Title: Santa’s Sweet Boots
Categories: Cookies
Yield: 1 servings

Brown Sugar Sweeties Recipe

Roll dough out; cut out using 2 1/2″ boot cutter. Bake 8-10 minutes.
Spread cooled cookies with plain icing. Immediately sprinkle tops of
boots with finely snipped sweetened flaked coconut remainder with
red sugar crystals.

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The How-To-Cook Book by Jackie Gannaway
The Bread Book by Linda Collister Anthony Blake
Using a Hot Wok by Crispin Burnham
Tips for the Lazy Cook by Liza Roundalot
Secrets of a Jewish Baker by George Greenstein
The All Natural Allergy Cookbook by Jeanne Marie Martin
The New Complete Book of Breads by Bernard Clayton
The Breads of France by Bernard Clayton
“The Deaf Smith Country Cookbook-Natural Foods for Family Kitchens” by
Ford-Hillyard-Kock

LowFat Healthy Living
Butter Busters Cookbook by Pam Mycoskie
Low Fat and Loving It by Ruth Spear
Good Food Book by Jane Brody
The Uncheese Cookbook
The Single Vegan by Leah Leneman
The Compassionate Cook
Cookbook for People Who Love Animals by
The Best Low-FAt, No-Sugar Bread Machine Cookbook Ever, by Madge Rosenbergs
(Harper/Collins, Publishers, ISBN 0-06-017174-X)
The New Complete Book of Breads by Bernard Clayton
Secrets of a Jewish Baker by George Greenstein
The Breads of France by Bernard Clayton
Look Cook by Anne William, hardcover price is $19.95 and it is published by
Dorling Kindersley. ISBN 1-56458-866-1
Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway
My Favourite Chocolate Cookbook by Mary Norwak, published by Stirling, ISBN
0-304-34336-6
Death by Chocolate by Marcel Desauniers.
Maida Heatter’s Book of Great Chocolate Desserts by Maida Heatter
A Passion for Chocolate by Maurice Jean-Jacques Bernachon
Cocolat by Alice Medrich NY: Warner Books, Inc., 1990. ISBN 0-446-5149-5
International Chocolate Cookbook by Nancy Baggett
Glorious Chocolate by editors of Chocolatier Magazine
365 Great Chocolate Desserts by Natalie Haughton. NY: Prentice Hall Press,
1991. ISBN 0-06-016537-5
A Gourmet’s Guide to Chocolate by Lesley Mackley, Carole Handslip. CA:
HPBooks, Inc., 1989. ISBN 0-89506-853-9
Betty Crocker’s Everything Chocolate by NY: Prentice Hall Press, 1985. ISBN
0-671-84718-X
Betty Crocker’s Chocolate Cook Book by NY: Prentice Hall Press, 1985. ISBN
0-13-084997-9
Chocolate, Williams-Sonoma by SF: Time Life Books, 1993. ISBN 0-7835-0241-9
(Trade), 0-7835-0242-7 (Library)
Chocolate Fads, Folklore Fantasies by Linda K. Fuller, PhD. NY: Harrington
Park Press, 1994. ISBN 1-56023-027-4
Chocolate Surprises by Irena Kirshman. NC: Potpourri Press, 1969.
Faye Levy’s Sensational Chocolate by CA: HPBooks, Inc., 1986. ISBN
1-55788-049-2
Forrest Gump – My Favorite Chocolate Recipes by Winston Groom. AL: Oxmoor
House, 1995. ISBN 0-8487-1487-3
Lee Bailey’s Country Desserts by Lee Bailey. NY: Clarkson N. Potter, Inc.,
1988. ISBN 0-446-5149-5
Mrs. Fields – I Love Chocolate Cookbook by Debbi Fields. NY: Time Life Books,
Inc., 1994. ISBN 0-8094-7808-0
Quick Chocolate Fixes by Leslie Weiner Barbara Albright. NY: St. Martin’s
Griffin, 1995. ISBN 0-312-13153-4
Quick Easy Chocolate by Gina Steer. NY: Howell Press, 1994. ISBN
0-943231-74-4
The 47 Best Chocolate Chip Cookies in the World by Larry Honey Zisman. NY:
St. Martin’s Press, 1979. ISBN 0-312-29983-4
The Book of Chocolate Petit fours by Beverly Southerland Smith. NY:Barron’s,
1982. ISBN 0-89586-481-9
The Chocolate Book by Sara Perry. CA: Chronicle Books, 1992. ISBN 0-8118-0246-9
The Joy of Chocolate by Judith Olney. NY: Harrington Park Press, 1994. ISBN
0-8120-5435-0 (Cloth edition), 0-8120-4279-4 (Paper edition)
Growing Up on The Chocolate Diet by Lora Brody (Henry Holt Co., 1985.)
The Cake Bible by Rose Beranbaum
Piece of Cake by Susan Purdy
Great Cakes by Carole Walter
Classic Home Desserts by Richard Sax
Ice Cream! The Whole Scoop by Gail Damerow
Desserts to Die For by Marcel Desauniers
The Art of Low-Fat Desserts by Alice Medrich
Cakes Men Like by Chronicle Books
On Food and Cooking by Harold McGee
The Cookbook Decoder by Arthur Grosser
American Cookbook by Marilyn Diamond
The almost no fat cookbook by Bryanna Grogan
Exotic Ethiopian Cooking, Publisher: Ethiopian Cookbook Enterprises, 7409 Carol
Lane, Falls Church, VA 22042 USA, Copyright 1993, ISBN 0-9616345-2-9
Tassajara Bread Book by
Laurel’s Kitchen by
The Enchanted Broccoli Forest by
Breads from La Brea Bakery by Nancy Silverton
Food From My Heart by Zarela Martinez
English Bread and Yeast Cookery by Elizabeth David
Jewish Vegetarian Cooking by Rose Friedman
by
Lebanese Mountain Cookery by Mary Laird Hamady
The Joy of Israel by Ricky Friesem and Gerry Hornreich
100 years and Still Cooking by Lutheran Women Missionary League of
Pleasanton,Grace Lutheran, Pleasanton, Nebraska.
The Complete Book Of Spices by Jill Norman
A Painter’s Kitchen, Recipes from the Kitchen of Georgia O’Keeffe by Margaret
Wood
American Wholefoods Cuisine by Goldbeck
Fit For Life Cookbook by Marilyn Diamond
Complete Book of Breads by Bernard Clayton
McDougall Program for Maximum Weight Loss by John McDougall, MD
500 Fat-Free Recipes by Sarah Schlesinger
American Cookery by Amelia Simmons (1984 Dover ISBN 0-486-24710-4)
"From Julia Child’s Cookbook by Julia Child
Food in History by Reay Tannahill
The Roman Cookery of Apicius by John Edwards
A Taste of Ancient Rome by Ilaria Gozzini Giacosa
Going Against the Grain by Phyllis Potts
Light Cooking by Publications International, Ltd. The ISBN # is:
0-7853-0683-8.
So Fat, Low Fat, No Fat by
Butter Busters: The Cookbook by published by Warner Books; the ISBN # is:
0-446-67040-5.
Classic Vegetarian Indian Cooking by Julie Sahni
Classic Indian Cooking by Julie Sahni
Indian Recipes for a Healthy Heart by Fatim Lakhani

Magazines

Chocolatier Magazine, call (815) 734-1109 to subscribe or write Chocolatier,
Dept. A92, P.O. Box 333, Mt. Morris, IL 61054

Title: Chili Cheese Burgers
Categories: Cheese, Hamburgers, Main dish, Meats, Spice
Yield: 6 servings

1 1/2 lb Ground Beef
1 ts Chili Powder
3/4 ts Salt
1/4 ts Pepper
6 ea Cheddar Cheese Slices; *
1/4 c Onion; Finely Chopped, 1 sm.
1 ts Worcestershire Sauce
1/4 ts Garlic Salt
1/4 ts Red Pepper Sauce
2 tb Green Chiles; Canned,Chopped
1 ds Cayenne Red Pepper

* Each cheese slice should be 2 X 2-inches. Mix all
the ingredients together except the cheese slices and
chiles. Shape the mixture into 12 thin patties, each
about 3 1/2-inches in diameter. Place 1 cheese slice
and 1 tsp of the chiles on each of 6 patties. Top with
the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached,
about 10 to 15 minutes.

—–

Title: Pure Cream Of Tomato Soup
Categories: Main dish Soups Vegetables
Servings: 7

5 tb Butter
1/2 c Onion; Chopped
4 tb Unbleached Flour
4 c Milk
1/2 ea Bay Leaf
1 1/2 ts Sugar
1 1/2 ts Salt
1/2 ts Baking Soda
3 c Tomatoes; Chopped, Fresh,Can

Melt the butter in a soup-pot. Add the onion and cook over medium heat,
stirring, until the onion is soft but not browned. Sprinkle the flour
over the butter mixture and continue to cook for an additional 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and
stir until slightly thickened. Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer. Remove from the
heat and put through a strainer. Taste and correct the seasoning. Reheat
before serving.

—————————————————————————–

MINATURE REUBENS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Loaf party rye-bread slices
1/4 c Mayonnaise
1 tb Chil sauce
1/2 ts Prepared horseradish
1/2 sm Green pepper, minced
1/4 lb Thinly sliced corned beef
8 oz Sauerkraut, drained
8 oz Slice swiss cheese

Preheat oven to 350oF. Arrange bread slices on large cookie sheet. Bake 5
minutes or until lightly browned on one siode. Remove cookie sheet oven.

Meanwhile, in small bowl, stir mayonnaise, chil sauce, horseradish, and
green pepper until blended. (Could substitute 1,000 Island dressing).

With knife, spread some mayonnaise mixture on toasted side of each bread
slice. Top each slice with some corned beef, sauerkraut, then cheese,
cutting corned beef and cheese slices to fit. Bake about 10 minutes or
until cheese is melted. Serve immediately. Makes about 3 dozen canap‚s.

Each canap‚: About 60 calories, 4 g fat, 10 mg cholesterol, 135 mg sodium.

Good Housekeeping’s HOLIDAY BEST ’93 pg 120

– – – – – – – – – – – – – – – – – –

SANDCAKE – SANDKAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Butter
1 1/4 c Sugar
3 Eggs
1 c Flour
1 c Potato flour
1/8 c Rice flour
1 t Vanilla extract

Mix the butter and sugar, add the eggs one at a time,
and finally the sifted flour and vanilla extract. Bake
in a moderate oven about 1 hour, or until golden
brown. If baked only 45 min. the cake will be
underdone but tastier.

Posted by Stephen Ceideberg

– – – – – – – – – – – – – – – – – –

Title: CHEZ MELANGE DIPPING SAUCE
Categories: Sauces, Appetizers
Yield: 1 servings

6 oz Anchovies
1/2 c Olive oil
1 lb Carrots; coarsely chopped
1 Onion; coarsely chopped
1 lb Celery; coarsely chopped
1 1/2 c Dry white wine
6 lb Whole tomatoes
– finely chopped
12 oz Crushed tomatoes
1/2 c Tomato paste
1 1/4 qt Chicken stock
1 1/2 Lemons, zested
1/3 c Worcestershire sauce
4 Beef bouillon cubes
1 1/2 ts Salt
1 1/4 ts Black pepper
1 1/4 ts Granulated garlic
3/4 ts Crushed red chiles
1 1/4 ts Ground basil
1 1/2 ts Ground thyme
1 1/2 c Light brown sugar

In a medium large saucepan place the anchovies and the
olive oil. Simmer them on medium low for 12 to 15
minutes, or until the anchovies have dissolved. In a
large saucepan place the dissolved anchovies and the
oil. Add the remainder of the ingredients and stir
them together. Simmer the mixture for 1 hour. It is
served in a bowl with freshly baked bread, and it’s
fantastic!"

—–

Coconut Candy Centers

Recipe By : Rebekah Inman
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz cream cheese. softened
1/2 cup butter or margarine, softened
4 cups powdered sugar
1 1/2 tsp vanilla
2 cups flaked coconut (small flakes)

Beat cream cheese and butter in large mixer bowl until smooth. Gradually
blend in powdered sugar and vanilla. Blend in coconut. If necessary, chill
about an hour our until firm enough to handle. Form into desired shapes.
Place on wax paper-covered tray or cookie sheet. Cover loosely and chill 3
to 4 hours or overnight. They should feel dry to the touch before coating
with semisweet or bitter sweet chocolate. (I like Ghirardhelli’s).

I’m not sure if these are just like Mound’s because I only make them at
X-Mas and haven’t tasted them for a year. If my memory doesn’t deceive
they’re quite similar and very good.
[Note: Don’t try coating these in milk chocolate. Tastes weird.]
Enjoy.

– – – – – – – – – – – – – – – – – –

Title: Whole or Halved Tomatoes (packed in tomato juice)
Categories: Canning
Yield: 1 recipe

Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split, then dip in cold water. Slip off skins and remove
cores. Leave whole or halve. Add bottled lemon juice or citric acid to
the jars (See acidification instructions). Add 1 teaspoon of salt per
quart to the jars, if desired.

Raw pack — Heat tomato juice in a saucepan. Fill jars with raw
tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with
hot tomato juice, leaving 1/2-inch headspace.

Hot pack — Put tomatoes in a large saucepan and add enough tomato juice
to completely cover them. Boil tomatoes and juice gently for 5 minutes.
Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato
juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1,
Table 2 or Table 3 depending on the method used.

Table 1. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts
Process Time at Altitudes of 0 – 1,000 ft: 85 min.
1,001 – 3,000 ft: 90 min.
3,001 – 6,000 ft: 95 min.
Above 6,000 ft: 100 min.

Table 2. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 40 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 25 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
=====================================================================
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 2 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.
======================================================================
Table 3. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a dial-gauge pressure canner.

Style of Pack: Hot or Raw. Jar Size: Pints.
Process Time: 40 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Hot or Raw. Jar Size: Quarts.
Process Time: 25 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Hot Oatmeal
Categories: Diabetic, Breakfast, Nuts/grains, Vegetarian
Yield: 1 servings

MMMMM———————MIX IN A SMALL PAN————————–
1 c Hot water -cook gently for 5-6
minutes
2/3 c Oatmeal

MMMMM—————————-ADD———————————
1 tb Raisins; 1 tb Sunflower seeds;
1/2 ts Cinnamon;

MMMMM————————-SERVE WITH——————————
1/4 c Milk or yogurt (low-fat)

Food Exchanges per serving: 2 STARCH/BREADS EXCHANGES + 1 FRUIT
EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm;
FAT: 6gm; CAR: 57gm;

Source: Vegetable Cooking for Diabetics by Patricia Mozze.
Brought to you and yours via Nancy O’Brion and her Meal Master

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