
10 1/2 oz Chicken with rice soup
4 oz Mushrooms
1 tb Brown sugar
2 ts Soy sauce
1 ts Margarine or butter
1 1/2 c Chow mein noodles

Cook and stir hamburger, celery and onion until hamburger is light
brown,
then drain. Pour water on rice and add salt in greased 2 qt. casserole.
Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.
Cover
and cook in 350=F8F oven for 30 minutes, stir. Cook uncovered for 30
minutes
longer. Stir in noodles, serve immediately. Note: Water chestnuts
and/or
bamboo shoots may be added if desired.

—–

CATFISH STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb BACON,DICED
2 CLOVE GARLIC,MINCED
2 ONIONS, DICED (LARGE)
1 GREEN PEPPER, DICED (LARGE)
1 RED PEPPER, DICED (LARGE)
CRUSHED RED PEPPER FLAKES
8 oz OKRA, SLICED
6 oz TOMATO PASTE
2 lb CATFISH,CUBED
Salt
Pepper
2 1/2 c DICED, CANNED TOMATOES
3 c FISH STOCK

In a heavy bottomed soup pot, saute the
bacon. As soon as it startes to brown add the
onion and diced green red pepper. Cook for
about 5 min more. Add the diced tomatoes.
Cook 5 min. more. Add the okra and the fish
stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken (tomato paste
can be added at this point if desired).
Add the cubed catfish and simmer till fish is
done. Season w/salt pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.red
pepper. Can also add crab, shrimp, oysters,
chicken. Went out fishing the other day and caught a
few catfish too small to keep but this recipe came to
mind. Its real good when made spicy and served with
COLD beer. 04/29 11:17 Weird AL A.Green14 on Genie

– – – – – – – – – – – – – – – – – –

Greek-style Macaroni Pie

Recipe By : Prima
Serving Size : 8 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
175 grams macaroni
4 tablespoons olive oil
1 onion — finely chopped
2 cloves garlic — crushed
2 ounces soya mince or Quorn — optional
4 tomatoes — chopped*
2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
125 grams feta cheese — crumbled
salt and pepper — to taste
TOPPING:
50 grams butter or margarine
50 grams cornstarch
6 deciliters milk
175 grams feta cheese
2 eggs — beaten
225 grams Greek yogurt
salt and pepper — to taste

* I omitted the tomatoes, without harm.

Cook the macaroni according to the package instructions.
Drain and set aside.

Heat the oil in a frying pan and fry the onion and garlic till soft.

Stir in the soya mince or Quorn (if using) and tomatoes, and fry
for 2-3 minutes.
Add the spices and herbs, and fry for a further minute.
Remove from the heat and stir in the cheese and macaroni.
Season to taste and transfer to a large square ovenproof dish.

Preheat the oven to 400F/200C.
To make the topping, melt the butter in a pan, stir in the flour and
cook for 1 minute.
Gradually add the milk, stirring contantly until the sauce begins to
thicken.
Remove from heat and stir in the cheese.
Quickly add the beaten eggs and yogurt, mix thoroughtly, season,
then pour over the macaroni mixture.

Bake for 30 minute, then allow to cool for a few minutes.
Cut into squares and serve with a green salad.

– – – – – – – – – – – – – – – – – –

WHOLE WHEAT PRUNE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Prunes (1 oz) — chopped
1 tb Molasses
1 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.

– – – – – – – – – – – – – – – – – –

GRILLED PORTOBELLO MUSHROOMS OVER ANGEL HAIR*

Recipe By : ESSENCE OF EMERIL-SHOW #EE2264
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Portobello mushrooms
2 tablespoons olive oil
Essence of Emeril — see recipe
1 cup heavy cream
1 cup grated St. John’s Cheese
1 teaspoon minced garlic
Salt and pepper
3/4 pound fresh angel hair pasta
— cooked al dente
tossed with olive oil
2 tablespoons chopped chives
1 3 ounce block St. John’s Cheese — for shaving

* WITH ST. JOHN’S CHEESE SAUCE Preheat the grill. Season each mushroom
with olive oil and Essence. Place on the grill and grill for 3-4
minutes
on each side. For the sauce: In a hot saute pan, add the cream. When
the
cream starts to bubble and thicken, whisk in the cheese. Season with
the
garlic, salt and pepper. Simmer the sauce for 2-3 minutes. In a pot of
boiling salted and oiled water, drop in the fresh pasta for about 2
minutes, remove, drain, and add directly to the sauce. Remove the
mushrooms and slice on the bias into 2-inch slices. Using a pair of
tongs,
place three nests of pasta in the center of the platter.
Spoon the remaining sauce over the pasta and around the plate. Arrange
the
mushroom around the pasta. Garnish with hand-shaved cheese and chives.
Yield: 2 main course servings.

Formatted by Olivia Liebermann.

– – – – – – – – – – – – – – – – – –