Title: TURTLE COOKIES
Categories: Cookies
Yield: 30 servings

1 1/2 c Sifted flour
1/4 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
1/2 c Brown sugar, packed
2 Eggs
1/4 ts Vanilla
Pecan halves

—————————–CHOCOLATE FROSTING—————————–
2 oz Unsweetened chocolate
1/4 c Milk
1 tb Butter or margarine
1 c Sifted powdered sugar

Resift flour with soda and salt. Cream 1/2 cup butter and brown sugar
together thoroughly. Add 1 whole egg and 1 egg yolk and beat well. Stir in
vanilla. Add dry ingredients and mix well. Arrange pecan halves in groups
of 3 or 5 on greased baking sheets to resemble head and legs of turtle.
Roll rounded teaspoons of dough into balls. Dip bottom of each into
remaining unbeaten egg white and press lightly onto nuts so tips of nuts
show. Bake at 350F 10 to 13 minutes. Cool.

Meanwhile, to make frosting, combine chocolate, milk and 1 tablespoon
butter in top of double boiler. Cook over simmering water, stirring until
smooth. Remove from heat and beat in powdered sugar until smooth and
glossy, adding more sugar if needed. Frost top of cookies.

—–

Date: Fri, 06 May 94 15:25:59 PDT
From: J. Ari Kornfeld

STRAWBERRY TAPIOCA PUDDING
(makes plenty of servings)

1 cup small tapioca pearls
2 cups water
1/2 basket fresh strawberries
1/4 cup Sucanat ™
1 TB vanilla

– chop strawberries
– cook water with strawberries to a rolling boil
– add remaining ingredients, reduce heat to low.
– stir constantly or frequently until most of the tapioca pearls
have turned completely translucent.
– turn off heat and let cool for a while

Tastes great warm or cold and is real filling too!

NOTES:
Sucanat (powdered cane juice) should be available at a local HFS
if you don’t have it try cane sugar (found in the mexican section,
usually), cane syrup, or some other flavored sweetner. Cinnamon sugar
might work too.
If you want to avoid sugar altogether try doubling the strawberries
and vanilla, leaving out sugar altogether. You will probably need to
reduce the water as well.
I assume you could make this with tapioca flour or different size
pearls. This is the only method I’ve tried – gotta use up what I have
first!

1 basket = 1 pint = 12 oz = .35kg
1 cup = 2.5dl

MY ENGLISH MUFFINS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Potatoes, mashed
2 c Water, 100 degrees
2 ts Salt
1 oz Yeast (1 tbsp dry)
3 c Flour
Additional flour
-approx 2 cups

Wash, peel boil potatoes and mash well or use
left-over mashed potatoes to the same weight. Place
potatoes in a large mix bowl. Add water at 100
degrees. Add salt and yeast. Turn mixer on at medium
and beat well. Add 3 cups flour and beat another 2
minutes. Remove bowl from mixer, cover and let rise
for 30 minutes. Mixture will be well proofed. Return
bowl to mixer and beat for 2 minutes. Add additional
flour until a soft dough is formed. Knead lightly and
divide dough into 3 oz portions. Roll in a round
shape and flatten. If using a griddle, place on a
floured surface to rise, covered, 30-45 minutes.
Place on a griddle at moderate heat and when done on
one side, turn and continue cooking the other side, in
the same manner. If baking, place on a baking sheet
with corn meal sprinkled on it, covered, to rise 30 –
45 minutes. . Bake at 400 degrees about 15- 20
minutes til lightly browned and hollow sounding.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Cherry Cream Pie
Categories: Cyberealm, Pies
Yield: 6 servings

22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings,instant chocolate
Pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling

1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press
firmly
into 9″ pieplate. 3. Bake at 350 F for 8 minutes,
cool before filling. 4. Prepare pudding as directed
for pie filling. 5. Chill for 30 minutes, spread into
crust. 6. Spread coolwhip carefully on top. 7. Spoon
cherries on top. Chill for 2 hours before serving.
Typed by Brigitte Sealing

—–

CREOLE GUMBO POT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice
-(8 oz)
2 tb Long grain white rice
8 oz Peeled cooked medium-size
-shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Trim stalk end from eggplant. Cut in 1/2″ pieces and
place in a colander. Sprinkle with 2 teaspoons salt;
let stand 30 minutes. Rinse under cold water and drain
well.

Heat olive oil in a saucepan. Add eggplant, onion, red
pepper and garlic and fry over low heat 5 minutes,
stirring frequently. Stir in paprika and chili powder
and cook gently 2 minutes.

Trim stalk ends from okra and discard. Cut okra in
quarters.

Add okra, corn, chicken stock and tomatoes to eggplant
mixture. Break up tomatoes with a spoon. Stir in rice,
cover and simmer gently 25 minutes or until vegetables
and rice are tender.

Add shrimp to mixture and heat through 5 minutes,
stirring ocasionally. Season with salt and pepper.
Garnish with dill sprigs, if desired.

VARIATION: Stir in 2/3 cup half-and-half and heat
through just before serving.

– – – – – – – – – – – – – – – – – –

Strawberry Cream Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Fresh strawberries
15 oz Fat-free sour cream
2 ts Vanilla extract
1/3 c Powdered sugar
1/2 c Half and half
6 sl Pound cake, croutons —
(optional)
1 1/2 ts Grenadine syrup —
(optional)

Slice strawberries and mix with sour cream. Process
briefly with food processor or blender. Add vanilla
and powdered sugar; process until smooth. Pour into
bowl and add half and half stirring until well
blended. Chill. Serves 6.

To make croutons: Cut pound cake into cubes. Toast in
the oven under the broiler until lightly brown.

Recipe By : bjs

From: owner-Mm-Recipes@idiscover.Net O

– – – – – – – – – – – – – – – – – –

Title: BROWN BETTY
Categories: Desserts, Fruits
Yield: 6 servings

2 c Bread crumbs, fresh
1/2 c Butter; melted
4 c Apples, tart; peeled
-sliced
1/2 c Sugar, brown
1 ts Cinnamon
1/2 Lemon; grated rind juice

Combine butter and bread crumbs, toss until well blended, then set
aside. Prepare the apples, then toss with sugar, cinnamon, lemon rind
and juice. Layer the apples and crumbs in a buttered baking dish,
beginning and ending with crumbs. Cover the dish with foil and bake
at 350 F. for one half hour; remove foil and continue baking another
ten minutes or until the crumb topping is crisp and brown. Serve hot
with cream.

Early American Life magazine
June 1984

MMMMM

ORZO CONFETTI SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Orzo — rice shaped pasta
-uncooked
-Salt
1/3 c Carrots — finely chopped
1 Tomato, plum — seeded finely
-chopped
1/3 c Green pepper — finely chopped
1/3 c Celery — chopped
1/3 c Red onion — finely chopped
1/3 c Parsley — fresh; minced
Black pepper — frshly ground
1 Belgian endive — up to 2 heads
-leaves separated
1 Radicchio — up to 2 heads
-leaves separated
—–DRESSING—–
3 tb Vinegar, white wine
1 t Dijon mustard
6 tb Olive oil

Bring a large saucepan of water to boil over high heat. Add orzo and 1
tbsp salt and boil for about 8 minutes,or until pasta is tender but
still slightly firm. Turn orzo into a sieve, rinse under cold water
to stop cooking, and drain well.
Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil.
Bring small saucepan of water to boil over high heat, add carrots, and
blanch for 2 minutes. Drain in a colander.
In a large bowl, combine orzo, carrots, tomato, green pepper, celery,
onion and parsley. Add dressing, season with salt and pepper, and
toss to combine well. Serve with endive and radicchio.

– – – – – – – – – – – – – – – – – –

Title: SZECHWAN PEANUT NOODLES
Categories: Chinese, Loo, Nuts, Pasta
Yield: 1 batch

6 oz Peanut butter
4 tb Sesame oil
3 tb Soy sauce
2 tb Rice vinegar
1 ts Cayenne
1/2 ts Habanero powder
Chicken broth
12 oz Chinese egg noodles (fat
-round ones preferred)
1 c Blanched carrot, cut
-in matchsticks
3 Scallions, slivered
1 c Snow pea pods, raw, cut
-in matchsticks
1 c Raw bean sprouts
1/2 c Roasted unsalted peanuts,
-ground

Over low heat, melt the peanut butter with the oil,
soy sauce, and vinegar. Stir in pepper powders. Thin
to proper consistency with broth. Let cool. Taste for
seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done.
Drain and put onto a serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a
neat design over the noodles and sauce. Strew with
peanuts. Serve cool or cold.

From: Michael Loo

—–

BUDDHIST MONK’S SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
1 lb Pumkin or butternut squash
– peeled cut into
– large chunks
1 Sweet potato
– peeled chunked
1/2 c Raw peanuts — shelled and
– skinned. Soaked 30 min,
– drained roughly chopped
1/3 c Dried mung beans
– soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
– soaked 20 min, drained
– cut into 1 inch sections

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup,
prepare the bean curd by heating the oil in a frying pan and cooking the
curd until light brown on both sides. Slice lengthwise into 1/4 inch
strips and set aside.

After the 35 min, check the mung beans for softness. If they’re soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

– – – – – – – – – – – – – – – – – –