Homemade Playdough

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Flour
1 C Water
1/2 C Salt
2 Tbsp Cream of tartar
1 Tbsp Oil

Cook this stuff until it forms a mess, excuse me, mass in the pan. Turn it
out on a plate, pick an old one, and cover it with a damp cloth, also and
old one. Food coloring may be added. Store playdough in the refrigerator but
do me a favor……don’t EAT the stuff.

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WHITE GREEN BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dried white beans, Great
-Northern, navy, or baby
-lima
6 c Water
3 Cloves garlic, chopped
2 ts Salt
4 c Beef broth
1/4 ts Freshly ground black pepper
1 t Rosemary, crumbled
2 c Fresh green beans (about 3/4
-lb), cut on the
Diagonal in 1-inch pieces
1 tb Butter
Juice of 1/2 lemon

Wash and pick over the dried beans. Put them into a
large saucepan or kettle with the water and bring to a
boil. Remove from the heat, cover, and allow to stand
for 1 hour.

Return to the heat and bring to a boil again. Reduce
heat and simmer, partially covered, for 1/2 hour.
Using a heavy fork, mash the garlic with the salt
until no large chunks remain. Add to the saucepan
with the beans. Add the broth, pepper, and rosemary.

Simmer, partially covered, until beans are tender.
This can take 15 minutes or as long as 1 hour; timing
for beans is hard to predict – keep checking.

Soup can be made ahead to this point, and refrigerated
or frozen after thorough cooling.

Cook the green beans uncovered in 2 uarts of boiling
salted water until they are tender-crisp and bright
green. Drain and add to the soup when the white beans
are tender but not mushy. If green beans are not to be
added right away, rinse in cold water to retain color.
Stir in the butter and lemon. Serve at once, while
green beans are still bright.

Note: If you want some of the soup pureed, do it
before adding the green beans – the color will be
better.

Serves 6 to 8.

From: MAIN COURSE SOUPS STEWS by Dorothy Ivens
ISBN0-06-015131-5. Harper Row, New York. 1983
Posted by: Karin Brewer, Cooking Echo, 7/92

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Title: Ginger Molasses Cookies
Categories: Cookies
Yield: 1 servings

4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed
Together to coat cookies

Combine flour, soda, cloves, salt, ginger, cinnamon. Do not sift.
Stir to mix well. Beat together butter, shortening, sugar til fluffy.
Stir in eggs, molasses, corn syrup until well blended. Add flour
mixture to creamed mixture. Beat until smooth pliable. Pinch off
dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in
cinnamon sugar to coat completely. Place on ungreased cookie sheets.
Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm
but feel soft to the touch. NOTE: I usually undercook these cookies for a
soft center. But for ginger snaps and a crispy cookie, cook them the full
time. Lilli Beach

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Title: BRUCE’S FAVORITE CAESAR SALAD
Categories: Salads
Yield: 4 servings

1 x Head of Romaine Lettuce
1 x Tin of Anchovy Filets
1 tb Fresh Ground Black Pepper
4 cl Garlic
1 x Egg Yolk-use Extra Large Egg
1 tb Prepared Hot Mustard
3 ds Tabasco Sauce
1 tb Worcestershire Sauce
3/4 c Olive Oil
Red Wine Vinegar
1 x Lemon
Fresh Grated Parmesan Cheese
Croutons
1/2 lb Bacon

1) Cook the bacon until very crisp. Set aside and allow to drain on
paper
towels.

2) Place egg in a glass of warm water and set aside until it reaches
room
temperature (10-15 minutes).

3) Crush the garlic in a large wooden bowl. Add the anchovies and
crush
into a pulpy mass. Mix with black pepper.

4) Add mustard, worcestershire sauce and tabasco. Separate the egg,
keeping
the yolk. If you can’t find any extra large eggs then 2 small eggs
is
fine. Stir in each of these ingredients thoroughly as you add each
one.

5) SLOWLY add the oil from the anchovy tin, using a french whisk to
mix.

6) SLOWLY add olive oil, rapidly whipping until you get a thick
paste. You
may have to vary the amount of oil to achieve this (at least 3/4
cup).

7) Squeeze in some red wine vinegar to taste. Once around the bowl is
usually enough.

8) Squeeze in one lemon for the juice, again to taste.

9) Just before serving, add the lettuce, croutons, crushed bacon and
parmesan cheese. Toss Thoroughly.

The trick to this is the dressing should be quite thick before adding
the red wine vinegar and lemon juice.

You may want to add more garlic, tabasco, worcestershire, mustard
depending on how spicy you like your Caesar Salad. From the kitchen
of Bruce and Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

LINGUINE WITH OLIVES AND SUN-DRIED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Linguine
1/2 c Extra-virgin olive oil
4 Cloves minced garlic
1/4 ts Hot pepper flakes
2 md Ripe tomatoes — chopped
1/2 c Black olives — cut up
1/4 c Sun-dried tomatoes,
Oil-packed — drained and
Chopped
1 t Salt
1/4 ts Pepper
1/4 c Fresh basil — chopped
1/2 c Feta cheese — optional

In 1 lg pot of boiling, salted water cook linguine for
8 to 10 minutes or until tender but firm; drain well.

Meanwhile, in large skillet, heat half of the oil over
medium heat; cook garlic, hot pepper flakes and fresh
tomato for 3 to 4 minutes or until fragrant but not
browned. Add olives, sun-dried tomatoes, salt and
pepper; cook for 2 to 3 minutes or until heated
through. Add to pasta along with remaining oil and
basil; toss well.

Top with crumbled feta cheese, if desired.

Recipe By :

From: Date:

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Vegetable and Pasta Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
2 carrots — peel, slice thin
2 zucchini — thinly sliced
1 14 oz can whole tomatoes
2 14.5 oz cans beef broth
1 1/2 cups water
1 tablespoon dried parsley — plus
4 teaspoons dried parsley
1 tablespoon oregano
1 1/2 cups small shell-shaped pasta — uncooked
grated Parmesan cheese

In Crock-Pot, combine onion, carrots, zucchini, tomatoes, broth, water, parsley
, and oregano. Cover and cook on Low 8 to 10 hours or High for 4 to 5 hours.
Stir in uncooked pasta and cook for an additional 30 minutes or until pasta is
tender. Garnish with grated Parmesan cheese. Serve

Serves 6 to 8

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Date: Fri, 11 Mar 94 09:16:57 -0400
From: MPAX@pbs.org

Stuffed Peppers

8 large chili peppers
2 cups of your favorite rice
2 tbl (or to taste) Creole spices
1 small onion
1 1/2 cups mixed frozen veggies

Preheat oven to 400 degrees. Cut tops off peppers and take seeds out.
Place peppers on a tray and roast about 30 minutes.

Meanwhile cook rice according to directions. I add the onions, creole
spice (I buy this premixed), and frozen veggies with a little extra
water and this is what I cook the rice in. Go sit and relax.

When peppers and rice are done, take pepper out of the oven and
stuff with the rice and serve. Yummy. The leftovers make a great
lunch too.

From: Michelle Dick

From The Joy of Cooking:

BROWNED FLOUR

A variant used in gravies to enhance color and flavor [and as we now
know, to do fatfree cajun cooking]. The slow but inexpensive
procedure by which it is made is worth trying. The flour, when ready,
should smell nutty and baked. Place:

1 cup flour

in a dry heavy skillet. Stir constantly over very low direct heat,
scraping the flour from the sides and bottom of the pan. Or, heat the
flour in a very slow oven, 200 deg F to 250 deg F, in a very heavy
pan. Shake the pan periodically so the flour browns evenly. Do not
let it get too dark or, as with brown roux, it will become bitter and
lose its thickening power altogether. Even properly browned flour has
only about half the thickening power of all-purpose flour. It may be
stored in a tightly covered jar in a cool place.

Mock Whipped Cream Frosting

Recipe By : Pat Asher
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C Granulated Sugar
3/4 C Butter (1 1/2 Sticks)
1/2 C Shortening
1 C Milk — Lukewarm
3 Tsp Vanilla

Put all together in small bowl. Whip at slow speed until it stops
splattering, then full speed for not less than 10 min.

Delicious with Graham Cracker Cake.

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Title: Summer Fruit Salad
Categories: Salads, Fruits, Low-fat
Yield: 4 servings

2 c Cooked rice
– cooled to room temperature
1/2 c Quartered strawberries
1/2 c Grape halves
1/2 c Quartered kiwifruit slices
1/2 c Pineapple tidbits
1/2 c Banana slices
1/4 c Pineapple juice
2 tb Plain yogurt
1 tb Honey
Lettuce leaves

Combine rice and fruits in large bowl. Blend pineapple juice, yogurt, and
honey in small bowl; pour over rice mixture. Toss lightly. Serve on
lettuce leaves.

Each serving provides:
* 161 calories
* 2.6 g. protein
* 0.5 g. fat
* 37.6 g. carbohydrate
* 8 mg. sodium
* 1 mg. cholesterol

Source: Sport Sense – The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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