Slice Bake Oatmeal Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup nuts — chopped
1 cup raisins — * see note

*can use up to 2 cups.

Cut four 14"x12″ pieces of waxed paper or plastic wrap. Cream butter or
margarine and sugars in a large bowl until smooth. Beat in eggs and vanilla
until light and fluffy. In a medium bowl, combine dry ingredients. Stir flour
mixture into egg mixture until blended. Stir in nuts and raisins.
Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap
each roll in 1 piece of waxed paper or plastic wrap. Place in a freezer
container with a tight-fitting lid or wrap airtight in a piece of foil. Label
and date. Store in freezer. Use within 6 months.

To make cookies:
Slightly thaw dough roll. Preheat oven to 375F. Lightly grease baking sheets;
set aside. Cut dough into slices or chunks. Place dough about 1 inch apart on
prepared baking sheets. Bake 10 to 12 minutes until edges are light brown and
centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies
and cool on wire racks.

– – – – – – – – – – – – – – – – – –

Title: SPICY APPLESAUCE BREAD
Categories: Breads, Fruits, Nuts
Yield: 6 servings

1 c Raisins
1 c Applesauce
1 t Baking soda
1/8 t Cloves; ground
1 c Sugar
1 t Vanilla
1/2 c Water
1 1/2 c Unbleached flour; sifted
1/2 t Cinnamon; ground
1/2 c Butter or regular margarine
1 ea Egg; lg
1/2 c Walnuts; chopped

Combine the raisins and water in a small saucepan. Bring the mixture to a
boil then reduce the heat and simmer, covered, for 1 minute. Remove from
the heat and stir in the applesauce. Cool to lukewarm. Sift the flour,
baking soda, and spices together into a small bowl and set aside. Cream the
butter and sugar in a mixing bowl until light and fluffy, using an electric
mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients
alternately with the applesauce mixture, into the creamed mixture, beating
well after each addition. Stir in the walnuts. Turn the mixture into a
greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated
350 degree F. oven for 1 hour or until a cake tester or wooden pick comes
out clean when inserted in the center of the loaf. Cool in the pan for 10
minutes before turning out on a wire rack to finish cooling.

—–

Title: HUNAN STYLE SALMON CHILI
Categories: Chili, Salmon, Chinese
Yield: 4 servings

———————-PHILLY.INQUIRER———————-
2 tb Soy sauce
1 tb Chinese oyster sauce
2 ts Oriental chili paste
2 ts Tomato paste
1 c Clam juice
3 tb Cornstarch
1/4 ts Sugar
1 lb Salmonfilet,boned,skined
Cubed
2 tb Chili powder
1/4 c Peanut oil
1/2 Lemon,for juice
2 Scallions,chopped
2 cl Garlic,minced
1 Inch ginger root minced
1/2 c Pumpkin seeds,toasted
4 c Hot cooked rice

———————-IRWIN E.SOLOMON———————-

In a bowl,whisk together the soy sauce,oyster
sauce,chili paste,tomato paste,clam juice,2 tsp.of the
cornstarch,the sugar,and lemon juice.Set aside..
Toss the salmon in the remaining cornstarch mixed
with the chili powder.Heat a large wok until
smoking.Add the peanut oil and gently stir fry the
salmon,in 2 batches,until its surface is lightly
browned and crisp,about 2 minutes.Remove the salmon
with a slotted spoon to a strainer or colander to
drai.Pour off all but a thin film of the oil.
Add the scallions,garlic and ginger root and stir
fry 10 seconds.Return the salmon,add the reserved
liquid and simmer until lightly thickened.Toss in the
pumpkin seeds.Serve over rice.Makes 4 servings…

—–

Title: SOUP NOODLES WITH CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

2 Nests shrimp-flavored
-noodles
4 Qt. salted water
1/2 c Lily flowers, soaked
1 Green onion, slivered
1 c Napa cabbage, shredded
1 c Steamed chicken breast,
-cooled shredded
3 c Chicken broth
2 tb White rice vinegar
1 ts Sugar
1/2 ts Salt
1 tb Peanut oil

A noodle dish for the winter months.

Preparation: Cut hard tips off soaked lily flowers;
cut in half. Wash noodles, then boil until tender –
about 2 minutes. Drain, place in bowls.

Heating Broth: Heat broth in sauce pan with salt
sugar. Add vinegar just before adding broth to bowls.

Stir-fry: Add oil to hot wok. When it begins to
smoke, add onions, stir-fry until fragrant. Add
vegetables; stir-fry for 1 minute. Put onto noodles;
top with chicken; add soup, and serve.

—–

BASIC ENGLISH MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YEAST-FLOUR MIXTURE—–
2 c All-purpose flour
2 tb Sugar
2 ts Salt
1 Envelope active dry yeast
—–LIQUID MIXTURE—–
1 3/4 c Milk
1/4 c Water
1 tb Butter
—–REMAINING INGREDS—–
1 Egg
4 c All purpose flour, divided
1/2 c Cornmeal

Yeast-flour Mixture: In large bowl of mixer stir
together 2 c flour, the sugar, salt and dry yeast; set
aside.

Liquid Mixture: Heat milk, water and butter until very
warm (120 to 130 degrees F). Add gradually to
yeast-flour mixture and beat at medium speed 2
minutes. Add egg and 1 c flour; beat at high speed 2
minutes. Stir in just enough remaining flour to make
a soft dough. Knead on lightly floured surface until
smooth and elastic, adding more remaining flour if
dough is sticky. Cover with plastic wrap and let rise
in warm, draft-free place until double, about one
hour. Punch down. Cover and let rise again until
double, about 45 minutes. Punch down. On lightly
floured surface roll out 1/2 inch thick. With a 3 1/4
inch round cutter cut out muffins. Sprinkle cookie
sheets lightly with cornmeal. Add muffins, about 1
inch apart. Sprinkle with additional cornmeal. Cover;
let rise until double, about 45 minutes. Heat lightly
greased griddle or heavy skillet. With wide spatula
carefully remove muffins (do not compress or puncture
or they will collapse) to griddle. Bake over very low
heat 8 to 10 minutes on each side until light brown.
(Muffins should sound hollow when tapped) Cool on
racks. To serve, split with fork tines; toast.

VARIATIONS – ONION: Add 1 envelope onion soup mix and
3 T nonfat dry milk to yeast-flour mixture and
decrease salt to 1 t. Increase butter to 2 T.
Substitute 1 3/4 c water for the milk in liquid
mixture (total 2 c water).

– – – – – – – – – – – – – – – – – –

Title: Almond Crecents
Categories: German, Cookies
Yield: 8 servings

1 c Butter or margarine 3/4 c Sugar
1 ts Vanilla extract 1 1/2 ts Almond extract
2 1/2 c Flour; unbleached 1 c Almonds; ground
1 x Confectioners’ sugar

Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for each,
shape into logs and bend into crecents. Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll
crecents in confectioners’ sugar. Cool on racks and store in a tightly
sealed container. Makes 3 dozen cookies.

—–

SMOOTH SLIM RUM EGGNOG

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Low-Cal
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Nonfat milk
1 tb Cornstarch
1/4 ts Freshly grated nutmeg
2 Lg egg whites
1/4 c Sugar
1/4 c Rum

Smoothly blend milk with cornstarch and 1/8 tsp nutmeg in a 1 – 1 1/2 qt
pan, set aside. With a mixer, whip whites until foamy. Beating at high
speed, gradually add sugar until whites hold short peaks. Stir milk mixture
over high heat until just boiling. With mixer on medium speed. at once pour
hot milk into whites, scraping down bowl sides. Let stand at least 4
minutes (boiling milk kills salmonella). add rum to eggnog, serve hot or
cover and chill until cold, about 3 hours or up to 8. Pour mixture through
a fine strainer in glasses. Dust with nutmeg.

– – – – – – – – – – – – – – – – – –

CHILI ENCHILADAS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
42 oz Tofu, firm — frozed thawed
20 Corn tortillas — * see note
Marinade:
1/3 c Soy sauce, low sodium
3 tb Tomato sauce — low-sodium
3 tb Peanut butter — ** see note
3 ts Onion powder
2 ts Chili powder
Enchilada sauce
1 lg Yellow onion — chopped
2 Garlic cloves — crushed
24 oz Tomato sauce — * see note
3 c Water
3 tb Chili powder
2 tb Cornstarch
1/4 c Water — cold

Preparation Time: 1:30 Squeeze the excess water from
the thawed tofu and tear the tofu into pieces. Mix the
next five ingredients together, pour over the tofu,
and mix well. Cook and stir in a large saucepan over
medium to high heat until slightly browned, stirring
constantly. Set aside. To make the sauce, saute the
onion and garlic in a small amount of water until
translucent, add the remaining ingredients, and simmer
over low heat for 30 minutes. Dissolve the cornstarch
in the cold water and gradually add to the sauce while
stirring. Cook and stir until sauce boils and
thickens. Preheat the oven to 350 degreees. Pour about
1 cup of the sauce into the bottom of a 15″ X 10″
baking dish or two smaller baking dishes. Place 1/3
cup of the tofu mixture down the center of each
burrito shell, roll up, and place in the baking dish.
Repeat until all burritos are filled and rolled. Pour
the remaining enchilada sauce over the filled burritos
and bake for 30 minutes.

VARIATION: For added richness, sprinkle with some
grated soy cheese and sliced olives before baking.

Source: Unknown Posted by: Unknown [AOL] Hawk’s
Kitchen Kollection – 1994

– – – – – – – – – – – – – – – – – –

Title: TAMALE PIE III
Categories: Texmex, Main dish
Yield: 6 servings

6 sl Bacon
1 lb Ground beef
1 c Whole kernel corn
1/4 c Chopped green chiles
3 Green onions w/tops, chopped
1/4 c Cornmeal
1/4 ts Oregano
1 ts Chili powder (or more)
1 ts Salt
Freshly ground black pepper
1/4 ts Cumin, ground
1 cn Tomato sauce (8 oz. can)
1 Cornmeal Pie crust (see #80)
1 Egg
1/4 c Evaporated milk
1/2 ts Dry mustard
2 c Jack cheese, grated
4 Stuffed olives, sliced

Fry bacon until crisp; break into lge. pcs. Set aside.
Chill bacon drippings until firm for use in crust.
Brown ground beef in large skillet; drain off fat.
Stir in next 10 ingreds. Prepare the piecrust, and use
it to line a 9″ pie pan. Place meat mixture in the
pan. Bake at 425 F. for 25 min. Mean while, combine
egg, evapporated milk, mustard and cheese. Spread on
top of the pie and decorate with the reserved bacon
pcs. and the sliced olives. Bake for 5 min. longer,
or until cheese melts. Let stand for 10 min., or
until firm, before serving.

—–

PFEFFERNUESSE (PEPPER NUT COOKIES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour, sifted
1 t Baking Powder
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Ground Cloves (done by hand,
-if poss, for stronger
-taste)
1/4 ts Nutmeg (“Yuch!”, Grandma
-always “forgot” to add it)
1/4 ts Mace
3 Eggs, beaten light
3/4 c Sugar
Juice and grated rind 1
-Lemon
2/3 c Chopped Nuts

Measure flour and sift with baking powder, salt, and
spices. Add sugar slowly to beaten eggs and stir in
lemon juice and grated lemon rind. Add dry ingredients
and nuts and mix well. Refrigerate 2 hours. Roll out
1/2″ thick and cut with tiny cutter 3/4″ round. Let
cookies stand over night in cool place on ungreased
cookie sheet. Just before baking, put a drop of brandy
on each cookie. Bake brandy side up [don’tcha just
love it?] in 300 deg F oven for 1/2 hour. Cool
thoroughly and place in tightly covered jar.

– – – – – – – – – – – – – – – – – –