CRESCENT ROLLS

Recipe By : =

Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Bread flour
2 tablespoon Sugar
1/4 teaspoon Salt
1/4 cup Butter;or margarine — softened
1 tablespoon Milk
1 Egg yolk — plus water to
measure 3/4 cup
1 teaspoon Active dry yeast
Butter; or margarine — melted

Place ingredients, except melted butter, in inner pot in order listed; le=
t stand 5 minutes. Use DOUGH setting; press START. Dough will be complet=
ed in 1 hour 15 minutes. Remove dough from inner pot and place in greased=
bowl, turning to coat evenly. Cover and let rest in warm, draft-free pl=
ace, 20-30 minutes.

Punch down dough. On floured surface, roll dough to 10-inch round; brus=
h with melted butter. Cut into 10 wedges. Roll up each wedge, starting a=
t wide end; press points. Place, point-side down, on greased baking sheet=
and shape into crescents. Brush with remaining butter. Cover and let ri=
se in warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for =
8-10 minutes, or until golden brown.

(MM’d by Nancy Hagfors – N.HAGFORS on GEnie; GXDB48A on Prodigy)

– – – – – – – – – – – – – – – – – – =

Title: No-Bake Peanut Butter Drops
Categories: Cookies
Yield: 60 servings

1 1/2 c Sugar
1/2 c Margarine — or butter
3/4 c All-purpose flour
2/3 c Evaporated milk
1 1/2 c Rolled oats — not instant
2/3 c Creamy peanut butter
1/2 c Black walnuts — chopped
1/2 c Dried coconut
1 ts Vanilla extract
1/4 ts Salt

In a saucepan, combine the sugar, margarine, flour and milk. Bring to a
full boil and boil hard for 3 minutes, stirring constantly. Remove from
heat and add remaining ingredients all at once. Blend well. Drop by
teaspoonfuls onto foil or greased cookie sheets. Cool completely before
serving or storing.

Recipe By : Jo Anne Merrill

—–

EASY SHORTBREAD

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 lb Butter
3 1/2 c Flour, all purpose
1 c Rice flour
2 tb Sugar

Preheat oven to 350F. Place 1 cup sugar in food
processor; blend 30 sec. (or use fruit sugar). Add to
softened butter and cream mixture until very fluffy.
Combine flour and rice flour. Beat into batter in
small portions. Turn batter out onto a lightly
floured surface. Knead until smooth, adding up to 1/2
c more all-purpose flour, if needed. Press into a 15 x
9 jelly roll pan. Score into bars with a sharp knife.
Prick surface with fork. Sprinkle with remaining 2 T
sugar. Bake 10 minutes then lower heat to 300F and
bake until golden, about 30 to 40 minutes. Cut along
scored lines, cool and store in air tight container.
(Good recipe from Toronto Star, very fast.)

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Title: Oriental Rhubarb Jam
Categories: Jams
Yield: 4 servings

1 lb Rhubarb finely chopped
1/2 ts Five spice powder
Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice

In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat,
stirring constantly until sugar dissolves. Bring to boil, skim off
foam and cook over medium heat, stirring frequenly, until mixture
becomes transparent and thickens, about 15 to 20 minutes. Ladle into
hot, sterilized jars; seal. Makes about four 6 ounce jars.

MMMMM

Title: STIR FRY LENTILS AND BEANS
Categories: Main dish
Yield: 1 recipe

1/4 c Sesame oil
1/2 c Diced onion
1/2 c Diced celery
1 c Sliced mushrooms
2 c Cooked AM Red Lentils
1 c Cooked AM Adzuki beans
1/2 c Fresh mung bean sprouts
1/2 c Sliced water chestnuts
2 ts Low sodium tamari sauce
1/2 ts Marjoram
1/4 ts Nutmeg
1/4 ts Garlic powder
1/4 ts Onion powder

Heat the oil in a large skillet or wok and saute the
onion, celery and mushrooms until brown. Add the
remaining ingredients and cook, stirring until heated
through.

Source: Arrowhead Mills “Hearty Main Dish Meals
without meat” tri-fold Reprinted by permission of
Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias

—–

Title: LINZER TARTS
Categories: Cookies
Yield: 24 servings

1 c BLUE BONNET Margarine,
-softened
1 c Granuated sugar
2 c All-purpose flour
1 c PLANTERS Slivered Almonds,
-chopped
1 ts Grated lemon peel
1/4 ts Ground cinnamon
1/3 c Raspberry preserves
Confectioners’ sugar

In large bowl with electric mixer at high speed, beat margarine and
granulated sugar until light and fluffy. Stir in flour, almonds, lemon peel
and cinnamon until blended. Cover; chill 2 hours.

Divide dough in half. On floured surface, roll out one half of dough to
1/8″ thickness. Using 2 1/2″ round cookie cutter, cut circles from dough.
Reroll scraps to make additional rounds. Cut out 1/2″ circles from centers
of half the rounds. Repeat with remaining dough. Place on ungreased baking
sheets. Bake at 325’F. for 12-15 minutes or until lightly browned. Remove
from sheets; cool on wire racks. Spread preserves on top of whole cookies.
Top with cut-out cookies to make sandwiches. Dust with confectioners’
sugar.

Makes 2 dozen cookies.

—–

THAI FRIED NOODLES (3)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
4 Garlic cloves
— finely crushed
1 tb Fish sauce
3 tb -TO
4 tb Lime juice
1 t Crushed palm sugar
2 Eggs — beaten
12 oz Rice vermicelli
— soaked in water for
— 20 minutes, drained
4 oz Peeled shrimp
4 oz Bean sprouts
4 Green onions — sliced
—–TO GARNISH—–
2 tb Dried shrimp, ground
Roasted peanuts
— finely chopped
Cilantro leaves
Lime slices

Heat oil in a wok, add garlic and cook, stirring occasionally, until
golden. Stir in fish sauce, lime juice and sugar until sugar has
dissolved. Quickly stir in eggs and cook for a few seconds. Stir in
noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
sprouts and half of the green onions.

When noodles are tender, transfer contents of wok to a warmed serving dish.
Garnish with remaining bean sprouts and green onions, dried shrimp,
peanuts, cilantro leaves and lime slices.

Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
: ISBN 1-55788-038-7

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

4 tablespoons capers
6 anchovy fillets, drained
1 cup olive oil
1/4 cup lemon juice
Freshly ground black pepper
1 pound small mushrooms

Rinse two tablespoons of capers and dry on a paper towel. Pound them
and the anchovies in a mortar or press them through a sieve with a spoon.
When the mixture is reduced to a paste, transfer it to a mixing bowl.
Add the oil little by little, stirring as you do it. Add the lemon
juice and pepper to taste. Let the sauce stand in a covered container
at least 4 hours before serving. Remove the stems from the mushrooms
and clean them with a damp paper towel. Place five on each plate and
spoon three tablespoons of the tapenade over them. Garnish the plates
with the remaining capers.

NEW CORN CHOWDER, SOUTHERN STYLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Sprigs parsley
1 Leek
1/2 Carrot — cut lengthwise
1 Stalk celery — chopped
1/4 Bay leaf
1 pn Sage
1 pn Thyme
2 Thick slices bacon, diced
1 c New corn pulp
1/2 c Onion — chopped fine
1/2 c Celery — chopped fine
4 c Chicken broth
3/4 c Raw potatoes — diced
1 1/2 c Tomatoes — peeled chopped
1 pn Cayenne pepper
1/2 c Heavy cream
1 t Cornstarch

“The key to this delicious soup is to gently scrape
the kernels off the corn cob with a table fork so the
skins remain on the cob, leaving you with only the
fresh pulp.”

Use a 12″ square of cheesecloth to make a bouquet
garni of the first 7 ingredients and set aside. In a
large saucepan over medium heat, first soften the
bacon, then add the corn, onions, and celery and saute
until tender, about 5 minutes. Add the chicken broth,
potatoes, tomatoes, and the bouquet garni. Bring to a
boil, reduce heat and slow boil for 1 hour. Remove the
bouquet garni. Add the cayenne pepper. Meanwhile,
using your fingers, dissolve the cornstarch in heavy
cream at room temperature. Add cornstarch/cream
mixture to soup and stir until heated through.

This recipe comes from the A. T. S. F. RR.

FROM: DINING BY RAIL by James D. Porterfield. Pub by
St. Martin’s Press of New York – 1993. ISBN
0-312-08768-3

Shared by Robert Rostrup

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Title: Pecan Rocca
Categories: Candies
Yield: 6 servings

1 c Pecans, chopped (we use
-chopped almonds on some
-batches)
3/4 c Brown sugar (packed)
1/2 c Butter or margarine (butter
-makes it richer)
1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup)

Almond Rocca: This is not for Almond Roca, yet it is close enough and
it is real easy. In fact my 14 year old daughter has been making it
by herself at Christmas for the past 4 years. Hope this will meet
your needs. It comes from the Betty Crocker cookbook, so you may have
it on hand already.

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
Heat sugar and butter to boiling, stirring constantly. Boil over
medium heat, stirring constantly, 7 minutes (watch it real close the
last minute or two). Immediately spread mixture evenly over nuts in
pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet
over pan so contained heat will melt chocolate. Spread melted
chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill
until firm.

Now for the changes we use.

When we are going to be giving this as a gift, we melt another 1/2
cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than
the 9x9x2). Spread the melted chocolate on top of the buttered pan
that is covered with the nuts. After the chocolate is spread on top,
sprinkle more nuts on top, while chocolate is still warm. Then cut
into small sizes. After the candy is set, remove from the pan and
wrap individually with desert foil. I get mine at the bakery supply,
or a craft shop.

MMMMM