JERRY LEWIS’ VINEGAR CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1 1/2 c Sugar
2 Eggs
1 t Vanilla
2 Squares bitter chocolate
-melted
2 c Flour — sifted
1/2 c Sour milk
1/2 ts Salt
1 t Baking soda
1 tb Vinegar

Cream together butter and sugar until light and fluffy. Stir in eggs. Add
vanilla and blend well. Add chocolate. Sift flour with salt and add to
creamed mixture, alternately, with sour milk. Mix together soda and
vinegar and add to mixture. Pour into 2 greased 9-inch layer pans. Bake
at 375F degrees for 25 minutes.

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Title: Chocolate Mint Sticks
Categories: Cookies, Chocolate
Yield: 40 servings

———————————–COOKIE———————————–
2 ea Eggs 1/2 ts Peppermint extract
1/2 c Melted butter 1/2 c Flour
1 c Sugar 1/2 c Ground almonds
2 oz Unsweetened chocolate melted

—————————–PEPPERMINT FILLING—————————–
2 tb Butter 1 c Confectioners sugar
(sifted)
1 tb Heavy cream 1 ts Peppermint extract

———————————-FROSTING———————————-
1 oz Semi-sweet chocolate 1 tb Butter

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
3. Prepare frosting. Melt chocolate and butter together in small pan over
low heat.
4. When filling is completely firm, spread frosting mixture on top.
5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
strips.
from: _Cookiemania_

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Date: Tue, 10 Aug 93 09:56:45 PDT
From: Jan Gordon

Thanksgiving Pumpkin Stuffed w/ Rice and Chestnuts

Adapted from _The High Road to Health_, Wagner and Spade

1 medium pumpkin (12 to 14 inches in diameter)
2 Tablespoons honey
2 Tablespoons soy sauce
1 cup water
1/2 pound fresh chestnuts
1/4 cup unsulfured raisins
1 medium red apple, chopped
1/4 cup diced celery
1 medium onion, chopped
2 ears corn kernals cut off cob
1 medium green pepper, chopped
2 cups cooked brown rice
1 pound firm Chinese tofu, diced and drained
paprika
1/4 teaspoon mace
3 tablespoons Braggs Aminos or mild soy sauce
1/4 teaspoon cinnamon
parsley springs to garnish

1. Preheat oven to 350F. Wash pumpkin and cut off the top, use large
spoon to scoop out strings and seeds. Mix honey and soy sauce and
spread evenly over insides of pumpkin. Place 1 cup water in the bottom
of large baking pan, place top back on pumpkin and place pumpkin in
baking pan, cover with foil. Bake for 20 minutes or until pumpkin is
just starting to become tender.

2. Meanwhile, prepare the chestnuts by cutting off the shells using a
sharp knife. The chestnuts will have a soft brown skin under the shell.
Steam the nuts for about 15 minutes, or until they are tender. Rinse
them in cool water and slip off the brown skins. Chop chestnuts
coarsely.

3. Combine chestnuts with raisins, apple, celery, onions,
corn, green pepper, and brown rice, mix well

4. Heat some water in medium skillet. Add tofu and enough paprika to
give it a pleasing color and cook over high heat for 3 minutes,
stirring constantly. Combine the tofu with rice mixture, mace, Braggs
Aminos, and cinnamon and mix until well blended.

Fill the pumpkin with this mixture, replace top. place it in baking
dish with 1/4 inch water in bottom. Bake for 45 minutes, serve on large
platter garnished with parsley, raw cranberries, and orange slices.

BREAKFAST TORTILLAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Low-Fat
Mexican Rice
Mcdougall

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Spinach — firmly packed,
— washed chopped
2 c Cooked brown rice
1 c Frozen corn kernels
1/2 c Salsa
6 Whole-wheat or corn tortilla

Recipe by: The New McDougall Cookbook Preparation
Time: 0:10
Place the spinach in a saucepan with only the water
you washed it in still clinging to the leaves. (If
you washed the spinach the night before, place the
spinach in the sacuepan and sprinkle a little water
over the leaves.) Cook, stirring, until just wilted,
about 2 minutes. Remove from the saucepan and drain
well.
Place the brown rice, corn, and salsa in the
saucepan. Cook, stirring, until heated through. Stir
in the spinach. Spoon a line of the mixture down the
center of each tortilla and roll.
Can roll in 8 tortillas instead for 8 servings.
166 calories, 2.3 grams fat per serving (at 6 per
recipe). From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994

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Title: Kartoffelsuppe (Potato Soup)
Categories: German, Soups/stews
Yield: 4 servings

2 ea Potatoes; Medium 1 ea Bay Leaf; Small
1 ea Onion; Medium Size 1/2 ts Salt
4 ea Celery Leaves; Stalks 2 tb Butter
2 tb Vegetable Oil 2 c Milk;Up to 3 Cups
Maybe Used
1 x Boiling Water

———————————-GARNISH———————————-
1 x Parsley; Chopped

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5
minutes in hot vegetable oil. In a large pot, add all of the vegetables
and cover with with just enough boiling water to cover. Place bay leaf
and salt in pot and boil vegetables until tender. Drain vegetables and
reserve liquid. Mash vegetables into vegetable stock; add butter. Thin
soup with milk as desired; heat until warm. (DO NOT boil). Ladle into
soup bowls and sprinkle with chopped parsley.

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Title: Cool Strawberry Soup
Categories: Soups
Yield: 4 servings

1 c Water
1/4 c Sugar
1/2 ts Ground cinnamon
1/4 ts Ground allspice
2 pt Strawberries, hulled
2 c Orange juice
2 tb Lemon juice
1/2 c Dry red wine or rose’ wine
-(optional)

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))

Makes 4 servings.

nonfat plain yogurt (optional) lemon slices (optional)

To prepare sugar syrup, combine water, sugar, cinnamon and allspice in
small saucepan. Bring to boiling over medium heat. Reduce heat to
medium-low and simmer, stirring occasionally, for 10 minutes.

Working in batches if necessary, combine berries, orange juice, lemon
juice and sugar syrup in food processor or blender. Whirl until
pureed. Press through fine sieve into bowl. Stir in wine, if using.
Pour into sotrage container and refrigerate overnight or up to 3 days.

Serve with a dollop of yogurt and slice of lemon, if desired.

MMMMM

Title: CHOCOLATE PEANUT BUTTER COOKIES
Categories: Cookies, Desserts, Pnut butter
Yield: 24 servings

-FHMN87A Phill Bower
1 1/2 c Light brown sugar, packed
1 c Butter
1 1/2 c Peanut Butter
1 Egg
2 ts Vanilla
2 c Flour
1 ts Baking soda
1 c Chocolate chips

In a large mixing bowl, cream butter and sugar until light and
fluffy. Beat in peanut butter, egg and vanilla. Thoroughly blend
flour and baking soda. Gradually add to creamed mixture. Fold in
chocolate chips. Refrigerate dough for 1 hour. Preheat oven to350 F.
Shape dough into 3/4 inch balls. Place on ungreased cookie sheets, 3
inches apart. With the bottom of a glass, press each ball into a
cookie 1 1/2 inches in diameter. Bake for 15 to 20 minutes or until
lightly browned. From : the Ultimate Peanut Butter Cookbook by Arthur
Boze

MMMMM

Title: Easy Strawberry Pie
Categories: Bakery, Desserts, Fruits
Yield: 1 9″ pie

1 ea 9″ pie shell, baked
4 c Strawberries
1 c Sugar
1 c Water
3 tb Cornstarch
2 tb White corn syrup

Boil together the sugar, water, cornstarch syrup. Cook until it
starts to thicken. Cool. When cool, add the strawberries pour
into the pie shell. Refrigerate before serving.

From Lindley Farms.

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ENSALADA DE TOMATILLOS CON QUESO (TOMATILLO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos
1/4 c Olive oil
2 tb Lime juice
1 c Cotija or Parmesian cheese,
– grated or crumbled (about
– 5 oz.)
Pepper

Husk and wash tomatillos. Slice thinly and arrange on
a platter or 4 salad plates. Combine oil and lime
juice; sprinkle over tomatillos and top with cheese.
Makes 4 servings.

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Title: Chocolate Snack Blocks
Categories: Kids, Chocolate, Snacks
Servings: 6

3 Envelopes Unflavored Gelatin
3/4 c Cold Water
1 c Boiling Water
1/3 c Granulated Sugar
2 c (12 Ounces) Semi-Sweet
-Chocolate Mini Chips

Yield: About 6 Dozen Squares

If you kids like the fruit gelatin snacks, they’ll love these chocolate
snacks.

In a blender, sprinkle the gelatin over the cold water and let stand for 5
minutes. Add the boiling water and sugar, cover and blend on low speed
until the gelatin is completely dissolved, about 2 minutes. Continue to
blend, gradually adding small amounts of the chocolate chips until the
chips are melted and the mixture is smooth. Pour into an 8- or 9-inch
square pan. Refrigerate until firm and cut into 1-inch squares or shapes
with cookie cutters.

MMMMM