Title: Molasses Elephant Cookies
Categories: Cookies
Yield: 40 servings

4 c All-purpose flour
2 ts Ground cinnamon
1 ts Ground ginger
1 ts Baking soda
1/4 ts Salt
1/2 c Vegetable shortening
1 c Sugar
3 Large eggs
1 c Light molasses
1/4 c Cider vinegar

Recipe by: Jo Anne Merrill
Preparation Time: 1:30
1. Sift together the flour, cinnamon, ginger, baking soda and salt.
Set aside.
2. Place shortening, sugar and eggs in a large mixing bowl. Use an
electric mixer set at medium speed to cream mixture until smooth and
fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and
refrigerate 1 hour or more.
3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased
cookie sheets. Just before baking, make a face or design with raisins or
small pieces of dates on each cookie. Bake in preheated 375-degree oven
for 10-12 minutes or until set when lightly touched.
4. Remove from cookie sheets and place on wire racks to cool
completely.

Yield: about 40 large cookies.

—–

Title: VEGETABLE TEMPURA
Categories: Vegetarian, Vegan, Appetizers
Yield: 10 servings

2/3 c Unbleached white flour
2/3 c Arrowroot (or cornstarch)
2 tb Baking powder
1 tb Curry powder
1 1/2 ts Salt
1/2 ts Black pepper
1 c ;water
Vegetables: carrots,
-broccoli, cauliflower,
-potatoes, bell pepper,
-parsnips, etc.)
Unbleached flour for
-dredging the vegetables
Cooking oil for deep-frying
-the tempura vegetables

Mix all of teh dry ingredients together. Add the
water gradually until the mixture has the consistency
of a light batter. The batter can be used immediately
or refrigerated until needed. Leftover batter can be
saved for future use.

Cut the vegetables into manageable pieces. For
example, use florets of broccoli and cauliflower; cut
carrots, potatoes, and parsnips into slices of about
3/8 inch; cut bell peppers into 1/2-inch wide strips,
and so on. Drain the vegetables. dreidge in flour and
dust off the excess.

Pour about 2 inches of cooking oil into a deep frying
pan and begin heating it. (The oil should be about 375
degrees F to fry the vegetables.) Dip the floured
pieces of vegetable into the tempura batter to coat
thoroughly. Deep-fry the vegetables until golden
brown. drain on paper towels and serve immediately,
accompanied by a dipping sauce, such as a sweet and
sour sauce.

From DEEANNE’s recipe files

—–

ORANGE SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour
1 c Whole-wheat flour
1 tb Baking powder
1 1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
1/4 ts Salt
1 Large egg
1 c Sour cream
4 tb (1/2 stick) unsalted butter
-melted
1 tb Frozen orange juice concentr
-thawed
Grated zest of 1 large orang
1/3 c Packed light-brown sugar
1 tb Sugar

Preheat the oven to 400 degrees. Butter 12 muffin
cups. Sift together the flours, baking powder, 3/4
teaspoon of the cinnamon, the cloves, nutmeg, and
salt. In a separate bowl, beat the egg with the sour
cream, butter, and orange juice. Stir in the orange
zest and brown sugar and mix well. Add the sour cream
mixture to the dry ingredients and stir until just
combined. Fill the prepared muffin cups about
three-fourths full. Combine the sugar with the
remaining 1/2 teaspoon cinnamon and sprinkle over the
muffins. Bake in the preheated oven for 20 to 25
minutes or until lightly browned and springy to the
touch. Allow the muffins to stand for 5 minutes before
turning them out onto a wire rack to cool. Serve warm.
Makes 12 muffins. Source: “An Edible Christmas” by
Irena Chalmers.

– – – – – – – – – – – – – – – – – –

Date: Wed, 24 Aug 94 14:21:39
From:

Caribbean Surprise

1 15oz. can black beans, drained
1 15oz. can tomatoes, drained
1 cup frozen corn
1.5 cups canned or fresh pineapple chunks (more or less)
1/2 teaspoon ginger
1 – 2 teaspoons (to your taste) curry powder

Save some of the drained tomato or pineapple juice in case it gets
too thick during heating. Heat it all up in a saucepan and serve
over rice or pasta. You can also add chopped peppers,
waterchestnuts, whatever.

CONFETTI POTATO CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Water
2 tb Butter
1 Medium onion
1 1/2 lb Cubed potatoes
1/2 c Chopped bell pepper
2 oz Diced pimiento
1/2 ts Salt
1/4 ts Pepper
1/2 c Shredded Cheddar cheese
3 Slices bacon, cook crumble

Combine potatoes and water in a 2 quart casserole.
Cover and microwave at HIGH power 8 to 10 minutes or until potatoes are
tender, stirring after 4 minutes.
Drain; add butter, stirring until butter melts. Add onion, bell pepper,
pimiento, salt, and pepper. Bake at 375 for 25 minutes; sprinkle with
cheese and bacon.
Bake an additional 5 minutes or until cheese melts.

From “Progressive Farmer” January 1992; Peggy Huffstetler, Lebanon, TN

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Title: APPLE PIZZA
Categories: Pizzas, Breads, Apples
Yield: 16 servings

CRUST:
2 3/4 c Flour
1 pk Dry yeast
3 tb Sugar
1/2 ts Salt
1/2 c Water
1/4 c Milk
1/4 c Butter
1 Egg
APPLE TOPPING:
2 tb Butter
2 lg Cooking apples
1/2 c Sugar
2 tb Flour
1 ts Cinnamon
CHEESE TOPPING:
4 oz Cream cheese
2 tb Sugar
1 tb Lemon juice
1/4 ts Nutmeg
STREUSEL TOPPING:
1/3 c Flour
1/3 c Sugar
1/4 c Soft butter

Blend 1 1/2 cup flour, yeast, sugar and salt in a large mixing bowl.
Heat water, milk and butter until very warm; add to flour mixture and
beat three minutes. By hand, stir in enough flour to make a soft
dough. Cover and let rise 15 minutes. Pat dough onto a large oiled
pizza pan, forming a rim around the edge. Mix the cheese topping and
spread it on, then apple topping over cheese (see directions below).
Mix the streusel topping and sprinkle it over the top. Cover and let
rise for 15 min. Bake at 375 d, 25-30 minutes. Serve warm or cold.
APPLE TOPPING INSTRUCTIONS:

Peel slice apples. Melt butter in skillet, add apples, sugar and
flour, and cinnamon. Simmer 15 minutes, then cool

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Goldilocks’ Gourmet Spinach Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 T Butter, sweet
1/4 Lb Mushrooms, fresh — washed,
-dried, trimmed diced
1 Scallion — chopped
5 T Flour, all-purpose
2 C Chicken broth
2 C Milk
1/2 Ts Salt — (opt)
Pepper, black
Nutmeg, ground — (opt)
1/4 Lb Cream cheese — softened cut
-into cubes
1 C Swiss — grated
3/4 Lb Spinach, fresh

Wash spinach; trim, cook, and chop. Melt the butter in a large
saucepan. In it slowly saut‚ the mushrooms and scallion until tender.
Add flour and stir just until flour is cooked, a couple of minutes.
Whisk in first chicken broth and then milk, stirring until thickened.
Add salt if desired, pepper, nutmeg if desired, cream cheese and
Swiss cheese; stir until melted. Then stir in spinach. Heat and
stir very gently. Season to taste. Serve hot.

—*Dying for Chocolate*
Diane Mott Davidson

– – – – – – – – – – – – – – – – – –

“Tipsy” Pasta Sauce

Recipe By : Adaptation of my daughter-in-law, Nancy’s recipe
Serving Size : 20 Preparation Time :7:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea red and green bell peppers — chopped
2 ea onions, medium — chopped
1 lb sausage, hot Italian, bulk
1 lb ground beef
2 tbsp basil,dried — rubbed between hands
2 tbsp oregano, dried — rubbed between hands
1 tbsp red pepper flakes, crushed (hot)
5 12 oz cans tomato paste
5 1/2 12 oz cans beer
1 c wine, dry red
2 tbsp garlic powder

Saute pepper and onions in olive oil until almost tender. Add sausage and
beef to peppers and onions and brown. (You can use sausage links and remove
casing if it’s difficult to find bulk hot Italian sausage.) Add remaining
ingredients to meat mixture and stir until well blended, Cover and simmer
for 5-6 hours.

– – – – – – – – – – – – – – – – – –

Suggested Wine: Full-bodied red
Serving Ideas : Serve with crusty, hot garlic bread to sop up sauce.

NOTES : I’ve never really measured the seasonings. I usually fill the palm
of my hand twice with both the basil and oregano and rub it to release the
flavor. I sprinkle the garlic powder on top of the sauce mixture until the
surface is well covered. The amount of seasoning always seems to be right
doing it this way. Take care not to scorch the sauce as it is very thick
and can stick quickly. The sauce is ruined once it scorches. Ask me how I
know this……. I use a heat diffuser under the pan and stir every 1/2
hour. You will need at least a 6-quart pan to cook this in. I freeze this
in 1 1/2 pint containers which is just the right size for a very generous
meal for two with usually a small lunch for later in the week. Oh, by the
way, that extra 1/2 can of beer? That’s for the cook!

From: Dee Raymond

Honey Macaroonies

Recipe By : Better Homes Gardens, Homemade Cookies Cookbook
Serving Size : 36 Preparation Time :0:10
Categories : Holiday/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c rolled oats — uncooked
1/2 c coconut — flaked
1/2 c walnuts — chopped
1/2 c unbleached flour
3/4 c brown sugar — packed
1/2 c margarine — softened
2 tbsps honey
36 candied cherries — red or green

Preheat oven to 350. In a mixing bowl, combine oats, coconut, walnuts and
flour.; set aside. In a saucepan, combine brown sugar, margarine, and
honey. Bring mixture to a boil, stirring occasionally. Pour over oat
mixture. Mix well. For each cookie, press one level tablespoon mixture
into a prepared 1 3/4″ muffin pan. Top each cookie with a candied cherry.
Bake for 15 minutes or until lightly browned.

– – – – – – – – – – – – – – – – – –

Per serving: 350 Calories; 3g Fat (8% calories from fat); 1g Protein; 82g
Carbohydrate; 0mg Cholesterol; 142mg Sodium

Title: Lemon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

CRUST 1 c Water
8 Graham crackers,crushed 3/4c 3 tb Lemon juice
3 tb Melted margarine 2 tb Cornstarch
2 tb Sugar 1 Lemon rind grated
FILLING 1 tb Margarine
2 lg Egg whites at room temp. 3 dr Yellow food coloring
1/4 ts Cream of tartar 8 pk Equal 1 gr (16 tsp
aspartame
1/4 c Sugar

Combine crust ingredients in 9″ pie plate and mix with fingers. Press
crumbs evenly around edges and on the bottom of pie tin. Bake at 350
F for 6 min. Cool before filling.

FILLING Beat egg whites until frothy. Add cream of tartar and
continue to beat at high speed, gradually adding sugar until meringue
is stiff.

Combine water, lemon juice and cornstarch in a small saucepan and stir
until smooth. Add lemon rind, margarine and food coloring to
cornstarch mixture and cook and stir over moderate heat until
thickened and the starchy taste is gone. Remove from heat.

Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
meringue and mix lightly but thoroughly.

Pour filling into crust and refrigerate until firm. 8 servings.

Per serving, including crust: 132 cal, 18 gm cho, 2 gm pro, 6 gm fat,
130 mg NA 1 bread, 1 fat exchange

Source: The New Diabetic Cookbook by Mabel Cavaiani c. 1989 Shared by
Elizabeth Rodier July 1993

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