Sugar Cookies

Recipe By : Vicki O’Day Hewlett-Packard Laboratories, Palo Alto CA
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c butter — softened
1 1/8 c salad oil
1 1/8 c powdered sugar — sifted if it is lump
1 c sugar
2 eggs
1 1/8 tsp vanilla
3 1/4 c flour
1 1/8 tsp baking soda
2/3 tbsp cream of tartar
1/2 tsp salt
extra sugar (for dipping)

1. Cream the butter and sugars, then add oil and mix well.

2. Add the eggs and vanilla and mix well.

3. Sift the flour, baking soda, cream of tartar and salt together, then add
to above and mix well.

4. Refrigerate overnight, or until dough is firm. If you want to speed
this up, put the dough in the freezer, but keep an eye on it.

5. Preheat oven to 175 C .

6. Drop dough in 3ml amounts on an ungreased cookie sheet. Dip a glass in
dough and wipe excess off. Then dip the glass in sugar and flatten a
cookie. Repeat the dip-in-sugar flatten-cookie sequence until all are done.
The cookies won’t spread in baking, so you can easily judge how far apart to
put them (you want room to cook, but not to grow). If you find that the
dough is getting too soft to flatten easily, put it in the refrigerator
between batches.

7. Bake for about 5-6 minutes, until the edges are JUST beginning to turn
golden brown. Take off the cookie sheet and put on waxed paper or foil to
cool.

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Title: Black forest parfait
Categories: Diabetic, Desserts, Cheese/eggs
Yield: 6 servings

3 oz Neufchatel cream cheese;
2 c Skim milk; cold
3 oz Pkg. Jell-o sugar-free;
-instant chocolate pudding;
1 tb Cornstarch;
1/3 c Cherry juice;
1 cn Red sour pitted cherries;
-1 lb., water packed
6 pk Equal sweetener;

Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer,
until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or
until smooth.

Mix cornstarch in cherry juice until dissolved. Add to cherries and cook
until it boils for 1 minute. Remove from heat and stir in Equal.

Alternately spoon pudding and cherries into parfait dishes, ending with
pudding. Garnish with 2 cherries.

Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg,
carbohydrate 16g, sodium 304mg.

Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta Gentry,
Carolyn Williamson, M.S.

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Title: BEEF LO MEIN

Categories: Chinese
Yield: 4 servings

4 tb Peanut oil
1-1/2 lb Flank steak; or shrimp or chicken
2 Celery; shredded
2 Slices Ginger; minced
1 c Cabbage
1 Green onion; minced
2 tsp Cornstarch
1/2 lb Spaghetti; or Chinese/noodles
1/2 tsp Sugar
1 tb Soy sauce; light soy
1/2 tsp Salt; optional

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside. Slice
steak VERY THIN, across the grain, 2″ pieces. Mix together, steak, ginger,
scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to
smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not
overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two
minutes, add spaghetti, stir well and cook a few minutes, add meat
mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing
about stir fry cooking, just about anything goes. So, substitute, add
other veggies, you just can’t go wrong.. MARTY FEINS (BGNJ11A)

Satay Dip

Recipe By : HAWGDAVE
Serving Size : 8 Preparation Time :0:00
Categories : Kitmail21 Peanut Butter
Sauces Ethnic
Rice Seafood
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tbsp crunchy peanut butter
1 onion finely chopped
1 cup “thick” coconut milk
1 tbsp palm or brown sugar
1 tsp red chili pepper — (cayenne)
1 stalk lemon grass — finely chopped
1 tbsp fish sauce — (Nam Pla)
1 tbsp dark — sweet soy sauce

It seems that making “thick” coconut milk is a little involved (I would guess
you don’t go out and buy it) and the following is a condensed and paraphrased
version of what she says: “When I refer to ”thick“ coconut milk in a recipe,
it is made from the first pressing of the milk or water through the coconut
meat….. To obtain 2 cups of ”thick“ coconut milk, you’ll need 2 cups of
coconut (she prefers to use dried, unsweetened [desiccated] coconut found in
health food shops or Oriental stores) and 3 cups of whole milk. Scald the
milk in a saucepan. Place the coconut in the milk. Stir and remove from
heat. Let stand until cooled to room temperature, stirring occasionally.
Strain this mixture through a sieve using the back of a spoon to express as
much liquid as possible.”

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NOTES : I found this one in Jennifer Brennan’s “Original Thai Cookbook”.

MASA BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 c Unbleached A-P flour
1 1/2 c Masa harina de maiz
2 tb Plus 1 ts baking powder
1 t Salt
4 oz Unsalted butter, well-chill
-cut into small pieces
1/2 c Solid vegetable shortening,
-well-chilled, cut into
-small pieces
2 c Cultured buttermilk,chilled

Position racks in the upper and middle thirds of the
oven and preheat the oven to 450F.

In a large bowl, stir together 3 1/2 cups of the
flour, the masa, baking powder, and salt. With a
pastry cutter, blend in the butter and shortening
until the mixture resembles a coarse and slightly
lumpy meal. Stir in the buttermilk until a soft,
crumbly dough is formed. Sprinkle the work surface
with half of the remaining flour. Turn the dough out,
gather it into a ball, and briefly knead it, just
until it holds together. Flatten the dough, sprinkle
it with the rest of the flour, and roll it out about
1-inch thick. With a round 3-inch cutter, form the
biscuits, transferrring them to 2 ungreased baking
sheets and spacing them about 2 inches apart. Gather
the scraps into a ball, roll it out to 1-inch thick,
and cut out the remaining biscuits.

Set the baking sheets on the racks and bake about 15
minutes, exchanging the position of the sheets on the
racks from top to bottom and from front to back at the
halfway point, or until the biscuits are golden and
crisp. Serve hot or warm.

Note: masa is NOT the same thing as cornmeal. Stores
catering to Hispanic population will have masa. Since
masa contains no gluten, these biscuits are especially
tender.

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Play Dough

Recipe By : Kids Cooking by Klutz
Serving Size : 1 Preparation Time :0:15
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white bread flour
1/4 cup salt
2 tablespoons cream of tartar
2 teaspoons food coloring
1 tablespoon vegetable oil
1 cup wate

1. Mix flour, salt and cream of tarter in a medium pot

2. Add water, food coloring and oil

3. Stir over medium heat for 3-5 minutes. Don’t worry if the mixture looks
like a gloobby mess; it’ll turn into dough

4. When the mixture forms a ball in the center of the pot, turn off the stove
and let it cool. Then take it out of the pot and put it on a floured surface.
Squish it and punch it around a bit; this is called kneading

5. When you’re done, put it in a plastic bag or air tight container and store
it in the fridge

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NOTES : Need: Medium pot Airtight Container or plastic bag.
This is like the play dough you buy in the store.

Pasta with Coriander Pesto

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Vegetarian
Pasta Foreign

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Spinach fettucine
1/2 Bunch of coriander
3/8 c Olive oil
1/8 c Pine nuts
1/2 Garlic clove
1/4 c Grated parmesan cheese
1 tb Poppy seeds
Extra pine nuts

1. Cook the pasta in a large quantity of boiling water until just
tender.

2. While the pasta is cooking was the coriander under cold running water.
Cut away root end of the coriander and discard. Roughly chop the stems
and leaves. Blend the coriander, olive oil, pine nuts, and peeled
garlic clove in a blender or food processor until the mixture is
well combined.

3. Transfer the coriander mixture to a bowl. Stir in the parmesan cheese
and poppy seeds.

4. Drain hot fettucine and mix through the pesto mixture. Place on a
large serving platter, sprinkle with the extra toasted pine nuts
and serve.

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Title: NICK’S PEACH COBBLER
Categories: Desserts, Fruits
Yield: 10 servings

———————–BUTTERMILK BISCUIT CRUST————————

3 c Self-rising cake flour
1 1/4 c Buttermilk
3/4 c Unsalted butter

———————————-FILLING———————————-
3 1/2 lb Peaches; peeled and sliced
1/2 ts Freshly grated nutmeg
3/4 c Sugar
1/2 ts Ground cinnamon
2 ts Finely grated lemon zest
3 tb Unsalted butter

—————————–FOR FINISHING—————————–
Buttermilk
Sugar

FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy.
Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the
remainder if necessary. Press dough together on a floured surface, wrap in
plastic wrap and allow to rest while preparing filling. Preheat the oven to
450F and set a rack in the middle level. Place the peaches in a bowl and add
the remaining filling ingredients, except the butter. Toss well to combine and
pour filling into a 2-quart gratin dish or other baking dish. Distribute
pieces of the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking dish and
slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or
4 vent holes in the crust with the point of a knife. Paint the top crust
evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20
minutes, until crust is well-colored and filling is bubbling. Cool slightly on
a rack and serve warm or at room temperature.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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Title: Dan Wellner-Green Chile Stew
Categories: Stew, Chile, Pork
Yield: 6 servings

24 ea Green chiles-roasted,peeled
2 lb Roast pork-cubed
1/4 c Flour
2 tb Bacon drippings
2 lg Onions-fine chop
6 lg Tomatoes-chop
6 oz Tomatoe paste
2 c Water
2 ea Garlic cloves-crush
2 ts Salt

: Flour the pork and brown it in the drippings in a skillet.
Remove pork to a large stew pot, 3 to 5 quart size. Add onions to
drippings in the skillet and cook until the onion is translucent.
: Add the onions to the pork. Cut the chiles into 1 inch
slices; add to the meat and onions in the pot.
: Add the remaining ingredients and cook over medium heat for
about 1 hour, until the stew is slightly thickened.
: If you prefer the all day method, follow the same directions
except put the ingredients in a crock pot. Cook on low for 10-12
hoursor high for 5 hours.
: I like using fresh jalepenos. Depending on where the chiles
are from you can have a rather firey brew!!! Make sure you have
plenty of flour tortillas handy, you will not want to miss one tasty
drop.

MMMMM

Asparagus Lasagne

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. (1/4 stick) butter
1 Med. onion — finely chopped
2 garlic cloves — minced
3 Tbsp. all purpose flour
2 C. low fat milk
1/2 Tsp. grated lemon peel
1/4 Tsp. ground nutmeg
3/4 Lb. asparagus
1 1/2 c. ricotta cheese
6-9 lasagne noodles
1 1/3 c. shredded Swiss cheese (about 5 oz.)
1 c. diced Canadian bacon (about 5 1/2 oz.)
1/2 c. canned tomato sauce
Freshly grated Parmesan cheese

Melt butter in heavy medium saucepan over medium low heat. Add
onion and garlic and saute onion until translucent, about 8 minutes.
Add flour and cook 2 minutes, stirring occasionally. Gradually
whisk in milk. Simmer until mixture thickens, stirring constantly,
about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season
with salt and pepper. (Can be prepared 1 day ahead. Cover
white sauce and refrigerate.) Grease 8″ square baking pan. Steam
asparagus over boiling salted water until just crisp tender, about 6
minutes. Refresh under cold water; drain. Cut asparagus into 1″
pieces. Combine asparagus and ricotta in small bowl. Cook lasagne
noodles in large pot of rapidly boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Rinse
noodles with cold water and drain well. Spread 1/2 of white sauce
in bottom of pan. Top with single layer of lasagne noodles,
trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of
asparagus mixture. Top with half each of Swiss cheese and bacon. Top with
another layer of noodles. Cover with remaining white
sauce. Top with remaining asparagus mixture, Swiss cheese and
bacon. Cover with remaining noodles. Drizzle top with tomato sauce.
Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before
continuing.) Preheat oven to 350 degrees. Bake lasagne until
heated through, about 20 minutes. Cool slightly before serving. 6
servings.

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