LILLY COOKIES

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz. cream cheese
2 c. flour
1 c. butter

Preparation :
Cream butter, flour and cream cheese. Roll out and cut with
glass. Fill with your favorite jelly (apricot, grape, strawberry,
etc.). Fold each side over into a cone shape. Bake 15 minutes at
375 degrees.

RICEBALLS – RITA TAULE BTVC62A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Side Dish
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Long grain rice
1/4 cup Tomato sauce
4 cup Water
1/4 pound Diced mozzarella
1/2 pound Chopped meat
3 Eggs
1/2 Medium onion — chopped
1 Tomato sauce for color
1 Salt pepper to taste
3 tablespoon Grated cheese
1 Garlic powder to taste
1 Garlic powder to taste
1/4 cup Peas
1 Salt, pepper — parsley

Wash and drain rice. Boil water in saucepan over high heat. Add the drained
rice and bring to a boil. Stir once, reduce heat to low, cover and simmer
until the liquid is absorbed and the rice is al dente and slightly sticky,
about 17 minutes. Remove from heat and cool to room temperature.
Heat oil in a large saute pan over medium-high heat. Add the onion and saute
until soft, about 5 minutes. Add the chopped meat and seasoning and saute
until the meat just loses its raw color, about 5 minutes longer. Add the tomato
sauce and peas and cook until the liquid evaporates and the peas are just
tender, about 10 minutes longer for fresh peas, or about 5 minutes for thawed.
In a mixing bowl, beat 2 of the eggs. Add the cooled rice and the grated cheese
and seasonings. Scoop about 3 Tbl of the rice mixture into the palm of one
hand (wet hands first) and press it out to form and even round. Place about 1/2
Tbl of the meat mixture and one small chunk mozzarella in the center of the
patty, then gently close your hand to encase the filling in the rice. Use both
hands to roll the stuffed rice into a ball. Continue making balls until all
ingredients are used. Beat the remaining 1-2 eggs in a small bowl and pour the
bread crumbs into a small bowl. Roll each rice ball in the egg to coat
completely, then roll in the bread crumbs to cover well. Set aside until all
balls are coated. Pour oil in a deep fryer or saucepan to a depth of 4 inches.
Heat to 360F. Carefully drop the rice balls, a few at a time, into oil and fry,
turning frequently, until golden brown all around, about 5 minutes. With a
slotted utensil, transfer to paper toweling to drain. If desired, place in a
low oven to keep warm until all are cooked. Serve warm.

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Title: Low-Fat Sour Dairy Dressing
Categories: brunch, low-cal
Yield: 2 cups

1 c 1% fat cottage cheese
1/4 c buttermilk from skim milk
2 tb lemon juice
1 tb corn oil

Put all the ingredients in a blender or food processor and blend
until completely smooth, scraping sides down with spatula as
necessary.

NOTE: Use with 1 percent-fat cottage cheese or with fresh, stewed, or
preserved fruit and a good bread for breakfast.

Nutritional information for TOTAL recipe: Calories – 511;
Carbohydrates – 21.7g; Protein – 62.5g; Total Fat ~ 17.8g; Sat fat –
4.0g; % of calories from fat – 31; Cholesterol – 48.0mg.

Source: Eat Right, Eat Well – The Italian Way; by Edward Giobbi and
Richard Wolff, M.D.
Formatted by: Nancy Filbert; September, 1995, Recipe Club.

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MILD VEGETARIAN ENCHILADA WITH CARROT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Mexican
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Red bell pepper, chopped
1 c Zucchini, chopped
1 c Yellow squash, chopped
1 c Carrots, chopped
1/2 lb White mushrooms, chopped
1 Clove garlic, minced
1 t Ground cumin
1 t Ground coriander
1 t Ground black pepper
1 t Chile powder
1 t Basil flakes
1/2 ts Salt
6 Whole wheat tortillas
3 oz Monterey Jack cheese,
-shredded
-Carrot Sauce (recipe
-follows)

For the filling, chop all vegetables separately. The
vegetables should resemble small chunks. Heat a
skillet and coat it with vegetable oil. Add the
vegetable mixture and spices. Cook for about 15
minutes, stirring often until the vegetables are
cooked but still crunchy.

To assemble, separate 2 cups of Carrot Sauce for
dipping tortillas. Dip tortillas into the sauce and
place flat on a sheet pan. Divide the enchilada
filling among the six tortillas and roll closed. Ladle
2 ounces of Carrot Sauce over each, sprinkle with 1/2
ounce of shredded cheese and reheat in a 350 degree
oven for 5 minutes. Makes 6 servings.

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Title: GOURMET VEGETABLES B1
Categories: Vegetables, Chinese, Side dish
Yield: 4 servings

1/2 c Raw beef, finely sliced
1 1/2 c Bamboo shoots, sliced
1/2 ts Sugar
1/2 c Chinese dried mushrooms
-(presoaked), finely sliced
1 c Celery, finely sliced
1/3 c Dried onion, finely sliced
1 1/2 c Rice sticks (mai fun)
2 tb Vegetable oil
Oil for deep frying
1 ts Salt
1/2 c Chicken stock
1/2 ts MSG (optional)
1/2 ts Soy sauce
2 ts Cornstarch and water
-made into a paste

In deep-fat fryer, heat oil to 350 F. Add rice sticks,
cook until light crisp. Put 2 tbs. vegetable oil
into preheated wok or skillet, use high heat to bring
oil to a sizzle. Add beef toss turn rapidly for
1-2 minutes. Remove from pan when half-cooked. Into
same utensil add salt all sliced ingredients. Bring
to medium high heat toss turn all ingredients for
2 minutes. Add chicken stock combined with MSG. Cover
cook over medium heat 3 minutes. Add soy sauce,
sugar the half-cooked beef. Increase to high heat,
continue to toss-cook. When all ingredients are
thoroughly blended, immediately add cornstarch/water
paste. Toss-cook just until sauce thickens, about 1
minute, no longer. Place on serving dish top with
crisp rice sticks.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE: WAN FU WHITE

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Stir Fried Green Beans (adopted from same Eating Well)

Could easily use this method for a variety of veggies.

1.5 lbs green beans
2 Tbl dry sherry
3-4 cloves garlic, minced
2-3 tsp ginger, minced
1/2 cup chicken-flavored stock
2 T soy sauce
1 T sherry
couple drops sesame oil
1 – 2 tsp cornstarch
4 scallions, sliced

Blanch green beans in boiling water for 3 minutes. Drain, run under
cool water to stop cooking and pat dry.

Heat wok over medium high heat. Add sherry, garlic and ginger. Stir
for a few seconds. Add green beans and stir for a minute. Add stock,
soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir.
Reduce to simmer and cook for another 3 minutes until sauce is
thickened. Stir in scallions and serve.

SICILIAN SAUCE (PDFX51B)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Olive oil
2 tablespoon Tomato paste
1 Medium onion — finely chopped
1 can Crushed tomatoes (28oz)
2 teaspoon Dried basil — crumbled
With added puree
1 teaspoon Dried oregano — crumbled
Salt and fresh ground pepper
3 Large garlic cloves — minced

Heat oil in heavy medium saucepan over medium heat. Add onion, basil and
oregano. Cook until onion softens slightly, stirring occasionally, about 6
minutes. Mix in garlic and cook 2 minutes. Add tomato paste and cook 3 minutes,
stirring occasionally. Add tomatoes and bring to a simmer. Simmer until sauce
is of desired thickness. Season with salt and pepper. (Sauce can be prepared
ahead. Cover and refrigerate 1 week or freeze up to 1 month.) Makes about 2 1/2
cups

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BREAKFAST BISCUITS GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached all-purpose flour
2 ts Baking powder
1 t Salt
4 tb (1/2 stick) unsalted butter,
-chilled
1/3 c Plain yogurt
1/2 c (+2 Tbsp) milk
-!!!-FOR THE SAUSAGES-!!!-
1 1/2 lb Pork sausage
1 1/2 tb Minced fresh sage leaves, or
-1 t. dried
1/4 ts Salt
Freshly ground black pepper
1/2 ts Paprika
1/4 ts Ground allspice
-!!!-FOR THE GRAVY-!!!-
3 ts 3 tsp
Unsalted butter, or as
-needed
3 tb All-purpose flour
2 1/4 c Milk
Salt and freshly ground
-black pepper
-!!!-GARNISH WITH-!!!-
2 ts Fresh sage leaves

1. Preheat the oven to 425F. Cover a baking sheet
with a piece of parchment paper.

2. Make the biscuits: sift the flour, baking powder,
and salt together into a large bowl. Using two knives
or a pastry blender, cut in the butter until the
texture rangers from cornmeal to the size of small
peas. (These two steps can be done quickly in a food
processor.) Using a fork, gradually mix in the yogurt,
then the milk, until the dough is quite soft and
somewhat sticky. Work quickly without overworking the
dough. Turn it out onto a lightly floured surface and
knead it briefly, just long enough to get it to hold
together. Roll it out so it is about 1 1/4 inches
thick, and cut it into 2 inch rounds. (You will have
10 biscuits.) Arrange the rounds on the prepared
baking sheet, and bake in the center of the oven until
they are deep golden, puffed and cooked through, 18 to
20 minutes.

3. While the biscuits are baking, prepare the
sausages: place all the sausage ingredients in a
large bowl and mix thoroughly, using your fingers. To
test the seasoning, fry a tiny patty and taste; adjust
if necessary.

4. Place the patties in a large heavy or nonstick
skillet over medium-high heat, and cook until they are
crisp and brown on the outside and cooked through
inside, about 8 minutes per side. Transfer the sausage
patties to a warmed platter and keep warm.

5. Make the gravy: Add enough of the butter to the
skillet so the bottom is covered with 1/8 inch of fat.
Stir, scraping up the browned bits from the bottom of
the skillet. Reduce the heat to medium and add the
flour slowly, stirring until it has absorbed the
butter. Cook, stirring constantly, until it turns
golden brown, at least 2 minutes. Then slowly pour in
the milk, stirring constantly, and cook until the
gravy thickens to the consistency of very heavy cream.
Season to taste with salt and a generous amount of
black pepper.

6. To serve, split two biscuits in half. Place the
bottom halves on a warm plate, top them with sausage
patties, and pour a generous amount of gravy over the
sausage. Mince the fresh sage and sprinkle some over
the sausage and gravy. Set the biscuit tops at an
angle, partially covering the sausages and serve
immediately.

4 servings (with extra biscuits).

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Title: SALSA VERDE (VTJS99B)
Categories: Condiments, Sauces, Dips, Mexican, Tex-mex
Yield: 4 servings

1 cn Mexican green tomatoes
(10oz); drained
1/4 c Onions; finely chopped
1 tb Cilantro; coarsely chopped,*
1 ts Canned Serrano chilis;
Drained, rinsed, and
Finely chopped
1/4 ts Garlic; finely chopped
1/2 ts Salt
1/8 ts Freshly ground black pepper

* Also called Chinese Parsley or Fresh Coriander. In a
small bow, combine the tomatoes, onions, coriander,
chili, garlic, salt and pepper to taste. Mix gently,
but thoroughly together. Taste for seasoning.
Refrigerate if not to be used immediately. It will
only keep for a couple of days. Yield: 1 cup.

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Title: Double Chocolate Pudding Pie
Categories: Pies, Labels, April96
Yield: 8 servings

1 1/2 c Cold skim milk, divided
1 pk Jell-O Devil’s food flavor
Fat free instant pudding
Pie filling (4-serving size)
8 oz Cool Whip Lite Topping,
-thawed, divided
1 Keebler reduced fat graham
Cracker pie crust
1 pk Jell-O White chocolate fat
Free instant pudding pie
Filling (4-serving size)

Pour 3/4 cup of milk into medium bowl. Add Devil’s
Food flavor pudding mix. Beat with wire whisk for one
minute. (Mixture will be thick.) Gently stir in 1/2 of
the Cool Whip. Spoon evenly into crust. Pour
remaining 3/4 cup of milk into another medium bowl.
Add White Chocolate flavor pudding mix. Beat with wire
whisk 1 minute. (Mixture will be thick.) Gently stir
in remaining Cool Whip. Spread over pudding layer in
crust. Refrigerate 4 hours or until set. Garnish, if
desired. Store leftover pie in refrigerator. Makes 8
servings. Per serving: 270 calories and 7 grams fat.

Typed by R. Thompson
From: Jell-O Fat Free Pudding Pie Filling and
Keebler Reduced Fat Ready Crust graham cracker pie
crust ad.

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