Title: Dog Biscuits ( Doggie Treats That Are Good fo
Categories: Breads, Misc, Pets
Yield: 12 Servings

2 1/2 c WHOLE WHEAT FLOUR
1/2 c POWDERED MILK
1/2 ts SALT
1/2 ts GARLIC POWDER
1 ts BROWN SUGAR
6 tb BUTTER **
1 ea EGG, BEATEN
1/2 c ICE WATER

** BUTTER, MARGARINE, SHORTENING OR MEAT JUICES MAY
BE USED. COMBINE THE FLOUR, MILK, SALT, GARLIC POWDER
AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES
CORNMEAL. MIX IN EGG THEN ADD ENOUGH ICE WATER TO MAKE
A BALL. PAT DOUGH TO 1/2 INCH THICK ON A LIGHTLY OILED
COOKIE SHEET. CUT OUT SHAPES WITH A COOKIE CUTTER OR
BISCUIT CUTTER AND BAKE ON COOKIE SHEET FOR 25 MINUTES
AT 3500F. REMOVE FROM OVEN AND COOL ON A WIRE RACK. TO
VARY THE FLAVOR AND TEXTURE, AT THE TIME THE EGG IS
ADDED, ADD ANY OF THE FOLLOWING: 1 CUP PUREED COOKED
GREEN VEGETABLES OR CARROTS; 6 TABLESPOONS WHOLE WHEAT
OR RYE KERNALS; 3 TABLESPOONS LIVER POWDER. (LAST TWO
ITEMS AVAILABLE IN HEALTH FOOD STORES)

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Gazpacho Cocktail

Recipe By : Travis Henderson II of Newport’s Seafood, Dallas, TX
Serving Size : 3 Preparation Time :0:30
Categories : New American Cuisine Healthy And Hearty
Fish And Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chili sauce
1/2 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 large jalapeno pepper — seeded, chopped fin
1/4 bunch cilantro — chopped
1 large avocado — 1/4-inch dice
1/2 bunch green onions — sliced thin
1 fresh tomatoes — 1/4-inch dice
1 1/2 cups hot water
6 ounces crab — cooked
9 scallops — poached sliced
6 medium poached shrimp (16 to 20 per pound) — sliced
lengthwise

STEP ONE:
Mix the garlic and onion powder with 1/2 cup of hot water to dissolve. Add the
rest of the ingredients, except the seafood and the remaining water. Whisk in
the water slowly until the sauce is not so thick.

CHEF’S NOTE:
The sauce needs to be a little thin so it will mix well with the seafood.

STEP TWO:
For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced), and 2
shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce. Serve.

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Nutr. Assoc. : 0 0 0 0 1099 384 62 679 1514 1582 462 1343 2842

Title: Pickled Horseradish Sauce
Categories: Condiments, Canning
Yield: 2 half-pints

2 c Freshly grated horseradish
-(2 cups = 3/4 pound)
1 c White vinegar (5 percent)
1/2 ts Canning or pickling salt
1/4 ts Powdered ascorbic acid

Yield: About 2 half-pints

Procedure: The pungency of fresh horseradish fades within 1 to 2 months,
even when refrigerated. Therefore, make only small quantities at a time.
Wash horseradish roots thoroughly and peel off brown outer skin. The
peeled roots may be grated in a food processor or cut into small cubes
and put through a food grinder. Combine ingredients and fill into
sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in
a refrigerator.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Lemon Sauce for Shark
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1/2 c Sour cream
1/4 c Pineapple, crushed, drained
2 T Lemon, peeled diced
2 T Green pepper, finely chop
1 T Onion, chopped
1 T Sugar, light brown
1 1/2 t Lemon rind, grated
1/4 t Mustard, dry
1/4 t Celery salt
1/8 t Cloves, ground

Combine all ingredients. Chill in refrigerator for 2 hours before
serving. Makes 1 cup relish. Great with Buttermilk Fried Shark.
Source: LOUISIANA CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81

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Title: Hard Candy
Categories: Candies
Yield: 1 servings

MMMMM—————-STIR TOGETHER BEFORE HEATING———————
2 c Cane sugar
2/3 c Light Karo
3/4 c Water
1 ts Oil flavor* color
1 ts Or more citric acid**

Have color/flavor/citric acid ready when finished cooking! *More or
less, some flavors are stronger than others. **Put citric acid in
fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY!
To test: Place it in cold water bring to boil. If water boils at-
say 210 instead of 212, reduce cooking time 2 degrees. ***I use a
TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds on
surface. Not too much only once per session. USE A THIN PAN, NOT
HEAVY! Candy must set a few minutes in the pan the temp will rise,
burning the candy in a thick pan. Bring mixture to boil. Put lid on
for 3 minutes , add thermometer DON’T
STIR. When therm. reaches 285-290D. remove pot from stove.Wait for
temp. to lower below 260^ before adding color/flavor/citric acid.
Cover pan after adding citric acid
so it won’t fade the taste. I add about 2 ts citric acid.
DON’T STIR! Use the tiny viles of Lorann oils. Avail. in cake
supply shop or drug store.
I pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools
hardens. *Of course, spray funnel! I pour some into molds the rest
onto my marble slab. The part on the slab: I roll it into a long
cylinder cut into “pillows” w/scissors. Dust finished candies with
powdered sugar so they won’t “melt” together. There is one very nice
sucker mold. It is a white ring w/ a slit for the stick. All you do is spray mold, add stick, fill w/candy, cool
remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it
is Guttman Brand available here at Sugarcraft. About 2 dz in a
pack. This is my kids favorite Christmas candy. You will want to make
several flavors. Experiment on how-much flavor. All vary. *Don’t add
too much on the mints. Takes more on the
cherry/strawberry/lemon/orange, etc. There are at least 50 oil
flavors available to choose from! Shared by Dolores McCann, Hamilton
OH

Dolores McCann, Prodigy Food Wine Board

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Marie’s Creamy Italian Antipasto Salad

Preparation time: 20 minutes; Also include additional time to blend flavors
– 1 hour

2 cups Marie’s Creamy Italian Dressing
1-2 lbs. Tortellini cheese pasta, pre-cooked
6 oz. Salami, chopped into small cubes
6 oz. Provolone cheese, cut into strips
12 oz. Corn, canned, drained
8 oz. Artichoke hearts, marinated drained and chopped
1 small jar, Pimientos, diced and drained
1 small can, Black olives, sliced
1/2 cup Parmesan cheese, grated
To taste: Salt and Pepper

Procedure: 1. In a large bowl, combine tortellini, salami, provolone
cheese, corn, artichoke hearts and olives; mix gently as the pasta is
delicate and will break apart easily
2. In a small bowl, combine dressing and 1/2 of the parmesan
cheese
3. Pour the dressing over the pasta mixture and toss gently
4. Top with parmesan to finish
5. Refrigerate one hour to blend flavors
6. Before serving, top with pimientos

Serve Chilled with Marie’s Creamy Italian Dressing
Yields: 4 Servings

Recipe provided by Marie’s Salad Dressing <>http://www.maries.com/>

VEGETARIAN TAMALE FILLING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sharp cheddar cheese
2 c Shredded swiss or white
Cheddar cheese
2/3 c Chopped black olives
2/3 c Chopped pine nuts
2 Onions, chopped
8 cl Garlic
2 tb Dried oregano
2 ts Ground cumin
1 cn Whole kernel corn, drained
2 cn (4-oz each) green chilies,
Chopped
2 ts Olive oil

Contributed to the echo by: Leti Labell Original
recipe from “The Pink Adobe Cookbook”, by Rosalea
Murphy. Vegetarian Tamale Filling Use the food
processor (if you can) to grate the cheese. Also, I
chopped the onions and the garlic in the food
processor.

Combine all ingredients in a large bowl.

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4 to 4 1/2 c. all-purpose flour
1/2 c. sugar
1 (1/4 oz.) pkg. active dry yeast
1 tsp. salt
1 c. milk
1/2 c. butter or margarine
1 egg
Vegetable oil
Powdered sugar
Insert dough hook attachment to mixer. Mix 1 1/2 cups of the
flour, sugar, yeast and salt on low speed. Heat milk and butter in
small saucepan until warm, 85 degrees. Add to flour mixture, mixing
at medium speed. Add egg; mix at medium speed 2 minutes. Add 1 cup
of the flour, beating at medium speed until smooth. Add remaining
flour as necessary to make a soft elastic dough; mix at medium speed
until dough climbs hook. Place dough in a greased bowl; cover and
rise in warm place free from draft until doubled in bulk, about 1 to
1 1/2 hours. Punch dough down; roll on floured surface to 1/4 inch
thickness. Cut dough into 2 1/2 inch squares; cover and let rise
until doubled in bulk, about 1 hour. Heat 2 inch oil in large
saucepan to 350 degrees. Fry doughnuts until golden, about 2
minutes on each side. Drain on paper towels. Sprinkle with
powdered sugar.

Title: Red Pear Sorbet “Ice Cream” W/ Pralines Ca
Categories: Dessart, Chocolate
Yield: 4 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————

MMMMM———————-RED PEAR SORBET—————————
3 Ripe red pears;
-(Preferably Bartlett)
1 T Fresh lemon juice
1 c Water
6 T Granulated sugar
1/4 t Finely chopped lemon zest

MMMMM—————–PRALINES CARAMEL SABAYON———————-
1/2 c + 2 tbsp granulated sugar
2 Egg yolks
1/8 t Fresh lemon juice
16 lg Pecan halves
4 T Heavy cream
1 Egg
White Chocolate “Ice Cream”

EQUIPMENT: Measuring spoons, measuring cup, zester or
vegetable peeler, paring knife, cutting board, cook’s
knife, hand grater, 2 stainless steel bowls (1 large),
2 1/2-qt saucepan, whisk, instant-read test
thermometer, ice-cream freezer, dinner fork, nonstick
baking sheet, 2 2-qt plastic containers, double boiler

Core and quarter the pears (do not peel). Grate the
pear quarters, then place the grated pear in a
stainless steel bowl and toss with 1 tablespoon lemon
juice. Refrigerate until needed. Heat the water,
sugar, and lemon zest in a 2 1/2-qt saucepan over
medium-high heat. Whisk to dissolve sugar. Bring to a
boil and boil for about 5 minutes until slightly
thickened.
Pour the hot sugar mixture over the grated pear and
stir. Cool in an ice-water bath to a temperature of 40
to 45 degrees, about 15 minutes. When cold, freeze in
an ice-cream freezer following the manufacturer’s
instructions. Transfer the semi-frozen sorbet to a
plastic container then freeze for several hours.
Serve within 2 days.

Directions Continue>>>

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FONTINA, MUSHROOM AND PANCETTA LASAGNA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Filling:
30 oz Ricotta — 2 15-oz. container
1 pk Spinach — chopped, frozen, c
Package directions, drained,
1/2 c Parmesan — freshly grated (a
2 Eggs
Mushrooms:
1 T Olive oil
2 oz Pancetta — *, or bacon, chop
2 t Rosemary — fresh, minced or
Crumbled
12 oz Mushrooms — button, sliced
Assembly:
12 Lasanga noodles — about
Tomato, porcini pancetta s
1 lb Fontina cheese — grated
3/4 c Parmesan — freshly grated (a
1 Tomato — seeded, chopped
2 t Rosemary — fresh, minced or
Crumbled

* Pancetta is Italian unsmoked bacon cured in salt and is available at
most Italian markets and some specialty food stores.

FOR FILLING:
Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach,
prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season
with salt and pepper. Add eggs and mix well. (Can be prepared 1 day
ahead. Cover and chill.)

ASSEMBLY:
Cook noodles in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Rinse
under cold water to cool; drain.
Oil 13x9x2-inch baking dish (I always find a deeper dish easier to
deal with when making lasagna; 3-inches deep is MUCH better). Spread 1
cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3
to 4 noodles over, trimming to fit as necessary. Spread half of
ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup
Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles,
trimming to fit. Spread remaining ricotta filling over noodles. Spoon
1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan.
Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining
mushrooms over cheese. Arrange remaining noodles over. Spread
remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup
Parmesan over. Cover with foil. (Can be prepared 1 day ahead.
Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let
lasagna stand 2 hours at room temperature before continuing.)
Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover
and continue baking until bubbling and cheese melts, about 20 minutes.
Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary
over. Let stand 10 minutes. Cut into squares.

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